Phytochemical Composition and Nutritional Value of Pot-Grown Turnip-Rooted and Plain and Curly-Leafed Parsley Cultivars

Abstract

In the present study plant growth, nutritional value and chemical composition of leaves from twenty-five plain-leafed, curly-leafed and turnip-rooted parsley cultivars were evaluated. Total fresh yield was higher for the plain-leafed cv. Rialto Bejo: 192 ± 11 g/pot, while significant differences were observed between the three types in the nutritional parameters, except for the carbohydrates content. The most abundant organic acid was malic acid (5.22–6.88 g/100 g dw), while the total sugars content did not differ significantly among the tested cultivar types. α-tocopherol was the major tocopherol detected in amount that ranged between 14.76–30.32 mg/100 g dw. The main fatty acids were α-linolenic and linoleic followed by palmitic acid, while only linoleic acid content being different among the cultivar types. In conclusion, the existing diversity in the parsley genotypes could be valorised to increase the agrobiodiversity in the broader Mediterranean region through the introduction of less cultivated curly-leafed and turnip-rooted types.

Keywords

• aromatic vegetables
• Hamburg type
• herbs
• leafy vegetables
• nutritional value
• fatty acids