Phytochemical Screening, Gas Chromatography-Mass Spectrometry Analysis and Invitro antioxidant Activities of the Seed, Leaf and Essential oils of Petroselinum Crispum, Parsley (Mill.) Nym. Ex A.W. Hill, Apiaceae)
DOI:
https://doi.org/10.26538/tjdr/v2i9.4Keywords:
Apiol, Gas Chromatography-Mass Spectroscopy, Petroselinium crispum, Phytochemical ConstituentAbstract
Purpose: This study investigated the phytochemistry and bioactive compounds in extracts of seed, leaf, and essential oils, as well as the in vitro antioxidant activity of Petroselinum crispum.
Methods: Preliminary phytochemical evaluations used standard methods, and Gas Chromatography-Mass Spectrometry (GC-MS) analyzed the bioactive compounds. The antioxidant activity was assessed by the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) reduction test.
Results: The extracts contained major classes of phytochemicals, including flavonoids, alkaloids, terpenoids, and phenols; anthraquinones were absent in all extracts. Terpenoids were notably present in all extracts, with the highest in the seed essential oil (8.994 mg/g). GC–MS analysis identified 18 bioactive compounds in the aqueous seed extract and 26 in the ethanol seed extract, with Apiol making up 81.04% and 81.54%, respectively. For the leaf extract, 38 compounds in the aqueous form and 40 in the ethanol form were identified, with the highest percentages being 13.00% (MonoPalmitin) and 17.58% (Palmitic acid). The GC–MS analysis of the essential oils revealed 30 compounds in the seed oil and 52 in the leaf oil, with Apiol at 88.93% and Oleic acid at 17.67%, respectively. The aqueous seed extract of P. crispum showed the strongest antioxidant activity, with an IC50 of 6.7 μg/mL, while all other extracts exhibited antioxidant activity lower than the standard ascorbic acid (IC50=7.1 μg/mL).
Conclusion: Overall the findings highlight numerous bioactive compounds in the seeds, leaves, and essential oil of P. crispum, with Apiol as the dominant compound in both the seed and essential oil. The presence of Apiol, along with other phenolics, volatile compounds, flavonoids, and terpenoids, contribute significantly to the plants’ antioxidant potential. This property may offer valuable applications in culinary, pharmaceutical and therapeutic fields.
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