@article{ajfst2020861,
author={{Thiam, Abdoulaye and Gueye, Momar Talla and Sanghare, Cheikhna Hamala and Ndiaye, El Hadji Barka and Diop, Serigne Mback¨¦ and Cissokho, Papa Seyni and Diop, Michel Bakar and Ndiaye, Ibrahima and Fauconnier, Marie-Laure},
title={Chemical Composition and Anti-inflammatory Activity of <i>Apium graveolens</i> var. dulce Essential Oils from Senegal},
journal={American Journal of Food Science and Technology},
volume={8},
number={6},
pages={226--232},
year={2020},
url={http://pubs.sciepub.com/ajfst/8/6/1},
issn={2333-4835},
abstract={<i>Apium graveolens </i>var. dulce commonly known as celery, belongs to the <i>Apiaceae </i>family. It is used especially as a vegetable and medicinal plant. In Senegal, <i>A. graveolens</i> is used as a food condiment. The aim of this work is to study the chemical composition of <i>A. graveolens</i> stems (S), leaves (L) essential oils and anti-inflammatory activity. GC/FID and GC/MS analyzes carried out on essential oils obtained by steam distillation showed that oils from both stems and leaves were characterized by the same major constituents ¦Á-pinene, the prominent compound of oils represented 69.3 and 68.4% for stems (S) and leaves (L), respectively. It is followed by limonene (9.5 and 9.8%), ¦Á-phellandrene (5.5 and 5.9%) and ¦Â-pinene (4.8 and 4.3%). These compounds represented 89.1% (S) and 88.4% (L) of the total essential oils content. Anti-inflammatory activity was measured by the inhibition of 5-lipoxygenase (5-LOX) by <i>A. graveolens</i> essential oil anti-inflammatory assays revealed an IC<SUB>50</SUB> of 29.5¡À2.0 ¦Ìg/mL for <i>A. graveolens</i> oils and 23.7¡À0.5 ¦Ìg/mL for quercetine used as a reference. This study showed that essential oils of <i>A. graveolens</i> was an important source of ¦Á-pinene who is probably responsible of its anti-inflammatory properties.},
doi={10.12691/ajfst-8-6-1}
publisher={Science and Education Publishing}
}