Natural Antioxidant Changes in Fresh and Dried celery (Apium graveolens )

The effect of temperature on natural antioxidant changes in fresh and dried celery was studied. Celery herbs were dried at 50 and 90ᵒC using a laboratory scale hot air dryer. Fifteen phenolic components (gallic acid, protocatechuic acid, catechol , chlorogenic acid, syringic acid, caffeine , p-coumaric acid, ferulic acid, salycilic acid, cinnamic acid, chrysin, pyrogallol, ellagic acid , catechin and caffeic acid), five flavonoids components were identified in celery herbs (apignen, hesperitin, luteolin, quercetrin and rosmarinic) and three isoflavones components were identified in celery herbs (daidzein, genistein and isorhamnetin) were identified in celery herbs at 50 and 90ᵒC. The chemical constituents of apium graveolens volatile oil were determined, the results observed that eleven components were isolated from apium graveolens essential oil and classified into five chemical categories namely, monocyclic terpenes (78.24%), bicyclic terpenes (14.88%), aliphatic hydrocarbons (1.79%), ketones (0.19) and sesquiterpene (2.89%). These identified compounds accounted for 97.99 % of the composition of apium graveolens essential oil. Organoleptic evaluation of Apium graveolens represented the mean scores and their statistical analysis indication for color, aroma, taste, texture and overall acceptability for biscuit treatments mixed with different concentrations of dried Apium graveolens at 50°C and 90°C.