COMPARATIVE STUDY BETWEEN CELERY LEAVES AND BROCCOLI FLOWERS FOR THEIR CHEMICAL COMPOSITION AND AMINO ACIDS AS WELL AS PHENOLIC AND FLAVONOID COMPOUNDS | ||||
| Menoufia Journal of Agricultural Biotechnology | ||||
| Article 2, Volume 2, Issue 2, May and June 2017, Page 1-13 PDF (603.35 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjab.2017.176215 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Y.A.M. Ashoush1; A.M.F. Ali1; M.M. Abozid1; M.S.M. Salama2 | ||||
| 1Agriculture biochemistry department, Faculty of Agriculture, Menoufia University | ||||
| 2Mashtoul Elsouk Hospital Sharqia Governorate | ||||
| Abstract | ||||
| The objective of such research was to study the chemical composition as well as phenolic and flavonoid compounds in dried celery leaves and broccoli flowers.Celery leaves contained moisture 88.72% fresh weight but in dried weight total carbohydrates, crude protein, total lipids, crude fiber and total ash contents were 36.8%, 19.47%, 2.1%, 19.85% and 20.98% respectively. While broccoli flowers contained moisture 89.43% fresh weight but in dried weight total carbohydrates 44.8%, crude protein 24.79%, total lipids 5.8%, crude fiber 15.29% and total ash contents were 44.8%, 24.79%, 5.8%, 15.29% and 7.67% respectively. Celery leaves contained 17 amino acids among them aspartic acid, glutamic acid, valine, alanine, leucine and phenylalanine were the major ones comparing with 17 amino acids in broccoli flowers which were glutamic acid, aspartic acid, alanine, arginine, valine and leucine in high amounts. Total phenolic and flavonoid compounds in celery leaves were 30.3 and 18.5 mg/g comparing with 38.4 and 22.5 mg/g of them in broccoli flowers respectively. HPLC results showed that celery leaves contained 22 of phenolic compounds, among them as well as pyrogallol , E.vanillic, ellagic, benzoic, chlorogenic, ferulic and P-OH-benzoic acids were the major active constituents comparing with 23 of phenolic compounds in broccoli flowers which contained as well as pyrogallol those benzoic, P-OH-benzoic, salycilic, E-vanillic and chlorogenic acids were the major of phenolic compounds. Celery leaves contained 17 of flavonoids the highest amounts of them were rosmarinic, luteolin, hesperidin and apig.6-rhamnose 8-glucose comparing with 21 of flavonoids in broccoli flowers which accounted the highest values for luteo.6-arbinose 8-glucose, hesperidin and rosmarinic acid. Phenolic and flavonoid compounds were detected and determined by HPLC. | ||||
| Keywords | ||||
| Celery; Broccoli; Amino acids; phenolics; Flavonoids; Reducing power | ||||
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