Abstract：
:The effects of a preharvest treatment with malic (MA), oxalic (OA), or acetylsalicylic (ASA) acid at three concentrations (1, 2 and 3mM) on the bioactivity and antioxidant capacity of coriander, dill, and parsley were investigated. The antioxidant capacity of the herbs extracts was assayed by spectrophotometric methods by using three different analytical methods: ORAC, FRAP, and ABTS; the effects of treatments were very positive in coriander, produced intermediate results in dill, and no effects were found in parsley plants. Polyphenol compounds were identified by LC-MS-QTof and quantified by UPLC-PDA-FL. Thirty phenolic compounds were identified in these three herbs. The major compounds were (i) coriander: dimethoxycinnamoyl hexoside and quercetin-3-O-rutinoside, (ii) dill: neochlorogenic acid and quercetin glucuronide, and (iii) parsley: apigenin-7-apiosylglucoside (apiin) and isorhamnetin-3-O-hexoside. The application of these three organic acids favored the accumulation of phenolic compounds in coriander plants, but had no significant positive effects on dill and parsley. The treatments leading to the best results in all three plants were the application of MA or OA at 1mM.
journal_name
Food Chemjournal_title
Food chemistryauthors
El-Zaeddi H,Calín-Sánchez Á,Nowicka P,Martínez-Tomé J,Noguera-Artiaga L,Burló F,Wojdyło A,Carbonell-Barrachina ÁAdoi
10.1016/j.foodchem.2017.01.067subject
Has Abstractpub_date
2017-07-01 00:00:00pages
179-186eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30079-1journal_volume
226pub_type
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