Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley.

No abstract is available for this paper.

• Publication year

  2017

• Venue

  Food Chemistry

• Publication date

  2017-07-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1016/j.foodchem.2017.01.067PMID 28254010
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• The impact of plant flavonoids on mammalian biology: implications for immunity, inflammation and cancer

  2017cited by this paper
• Enhanced chilling tolerance of banana fruit treated with malic acid prior to low-temperature storage

  2016cited by this paper
• The Effect of Salicylic Acid on some Morphological and Biochemistry Parameters Under Salt Stress in Herb Artichoke (Cynara Scolymus L.)

  2015cited by this paper
• Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg

  2015cited by this paper
• HPLC-UV-MS Profiles of Phenolic Compounds and Antioxidant Activity of Fruits from Three Citrus Species Consumed in Northern Chile

  2014cited by this paper
• Polyphenolic contents in Citrus fruit juices: authenticity assessment

  2014cited by this paper
• A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay.

  2014cited by this paper
• Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content

  2014cited by this paper
• Quality and antioxidant properties on sweet cherries as affected by preharvest salicylic and acetylsalicylic acids treatments.

  2014cited by this paper
• Preharvest application of oxalic acid increased fruit size, bioactive compounds, and antioxidant capacity in sweet cherry cultivars (Prunus avium L.).

  2014cited by this paper
• Interactive Effect of Salicylic Acid on Some Physiological Features and Antioxidant Enzymes Activity in Ginger (Zingiber officinale Roscoe)

  2013cited by this paper
• Polyphenolic composition, antioxidant activity, and polyphenol oxidase (PPO) activity of quince (Cydonia oblonga Miller) varieties.

  2013cited by this paper
• Immunochemical and HPLC identification of isoflavonoids in the Apiaceae family

  2012cited by this paper
• Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L.

  2012cited by this paper
• Effects of salicylic acid on yield and quality characters of tomato fruit (Lycopersicum esculentum Mill.).

  2012cited by this paper
• Dietary spices as a natural effectors of lipoxygenase, xanthine oxidase, peroxidase and antioxidant agents

  2012cited by this paper
• Postharvest treatments with salicylic acid, acetylsalicylic acid or oxalic acid delayed ripening and enhanced bioactive compounds and antioxidant capacity in sweet cherry.

  2011cited by this paper
• Acetyl salicylic acid alleviates chilling injury and maintains nutritive and bioactive compounds and antioxidant activity during postharvest storage of pomegranates

  2011cited by this paper
• CHARACTERIZATION OF POLYPHENOLS FROM CORIANDER LEAVES (CORIANDRUM SATIVUM), RED AMARANTHUS (A. PANICULATUS) AND GREEN AMARANTHUS (A. FRUMENTACEUS) USING PAPER CHROMATOGRAPHY: AND THEIR HEALTH IMPLICATIONS

  2010cited by this paper
• Liquid chromatography coupled with ultraviolet absorbance detection, electrospray ionization, collision-induced dissociation and tandem mass spectrometry on a triple quadrupole for the on-line characterization of polyphenols and methylxanthines in green coffee beans.

  2009cited by this paper
• Profiling the chlorogenic acids of sweet potato (Ipomoea batatas) from China

  2008cited by this paper
• The role of herbs and spices in cancer prevention.

  2008cited by this paper
• Polyphenolic compounds and antioxidant activity of new and old apple varieties.

  2008cited by this paper
• IMPACT OF EXOGENOUS SALICYLIC ACID ON THE GROWTH, ANTIOXIDANT ACTIVITY AND PHYSIOLOGY OF CARROT PLANTS SUBJECTED TO COMBINED SALINITY AND BORON TOXICITY

  2007cited by this paper
• Antioxidant activity and phenolic compounds in 32 selected herbs

  2007cited by this paper
• A systematic approach for extraction of phenolic compounds using parsley (Petroselinum crispum) flakes as a model substrate

  2006cited by this paper
• Determination of phenolic compounds in aromatic plants by RP-HPLC and GC-MS

  2006cited by this paper
• Oxidative Stress: Importance for Postharvest Quality

  2004cited by this paper
• Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study.

  2002cited by this paper
• Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes

  2001cited by this paper
• Negative atmospheric pressure chemical ionisation low-energy collision activation mass spectrometry for the characterisation of flavonoids in extracts of fresh herbs.

  2000cited by this paper
• Medicinal foodstuffs. XVIII. Phytoestrogens from the aerial part of Petroselinum crispum MIll. (Parsley) and structures of 6"-acetylapiin and a new monoterpene glycoside, petroside.

  2000cited by this paper
• Antioxidant activity applying an improved ABTS radical cation decolorization assay.

  1999cited by this paper
• Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products

  1998cited by this paper
• The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay.

  1996cited by this paper

• Effects of preharvest salicylic acid and oxalic acid treatments on blackberry (cv. Bursa 1) fruit quality

  2025cites this paper
• HIGH VALUE OF BIOACTIVE COMPOUNDS FROM CORIANDRUM SATIVUM L FOR MULTIPLE BIOTHERAPEUTIC APPLICATIONS

  2025cites this paper
• A multi-platform based metabolic comparison of dill (Anethum graveolens) and fennel (Foeniculum vulgare) using NMR and UPLC–QTOF/MS

  2025influential citation
• Anethum graveolens L. (dill) seed polyphenolic fractions: Assessment of high-voltage electrical discharges, subcritical water, and microwave-assisted extraction systems.

  2025cites this paper
• Optimization and Component Identification of Ultrasound-Assisted Extraction of Polyphenols from Coriander (Coriandrum sativum L.) and Evaluation of Polyphenol Content Changes and Antioxidant Activity During Storage

  2025cites this paper
• The Chemical Composition of Coriander (Coriandrum sativum L.) Extract and Its Ability in Reducing the Risk of SARS-CoV-2 Infection and Scavenging Radicals

  2025cites this paper
• Use of oxalic acid and chitosan to improve pepper yield and quality

  2024cites this paper
• Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM)

  2024cites this paper
• PETROSELINUM CRISPUM (MILL.) FUSS (PARSLEY), A FOOD AND MEDICINALLY IMPORTANT PLANT: A REVIEW OF RECENT STUDIES BETWEEN 2013-2023

  2024cites this paper
• Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions.

  2024cites this paper
• Impact of light spectral combinations on morphology, yield, and quality of indoor-grown cilantro

  2024cites this paper
• Effect of Pre-Treatment, Treatment, and Extraction Technologies on the Bioactive Substances of Coriander

  2024cites this paper
• Effect of ultrasound assisted extraction and simulated in vitro gastrointestinal digestion on phenolic compound profile, bio-accessibility, and LC-ESI-QTOF-MS analysis of black beans (Phaseolus vulgaris L.) extract

  2024cites this paper
• Detailed Phytochemical Composition, Cyto-/Hepatotoxicity, and Antioxidant/Anti-Inflammatory Profile of Moroccan Spices: A Study on Coriander, Caraway, and Mystical Cumin

  2024cites this paper
• Optimizing the quality of horticultural crop: insights into pre-harvest practices in controlled environment agriculture

  2024cites this paper
• Microwave-assisted extraction optimization and conventional extraction of phenolic compounds from coriander leaves: UHPLC characterization and antioxidant activity

  2023cites this paper
• Chemical Constituents of Parsley (Petroselinum crispum) Leaf Extract and Its Potential in Mitigating the Effects of Viral Infections

  2023cites this paper
• Exploitation of microbial activities at low pH to enhance planetary health

  2023cites this paper
• Characterization and anti-oxidant potential of polyphenolic biomarker compounds of Indian propolis: a multivariate and ANN-based approach

  2023cites this paper
• Chemical Compositions of Dill (Anethum graveolens L.) Water and Ethanol Extracts and Their Potential in Blocking the SARS-CoV-2 Entry into Cells and Free Radical Scavenging Capacities

  2023cites this paper
• Oxalic acid: A blooming organic acid for postharvest quality preservation of fresh fruit and vegetables

  2023cites this paper
• Oxalic acid: an important organic acid to increase yield and quality in lettuce

  2023cites this paper
• Chemometric Approach for Profiling of Metabolites of Potential Antioxidant Activity in Apiaceae Species Based on LC-PDA-ESI-MS/MS and FT-NIR

  2023cites this paper
• Coriander (Coriandrum sativum) Polyphenols and Their Nutraceutical Value against Obesity and Metabolic Syndrome

  2023cites this paper
• Optimization of a New Ultrasound-Assisted Extraction Method of Caffeic Acid from the Aerial Parts of Coriandrum sativum by Using Experimental Design and Ultra-Performance Liquid Chromatography

  2023cites this paper
• Changes in Functional Compounds, Volatiles, and Antioxidant Properties of Culinary Herb Coriander Leaves (Coriandrum sativum) Stored Under Red and Blue LED Light for Different Storage Times

  2022cites this paper
• Application of parsley leaf powder as functional ingredient in fortified wheat pasta: nutraceutical, physical and organoleptic characteristics

  2022cites this paper
• Antimicrobial Properties of Bacterial Cellulose Films Enriched with Bioactive Herbal Extracts Obtained by Microwave-Assisted Extraction

  2022cites this paper
• Determination of the polyphenolic content of Ammodaucus leucotrichus Cosson and Durieu by liquid chromatography coupled with mass spectrometry and evaluation of the antioxidant and antiglycation properties

  2022cites this paper
• Nanocomposite packaging materials delay the browning of Agaricus bisporus by modulating the melanin pathway

  2022cites this paper
• The Bioactivities and Chemical Profile of Turnip-Rooted Parsley Germplasm

  2022cites this paper
• Root Vegetables—Composition, Health Effects, and Contaminants

  2022cites this paper
• Evaluation of parsley (Petroselinum crispum) germplasm diversity from the Greek Gene Bank using morphological, molecular and metabolic markers

  2021cites this paper
• Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

  2021cites this paper
• Assessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients

  2021cites this paper
• Effects of Composts Made from Broiler Chicken Residues and Blended with Biochar on the Minerals and Phenolic Compounds in Parsley (Petroselinum crispum Mill.)

  2021cites this paper
• Salicylic acid inhibits the postharvest decay of goji berry (Lycium barbarum L.) by modulating the antioxidant system and phenylpropanoid metabolites

  2021cites this paper
• Analysis of herbal bioactives

  2021cites this paper
• Defatted Seeds of Oenothera biennis as a Potential Functional Food Ingredient for Diabetes

  2021cites this paper
• Screening of Indian bee pollen based on antioxidant properties and polyphenolic composition using UHPLC-DAD-MS/MS: A multivariate analysis and ANN based approach.

  2021cites this paper
• ANTIFUNGAL POTENTIAL OF PIMPINELLA ANISUM, CARUM CARVI AND CORIANDRUM SATIVUM EXTRACTS. A COMPARATIVE STUDY WITH FOCUS ON THE PHENOLIC COMPOSITION

  2020cites this paper
• Off-gassing reduction of stored wood pellets by adding acetylsalicylic acid

  2020cites this paper
• Celery

  2020cites this paper
• Improving secondary metabolite accumulation, mineral content, and growth of coriander (Coriandrum sativum L.) by regulating light quality in a plant factory

  2020cites this paper
• Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: A case study using dill (Anethum graveolens).

  2020cites this paper
• Bioactive Properties and Phenolic Compound Profiles of Turnip-Rooted, Plain-Leafed and Curly-Leafed Parsley Cultivars

  2020cites this paper
• Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels

  2020cites this paper
• Chemical characterization and in vivo antioxidant activity of parsley (Petroselinum crispum) aqueous extract.

  2020cites this paper
• Short-Term Root-Zone Temperature Treatment Enhanced the Accumulation of Secondary Metabolites of Hydroponic Coriander (Coriandrum sativum L.) Grown in a Plant Factory

  2020cites this paper
• Selenium Biofortification Impacts the Nutritive Value, Polyphenolic Content, and Bioactive Constitution of Variable Microgreens Genotypes

  2020cites this paper
• Effects of organic acids on paraquat activity in maize

  2019cites this paper
• Wild edible fool’s watercress, a potential crop with high nutraceutical properties

  2019cites this paper
• Functional quality in novel food sources: Genotypic variation in the nutritive and phytochemical composition of thirteen microgreens species.

  2019cites this paper
• Pre-harvest spraying of oxalic acid improves postharvest quality associated with increase in ascorbic acid and regulation of ethanol fermentation in kiwifruit cv. Bruno during storage

  2019cites this paper
• Genotype-Specific Modulatory Effects of Select Spectral Bandwidths on the Nutritive and Phytochemical Composition of Microgreens

  2019cites this paper
• APPLICATION OF SURFACE RESPONSE METHODOLOGY FOR AN ENZYME-ASSISTED EXTRACTION OF CAROTENOIDS

  2019cites this paper
• Study of new sources of six chlorogenic acids and caffeic acid

  2019cites this paper
• Optimization of Photosynthetic Photon Flux Density and Root-zone Temperature for Enhancing Secondary Metabolite Accumulation and Production of Coriander in Plant Factory

  2019cites this paper
• Plant growth, yield and bioactive compounds of two culinary herbs as affected by substrate type

  2019cites this paper
• Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment.

  2018cites this paper