The Bioactivities and Chemical Profile of Turnip-Rooted Parsley Germplasm

In the present study, chemical profile and bioactive properties of roots turnip-rooted parsley (Petroselinum crispum spp. tuberosum) germplasm were evaluated. For this purpose, plants from seventeen cultivars grown in 6 L pots, obtained analyzed terms nutritional value, composition (tocopherols, sugars organic fatty acids) content (antioxidant activity, phenolic compound antimicrobial properties). Our results showed great variability root germplasm. A higher fresh yield was recorded for common “Root parsley” variety (164 g/pot), followed by varieties “Osborne” (109 “Sonata” (104 “Kaśka” g/pot) “Halblange Berlinska” (103 whereas lowest “Hanacka” (69 g/pot). significant variation also observed value parameters: genotype highest fat content; “Arat”, “Olomuńcka” had ash “Alba” cultivar contained significantly amounts carbohydrates; “Vistula” energetic value. The only detected isoforms vitamin E α- δ-tocopherols; varied depending on cultivar, although α-tocopherol most abundant cultivars, especially “Arat” cultivar. Sucrose free sugar detected, (16.96 g/100 g dw), apiose (2.93–5.55 glucose (1.3–3.47 dw) fructose (1.37–3.03 dw). Moreover, malic acid tested cultivars. Twenty-one individual acids identified all studied with linoleic (47.9–57.1%) palmitic (20.66–20.5%) being abundant. Nineteen compounds tentatively identified, including three acids, fourteen flavonoids two hydrolyzable tannins, while apigenin-O-pentoside-O-hexoside antioxidant activity differed between assays (TBARS OxHLIA), effective TBARS assay (“Root (common variety)” “Berlinski Halblange Springer”) those OxHLIA after 120 min. Finally, cases, extracts more efficient or similarly compared to positive controls against bacteria fungi. conclusion, our provide information regarding characterization bioactivities that could be further exploited sustainable diversified agro-ecosystems through introduction species as a novel/complementary crop traditional farming systems Mediterranean basin.