Phenolic Compound Profiles and Bioactive Properties of Parsley Leaves Extract and Seeds Oil | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 15, Issue 2, February 2024, Page 7-11 PDF (871.35 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2024.263204.1149 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Rofida F. Moftah  ; Mennat-Allah M. A. El-Geddawy; Rania M. Hamdy
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| Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut, Egypt. | ||||
| Abstract | ||||
| Parsley is a popular dietary plant appreciated for its ability to increase flavor. It is one of the earliest plants to be used as a food spice and popular medicine. The goal of this study is to thoroughly examine the phenol compounds and antioxidant capacity, and antifungal activities of parsley leaves extracts and oil. Results revealed seventeen phenolic compounds; Chlorogenic acid at 220.3 μg/ml in parsley leavespowder and Cinnamic acid at 119.16 in oil. as well as, twenty different essential oil; the predominant compounds were myristcin (13.70%) and apiole (15.28%). Additionally, the results of the antifungal experiments showed positive inhibitory effects against the several strains of fungus, indicating parsley's possible use as a natural antifungal agent. In conclusion, this research reveals fascinating details about the chemical constitution of parsley leaves and its oil. Parsley may find use in the food preservation and pharmaceutical industries because to its proven antioxidant and antifungal qualities. | ||||
| Keywords | ||||
| Parsley; antioxidant; antifungal | ||||
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