Chemical characterization and in vivo antioxidant activity of parsley (Petroselinum crispum) aqueous extract

Twenty-nine flavonoid glycosides were identified in the aqueous extract (PC) of Petroselinum crispum var. crispum leaves and apiin, the major compound, was isolated thereof. Apigenin was obtained (90% purity) by the hydrolysis of apiin. A high content of phenolics (12.49 ± 1.70 mg GAE per g of parsl...

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Bibliographic Details
Published in:Food & function 2020-06, Vol.11 (6), p.5346-5356
Main Authors: Mara de Menezes Epifanio, Neide, Rykiel Iglesias Cavalcanti, Lynn, Falcão Dos Santos, Karine, Soares Coutinho Duarte, Priscila, Kachlicki, Piotr, Ożarowski, Marcin, Jorge Riger, Cristiano, Siqueira de Almeida Chaves, Douglas
Format: Article
Language:English
Subjects:
Aluminum
Aluminum chloride
Antioxidants
Antioxidants - analysis
Antioxidants - pharmacology
Apigenin - analysis
Apigenin - pharmacology
Biocompatibility
Cell viability
Flavone glycosides
Flavonoids
Flavonoids - analysis
Glycosides
Glycosides - analysis
In vivo methods and tests
Iron
Lipid peroxidation
Lipids
Oxidative Stress
Peroxidation
Petroselinum - chemistry
Petroselinum crispum
Phenols
Phenols - analysis
Plant extracts
Plant Extracts - analysis
Plant Extracts - isolation & purification
Plant Extracts - pharmacology
Plant Leaves - chemistry
Quercetin
Saccharomyces cerevisiae - drug effects
Toxicity
Yeasts
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Summary:Twenty-nine flavonoid glycosides were identified in the aqueous extract (PC) of Petroselinum crispum var. crispum leaves and apiin, the major compound, was isolated thereof. Apigenin was obtained (90% purity) by the hydrolysis of apiin. A high content of phenolics (12.49 ± 1.70 mg GAE per g of parsley extract - Folin-Ciocalteu method) and total flavonoids (15.05 ± 2.20 mg of quercetin equivalents per g of parsley extract - aluminum chloride method) was quantified in P. crispum, as well as high antioxidant activity ((EC50 - 15.50 mg mL-1, DPPH method) and (189.8 mM Fe(ii) per mg of dry plant aqueous extract - FRAP method)). In vivo analysis with Saccharomyces cerevisiae cells showed low toxicity of the aqueous extract of parsley, however, it revealed a high dose-dependent antioxidant potential, mainly in the lipoperoxidation assay. In addition, flavonoid apiin also showed antioxidant action on yeast cells under oxidative stress in the cell viability assay (0.1 mM) and lipid peroxidation (0.01 and 0.1 mM), while apigenin was slightly antioxidant. Therefore, it is likely that the antioxidant activity of apiin is related to the total antioxidant capacity of parsley.
ISSN:2042-6496
2042-650X
DOI:10.1039/d0fo00484g