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Title
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enrichment can enhance the nutritional and health benefits of parsley (Petroselinum crispum L.) and dill (Anethum graveolens L.)
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Author
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Abstract
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| The functional food value of herbal plants is greatly related to their contents of valuable phytochemicals. Regarding its impact on primary and secondary plant metabolism, CO2 enrichment could be a candidate strategy to modulate the levels of nutritionally and medicinally interesting phytochemicals in herbal plants. Herein, the concentrations of 81 metabolites and minerals were evaluated in shoot tissues of parsley and dill grown under two levels of CO2, ambient (378 +/- 25 mu mole CO2 mole(-1) air, aCO(2)) and elevated (627 +/- 24 mu mole CO2 mole(-1) air, eCO(2)). Regardless of the plant species, eCO(2) improved the levels of soluble sugars, starch, organic acids, some EAAs, most of USFA, total phenolics, total flavonoids and vitamins A and E. However, notable variations in the metabolites responsiveness to eCO(2) were recorded among the tested plant species. Moreover, considerable improvements in the total antioxidant capacity, antiprotozoal, antibacterial and anticancer activities were recorded for parsley and dill in response to eCO(2). |
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Language
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English
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Source (journal)
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Food chemistry. - Amsterdam
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Publication
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Amsterdam
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2018
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ISSN
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0308-8146
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DOI
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10.1016/J.FOODCHEM.2018.07.046
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Volume/pages
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269
(2018)
, p. 519-526
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ISI
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000441142100066
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Pubmed ID
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30100468
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Full text (Publisher's DOI)
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Full text (open access)
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Full text (publisher's version - intranet only)
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