Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach

Staniša Latinović; Ladislav Vasilišin; Lato Pezo; Nataša Lakić-Karalić; Dragoljub Cvetković; Aleksandra Ranitović; S. Brunet; Teodora Cvanić; Jelena Vulić

doi:10.3390/foods13213355

October 23, 2024FoodsOpen Access

Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach

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Key Points

Investigate how different drying methods affect the phenolic composition and bioactivity of celery, parsley, and turmeric.
Analyzed the phenolic compounds using chemometric techniques.
Evaluated antibacterial activity against selected microorganisms.
C90 and PFD extracts did not demonstrate any antibacterial activity against tested microorganisms.

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Implication

Research shows the effects of drying methods on bioactivity in celery, parsley, and turmeric, indicating limited antibacterial property of specific extracts.

Abstract

. C90 and PFD extracts did not show antibacterial activity against the tested microorganisms.

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Cite This Study

Latinović et al. (2024) studied this question.

synapsesocial.com/papers/6a0652c0d05e6a3d0b0fe34d https://doi.org/10.3390/foods13213355

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Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach

Key Points

No abstract yet

Implication

Abstract

Discussion

Cite This Study

Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach

Key Points

No abstract yet

Implication

Abstract

Discussion

Cite This Study

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