Celery Tubers

Celery aroma is due to the occurrence of phthaUdes in leaves, root, tuber and seeds. The 

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The coumarins, scopoletin and aesculetin, were present in celery roots in amounts smaller than 0.5 mg/kg f.w. [51]. The coumarin concentration was five to ten times higher in the peel of the tuber than in the edible portion. When celery tubers were coated with pectin gels and stored for 6 months at 4°C and 95% relative humidity, the furanocoumarin concentration increased considerably [53]. 

Halmepuro L, Lowenstein H (1985) Immunological investigation of possible structural similarities between pollen antigens and antigens in apple, carrot and celery tuber. Allergy 40 264-272... 

Celery tuber Apium graveolerts. Apiaceae Cooked as salad, and cooked and... 

Roeber M., Pydde E., Knorr D. Storage time dependent accumulation of furanocoumarins in polysaccharide gel coated celery tubers. Lebensmittel-Wissenschaft und-Technologie, 24 466-468 (1991). 

Pipecolic acid has been isolated and identified by various researchers from several legumes, hops, mushrooms, potato tuber, green pepper, tulip, celery, asparagus, Rhodesian teak, barley, and coconut milk. Grobbelaar et al. 58) isolated large quantities of free (-)pipe-colic acid from Phaseolus vulgaris. 

The leaves of celery are more nutritive than stalks, especially in vitamin A, protein and calcium. Traces of copper and arsenic have been reported in the tuberous root. The herb contains the glucoside apiin (Anon., 1952). A nutritive analysis of celery leaves is given in Table 22.1. Celery seeds are also nutritive. The major composition of the seeds is carbohydrate, followed by fat, protein and ash. They also contain micronutrients and vitamin A. Table 22.2 gives the composition of celery seeds as per ASTA and the USDA Agricultural Handbook. 

Pectin was discovered in the nineteenth century and has been used at home and in industry for making jams and jellies ever since. The first recipes reported were posted by "London Housewife s Family Companion in 1750, which described its preparation from apple, quince and currant fruit, currently used as sources of extraction [30]. In 1825, Henri Braconot [10] was the first to report pectin extraction, conducting trials first with dahlia tuber, Jerusalem artichoke, celery, and then with apple, pear and plum. The acid character of this compound was discovered and its ability to gel. This was the first scientific report about pectin that we have as evidence. 

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