Liberal, ÂngelaFernandes, ÂngelaPolyzos, NikolaosPetropoulos, Spyridon Α.Dias, Maria InêsPinela, JoséPetrović, JovanaSoković, MarinaFerreira, Isabel C.F.R.Barros, Lillian2018-02-192021-02-272018-01-192021-02-272020Liberal, 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. 1-17http://hdl.handle.net/10198/23352Petroselinum 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.engAntimicrobial activityAntioxidant activityApigeninPetroselium crispumPhenolic compoundsTurnip-rooted parsleyjournal article10.3390/molecules25235606