title: Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley.
abstract: The effects of a preharvest treatment with malic (MA), oxalic (OA), or acetylsalicylic (ASA) acid at three concentrations (1, 2 and 3mM) on the bioactivity and antioxidant capacity of coriander, dill, and parsley were investigated. The antioxidant capacity of the herbs extracts was assayed by spectrophotometric methods by using three different analytical methods: ORAC, FRAP, and ABTS; the effects of treatments were very positive in coriander, produced intermediate results in dill, and no effects were found in parsley plants. Polyphenol compounds were identified by LC-MS-QTof and quantified by UPLC-PDA-FL. Thirty phenolic compounds were identified in these three herbs. The major compounds were (i) coriander: dimethoxycinnamoyl hexoside and quercetin-3-O-rutinoside, (ii) dill: neochlorogenic acid and quercetin glucuronide, and (iii) parsley: apigenin-7-apiosylglucoside (apiin) and isorhamnetin-3-O-hexoside. The application of these three organic acids favored the accumulation of phenolic compounds in coriander plants, but had no significant positive effects on dill and parsley. The treatments leading to the best results in all three plants were the application of MA or OA at 1mM.
authors.affiliation: Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera Beniel, km 3.2, 03312-Orihuela, Alicante, Spain.
authors.forename: Hussein
authors.initials: H
authors.lastname: El-Zaeddi
authors.affiliation: Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera Beniel, km 3.2, 03312-Orihuela, Alicante, Spain. Electronic address: acalin@umh.es.
authors.forename: Ángel
authors.initials: Á
authors.lastname: Calín-Sánchez
authors.affiliation: Wrocław University of Environmental and Life Sciences, Department of Fruit and Vegetable Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland.
authors.forename: Paulina
authors.initials: P
authors.lastname: Nowicka
authors.affiliation: Universidad Miguel Hernández de Elche, EPSO, Department of Plant Sciences and Microbiology, Carretera de Beniel, km 3,2. 03312-Orihuela, Alicante, Spain.
authors.forename: Juan
authors.initials: J
authors.lastname: Martínez-Tomé
authors.affiliation: Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera Beniel, km 3.2, 03312-Orihuela, Alicante, Spain.
authors.forename: Luis
authors.initials: L
authors.lastname: Noguera-Artiaga
authors.affiliation: Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera Beniel, km 3.2, 03312-Orihuela, Alicante, Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: Burló
authors.affiliation: Wrocław University of Environmental and Life Sciences, Department of Fruit and Vegetable Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland.
authors.forename: Aneta
authors.initials: A
authors.lastname: Wojdyło
authors.affiliation: Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera Beniel, km 3.2, 03312-Orihuela, Alicante, Spain.
authors.forename: Ángel A
authors.initials: ÁA
authors.lastname: Carbonell-Barrachina
mesh_terms: D028524:Anethum graveolens / Q000737:chemistry*; D000975:Antioxidants; D001241:Aspirin / Q000737:chemistry*; D028526:Coriandrum / Q000737:chemistry*; D008293:Malates / Q000737:chemistry*; D019815:Oxalic Acid / Q000737:chemistry*; D028528:Petroselinum / Q000737:chemistry*; D010636:Phenols
chemical_list: D000975:Antioxidants; D008293:Malates; D010636:Phenols; C030298:malic acid; D019815:Oxalic Acid; D001241:Aspirin
keywords: Aromatic herbs; Bioactive compounds; LC-MS-QTof; Organic acids; Preharvest treatments; UPLC-PDA-FL