Phenolic Composition, Total Phenolic Content and Antioxidant Activity of Parsley Post-Distillation Residues

Essential oil of parsley can be extracted from the leaves and seeds and it is used in pharmaceutical, cosmetics as well as in the food industry as a natural food additive. However, the large amount of solid plant residues remaining after essential oil production represents a valuable source of polyphenols and other bioactive phytochemicals. This study aimed to investigate the valorization potential of underutilized and unexplored solid plant residues as left-over after distillation of parsley essential oil. In that regard, 70 % and 96 % ethanolic extracts of post-distillation residues of parsley have been characterized and compared in terms of phenolic composition measured by ultra-high performance liquid chromatography (UHPLC), as well as total phenolic content and antioxidant activity determined by Folin-Ciocalteu (FC), DPPH and FRAP method, respectively. The obtained results indicate the promising potential of parsley post-distillation residues for application in the food, pharmaceutical and cosmetics industries.