Changes of vitamin C content in celery and parsley herb after processing


  • Magdaléna Valší­ková Department of Vegetable Production, Horticulture and Landscape Engineering Faculty, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Ivana Mezeyová Ing. Ivana Mezeyová, PhD., Slovak University of Agriculture in Nitra, Horticulture and Landscape Engineering Faculty, Department of Vegetable Production, Tr. A. Hlinku 2, 949 76 Nitra
  • Marián Rehuš Department of Vegetable Production, Horticulture and Landscape Engineering Faculty, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslav Šlosár Department of Vegetable Production, Horticulture and Landscape Engineering Faculty, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra



parsley, celery, ascorbic acid, freezing, drying


Humans and other primates have lost the ability to synthesize vitamin C and therefore the only source is diet. Vitamin C or ascorbic acid has labile nature, it is removed or destroyed in specific degree immediately after harvest, but storage and post - harvest processing also contribute to its degradation. The aim of work was to determine the vitamin C content in the herb of selected celery and parsley varieties in dependence on chosen postharvest processing and to compare it with fresh herb. There were chosen five bulb forms varieties of celery (Apium graveolens) - Makara, Ilonaa, Hegy Köi, Talar and Diamant. In case of parsley (Petroselinum crispum) there were evaluated one variety of curly parsley, one variety of herb parsley - Petra, and five varieties of root parsley - Lenka, Eagle, Ginate D´Italia, Titana and Arat. Every variety was harvested in three terms, followed by vitamin C content estimation in fresh herb, after drying and after freezing. The content of vitamin C was estimated by HPLC method by the help of liquid chromatograph with UV detector. There was found the significant difference in content of vitamin C in parsley as well as in celery when comparing the fresh herb with herbs after post - harvest processes - drying (by air circulation in laboratory hall) and freezing. After processing of herbs in both observed species the vitamin C content decreased, in case of freezing it was about 65% (celery) and 61% (parsley), after drying about 86% (celery) and 82% (parsley) in comparison with fresh herb. The effect of processing played more important role in influencing of vitamin C content than variety in case of both selected species. For using of celery and parsley not only as culinary herb, but as a notable source of ascorbic acid it is the most important fresh herb intake.


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How to Cite

Valší­ková, M. ., Mezeyová, I. ., Rehuš, M. ., & Šlosár, M. . (2016). Changes of vitamin C content in celery and parsley herb after processing. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 637–642.

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