17th International Conference on Fundamental and Applied Aspects of Physical Chemistry (Proceedings, Volume II) (2024) [O-21-P, pp. 667-670]
AUTHOR(S) / АУТОР(И): Marija Petrović 
, Uroš Gašić , Maja Natić and Sonja Veljović
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DOI: 10.46793/Phys.Chem24II.667P
ABSTRACT / САЖЕТАК:
Essential oil of parsley can be extracted from the leaves and seeds and it is used in pharmaceutical, cosmetics as well as in the food industry as a natural food additive. However, the large amount of solid plant residues remaining after essential oil production represents a valuable source of polyphenols and other bioactive phytochemicals. This study aimed to investigate the valorization potential of underutilized and unexplored solid plant residues as left-over after distillation of parsley essential oil. In that regard, 70 % and 96 % ethanolic extracts of post-distillation residues of parsley have been characterized and compared in terms of phenolic composition measured by ultra-high performance liquid chromatography (UHPLC), as well as total phenolic content and antioxidant activity determined by Folin-Ciocalteu (FC), DPPH and FRAP method, respectively. The obtained results indicate the promising potential of parsley post-distillation residues for application in the food, pharmaceutical and cosmetics industries.
KEYWORDS / КЉУЧНЕ РЕЧИ:
ACKNOWLEDGEMENT / ПРОЈЕКАТ:
This work was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (grant no 451-03-47/2023-01/200051).
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