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Bioactive compounds and antioxidant activity of parsley leaves powder
Nutrition & Santé, 2022 Introduction. Parsley is a widely consumed culinary herb and it is employed for the treatment of various diseases. Objective. Evaluation of bioactive compounds and antioxidant activity of parsley leaves powder. Material and methods.
Abdallah BOUASLA, Hibet Errahmane GASSI
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Convective drying of the root and leaves of the parsley and celery [PDF]
Journal of Agricultural Sciences (Belgrade), 2009 This paper shows the convective drying of the parsley and the celery (their roots and leaves). The root of the parsley and the celery are separately dried, and their leaves are separately dried, too. The temperature of the incoming air was 60ºC - 80ºC at
Marković Jelena +2 more
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Cytoplasmic inclusions in yellowing parsley leaves [PDF]
Acta Societatis Botanicorum Poloniae, 2015 Inclusions in cytoplasm of intact yellowing parsley leaves similar to those described in other plant species infected with viruses were observed.
Fortunat Młodzianowski
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Applied Sciences, 2023 In the last decade, fresh-cut plants have become a more popular flavoring additive in food. It is important to find an effective method for ensuring the safety and quality of plant materials used as food additives.
Beata Gutarowska +9 more
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Protective effect of peppermint and parsley leaves oils against hepatotoxicity on experimental rats [PDF]
Annals of Agricultural Sciences, 2015 AbstractIn the present study, the protective effect of peppermint (Mentha piperita) and parsley (Petroselinum crispum) leaves oils against hepatotoxicity is induced by carbon tetrachloride (CCl4) in experimental rats. GC/MS results indicated that the main components in peppermint oil were menthol (35.9%) and menthone (25.6%), while in parsley oil were ...
Haiam O Elkatry
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Mineral Profile of Beetroot Ferments Enriched with Parsley Leaves
Applied SciencesFermented vegetable beverages are increasingly considered functional foods, yet the effect of fermentation and plant-based fortification on their mineral profile remains insufficiently described.
Hanna Śmigielska +3 more
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Fate of Listeria spp. on parsley leaves grown in laboratory and field cultures [PDF]
Journal of Applied Microbiology, 2007 To investigate the population dynamics of Listeria monocytogenes and Listeria innocua on the aerial surfaces of parsley.Under 100% relative humidity (RH) in laboratory and regardless of the inoculum tested (10(3)-10(8) CFU per leaf), counts of L. monocytogenes EGDe, LO28, LmP60 and L. innocua CIP 80-12 tended towards approx. 10(5) CFU per leaf.
Frédéric Carlin
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Journal of Horticultural Research, 2019 Parsley leaves (Petroselinum crispum) have long been known for their organoleptic properties. They are widely used in cuisine all over the world in fresh and dried form and also as pharmaceutical raw material.
Sikorska-Zimny Kalina +5 more
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Phenolic Compound Profiles and Bioactive Properties of Parsley Leaves Extract and Seeds Oil [PDF]
Journal of Food and Dairy SciencesParsley is a popular dietary plant appreciated for its ability to increase flavor. It is one of the earliest plants to be used as a food spice and popular medicine.
Rofida Moftah +2 more
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Food Chemistry, 2016 This study examines the nutraceutical (phenolics content, antioxidant activity, biological activity) and nutritional potential (starch and protein digestibility) of wheat pasta supplemented with 1-4% of powdered parsley leaves. Compared to the control, the potentially bioaccessible fraction of pasta fortified with 4% parsley leaves was characterized by
Jarosław Czyż +2 more
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