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Natural Antioxidant Changes in Fresh and Dried celery (Apium graveolens)

Received: 7 February 2015     Accepted: 8 February 2015     Published: 27 February 2015
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Abstract

The effect of temperature on natural antioxidant changes in fresh and dried celery was studied. Celery herbs were dried at 50 and 90ᵒC using a laboratory scale hot air dryer. Fifteen phenolic components (gallic acid, protocatechuic acid, catechol , chlorogenic acid, syringic acid, caffeine , p-coumaric acid, ferulic acid, salycilic acid, cinnamic acid, chrysin, pyrogallol, ellagic acid , catechin and caffeic acid), five flavonoids components were identified in celery herbs (apignen, hesperitin, luteolin, quercetrin and rosmarinic) and three isoflavones components were identified in celery herbs (daidzein, genistein and isorhamnetin) were identified in celery herbs at 50 and 90ᵒC. The chemical constituents of apium graveolens volatile oil were determined, the results observed that eleven components were isolated from apium graveolens essential oil and classified into five chemical categories namely, monocyclic terpenes (78.24%), bicyclic terpenes (14.88%), aliphatic hydrocarbons (1.79%), ketones (0.19) and sesquiterpene (2.89%). These identified compounds accounted for 97.99 % of the composition of apium graveolens essential oil. Organoleptic evaluation of Apium graveolens represented the mean scores and their statistical analysis indication for color, aroma, taste, texture and overall acceptability for biscuit treatments mixed with different concentrations of dried Apium graveolens at 50°C and 90°C.

Published in American Journal of Energy Engineering (Volume 3, Issue 2-1)

This article belongs to the Special Issue Energy Conservation in Food Industry

DOI 10.11648/j.ajee.s.2015030201.13
Page(s) 12-16
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Drying of Celery, Phenolic Compounds, Flavor, Application of Dried Celery, Flavones

References
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[5] S. S. Fazal and R. K. Singla, Review on the Pharmacognostical & Pharmacological Characterization of Apium Graveolens Linn. Indo Global, Journal of Pharmaceutical Sciences, 2(1): 36-42, 2012.
[6] A. Schieber, P. Keller, R. Carle, Determination of phenolic acids and flavonoids of apple and pear by high performance liquid chromatography system, J. of Chromatography A, 910:265-273, 2001.
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[14] Liga Priecina and Daina Karklina, Natural Antioxidant Changes in Fresh and Dried Spices and Vegetables, International Journal of Biological, Veterinary, Agricultural and Food Engineering Vol. 8, No. 5, 480-484, 2014.
[15] N. Balasundram, K. Sundram and S. Samman, Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses, Food Chemistry, 99, 191- 203, 2006.
[16] A. Wach, K. Pyrzyn´ska and Magdalena Biesaga, Quercetin content in some food and herbal samples. Food Chemistry 100 :699–704, 2007.
[17] Misic Dusan, Irena Zizovic, Marko Stameni, Ruzica Asanin, Mihailo Risti, Slobodan Petrovi and Dejan Skala, Antimicrobial activity of celery fruit isolates and SFE process modeling Biochemical Engineering Journal, 42, 148–152, 2008.
[18] O. O. Okoh, A. P. Sadimenko, O. T. Asekun and A. J. Afolayan, The effects of drying on the chemical components of essential oils of Calendula officinalis L. African Journal of Biotechnology Vol. 7 (10), pp. 1500-1502, 2008.
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  • APA Style

    Manal A. Sorour, Naglaa H. M. Hassanen, Mona H. M. Ahmed. (2015). Natural Antioxidant Changes in Fresh and Dried celery (Apium graveolens). American Journal of Energy Engineering, 3(2-1), 12-16. https://doi.org/10.11648/j.ajee.s.2015030201.13

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    ACS Style

    Manal A. Sorour; Naglaa H. M. Hassanen; Mona H. M. Ahmed. Natural Antioxidant Changes in Fresh and Dried celery (Apium graveolens). Am. J. Energy Eng. 2015, 3(2-1), 12-16. doi: 10.11648/j.ajee.s.2015030201.13

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    AMA Style

    Manal A. Sorour, Naglaa H. M. Hassanen, Mona H. M. Ahmed. Natural Antioxidant Changes in Fresh and Dried celery (Apium graveolens). Am J Energy Eng. 2015;3(2-1):12-16. doi: 10.11648/j.ajee.s.2015030201.13

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  • @article{10.11648/j.ajee.s.2015030201.13,
      author = {Manal A. Sorour and Naglaa H. M. Hassanen and Mona H. M. Ahmed},
      title = {Natural Antioxidant Changes in Fresh and Dried celery (Apium graveolens)},
      journal = {American Journal of Energy Engineering},
      volume = {3},
      number = {2-1},
      pages = {12-16},
      doi = {10.11648/j.ajee.s.2015030201.13},
      url = {https://doi.org/10.11648/j.ajee.s.2015030201.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajee.s.2015030201.13},
      abstract = {The effect of temperature on natural antioxidant changes in fresh and dried celery was studied. Celery herbs were dried at 50 and 90ᵒC using a laboratory scale hot air dryer. Fifteen phenolic components (gallic acid, protocatechuic  acid, catechol , chlorogenic acid, syringic acid, caffeine , p-coumaric acid, ferulic acid, salycilic acid, cinnamic acid, chrysin, pyrogallol, ellagic acid , catechin and caffeic acid), five flavonoids components were identified in celery herbs (apignen, hesperitin, luteolin, quercetrin and rosmarinic) and three isoflavones components were identified in celery herbs (daidzein, genistein and isorhamnetin) were identified in celery herbs at 50 and 90ᵒC. The chemical constituents of apium graveolens volatile oil were determined, the results observed that eleven components were isolated from apium graveolens essential oil and classified into five chemical categories namely, monocyclic terpenes (78.24%), bicyclic terpenes (14.88%), aliphatic hydrocarbons (1.79%), ketones (0.19) and sesquiterpene (2.89%). These identified compounds accounted for 97.99 % of the composition of apium graveolens essential oil. Organoleptic evaluation of Apium graveolens represented the mean scores and their statistical analysis indication for color, aroma, taste, texture and overall acceptability for biscuit treatments mixed with different concentrations of dried Apium graveolens at 50°C and 90°C.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Natural Antioxidant Changes in Fresh and Dried celery (Apium graveolens)
    AU  - Manal A. Sorour
    AU  - Naglaa H. M. Hassanen
    AU  - Mona H. M. Ahmed
    Y1  - 2015/02/27
    PY  - 2015
    N1  - https://doi.org/10.11648/j.ajee.s.2015030201.13
    DO  - 10.11648/j.ajee.s.2015030201.13
    T2  - American Journal of Energy Engineering
    JF  - American Journal of Energy Engineering
    JO  - American Journal of Energy Engineering
    SP  - 12
    EP  - 16
    PB  - Science Publishing Group
    SN  - 2329-163X
    UR  - https://doi.org/10.11648/j.ajee.s.2015030201.13
    AB  - The effect of temperature on natural antioxidant changes in fresh and dried celery was studied. Celery herbs were dried at 50 and 90ᵒC using a laboratory scale hot air dryer. Fifteen phenolic components (gallic acid, protocatechuic  acid, catechol , chlorogenic acid, syringic acid, caffeine , p-coumaric acid, ferulic acid, salycilic acid, cinnamic acid, chrysin, pyrogallol, ellagic acid , catechin and caffeic acid), five flavonoids components were identified in celery herbs (apignen, hesperitin, luteolin, quercetrin and rosmarinic) and three isoflavones components were identified in celery herbs (daidzein, genistein and isorhamnetin) were identified in celery herbs at 50 and 90ᵒC. The chemical constituents of apium graveolens volatile oil were determined, the results observed that eleven components were isolated from apium graveolens essential oil and classified into five chemical categories namely, monocyclic terpenes (78.24%), bicyclic terpenes (14.88%), aliphatic hydrocarbons (1.79%), ketones (0.19) and sesquiterpene (2.89%). These identified compounds accounted for 97.99 % of the composition of apium graveolens essential oil. Organoleptic evaluation of Apium graveolens represented the mean scores and their statistical analysis indication for color, aroma, taste, texture and overall acceptability for biscuit treatments mixed with different concentrations of dried Apium graveolens at 50°C and 90°C.
    VL  - 3
    IS  - 2-1
    ER  - 

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Author Information
  • Food Engineering and Packaging Dept., Food Technology Research Institute, Agric. Research Center, Giza, Egypt

  • Special Food and Nutrition Dept., Food Technology Research Institute, Agric. Research Center, Giza, Egypt

  • Special Food and Nutrition Dept., Food Technology Research Institute, Agric. Research Center, Giza, Egypt

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