Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds


Spyridon A. Petropoulos, Isabel C.F.R. Ferreira, Lillian Barros

DOI: 10.2174/97816810873991180101
eISBN: 978-1-68108-739-9, 2018
ISBN: 978-1-68108-740-5

Phytochemical compounds are secondary metabolites that plants usually synthesize for their own protection from pests and diseases. Phy...[view complete introduction]
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Headspace Analysis of Volatile Compounds From Fruits of Selected Vegetable Species of Apiaceae Family

- Pp. 209-235 (27)

Milica G. Acimovic, Mirjana T. Cvetkovic, Jovana M. Stankovic, Vele V. Tesevic and Marina M. Todosijevic


Parsley (Petroselinum crispum L.), celery (Apium graveolens L.), celeriac (Apium graveolens var. rapaceum), carrot (Daucus carota L.), parsnip (Pastinaca sativa L.), lovage (Levisticum officinale Koch.) and angelica (Angelica archangelica L.) are vegetable plants belonging to the Apiaceae family. They are often used as spices due to their characteristic aroma, originating from the volatile compounds present in the plant tissues. Mainly, all parts of the plant i.e. roots, leaves and fruit are used in nutrition. However, the focus of this chapter is plant fruit (i.e. seed), which is mostly used as spice. The contemporary method used for the analysis of volatiles compounds is called headspace and it is widely applied in flavor chemistry. The dominant compounds in P. crispum are α-pinene (46.2-49.0%) and β-pinene (33.5- 35.4%), while in A. graveolens, it is limonene (84.1-94.4%). In D. carota, the main components are sabinene (28.3%) and α-pinene (25.0%), while in P. sativa fruit, it is octyl ester of butanoic acid (53.8%) and 1-octanol (27.6%). In L. officinale and A. archangelica, the dominant component in fruit is β-phellandrene (77.1% and 84.7%, respectively).

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