Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley
Hussein El-Zaeddi , Angel Calin-Sanchez , Paulina Nowicka , Juan Martinez-Tome , Luis Noguera-Artiaga , Francisco Burlo , Aneta Wojdyło , Ángel A. Carbonell-Barrachina
AbstractThe effects of a preharvest treatment with malic (MA), oxalic (OA), or acetylsalicylic (ASA) acid at three concentrations (1, 2 and 3 mM) 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 1 mM. (C) 2017 Elsevier Ltd. All rights reserved.
|Journal series||Food Chemistry, ISSN 0308-8146, (A 40 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Aromatic herbs; Bioactive compounds; Organic acids; Preharvest treatments; LC-MS-QTof; UPLC-PDA-FL|
|ASJC Classification||; ;|
|Internal identifier||63004; PX-591edf14d5de24e14304a250|
|Score||= 40.0, 10-09-2020, ArticleFromJournal|
|Publication indicators||= 15; = 15; : 2017 = 2.154; : 2017 = 4.946 (2) - 2017=4.879 (5)|
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