ArticleFoods (Basel, Switzerland)2022
Comprehensive Quality and Bioactive Constituent Analysis of Celery Juice Made from Different Cultivars.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Protective Effect of Apiaceous Vegetables against Total Western Diet- and Dextran Sulfate Sodium-Induced Colitis in Mice.The Journal of nutrition · 2026Article
- Environmental stress responses and climate vulnerability of Abies beshanzuensis: combined physiological and transcriptomic analysis.BMC plant biology · 2026Article
- Design of a Plant-Based Smoothie: Exploiting Ingredient Complementarity for a Diversified (Poly)phenolic Profile Quantified by Targeted LC-MS/MS Analysis.Foods (Basel, Switzerland) · 2026Article
- Investigating the Impact of Origins on the Quality Characteristics of Celery Seeds Based on Metabolite Analysis through HS-GC-IMS, HS-SPME-GC-MS and UPLC-ESI-MS/MS.Foods (Basel, Switzerland) · 2024Article
- Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria.Frontiers in microbiology · 2023Article
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Authors and funding
10 authors.
Funding
Abstract
Celery juice is rich in bioactive constituents, has good health properties, and is becoming much more popular, with its demand continuing to rise. The results of this study show that celery juice from Chinese cultivars contains more bioactive constituents, whereas celery cultivars from the United States and European countries have a higher juice yield. Compared with the other juices, the juices of five cultivars may taste sweeter, and the juices of three cultivars had a higher antioxidant capacity. The juices of six cultivars (three with the highest antioxidant capacity and three with the lowest antioxidant capacity) were selected to analyze bioactive constituents by LC/MS and GC/MS. A total of 71 phenolic acids, 38 flavonoids, 18 coumarins, 41 terpenoids, and 11 phthalides were detected in the juices of the six celery cultivars. The contents of 14 compounds had a more than 10-fold difference among these celery juices. This study first evaluated the comprehensive quality of the juices made from 26 celery cultivars and then analyzed the differences in bioactive constituents in the juices of6 celery cultivars. These findings provide information for the further study on the health functions of celery juice and can also guide celery juice production and celery breeding.
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