o:34257 Antioxidant capacity of Apium graveolens, Apium graveolens var. rapaceum, and Daucus carota extracts en Celery (Apium graveolens) represents an edible plant used in traditional medicine due to its numerous health benefits: prevention of cardiovascular disease, lowering blood glucose and blood pressure, antifungal anti-inflammatory, anticoagulant, antioxidant, and antitumor properties. Celeriac (Apium graveolens var. rapaceum) is commonly used for its edible fleshy tap root and stalk. It contains flavonoids, violate oil, vitamins, and minerals, showing anticancer effects. Carrot (Daucus carota) is recognized for its nutraceutical and health benefits and due to the presence of phenolic compounds, carotenoids, and ascorbic acid possess antioxidant, anti-aging, anti- inflammatory, and anti-proliferative activities. Ultrasound-assisted extraction represents a modern technique for the extraction of various antioxidant compounds from plant material. Thus, in the present study, the extracts were prepared using celery root, celeriac stalk and leaves, or carrot root, and water or 30% ethanol in an ultrasound bath. The antioxidant potential was determined by analyzing total reducing (Folin-Ciocalteu assay) and DPPH radical scavenging activities. The total reducing capacity varied in a range of 0.27 to 2.10 mg gallic acid equivalents (GAE)/g of fresh plant material, achieving the highest values in the following samples: ethanol celeriac leaf extract > water celeriac leaf extract > water celery root and celeriac stalk extracts. On the other hand, the lowest total reducing capacity was obtained in the samples: water and ethanol carrot root extracts < ethanol celery root and celeriac stalk extracts. The DPPH radical scavenging potential, expressed as the concentration required for neutralization of 50% of radicals, follows the trend: ethanol celeriac leaf extract (0.10±0.01 g/mL) < water celeriac stalk extract (0.13±0.00 g/mL) < water celery and carrot extracts (0.18 g/mL) < ethanol celeriac stalk extract (0.26±0.03 g/mL) < water celeriac leaf extract (0.43±0.07 g/mL) < ethanol carrot root extract (0.62±0.05 g/mL) < ethanol celery root extract (1.32±0.06 g/mL) (the lowest IC50 = the highest antioxidant capacity). As can be seen, the highest antioxidant capacity was determined in ethanol celeriac leaf extract in both assays. Thus future experiments should be focused on the chemical characterization of the mentioned extract and individual compounds responsible for the antioxidant activity. antioxidant activity, carrot, celery, celeriac, extraction 1552100 978-86-7834-438-1 2024-07-10T08:43:34.571Z 44 yes 46 Ana Plećić University of Belgrade, Institute for the Application of Nuclear Energy, Serbia master inženjer poljoprivrede 0000-0002-3160-3598 Sandra Rakin University of Belgrade, Institute for the Application of Nuclear Energy INEP, Serbia master inženjer tehnologije/hemijski inženjer person 0009-0007-4016-3882 Lidija Mladjenović University of Belgrade, Institute for the Application of Nuclear Energy INEP, Serbia master biolog person 0009-0004-2941-188X Marija Gnjatović University of Belgrade, Institute for the Application of Nuclear Energy INEP, Serbia doktor biotehničkih nauka person 0000-0001-8233-1636 Aleksandra A. Jovanović University of Belgrade, Institute for the Application of Nuclear Energy INEP, Serbia doktor tehnoloških nauka person 0000-0001-5394-0125 application/pdf 474910 https://phaidrabg.bg.ac.rs/o:34257 no yes 19 70 92000004 11A29 Antioxidant capacity of Apium graveolens, Apium graveolens var. rapaceum, and Daucus carota extracts 89 Book of Abstracts 3rd UNIFood International Conference – UNIFood2024 Belgrade, Serbia 2024