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Bioactive properties and phenolic compound profiles of turnip-rooted, plain-leafed and curly-leafed parsley cultivars

2020Journal article Open access
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dc.contributor.authorLiberal, Ângela
dc.contributor.authorFernandes, Ângela
dc.contributor.authorPolyzos, Nikolaos
dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPinela, José
dc.contributor.authorPetrović, Jovana
dc.contributor.authorSoković, Marina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-02-27T15:58:38Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-02-27T15:58:38Z
dc.date.issued2020
dc.description.abstractPetroselinum crispum Mill., Fuss., is a culinary vegetable used as an aromatic herb that garnishes and flavours a great variety of dishes. In the present study, the chemical profiles and bioactivities of leaf samples from 25 cultivars (three types: plain- and curly-leafed and turnip-rooted) from this species were assessed. Seven phenolic compounds were identified in all the varieties, including apigenin and kaempherol derivates. Apigenin-O-pentoside-O-hexoside was the major compound in all the tested parsley types (20, 22 and 13 mg/g of extract, respectively) and responsible for its excellent antioxidant activity, also investigated in this study. Antimicrobial activities were also explored, and the results revealed a good bioactivity against specific tested pathogens, such as bacteria and fungi. In conclusion, the leaves of all the types of P. crispum are a good source of natural bioactive compounds that confer health benefits, and thus, they should be part of a balanced and diversified diet.en_EN
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationLiberal, Ângela; Fernandes, Ângela; Polyzos, Nikolaos; Petropoulos, Spyridon A.; Dias, Maria Inês; Pinela, José; Petrović, Jovana; Soković, Marina; Ferreira, Isabel C.F.R.; Barros, Lillian (2020). Bioactive properties and phenolic compound profiles of turnip-rooted, plain-leafed and curly-leafed parsley cultivars. Molecules. ISSN 1420-3049. 25:23, p. 1-17en_EN
dc.identifier.doi10.3390/molecules25235606en_EN
dc.identifier.urihttp://hdl.handle.net/10198/23352
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAntimicrobial activityen_EN
dc.subjectAntioxidant activityen_EN
dc.subjectApigeninen_EN
dc.subjectPetroselium crispumen_EN
dc.subjectPhenolic compoundsen_EN
dc.subjectTurnip-rooted parsleyen_EN
dc.titleBioactive properties and phenolic compound profiles of turnip-rooted, plain-leafed and curly-leafed parsley cultivarsen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameLiberal
person.familyNameFernandes
person.familyNameDias
person.familyNamePinela
person.familyNameFerreira
person.familyNameBarros
person.givenNameÂngela
person.givenNameÂngela
person.givenNameMaria Inês
person.givenNameJosé
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier144781
person.identifier469085
person.identifier.ciencia-id741E-B12D-9EB1
person.identifier.ciencia-id2015-0434-AE7C
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person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-9764-4894
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridM-8242-2013
person.identifier.ridB-4466-2014
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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