Scientifica / 2020 / Article / Tab 1

Research Article

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).

CeleryCorianderParsley

Phenolic acids
Caffeic acid67.65 ± 7.04a41.09 ± 5.14b85.67 ± 6.03c
Chlorogenic acid102.33 ± 10.02d82.30 ± 7.51c171.30 ± 10.55b
p-Coumaric acid114.30 ± 10.87b91.18 ± 3.39a96.33 ± 8.08d
Ferulic acid21.67 ± 3.56c16.37 ± 1.45d27.07 ± 7.36a
Gallic acid24.36 ± 3.09a29.16 ± 3.23b37.49 ± 7.50c
Syringic acid6.62 ± 0.93d13.79 ± 1.17a9.49 ± 0.77c
Vanillic acid4.50 ± 0.99b22.11 ± 2.59c26.31 ± 4.16d

Flavonoids
Luteolin31.63 ± 3.51c27.98 ± 2d24.17 ± 5.94b
Quercetin25.08 ± 3.12a6.66 ± 0.30c19.89 ± 3.27d
Rutin16.73 ± 2.05c19.67 ± 2.89b22.03 ± 3.55a

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

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