Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system

Fernanda Silva Ferreira; Vanessa Sales de Oliveira; Davy William Hidalgo Chávez; Douglas Siqueira Chaves; Cristiano Jorge Riger; Alexandra Christine Helena Frankland Sawaya; Glória Maria Guizellini; Geni Rodrigues Sampaio; Elizabeth Aparecida Ferraz da Silva Torres; Tatiana Saldanha

doi:10.1016/j.foodres.2021.110864

Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system

Food Res Int. 2022 Jan:151:110864. doi: 10.1016/j.foodres.2021.110864. Epub 2021 Dec 6.

Affiliations

¹ Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil.
² Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil. Electronic address: vanessasdo@bol.com.br.
³ Pharmaceutical Sciences Department, Institute of Biological Sciences and Health, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil.
⁴ Department of Biochemistry, Institute of Chemistry, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil.
⁵ Faculty of Pharmaceutical Science, University of Campinas, Unicamp, Campinas, SP, Brazil. Electronic address: achfsawa@unicamp.br.
⁶ Department of Nutrition, School of Public Health, University of São Paulo (USP), Ave. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil. Electronic address: gloriaguizellini@usp.br.
⁷ Department of Nutrition, School of Public Health, University of São Paulo (USP), Ave. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil. Electronic address: genirs@usp.br.
⁸ Department of Nutrition, School of Public Health, University of São Paulo (USP), Ave. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil. Electronic address: eatorres@usp.br.

PMID: 34980400
DOI: 10.1016/j.foodres.2021.110864

Abstract

This study determined the bioactive composition and antioxidant potential of parsley, chives and their mixture (Brazilian cheiro-verde). Additionally, the effect of these herbs against cholesterol oxidation in grilled sardines (Sardinella brasiliensis) was also investigated. Ultra-high Performance Liquid Chromatography-Electrospray Ionization-Mass Spectrometry (UHPLC-ESI-MS) analyses revealed the presence of phenolic acids (caffeic, chlorogenic, and ferulic acids) and flavonoids (apigenin, kaempferol, catechin) in the herbs. Higher levels of phenolics (2.10 ± 0.02 mg GAE/g) and carotenoids (205.95 ± 0.17 µg/g) were determined in parsley extracts. Moreover, parsley also presented higher antioxidant capacity by DPPH (59.21 ± 0.07 %) and ORAC (109.94 ± 18.7 µM TE/g) than the other herbs. In vivo analyses demonstrated that the herbs' extracts decreased the damage on Saccharomyces cerevisiae cells exposed to H₂O₂, except the chives extract at 10 μg/mL. Higher levels of cholesterol oxidation products (COPs) were determined after grilling. The total COPs increased from 61.8 ± 0.7 (raw fish) to 139.7 ± 10.1 µg/g (control). However, the addition of herbs effectively reduced cholesterol oxides formation, this effect was more pronounced in fish containing 4% parsley and 4% cheiro-verde. Promising results were found for cheiro-verde; however, it did not present synergic antioxidant effects.

Keywords: Bioactive compounds; Brazilian cheiro-verde; Chives; Cholesterol oxides; Natural antioxidants; Parsley; Thermo-oxidation.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Antioxidants / pharmacology
Chive*
Cholesterol
Hydrogen Peroxide
Petroselinum*
Plant Extracts / pharmacology

Substances

Antioxidants
Plant Extracts
Cholesterol
Hydrogen Peroxide