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Endogenous enzymes, heat, and pH affect flavone profiles in parsley (Petroselinum crispum var. neapolitanum) and celery (Apium graveolens) during juice processing - PubMed

  • ️Sun Jan 01 2012

. 2012 Jan 11;60(1):202-8.

doi: 10.1021/jf2033736. Epub 2011 Dec 30.

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Endogenous enzymes, heat, and pH affect flavone profiles in parsley (Petroselinum crispum var. neapolitanum) and celery (Apium graveolens) during juice processing

Gregory L Hostetler et al. J Agric Food Chem. 2012.

Abstract

Flavones are abundant in parsley and celery and possess unique anti-inflammatory properties in vitro and in animal models. However, their bioavailability and bioactivity depend in part on the conjugation of sugars and other functional groups to the flavone core. The effects of juice extraction, acidification, thermal processing, and endogenous enzymes on flavone glycoside profile and concentration in both parsley and celery were investigated. Parsley yielded 72% juice with 64% of the total flavones extracted, whereas celery yielded 79% juice with 56% of flavones extracted. Fresh parsley juice averaged 281 mg flavones/100 g and fresh celery juice, 28.5 mg/100 g. Flavones in steamed parsley and celery were predominantly malonyl apiosylglucoside conjugates, whereas those in fresh samples were primarily apiosylglucoside conjugates; this was apparently the result of endogenous malonyl esterases. Acidification and thermal processing of celery converted flavone apiosylglucosides to flavone glucosides, which may affect the intestinal absorption and metabolism of these compounds.

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Figures

Figure 1
Figure 1

Structures of common flavone derivatives.

Figure 2
Figure 2

Processes for juicing, acidification, and thermal processing of parsley and celery.

Figure 3
Figure 3

Flow diagram for acidification and thermal processing of celery juice.

Figure 4
Figure 4

HPLC chromatograms of celery extracts: (A) celery steamed for 10 min, macerated, and incubated for 3 h at 37 °C; (B) celery macerated and incubated for 3 h at 37 °C; (C) celery juice acidified to pH 3.0 and processed for 60 min at 121 °C.

Figure 5
Figure 5

Conversion of apiin to apigenin 7-O-glucoside in celery juice. Juices were processed at pH 3.0, 4.0, or 5.0 at 121 °C for 15–60 min. Data are the mean ± SD, n = 3.

Figure 6
Figure 6

Profile of apigenin derivatives in celery juice. Raw untreated juice was compared with juice processed at pH 3.0 at 121 °C for 15–60 min. Data are the mean ± SD, n = 3. Values within each treatment group without a common letter differ (p < 0.05). FW, fresh weight.

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