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Parsley highlights among other vegetables for high vitamin C content. It also contains minerals, essential oils, pigments, phenolic compounds and show high antioxidant activity. Parsley is cultivated and consumed for its leaves and roots with the two most common types: Petroselinum crispum var. tuberosum and Petroselinum crispum var. crispum (parsley with curly leaves), Petroselinum crispum var. neapolitanum (parsley with napless leaves). The aim of this research was to determine the chemical differences and content of bioactive compounds in 6 parsley cultivars: 'Arat', 'Eagle', 'Halblange', 'Rialto', 'Mooskrause' and 'Petra'. Also, to determine the differences in nutritional composition between different parsley plant parts: leaf, steam and root. The highest vitamin C content in leaves (162.09 mg 100 g-1 FW) was determined in cv. 'Rialto'. Root cultivars of Petroselinum crispum var. tuberosum (cv. 'Halblange') had higher vitamin C content. The highest total phenol content (425.76 mg GAE 100 g-1 FW) was determined in leaves of cv. 'Arat'. All parsley cultivars show high antioxidant capacity due to significant amounts of bioactive compounds such as chlorophylls, carotenoids, phenols, flavonoids, non-flavonoids and vitamin C.

Bioactive compounds content and nutritional potential of different parsley parts (Petroselinum crispum Mill.