Essential oil and aroma composition of leaves, stalks and roots of celery(Apium graveolens var. dulce)from Tunisia

Abstract

Volatiles of leaves, stalks and roots of Tunisian celery (Apium graveolens var. dulce) were extracted either by hydrodistillation or by maceration in organic solvents. After concentration, essential oils and aroma extracts were studied by gas chromatography (GC) and GC–mass spectrometry (GC–MS). A high proportion of essential oils and aroma extracts consisted of phthalides with 74.6–76.6% in leaves, 56.8–74.1% in stalks and 57.7–79.7% in roots. The studied organs were particularly characterized by appreciable levels of terpene hydrocarbons (17.0–31.5%). Also, results showed that stalks were particularly rich in phenols with 8.7% of total volatiles. The main volatile constituents identified in the different extracts were (Z)-3-butylidenephthalide (27.8–38.4% in leaves, 30.5–38.9% in stalks, 30.5–52.0% in roots), 3-butyl-4,5-dihydrophthalide (34.2–41.0% in leaves, 24.1–27.8% in stalks, 12.3–13.2% in roots) and α-thujene (7.9–9.9% in leaves, 7.5–14.0% in stalks, 7.0–12.4% in roots). The three studied organs of A. graveolens (leaves, stalks and roots) could be considered good sources of phthalides known for their anti-inflammatory, anti-tumor and insecticidal properties. Nevertheless, the efficiency in the extraction of these bioactive compounds depends on both the organ and the method used.