Correlations between phytocompounds of aromatic culinary vegetables

Abstract

During the vegetation period, aromatic plants accumulate various phytocompounds as bioactive qualities - vitamins, minerals, chlorophyll. The rate of accumulation of these compounds depends on the synthesis mechanism specific to the plant, but also on the transfer of minerals from the soil. In the current study, the phytocompounds accumulated in 8 aromatic vegetables, widely used in the modern kitchen - mint, parsley, dill, lovage, red basil, green basil, celery and green onion

were determined. The list of determined phytocompounds included - β-carotene, chlorophyll, calcium, phosphorus and iron. After determining the value of organic compounds and minerals, the Pearson r correlation coefficient was calculated, using a respective calculator available online. Thus, it was established that there is a direct similarity between the accumulation of β-carotene and the accumulation of P (r=0.5458, p=0.046) and Fe (r=0.8508, p=0.068). Also, there is a direct similarity and close correlation between the accumulation of chlorophyll and Ca (r=0.6471, p=0.036) or Fe (r=-0.7899, p=0.082). The presence of Ca and Fe in the soil can influence the accumulation of organic compounds, β-carotene (r=-0.7105, p=0.043) and chlorophyll (r=0.8508, p=0.051). At the same time, the presence of P in the soil influences to a lesser extent the accumulation during the growth period of these two synthetic organic compounds. Results of the Pearson correlation coefficient r indicated that there is a significant large negative relationship between accumulation of Ca and Fe in aromatic culinary vegetables (r=-

0.5971, p=0.015). In contrast, there is no close correlation between Ca and P accumulation (r=0.3909, p=0.034). Also, there is a non-significant medium negative relationship between P and Fe accumulation (r=-0.4759, p=0.062). The data on the accumulation of phytocompounds in aromatic culinary vegetables are

important for nutritionists, food manufactures, also consumers, due to their nutritional potential

and therapeutic effects. In the same time, the data about the possible correlations between the phytocompounds accumulated in aromatic vegetables are necessary to understand more deeply the mechanisms of plant synthesis, and additionally, to know the nutrients from the soil, which have a high rate of assimilation by vegetables.