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

Manal A. Sorour; Naglaa H. M. Hassanen; Mona H. M. Ahmed

doi:doi:10.11648/j.ajee.s.2015030201.13

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

Manal A. Sorour, Naglaa H. M. Hassanen, Mona H. M. Ahmed

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

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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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

Manal A. Sorour

Food Engineering and Packaging Dept., Food Technology Research Institute, Agric. Research Center, Giza, Egypt
Naglaa H. M. Hassanen

Special Food and Nutrition Dept., Food Technology Research Institute, Agric. Research Center, Giza, Egypt
Mona H. M. Ahmed

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

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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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