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Celery is a food allergen that must be included in the ingredient list of commercial food products in the European Union. This is a challenge for the food industry because of potential cross-contamination and undeclared ingredients because of their low concentrations. So, the food industry requires expedited high-performance analytical methods. The development, validation and application of a magnetic nanomaterial-based voltammetric immunosensor is reported to quantify a major celery allergen (Api g 1), achieving a low limit of detection (32 pg·mL−1, in a 40-μL sample). The applicability of the biosensor was evaluated by analysing twenty food products and the lowest Api g 1 content (1.1 ± 0.9 mg·kg−1) was quantified in a cooked sample. The selectivity of the method and the interference of similar fresh products (e.g. , parsley, basil) were evaluated. This portable and easy-to-use biosensor can be a fit-for-purpose solution to tackle a major problem for the food industry. [Display omitted] • CNT_O@MnFe2O4 was incorporated in a disposable immunosensor for Api g 1. • 20 fresh, powdered, liquid, or cooked foods were successfully analysed in 2h20min • Biosensor was shown to be fit-for-purpose to track Api g 1 in commercial foods [ABSTRACT FROM AUTHOR]

[Display omitted] • Innovative dried celery root, rich in bioactive ingredients and VOC compounds. • VI has a significant effect on the bioactive ingredients, antioxidants, VOCs. • The highest value of phenols and antioxidant was obtained in FD and VD products. • Vacuum impregnation has a significant effect on the physical characteristics. • The addition of vegetable juices increased the value of bioactive ingredients. We have developed a new healthy snack based on celery root enriched with vegetable juices. Vacuum impregnation was used the task of which was to introduce additional valuable substances, improving properties. Thus, prepared material was dried by various methods (sublimation, vacuum, convection) using optimal conditions for the process. In the tested sample, 41 bioactive compounds and 73 volatile compounds were identified. Vacuum impregnation of celery root in the juices of onion, kale and celery stalks significantly affected the profile of bioactive compounds, Volatile Organic Compounds (VOCs), total phenolic content, antioxidant properties, drying process kinetics and physical properties of the dried products. The highest nutrient values were recorded in celery samples after impregnation with kale and onion juice. Due to its good functional and nutritional properties, the material such as celery obtained as a result vacuum impregnation process can be envisioned as the future in creating novel functional foods. [ABSTRACT FROM AUTHOR]

The feasibility of using hyperspectral imaging technique to non-destructively determine insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) contents in fresh-cut celeries and visualise their spatial distribution during 28-day storage periods was investigated. Genetic synergy interval partial least square (GA-Si-PLS) algorithm was developed to establish calibration model, which, superior to the PLS and Si-PLS developed models, achieved the prediction performance with R p of 0.9638 and 0.9756, and RMSEP of 1.180 and 0.336, respectively. The developed GA-Si-PLS models were then applied pixel-wise to visualise the spatial distribution of IDF and SDF contents during storage, which clearly showed that the IDF content increased with storage time, while the SDF content kept decreasing. The study provides the basis for further understanding of the spatial-temporal variation of IDF and SDF contents during storage, demonstrating that HSI could be useful in real-time IDF and SDF contents monitoring in vegetable research and industry. [ABSTRACT FROM AUTHOR]

The paper presents a triplex real-time PCR assay allowing the simultaneous detection of three mustard species (white, black and brown mustard) and three celery varieties (celery roots, celery stalks and leaf celery) in foodstuffs. The triplex assay does not show cross-reactivity with other Brassicaceae . Low cross-reactivities were observed with fenugreek, cumin, ginger, caraway, turmeric, lovage and rye, the ΔCt values were, however, ⩾12 compared to positive controls. The triplex assay allows the detection of traces of DNA of the allergenic components in spite of an excess of the other DNA templates. Analysis of extracts from model sausages containing defined concentrations of mustard and celery showed that the triplex assay is applicable to both raw and processed foods. It was found to allow the detection of 1 ppm black/brown mustard and 50 ppm white mustard and celery in raw and brewed sausages with a probability ⩾95%. [ABSTRACT FROM AUTHOR]

Eight Thai edible plants were tested for their inhibitory activity against an angiotensin-converting enzyme (ACE) using an in vitro assay. The methanol extract of Apium graveolens exhibited significant ACE inhibitory activity with an IC50 value of 1.7mg/ml, and was then subjected to an isolation procedure that resulted in identification of a pure active constituent, junipediol A 8-O-&H#x03b2;-D-glucoside (1-β-D-glucosyloxy-2-(3-methoxy-4-hydroxyphenyl)-propane-1,3-diol) (1), which had good ACE inhibitory activity with an IC50 value of 76μg/ml. Another eight known compounds, isofraxidin-β-D-glucoside (2), roseoside (3), apigenin-7-O-β-D-glucoside (4), luteolin-7-O-β-D-glucoside (5), icariside D2 (6), apiin (7), chrysoeriol-7-O-β-D-apiosylglucoside (8), and 11,21-dioxo-3 β,15α,24-trihydroxyurs-12-ene-24-O-β-D-glucopyranoside (9) were also identified. Although each of these five constituents (2-6) isolated from the same fraction as 1 showed no activity at concentrations of 500μM, together, when each was present at 300μg/ml, they enhanced the inhibitory activity of 500μM of 1 from 64% to 81%. [ABSTRACT FROM AUTHOR]

Highlights: [•] Light exposure induced PAL activity, but suppressed PPO and POD activity. [•] Light exposure alleviated soluble quinone accumulation and browning occurrence. [•] Light exposure preserved total phenol content and antioxidant capacity values. [Copyright &y& Elsevier]

[Display omitted] • MicroTom tomato contained flavones including luteolin and apigenin. • Tomato shows flavone synthase-like activity catalyzed eriodictyol to luteolin. • A polyphenol oxidase, SlPPO F, showed this flavone synthase-like activity. • SlPPO F flavone synthase-like activity depended on oxidase properties. • SlPPO F showed high catalytic efficiency and thermostability. The biosynthesis of flavones has drawn considerable attention. However, the presence of flavones and their biosynthesis in tomato (Solanum lycopersicum) remain unclear. Here, we confirmed that flavones are present in MicroTom tomato and unexpectedly found that a tomato polyphenol oxidase (SlPPO F) possesses a flavone synthase-like activity and catalyzes the conversion of eriodictyol to luteolin without the need for any cofactor. SlPPO F showed a similar K m value to that of other polyphenol oxidases, and could be inhibited by ascorbic acid. The flavone synthase-like activity of SlPPO F exhibited strict substrate specificity and only accepted flavanones with two hydroxyl groups (3′ and 4′) on the B ring as substrates. SlPPO F showed higher catalytic efficiency and better thermostability than type I flavone synthase from Apium graveolens, suggesting its possible application in enzyme engineering. In summary, we identified flavones in tomato and unraveled a polyphenol oxidase exhibiting flavone synthase-like activity. [ABSTRACT FROM AUTHOR]

• Ready-to-eat sea cucumbers (RSC) were self-degraded. • Celery and chlorogenic acid were screened to enhance the stability of RSC. • The crosslinked RSC exhibited smaller pore size and finer collagen fibril. • Crosslinking treatment inhibited the break of peptide bonds in RSC. • Crosslinking treatment caused the secondary structure changes in RSC. Ready-to-eat sea cucumbers (RSC) treated by high pressure steam were easily degraded during storage. Celery (Apium graveolens , AG) and chlorogenic acid (CA) were screened for enhancing the stability of RSC. After RSC cross-linked by AG or CA, the hardness was significantly increased by 108% or 254% at 30 d, and the relaxation time decrease by 31.90 or 39.89 ms, and the proportion of T 23 reduced by 0.40% or 1.15%. The crosslinked RSC exhibited smaller pore size with finer collagen fibrils. CA treatment caused the secondary structure changes in RSC. In addition, it also inhibited the break of peptide bonds in RSC collagen, observing the decrease of free hydroxyproline level from 46.63 to 34.53 μg/g, and the reduction of free ammonia nitrogen from 20.96 to 15.30 μmol/g. Therefore, AG and CA will have an important application in RSC processing industry. [ABSTRACT FROM AUTHOR]

Highlights: [•] Acidification and thermal processing can result in flavone deglycosylation. [•] Flavone deglycosylation and stability during thermal processing depends on pH. [•] Foods rich in β-glucosidase can be used to effect flavone deglycosylation. [ABSTRACT FROM AUTHOR]

Highlights: [•] Method allows the simultaneous detection of white mustard and celery. [•] 3 varieties of celery and 10 varieties of white mustard were tested. [•] No cross-reactivity with 64 biological species. [•] No cross-reactivity with other Brassicaceae or Apiaceae. [•] Low LODs in raw and processed foods. [ABSTRACT FROM AUTHOR]

Abstract: Smyrnium olusatrum, well known as wild celery or Alexanders, is a biennial herb belonging to the Apiaceae and used for many centuries as an edible vegetable because of the aromatic flavour of its parts. Its use on the table has decreased since the Middle Ages when it was replaced by common celery (Apium graveolens). In the present work the composition of the essential oils obtained by hydrodistillation of various plant parts was investigated by gas chromatography (GC–FID and GC–MS), while quantitation of a heat-sensitive compound, isofuranodiene, known for its anticancer activity, and of its Cope rearrangement product curzerene, was achieved by HPLC-DAD. All essential oils were composed mainly of furanosesquiterpenoids (54.1–76.2%) with isofuranodiene (19.5–45.8%) as the main constituent. Results showed that GC analysis provides underestimation (up to five times) of isofuranodiene levels in essential oils and that curzerene could be considered an artifact since it is produced during heating of plant material, occurring during hydrodistillation. [Copyright &y& Elsevier]

Abstract: The paper presents a novel real-time PCR method allowing the detection of traces of celery ( Apium graveolens) in complex food matrices. The method is based on the amplification of a sequence of the gene coding for the Apium graveolens NADPH-dependent mannose-6-phosphate reductase. It allows the detection of three commonly used celery varieties, celery roots (Apium graveolens var. rapaceum), celery stalks (Apium graveolens var. dulce) and leaf celery (Apium graveolens var. secalinum) and does not show any cross-reactivity with 64 biological species, including ten members of the Apiaceae family. The limit of detection, determined by analysing serially diluted celery extracts, is 10pg celery DNA for all three celery varieties. In spiked model sausages, the LOD is 0.005% celery. The real-time PCR method was applied to 26 commercial food products. Celery DNA was found in one out of ten samples without any information about the presence of celery. [Copyright &y& Elsevier]

Abstract: Celery (Apium graveolens L.), belonging to the family Apiaceae, is widely used as a spice, in perfumery and pharmaceutical applications. It is reported to possess several nutraceutical attributes, such as anticoagulation activity of blood plasma and prevention of cardiovascular diseases. Effects of various enzymes on the extraction of volatile oil of celery are reported in the present study. The oil yield, after cellulase, pectinase, protease and viscozyme pretreatment, was in the range 2.2–2.3% as against 1.8% in a control sample, by steam distillation. Profiling of the celery oil thus obtained by GC–MS showed that limonene, the major terpene, increased from 63% to 82% with enzyme treatment. The other major flavour compounds identified were β-selinene (16–17%), butyl phthalide and sedanolide. The study demonstrated that enzymes facilitated the extraction of celery oil with increase in oil yield with little change in either flavour profile or physicochemical properties of the oil. [Copyright &y& Elsevier]

Abstract: Natural and recombinant Bet v 1, the major birch pollen allergen, and homologous allergens, Api g 1 and Dau c 1, from celery and carrot, respectively, were studied by CD spectroscopy under conditions of varying denaturant concentration, pH and temperature to determine fundamental thermodynamic parameters for conformational stability. Thermodynamic studies increase basic knowledge regarding differences between birch pollen-related allergens and are of importance in choosing processing conditions. The conformational stability determined from guanidine hydrochloride denaturation curves was similar for rBet v 1.0101 and rApi g 1.0101. Conformational responses to chaotropic salt were different for recombinant allergens from different species, but were similar for the natural isoform mixtures. The conformational stabilities of nApi g 1 and nDau c 1, were shown to be similar to rBet v 1.2801 at pH>4.4 [Mogensen, J. E., Ipsen, H., Holm, J., & Otzen, D. E. (2004). Elimination of a misfolded folding intermediate by a single point mutation. Biochemistry, 43(12), 3357-3367], but nApi g and nDau c 1 were stable to heating at lower pH-values. [Copyright &y& Elsevier]

Abstract: A pectic polysaccharide called apiuman was isolated from fresh celery stalks by extraction with an aqueous ammonium oxalate followed by ultrafiltration, and was shown to consist of d-galacturonic acid (GalA, 81.0%), l-rhamnose (Rha, 2.6%), l-arabinose (Ara, 2.5%), and d-galactose (Gal, 3.6%) residues. Apiuman was found to be digestible with α-1,4-d-galacturonase to yield d-GalA, thus confirming that apiuman represents a pectic polysaccharide. The purified apiuman (AG) obtained was subjected to ion exchange chromatography on DEAE-cellulose to produce two polysaccharide fractions, AG-1 and AG-2, which had similar sugar compositions. Partial acid hydrolysis of apiuman, AG, revealed galacturonan to be at the core of the macromolecule. Nuclear magnetic resonance (NMR) spectra indicated that the backbone of apiuman appeared to represent α-1,4-d-galacturonan, with considerable amounts of l-Rha residues involved by α-1,2-linkages in the linear chain of the macromolecule core. The side chains were found to consist of Ara and Gal attached at the 4-position of the Rha residues. Furthermore, apiuman, AG, was found to improve the survival of mice subjected to a lethal dose of lipopolysaccharide (LPS), and the anti-endotoxemic effect of apiuman, AG, was shown to be mediated by decreased interleukin-1β (IL-1β and increased interleukin-10 (IL-10) production. Apiuman was also shown to diminish the amount of neutrophils migrating to the peritoneal cavity after LPS injection. [Copyright &y& Elsevier]

• GC/rGO was applied for the determination of Sb(III) in food samples. • rGO improves preconcentration and sensitivity for Sb(III) determination. • The analytical validation of GC/rGO shows satisfactory results with RSD < 10%. • The lineal range for Sb(III) was 10–60 µg L−1 with a detection limit of 2.5 µg L−1. Antimony(III) is a rare electroactive specie present on Earth, whose concentration is not typically determined. The presence of high concentrations of antimony is responsible for a variety of diseases, which makes it desirable to find convenient and reliable methods for its determination. We have developed a convenient glassy carbon modified electrode with electroreduced graphene oxide GC/rGO for the first time determination of Sb(III) in commercial lettuce, celery, and beverages. The surface of the electrode was characterized by scanning electron microscopy (SEM) and cyclic voltammetry, indicating a heterogeneous and rough surface with a real area of 0.28 cm2, which is ~2.5 times the area of GC. The optimal chemical and electrochemical parameters used were: sodium acetate buffer (pH = 4.3), an accumulation potential of −1.0 V and an accumulation time of 150 s. The analytical validation was developed evaluating the linear range (10–60 µg L−1), limit of detection (2.5 µg L−1), accuracy, repetibility and reproducibility with satisfactory results (relative standard deviation (RSD) values lower than 10%). All the analyzes performed in real samples by stripping voltammetry were compared with GF-AAS, showing statistically similar values, demonstrating that GC/rGO could be effectively applied in the analysis of food samples. [ABSTRACT FROM AUTHOR]

• Genotype determined the crop's ability to maintain optimal aroma profile. • Maturity had a stronger influence over different compound groups than genotype. • Monoterpenes, sesquiterpenes and phthalides are key compound groups to celery aroma. • Odours produced during the maturity process are determined strongly by genotype. Celery is a fibrous horticultural vegetable grown globally and widely consumed due to its health benefits, distinct flavours and culinary versatility. Currently, few datasets examine its aroma development across maturity which could help guide growers towards optimising harvest times whilst identifying potential consequences of harvesting outside commercial maturity. Freeze-dried celery of two genotypes, selected for biochemical and sensory differences, were harvested at three time-points and investigated using solid-phase microextraction gas chromatography/mass spectrometry (SPME GC/MS) and gas chromatography/olfactometry (GC/O). Both maturity and genotype showed significant (P < 0.05) interactions between compounds, and harvest stage exhibited greater impact upon aroma quality than plant genotype. Thus, indicating that agronomic practice is key in determining crop quality. Monoterpenes, sesquiterpenes and phthalides begun to decrease once commercial maturity was reached, whereas alcohols were more prominent in post-mature celery. GC/O results confirmed the importance of phthalides to mature celery aroma and aroma differences caused by genotype. [ABSTRACT FROM AUTHOR]

Abstract: The effect of temperature on respiratory activity and total phenol and flavonoid contents in pre-cut celery was assessed within the 24h following this minimal processing. To this end, celery petioles were cut as strips, conditioned in crystal polyethylene terephthalate trays covered with PVC film and stored at 0, 10 and 20°C. Samples were removed at 0, 2, 4, 6 and 24h after processing to analyse respiratory activity and concentrations of total phenols and flavones. For the samples kept at 0°C for 24h, chlorogenic acid was also determined, along with total flavonoids and antioxidant power. At this temperature, the total phenol contents remained basically constant, though at 10°C it increased considerably two hours after applying the cutting stress. At 20°C the increase observed was less important. The flavones, identified by HPLC in pre-cut celery were apigenin and luteolin, whose concentrations also increased between two to six hours after processing. However, exposure for 24h at 0°C produced a considerable decrease in total flavonoids. [Copyright &y& Elsevier]

• Typical celery aroma is made up of a range of volatile compounds. • Genetic and environmental information is missing from majority of experiments. • Guidelines to follow when publishing data related to aroma or flavour of crops to allow for data collation. Celery (Apium graveolens) is a regularly consumed vegetable, providing strong, distinct flavours to dishes as well as health benefits. Constituents of the aroma profile of celery include a range of volatile compounds (terpenes, phthalides and aldehydes) that contribute to its characteristic odour and flavour. Vast amount of research has been completed on the aroma profile of celery. However, there is limited information stating the cultivar, origin and geographical location, despite that research on a plethora of other crops has indicated that these are key factors driving crop performance and quality attributes. This paper characterises the underlying biochemistry that determines the aroma profile of celery, whilst investigating the genetic and environmental influences leading to its variation. We make recommendations for minimum standards (MIAPAE: Minimum Information About a Plant Aroma Experiment) that should be adopted by the scientific community prior to publication of data relating to flavour and aroma characterisation of crops. [ABSTRACT FROM AUTHOR]

• NMR-based metabolomics was evaluated for celery origin discrimination. • Untargeted and targeted metabolomics resulted in complementary findings. • Key metabolite classes differentiating origins include sugars, amino and organic acids. • Mannitol was identified as the primary discriminator for geographical origin. • NMR-based metabolomics enabled identification of biomarkers of geographical origins. Celery (Apium graveolens L. var dulce) is a widely cultivated vegetable which is popularly consumed due to its nutrient content and contains bioactive metabolites with positive effects on human physiology. In this study, 1H NMR spectroscopy coupled with multivariate statistical analyses was used to distinguish celery stem and leaf samples from different geographical origins. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were employed to investigate the differences between celery extracts from three geographical origins: Australia, Taiwan and China. Sugars, amino acids and organic acids were found to contribute significantly to the differentiation between origins, with mannitol identified as an important discriminating metabolite. It was demonstrated that NMR-based metabolomics is an effective approach for establishing reliable metabolomic fingerprints and profiles, enabling the identification of metabolite biomarkers for the possible discrimination of geographical origin. [ABSTRACT FROM AUTHOR]

• Hydrogels were obtained from the cellulose that was extracted from celery. • Swelling capacity of hydrogel was depending on cellulose concentration. • Ultrasound stimulated SCFAs release from cellulose hydrogel was studied. • The release efficiency of SCFAs from hydrogels increased 3.89 times by ultrasound. The feasibility of using celery cellulose hydrogels as carriers was explored for controlled release of short-chain fatty acids (SCFAs) triggered by ultrasound. The hydrogels were prepared with the phase inversion method and further characterized using FT-IR, SEM and XRD techniques. At the optimal cellulose concentration (8.33 and 6.25 mg/mL), the hydrogels (F 4 and F 5) exhibited the swelling ratio of 185%, and Young's modulus of the F 4 and F 5 was lower than that of others. The hydrogels were loaded with SCFAs owing to its hydrophilicity and swelling properties, and the maximum loading capacity of SCFAs achieved nearly 80%. Interestingly, the loaded SCFAs within hydrogel carrier could be readily released if an ultrasound trigger is exerted. Our results indicate that the ultrasound-triggered strategy for the SCFAs delivery system could provide a promising basis to achieve on-demand, reproducible, repeated, and tunable dosing of bioactive molecules. [ABSTRACT FROM AUTHOR]

• "sedano bianco di Sperlonga" PGI celery was investigated by a multi-methodological approach. • A detailed phytochemical profile of the edible part (petioles and blade leaves) was obtained. • Biogenic amine and mycotoxin low contents confirmed celery quality and freshness. • Ethanolic extract of blade leaves showed antimutagenic and radical scavenger power. Celery is a widely used vegetable known for its peculiar sensorial and nutritional properties. Here, the white celery (Apium graveolens L.) "sedano bianco di Sperlonga" PGI ecotype was investigated to obtain the metabolic profile of its edible parts (blade leaves and petioles) also related to quality, freshness and biological properties. A multi-methodological approach, including NMR, MS, HPLC-PDA, GC–MS and spectrophotometric analyses, was proposed to analyse celery extracts. Sugars, polyalcohols, amino acids, organic acids, phenols, sterols, fatty acids, phthalides, chlorophylls, tannins and flavonoids were detected in different concentrations in blade leaf and petiole extracts, indicating celery parts as nutraceutical sources. The presence of some phenols in celery extracts was here reported for the first time. Low contents of biogenic amines and mycotoxins confirmed celery quality and freshness. Regarding the biological properties, ethanolic celery extracts inhibited the oxidative-mediated DNA damage induced by tert -butylhydroperoxide and scavenged DPPH and ABTS radicals. [ABSTRACT FROM AUTHOR]