Bioactive Compounds and Antioxidant, Antiperoxidative, and Antihemolytic Properties Investigation of Three Apiaceae Species Grown in the Southeast of Morocco

Table 1

Phenolic and flavonoid profile determined by HPLC in the three Apiaceae species extracts (mg/100 g DW).

	Celery	Coriander	Parsley
Phenolic acids
Caffeic acid	67.65 ± 7.04^a	41.09 ± 5.14^b	85.67 ± 6.03^c
Chlorogenic acid	102.33 ± 10.02^d	82.30 ± 7.51^c	171.30 ± 10.55^b
p-Coumaric acid	114.30 ± 10.87^b	91.18 ± 3.39^a	96.33 ± 8.08^d
Ferulic acid	21.67 ± 3.56^c	16.37 ± 1.45^d	27.07 ± 7.36^a
Gallic acid	24.36 ± 3.09^a	29.16 ± 3.23^b	37.49 ± 7.50^c
Syringic acid	6.62 ± 0.93^d	13.79 ± 1.17^a	9.49 ± 0.77^c
Vanillic acid	4.50 ± 0.99^b	22.11 ± 2.59^c	26.31 ± 4.16^d
Flavonoids
Luteolin	31.63 ± 3.51^c	27.98 ± 2^d	24.17 ± 5.94^b
Quercetin	25.08 ± 3.12^a	6.66 ± 0.30^c	19.89 ± 3.27^d
Rutin	16.73 ± 2.05^c	19.67 ± 2.89^b	22.03 ± 3.55^a

Values are averages of triplicate measurements (n = 3) ± standard deviation.