Antioxidant contents and antidabetic activity in coriander,celery and dill extracts

Abstract: Coriander, celery, dill are leafy vegetable crops in Egypt.
These vegetables are rich in ant content such as flavonoids, chlorophyll, vitamin E and C and some elements.The total phenolic compounds were silightly higher in both coriander and celery (53.0 and 51.5 mg/g on dry weight basis, respectively) than dill (45.80-mg/g), while total flavonoids was higher in both celery and dill (9.26 and 10.22 mg/g) than coriander (6.67 mg/g). Total chlorophyll and carotenoids was higher in celery (13.82 and 5.19 mg/g) than coriander and dill (10.30 , 4.34 and 11.53 and 4.81 mg/g ). The highest content of vitamin C was in celery (70 mg/g), in contrast , had a lower percent of vitamin E (0.36 µg/g) than coriander and dill.
The antioxidant activity increased with increasing the concentration of vegetable extracts from 200 to 500 ppm in corn oil . Antioxidant effectiveness was more obivious for dill extract than both celery and coriander . Wheres ,BHT wasmore effective than rutin then catechin in preventing the oxidation process but BHT had shown carcinogenic effect.
A significant decrease in serum glucose glucose was attained in diabetic rats given 5% dried coriander , celery and dill extracts (37.35%, 38.60% and 37.44%, respectively ) than 2% in the same vegetables extracts (27.07% , 26.38% and 26.38% and 26.60% respectively) after 6 –weeks .
Publication year 2007
Organization Name
City Cairo
serial title Egyptian J.of Nutrition
ISSN 1687-1235
Author(s) from ARC
Agris Categories Plant genetics and breeding
Publication Type Journal
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