Supercritical Fluid Extraction of Celery and Parsley Fruit-Chemical Composition and Antibacterial Activity

Supercritical fluid extraction as an environmentally friendly technology was applied to isolate biologically active extracts from celery and parsley fruits for potential applications in the food industry. The extractions were performed under mild temperature conditions of 39.85 degrees C and at pressures of 10 and 30 MPa. The extracts were analyzed regarding their chemical composition, antibacterial activity, and cytotoxic effect. Sedanolide was the dominant component of the celery fruit extracts, comprising more than 70% of the obtained fraction, while the content of apiole in the parsley fruit SC CO(2)extracts exceeded 85%. The celery fruit extracts showed strong and moderately strong antibacterial activity against testedStaphylococcus aureus,Bacillus (B.) cereus,B. subtilis,B. circulans,Listeria(L.)greyi,L. seeligeriandL. welshimeri, with minimal inhibitory concentration (MIC) values between 160 and 640 mu g/mL, and weak activity against the selectedSalmonellaisolates with a MIC of 2560 mu g/mL. The parsley extract obtained at 10 MPa showed strong and moderately strong antibacterial effects againstBacillusstrains with obtained MICs of 160-640 mu g/mL, and weak activity againstStaphylococcus, Listeria, andSalmonellawith a MIC of 2560 mu g/mL. Cytotoxicity investigation showed that the extracts with proven antibacterial activity had no cytotoxic effect on rabbit kidney cells at concentrations of up to 640 mu g/mL.