ArticleFoods (Basel, Switzerland)2021
Optimization of Volatile Compounds Extraction from Industrial Celery (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 18 citations in OpenAlex.
- Effects of drying methods on the functional components and volatile organic compounds of Atractylodes chinensis.BMC plant biology · 2026Article
- High Flavonoid Content inPharmaceutical nanotechnology · 2026Article
- Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition.Foods (Basel, Switzerland) · 2024Article
- Biofortification and Valorization of Celery byproducts Using Selenium and PGPB under Reduced Nitrogen Regimes.Foods (Basel, Switzerland) · 2024Article
- Enhanced antioxidant phytochemicals and catalase activity of celery by-products by a combined strategy of selenium and PGPB under restricted N supply.Frontiers in plant science · 2024Article
- Application of Doehlert Experimental Design for Optimization of a New-Based Hydrophilic Interaction Solid-Phase Extraction of Phenolic Acids from Olive Oils.Molecules (Basel, Switzerland) · 2023Article
- Comprehensive Quality and Bioactive Constituent Analysis of Celery Juice Made from Different Cultivars.Foods (Basel, Switzerland) · 2022Article
- Application of Response Surface Methodology to Optimize Solid-Phase Extraction of Benzoic Acid and Sorbic Acid from Food Drinks.Foods (Basel, Switzerland) · 2022Article
- Optimization of Headspace Solid-Phase Micro-Extraction Conditions (HS-SPME) and Identification of Major Volatile Aroma-Active Compounds in Chinese Chive (Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
In this study, the potential of industrial celery by-products (the stalk and root) serving as sources of aromatics and antioxidants was investigated. A headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) procedure was optimized to isolate volatile compounds from celery by-products. A Box-Behnken experimental design was proposed to optimize the procedure through a response surface methodology. The optimal extraction conditions were found to be 1.6 g of homogenized fresh by-product at 30 °C for 60 min. Under these conditions, 26 volatile compounds in stalk and root samples were identified, monoterpenes and sesquiterpenes being the main components. The content of limonene and γ-terpinene found in the stalk was significantly higher in comparison with root samples. Total phenolic content and antioxidant activity (ABTS and FRAP) results underlined the celery wastes studied as good sources of free radical scavengers. This work suggests the potential application of these by-products in the food industry and opens new pathways to valorize celery residues, contributing to the circular economy.
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