Essential Oil and Fatty Acid Composition and Antioxidant Capacity and Total Phenolic Content of Parsley Seeds (Petroselinum crispum) Grown in Hatay Region

Abstract

The aim of the present study was to investigate the essential oil and fatty acid compositions and antioxidant capacity and total phenolic content of parsley seeds grown in Arsuz/ hatay region. Parsley seeds had a moisture content of 12,6 wt.% and ash content of 6,86 wt.% while the essential oil content of 2,52 wt.% and total lipid content of 8,85 wt.%. The essential oil was analyzed by gas chromatography and thirty two volatile compounds were determined. The composition of fatty acids were also investigated by GC and seven content were determined. The seeds were extracted with methanol for determination of antioxidant capacity and total phenolic content. Total phenol concentration was found 67.25±5.9mg gallic acid equivalent/g of extract powder. DPPH free radical-scavenging activity IC50 was found as 0,523±12 mg/ ml. From the Trolox calibration curve cupric reducing antioxidant capacity TEACCUPRAC:17,95 μg / mL was found. Results were compared with standard antioxidant compound BHA and BHT.

Keywords: Parsley seed; Essential oil; Fatty acid; Antioxidant activity; Phenolic content