In order to study the differences of nutritional components and antioxidant capacity between different varieties of celery and basal stem, apical stem and leaf, the contents of ascorbic acid, reducing sugar, crude fiber, total phenolics, total flavonoids and the celery marker index of digitalis flavonoids and apigenin in Guihe celery were detected in Zhangqiu Baoqin, Xi celery (Apium graveolens Linn) and Shan celery (Ostericum sieboldii). And the differences of nutritional components and antioxidant capacity were compared. The results showed that different varieties of celery had different nutrient content and all had higher antioxidant activity. And Zhangqiu Baoqin was rich in nutrients compared with the other.The content of crude fiber in Xi celery was the highest, but the contents of ascorbic acid, total phenolics and total flavonoids were the lowest. The detection of antioxidant activity showed that Zhangqiu Baoqin, Guihe celery and Shan celery all had high DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging capacity Moreover, the content of reducing sugar in the apical stem was the highest, the content of nutrients and antioxidant capacity in leaves were higher than those in basal stem and apical stem. This study provides a theoretical basis for people to eat celery more scientifically and healthily, and can also provide a theoretical basis for the deep processing of celery and the large-scale promotion of excellent varieties. Besides, it is conducive to the further development of the application value of celery.
LI Youyuan
,
ZHAO Yuhan
,
CHEN Qingmin
,
LIU Xin
,
HAN Cong
,
SUN Fei
,
DU Yamin
,
FU Maorun
. Analysis and comparison of nutritional components and antioxidant capacity in different parts of four kinds of celery[J]. Food and Fermentation Industries, 2021
, 47(14)
: 76
-81
.
DOI: 10.13995/j.cnki.11-1802/ts.026081
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