# Apiaceae as an Important Source of Antioxidants and Their Applications

Punniamoorthy Thiviya, Ashoka Gamage, Dinushika Piumali, Othmane Merah, Terrence Madhujith

► To cite this version:

Punniamoorthy Thiviya, Ashoka Gamage, Dinushika Piumali, Othmane Merah, Terrence Madhujith. Apiaceae as an Important Source of Antioxidants and Their Applications. Cosmetics, 2021, 8 (4), pp.111. 10.3390/cosmetics8040111. [hal-03498267](https://hal.inrae.fr/hal-03498267)

HAL Id: hal-03498267

https://hal.inrae.fr/hal-03498267

Submitted on 20 Dec 2021

HAL is a multi-disciplinary open access
archive for the deposit and dissemination of sci-
entific research documents, whether they are pub-
lished or not. The documents may come from
teaching and research institutions in France or
abroad, or from public or private research centers.

L'archive ouverte pluridisciplinaire HAL, est
destinée au dépôt et à la diffusion de documents
scientifiques de niveau recherche, publiés ou non,
émanant des établissements d'enseignement et de
recherche français ou étrangers, des laboratoires
publics ou privés.

<figure><img src="image_1.png" /></figure>

Distributed under a Creative Commons Attribution 4.0 International License
<figure><img src="image_2.png" /></figure>

Review

# Apiaceae as an Important Source of Antioxidants and Their Applications

Punniamoorthy Thiviya <fnref n="1" /> ID, Ashoka Gamage <fnref n="2" />, Dinushika Piumali <fnref n="1" />, Othmane Merah <fnref n="3" />,<fnref n="4" />,* ID
and Terrence Madhujith <fnref n="5" />,•

<figure><img src="image_3.png" /></figure>

check for
updates

**Citation:** Thiviya, P.; Gamage, A.; Piumali, D.; Merah, O.; Madhujith, T. *Apiaceae as an Important Source of Antioxidants and Their Applications*. *Cosmetics* **2021**, *8*, 111. https://doi.org/10.3390/cosmetics8040111

Academic Editor: Isabel Martins
de Almeida

Received: 22 October 2021
Accepted: 17 November 2021

Published: 22 November 2021

**Publisher's Note:** MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

<figure><img src="image_4.png" /></figure>

**Copyright:** © 2021 by the authors.
Licensee MDPI, Basel, Switzerland.
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

**Abstract:** The excess level of reactive oxygen species (ROS) disturbs the oxidative balance leading to oxidative stress, which, in turn, causes diabetes mellites, cancer, and cardiovascular diseases. These effects of ROS and oxidative stress can be balanced by dietary antioxidants. In recent years, there has been an increasing trend in the use of herbal products for personal and beauty care. The Apiaceae (previously Umbelliferae) family is a good source of antioxidants, predominantly phenolic compounds, therefore, widely used in the pharmaceutical, cosmetic, cosmeceutical, flavor, and perfumery industries. These natural antioxidants include polyphenolic acids, flavonoids, carotenoids, tocopherols, and ascorbic acids, and exhibit a wide range of biological effects, including anti-inflammatory, anti-aging, anti-atherosclerosis, and anticancer. This review discusses the Apiaceae family plants as an important source of antioxidants their therapeutic value and the use in cosmetics.

**Keywords:** antioxidants; Apiaceae; phenolic compounds

## 1. Introduction

The Apiaceae (previously Umbelliferae) is one of the best-known families of flowering plants (*Angiosperms*), which comprises of nearly 300–455 genera and 3000–3750 species distributed globally [1]. Apiaceae (Umbellifers) are nearly cosmopolitan while the Asia has the highest number of genera (289) of which most of them are endemics (177) followed by the Europe (126) and Africa (121) [2]. Celery (*Apium graveolens*), carrot (*Daucus carota*), Indian pennywort/Vallarai/Gotukola (*Centella asiatica* L. Urb), parsley (*Petroselinum crispum*), parsnip (*Pastinaca sativa*), wild celery (*Angelica archangelica*), coriander (*Coriandrum sativum*), cumin (*Cuminum cyminum*), fennel (*Foeniculum vulgare*), anise (*Pimpinella anisum*), dill (*Anethum graveolens*), and caraway (*Carum carvi*) are the economically important foods, herbs, and spice plants in the Apiaceae family [3–5]. Apiaceae plants have also been traditionally used for ethnomedicines; *Ferulago trachycarpa* [6], *Trachyspermum ammi* (Ajowain) [7], and *Capnophyllum peregrinum* [1,8]. Figure 1 shows some species from the Apiaceae family.

The comparison of global production statistics of Apiaceae crops is difficult as the data tracked by the Food and Agriculture Organization of the United Nations (FAO) is recorded under the crops belonging to other families. The only Apiaceae family crops recorded by FAO are grouped as “carrots and turnips” and “Anise, badian, fennel, coriander”. Production of anise, badian, fennel, and coriander was recorded to be 1.97 million MT in

<footnote n="1">¹ Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka; thiviya904@gmail.com (P.T.); dinushikapiumali@gmail.com (D.P.)</footnote>

<footnote n="2">² Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka; ashogamage@gmail.com</footnote>

<footnote n="3">³ Laboratoire de Chimie Agro-Industrielle (LCA), Institut National de la Recherche Agronomique, Université de Toulouse, CEDEX 4, 31030 Toulouse, France</footnote>

<footnote n="4">⁴ Département Génie Biologique, IUT Paul Sabatier, Université Paul Sabatier, 32000 Auch, France</footnote>

<footnote n="5">⁵ Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka</footnote>

<footnote>* Correspondence: othmane.merah@ensiacet.fr (O.M.); tmadhujith@agri.pdn.ac.lk (T.M.); Tel.: +33-53-432-3523 (O.M.); +94-71-341-2172 (T.M.)</footnote>
2019 with the highest quantity from Asia (87.6%) especially from India (1.4 MT). Other top five producers are Mexico, Syria, Iran, China, and Turkey. However, the production of carrots and turnips in 2019 was estimated to be 44.76 MT which is nearly 23-fold higher than that of carrots and turnips. The major production is again arising from the Asia (64.8%) especially in China while the other top five countries are Uzbekistan, the United States of America, Russia, Ukraine, and the United Kingdom [9].

<figure><img src="image_5.png" /><figcaption>**Figure 1.** Different parts of selected Apiaceae family: (A) Fennel seeds; (B) Cumin seeds; (C) Coriander seeds; (D) Anise seeds; (E) Carrot; (F) Indian pennywort; (G) Celery plant; (H) Parsley (Photo courtesy of Thevin Randika).</figcaption></figure>

Apiaceae family consists of economically important aromatic plants and are commonly used as food, flavors (spices, condiments), ornamental plants, for medical purposes and used in the food, perfume, pharmaceutical, cosmetic and cosmeceutical industries [5,10–12]. Some of the Apiaceae are spices, which have been used as a flavoring, seasoning, and coloring agent, and sometimes as preservatives throughout the world since ancient times, especially in India, China, and many other southeastern Asian countries [13]. Many species from Apiaceae have been used as a common household medicinal remedy for various health complications traditionally [14,15]. Many recent studies have also reported that several species in this Apiaceae family are good sources of bioactive phytochemicals with potent antioxidant, antibacterial, antibiotic or antimicrobial, and anti-inflammatory properties, antidiabetic, anticarcinogenic, cardioprotective, antihyperglycemic, hypolipidemic effects, and among others [7,15–17].

Due to health risks and toxicity, synthetic phenolic antioxidants are replaced with natural antioxidants [18–20]. The natural antioxidants from plant or spices and herbs extracts are vitamins, tocopherols, ascorbic acids, carotenoids, phenolic acid, flavonoids, tannins, stilbenes, lignans, terpenes, anthocyanins, alkaloids, components of essential oils, phospholipids, among others [13,19,21,22]. Apiaceae plants are rich source of these natural antioxidants of which phenolic compounds especially phenolic acids and flavonoids are found predominantly [7]. They are responsible for organoleptic characteristics such as bitterness, astringency, color, flavor, and odor [23].
Overproduction of the reactive oxygen species (ROS) results in oxidative stress that leads to several pathologies, such as hypertriglyceridemia, cancer, neurodegenerative diseases, diabetes, skin diseases, aging, wound healing, and cardiovascular diseases, because of its role in reducing inflammation, DNA damage changes to proteins and peroxidation of lipids [24–28]. These effects of reactive oxygen species (ROS) and oxidative stress can be balanced by antioxidant enzymes and natural dietary antioxidants [29]. Apiaceae rich in antioxidants, predominantly phenolic acids and flavonoids have many therapeutic benefits [7,30,31]. Table 1 shows the reported therapeutic effects of antioxidants from Apiaceae species.

<table><caption>**Table 1.** Therapeutic effects of antioxidants from Apiaceae species.</caption><thead><tr><td>Apiaceae Family</td><td>Disease Condition</td></tr></thead><tbody><tr><td>Anise (Pimpinella anisum)</td><td>Dementia [32], neurological disorder [33], Alzheimer's disease [34], depression [35], diabetes mellitus [36],</td></tr><tr><td>Caraway (Carum carvi)</td><td>Hypertriglyceridemia [30], reducing oxidative stress in diabetes mellitus [37], sepsis-induced organ failure [38], hypertension, eczema, and antiradical profile are the underlying mechanism for pharmacological properties such as antimicrobial, antidiabetic, anticarcinogenic/antimutagenic, antistress, antiulcerogenic agents [31,39]</td></tr><tr><td>Celery (Apium graveolens)</td><td>Hypertriglyceridemia [30], hyperlipidemia [40], pimples [41], antiproliferative and antiangiogenic effect on cancer [42]</td></tr><tr><td>Coriander (Coriandrum sativum)</td><td>Pimples/acne [41,43], breast cancer [43,44], hepatoprotective effect, gastric ulcers [45],</td></tr><tr><td>Cumin (Cuminum cyminum)</td><td>Antiradical profile are the underlying mechanism for pharmacological properties such as antimicrobial, antidiabetic, anticarcinogenic/antimutagenic, antistress, antiulcerogenic agents [31], neurodegeneration seen in Parkinson's disease [46]</td></tr><tr><td>Dill (Anethum graveolens)</td><td>Diabetes mellitus [15], hypertriglyceridemia [30],</td></tr><tr><td>Indian pennywort (Centella asiatica L. Urb)</td><td>Diabetes mellitus and its related complication [47], neuroprotective effect [48], skin aging, skin diseases, and damage [49], obesity [50], wound healing [51]</td></tr></tbody></table>

Furthermore, antioxidants such as vitamin A, vitamin C, vitamin E, thiols, flavonoids, and other polyphenolics have known applications in dermatology and cosmetology [49,52]. The application of these phenolic compounds in cosmetics has also proved for their anti-aging, photoprotective, antimicrobial, wound healing, and anti-inflammatory action [49,53].

Free radical scavenging and collagenase and elastase inhibitory activities of polyphenols can delay the aging process. The high antioxidant capacity of phytonutrients, especially flavonoids, and triterpenoids, involve in the stimulation of keratinocyte and fibroblast proliferation and play an important role in wound healing. Further polyphenols act as free-radical scavengers and can protect against ultraviolet (UV) damage [49,54–56]. Other than the active ingredients, antioxidants are added as protectors of other active ingredients of the cosmetics against oxidation [53,57].

Recently, natural antioxidants derived from plant sources such as spices, herbs, and the essential oil extracted from them have gained mounting interest in the application of cosmetic and pharmaceutical products [49,58]. Many studies revealed that plants from the Apiaceae family can be a good source of natural antioxidants and have the potential for pharmaceutical and cosmetic applications [1,59,60]. In this context, this review discusses the Apiaceae as an important source of antioxidants, its therapeutic benefit, anti-oxidant content, and anti-oxidant capacity of different species of Apiaceae, mechanism, and the application of antioxidants in cosmetics and cosmeceuticals.

## 2. Importance of Apiaceae as Food and Nutraceuticals

Different parts of the Apiaceae plants are generally consumed as vegetables or spices, such as leaves (carrot, fennel, dill, celery, parsley, and coriander), seeds (caraway, cumin, anise, dill, fennel, celery, angelica, and coriander), root (carrot, angelica), and leaf stalks (fennel) [23,61]. Aromatic spices have been traditionally used for the preparation of herbal
teas, salads, and flavoring agents in stewed, boiled, grilled, or baked dishes, meat and fish dishes, and ice cream [62]. Some spices from Apiaceae are used as preservative agents in food due to the antioxidant components [13,23]. Apiaceae is largely produced for its application in foods, pharmaceuticals, perfumes, and cosmetic productions [63].

Furthermore, plants from the Apiaceae family are also a very important source of nutraceuticals and are well-known for their medicinal use since ancient times. Particularly in Asia and Africa, seeds and other plant parts of the Apiaceae have been used as a common household medicinal remedy for various health complications such as indigestion, constipation, hypertension, cardiovascular diseases, appendicitis, kidney stones, stomach ailments, abdominal pain, and acidity and to stimulates appetite, among others [14,15]. Many recent studies have reported that several species in the Apiaceae family are good sources of bioactive phytochemicals with potent antioxidant, antibacterial, antibiotic or antimicrobial, and anti-inflammatory properties, antidiabetic, anticarcinogenic, cardioprotective, antihyperglycemic, hypolipidemic effects, and among others [7,15–17].

*Daucus carota* Linn. (carrot) is reported to have anti-nociceptive, anti-inflammatory effects, hypoglycemic and antidiabetic activities [64]. Different parts of *Coriandrum sativum* Linn. (coriander) were reported to have antioxidant, antidiabetic, anticancer, antibacterial, antifungal, anti-inflammatory, antinociceptive, and anti-edema properties [65,66]. *Foeniculum vulgare* Mill. (fennel) has antimicrobial, antiviral, antiprotozoal, antioxidant, antitumor, anti-inflammatory, cytoprotective, hepatoprotective, hypoglycemic, and estrogenic effects [67]. Some studies showed that *Centella asiatica* (Indian pennywort) has antioxidant, antihyperglycemic, anti-inflammatory, analgesic effects, neuroprotective, memory enhancing, and skin protective activity [47,48,60,68]. In addition to that, *Centella asiatica* has also been used in treating all kinds of diseases such as gastrointestinal disease, gastric ulcer, asthma, wound healing, and eczema [60].

Essential oils of Apiaceous fruit such as cumin, caraway, and coriander have potent bactericidal activity against Gram-negative bacterial strains *E. coli* and *Bordetella bronchiseptica* [16]. Additionally, antioxidant and hepatoprotective effect has reported with essential oil extracted from caraway and coriander [69]. Essential oils extracted from plant source including Apiaceae has an effective antiviral agent that has potential to inhibit the viral spike protein and can be used as alternative therapies to manage diseases including SARS-CoV-2 [70]. Essential oil from *Coriandrum sativum* L. (coriander) has also shown antidiabetic, antioxidant, hypocholesterolemic, antihelmintic, antibacterial, hepatoprotective, anticancer, anti-inflammatory, antianxiety, and anxiolytic activities [45,58].

*Angelica biserrata* is a well-known medicinal plant in Chinese traditional medicine which has been broadly applied to treat inflammation, arthritis, and headache. They are also reported to have antitumor, anti-inflammatory, antioxidant, antibacterial, immunomodulatory, sedative, and analgesic effects and are being used in cosmetics [71,72]. *Ferulago* species have been used as a sedative, tonic, digestive, carminative, aphrodisiac and in the treatment of the intestinal worms and hemorrhoids [6]. Coumarin is the main phytochemical compound in *Ferulago* which has antibacterial, antifungal, anticoagulant, anti-inflammatory, anticancer, antihypertensive, antihyperglycemic, antioxidant, and anti-inflammatory [6].

### 3. Chemical Composition of Apiaceae Family and Their Antioxidant Activity

Antioxidants can be defined as substances that, when present at low concentrations, delay or prevent oxidation of a substrate mainly through their free radical scavenging activity [73]. The natural antioxidant capacity of plant or spices and herbs or their extract is mainly associated with the wide range of biologically active compounds that includes phenolic acid, flavonoids, alkaloids, carotenoids, vitamins, tocopherols, ascorbic acids, tannins, lignans, terpenes, components of essential oils, anthocyanins, phospholipids, among others [13,19,21,49]. Tables 2 and 3 summarize the primary antioxidant and other biologically active compounds present in the Apiaceae family.
<table><caption>**Table 2.** Chemical composition of some Apiaceae species.</caption><thead><tr><th>Apiaceae</th><th>Plant Part Used</th><th>Uses<sup>1</sup></th><th>Important Chemical Constituents</th><th>Reference</th></tr></thead><tbody><tr><td>Anise<br>(Pimpinella anisum)</td><td>S<sup>2</sup></td><td>C<sup>2</sup></td><td>Phenolic acids including anisic acid, chlorogenic acid isomers, caffeoylquinic acid, flavonoids including rutin, luteolin-7-glucoside, apigenin-7-glucoside, disorienting, other components trans-anethole, estragole, anise ketone caryophyllene, anisaldehyde, linalool, limonene, pinene, acetaldehyde, p-cresol, creosol, hydroquinine, farnasene, camphene, eugenol, acetanisole,</td><td>[21,74]</td></tr><tr><td>Caraway<br>(Carum carvi)</td><td>R, L, S</td><td>C</td><td>Phenolic acids including chlorogenic, p-coumaric, caffeic, and ferulic acid, flavonoids including kaempferol, quercetin, 3-glucuronide, isoquercitrin, volatile compound including limonene, carvone, sesquiterpene, aromatic aldehydes, terpene esters, terpenol, terpenal, terpenon, safranal, tannins</td><td>[21,23]</td></tr><tr><td>Carrot<br>(Daucus carota)</td><td>R, L</td><td>V</td><td>α- and β-Carotenes, ascorbic acid, tannin, phenolic acids including caffeic, chlorogenic, ferulic, 5-caffeolquinic acid, volatile terpinolene, β-caryophyllene, γ-terpinene, γ-bisabolene, myrcene, limonene, and α-pinene</td><td>[23,29,75]</td></tr><tr><td>Celery<br>(Apium graveolens)</td><td>L, S</td><td>C, V</td><td>Phenolic acids including, p-coumaric, caffeic, ferulic, chlorogenic, and gallic acid, flavonoids included apigenin, luteolin, quercetin, rutin, and kaempferol, volatile compounds (limonene, myrcene, α-pinene, β-selinene) and other tannin, saponin, carotenoids, anthocyanins</td><td>[18,76,77]</td></tr><tr><td>Coriander<br>(Coriandrum sativum)</td><td>L, S</td><td>C, V</td><td>Phenolic acids including p-coumaric, ferulic, vanillic, chlorogenic, caffeic, and gallic acid, flavonoids including quercetin, kaempferol, acacetin, rutin other linalool, borneol, geraniol, terpineol, cumene, pinene, γ-terpinene, limonene, myrcene, camphene, tocopherols, pyrogallol, p-cymol, n-decylaldehyde, acetic acid esters</td><td>[18,21,23]</td></tr><tr><td>Cumin<br>(Cuminum cyminum)</td><td>S<sup>3</sup></td><td>C, V<sup>3</sup></td><td>Phenolic acids including quercetin, p-p-coumaric, rosmarinic, vanillic and cinnamic acids, and trans-2-dihydrocinnamic acid others cuminal, cuminaldehyde, linalool, cymene and γ-terpenoids, thymoquinone, 3-caren-10-al, γ-terpinene, p-cymene and β-pinene, pinocarveol, carotol, resorcinol, tannin</td><td>[23,78-81]</td></tr><tr><td>Dill<br>(Anethum graveolens)</td><td>L, S</td><td>C, V</td><td>Phenolic acids: chlorogenic and benzoic acids, flavonoids: quercetin, kaempferol, myricetin, catechins, isorhamnetin, others carvone, limonene, geraniol, α-phellandrene, p-cymene</td><td>[21,23]</td></tr><tr><td>Fennel<br>(Foeniculum vulgare)</td><td>L, S</td><td>C, V</td><td>Phenolic acids: p-coumaric acid, ferulic, quercetin, rosmarinic, tannic, caffeic, gallic, cinnamic, vanillic, ellagic, chlorogenic, and acid, flavonoids: rutin, quercetin, kaempferol, others vitamin C and E, oleoresins, β-carotene, β-sitosterol, campesterol, eugenol, carnosil, limonene, camphene, β-pinene, fenchyl alcohol, anisaldehyde, myristicin, dillapiole</td><td>[23,62,74,82]</td></tr></tbody></table>
<table><caption>**Table 2. Cont.**</caption><thead><tr><th>Apiaceae</th><th>Plant Part Used</th><th>Uses<sup>1</sup></th><th>Important Chemical Constituents</th><th>Reference</th></tr></thead><tbody><tr><td>Indian pennywort<br>(Centella asiatica L. Urb)</td><td>L</td><td>V</td><td>Flavonoids including quercetin, kaempferol, volatile pinene, terpene acetate, p-cymnol, caryophyllene</td><td>[60]</td></tr><tr><td>Parsley<br>(Petroselinum crispum)</td><td>L</td><td>C, V</td><td>Phenolic acids: chlorogenic acid, p-coumaric acid, caffeic acid, gallic acid, vanillic acid<br>flavonoids: apigenin, luteolin, kaempferol, myricetin, rutin, quercetin</td><td>[18,21]</td></tr><tr><td>Wild celery<br>(Angelica archangelica)</td><td>L, R, S<sup>4</sup></td><td>C, V<sup>4</sup></td><td>Phenolic acids: coumarin, other: terpenoids including α-pinene, δ-3-carene, β-phellandrene and limonene</td><td>[23]</td></tr></tbody></table>

<table><caption>**Table 3.** Flavonoid content of some Apiaceae species.</caption><thead><tr><th>Apiaceae Family</th><th>Mean Flavonoid Content (mg per 100 g)</th></tr></thead><tbody><tr><td>Carrot<br>(Daucus carota)</td><td>Kaempferol (0.24), Quercetin (0.21), Luteolin (0.11), Myricetin (0.04) (raw)</td></tr><tr><td>Celery<br>(Apium graveolens)</td><td>Luteolin (762.4), apigenin (78.65) (seeds)<br>Apigenin (19.10), Luteolin (3.50) (celery hearts, green)<br>Apigenin (2.85), Luteolin (1.05), Quercetin (0.39), Kaempferol (0.22) (raw)</td></tr><tr><td>Coriander<br>(Coriandrum sativum)</td><td>Quercetin (52.90) (leaves, raw)</td></tr><tr><td>Dill<br>(Anethum graveolens)</td><td>Quercetin (55.15), isorhamnetin (43.50), kaempferol (13.33), myricetin (0.70) (fresh)</td></tr><tr><td>Fennel<br>(Foeniculum vulgare)</td><td>Eriodictyo (1.08), Quercetin (0.23) (bulb)<br>Quercetin (48.80), myricetin (19.80), isorhamnetin (9.30), kaempferol (6.50), luteolin (0.10) (leaves, raw)</td></tr><tr><td>Parsley<br>(Petroselinum crispum)</td><td>Apigenin (4503.50), Isorhamnetin (331.24), Luteolin (19.75) (dried)<br>Apigenin (215.46), Myricetin (14.84), Kaempferol (1.49), Luteolin (1.09), Quercetin (0.28) (fresh)</td></tr><tr><td>Parsnip<br>(Pastinaca sativa)</td><td>Quercetin (0.99) (raw)</td></tr></tbody></table>

Source: USDA Database for flavonoid content [85].

Studies have shown that Apiaceae are excellent sources of antioxidants with a high content of phenolic compounds particularly phenolic acid and flavonoids [7]. A strong correlation between antioxidative activities and phenolic compounds was found [7,49,86]. Therefore, phenolic compounds are probably the major contributor to their antioxidant capacity.

Widely occurring phenolic compounds in plants includes flavonoids, flavanones, flavonols, and isoflavonoids, lignans, phenols, and phenolic acids, phenolic ketones, phenylpropanoids, quinonoids, stilbenoids, anthocyanins, anthochlors, benzofurans, chromones, coumarins, tannins, and xanthones [23].

### 4. Methods of Extraction and Identification of Antioxidant

Phenolics, flavanoids, anthocyanins stilbene, and lignan are hydro-soluble antioxidants while carotene, lycopene, lutein, and zeaxanthin are lipid-soluble antioxidants [87]. The effective extraction and proper assessment of antioxidants from food and medicinal plants are crucial to explore the potential antioxidant sources and promote the application as functional ingredients [87]. The antioxidative bioactive compounds can be extracted from fresh or dried (freeze-dried or air-dried) and treated (milling and homogenization) samples using conventional and unconventional methods [88].

<footnote n="1">¹ Christensen and Brandt, 2006 [61]; ² Gülçin et al., 2003 [83]; ³ Embuscado, 2015 [78]; ⁴ Roslon et al., 2011 [84]; R: Root; L: Leaves; S: Seeds; C: Condiment or flavoring; V: Vegetable.</footnote>
Conventional methods or classical methods are generally based on the extractive potential of various solvents, using heating or mixing [54,89]. Solvents and their combination have been used for the extraction of plant phenolic compounds, often with different proportions of water [88]. Solvents are chosen based on the polarity of the compounds to be extracted [90]. Various common solvents in order of increasing polarity are hexane < ether < dichloromethane < chloroform < ethyl acetate < acetone < ethanol < methanol < water [89,90]. The combined use of water and organic solvent may facilitate the extraction of chemicals that are soluble in water and/or organic solvent [22]. Multiple solvents can be used sequentially to limit the number of analogous compounds in the desired yield [90]. Many other factors such as type and concentration of extraction solvent (sample to solvent ratio), extraction temperature, extraction time, and extraction pH, as well as the chemical composition and physical characteristics of the samples also influence the extraction efficiency [87,88].

Various classical methods include Soxhlet extraction, maceration, hydro-distillation, infusion, percolation, decoction, cold pressing or expression, and aqueous alcoholic extraction by fermentation [54]. In aqueous alcoholic extraction by fermentation, ethanol formed during fermentation enables the extraction of the active principles from the material and contributes to preserving the product's qualities [54]. These classical methods are time consuming, low efficient methods, require relatively large amounts of organic solvents, and may result in thermal degradation of compounds [87].

Non-conventional methods include ultrasound, microwave, and enzyme assisted extraction, high voltage electrical discharges, pulsed electric fields, and techniques based on the use of compressed fluids as extracting agents such as supercritical fluid extraction, subcritical water extraction, or pressurized fluid extraction [22,88,89]. These techniques are suitable to decrease volatility and thermal degradation during compounds extraction [19]. Some of them are considered to be "green techniques" [89].

The Folin–Ciocalteau method (F-C), has been widely used for the quantification of total phenolic compounds in plant material including Apiaceae [13,88,91,92]. Techniques such as gas chromatography (GC) and high performance liquid chromatography (HPLC) are used for chemical profiling and quantification of phenolic compounds [88]. Gas chromatographic (GC) techniques have been widely used especially for the separation and quantification of lipid peroxides, aldehydes, tocopherols, sterols, phenolic acids, and flavonoids [88,93]. Currently, HPLC is the most popular and reliable technique for the analysis of phenolic compounds [7,15,88,92], and several supports and mobile phases are available for the analysis of phenolics including anthocyanins, proanthocyanidins, hydrolysable tannins, flavonols, flavan-3-ols, flavanones, flavones, and phenolic acids in different plant extract and food samples [88].

**5. Total Phenolic Content (TPC) and the Total Flavonoid Content (TFC) of Apiaceae**

The total phenolic content (TPC) and the total flavonoid content (TFC) are varied within the Apiaceae family [7,91]. Table 4 shows the TPC and TFC content of some species of the Apiaceae family.

Other than these tabulated species, the TPC and TFC content of orange carrot in 80% methanolic extract is recorded as 179.3 mg GAE/100 g and 121.9 mg QE/100 g, respectively [96]. TPC and TFC content of aqueous extract of Indian pennywort (*Centella asiatica* (L.) Urb. was reported to be 2.86 g/100 g and 0.361 g/100 g [97].

However, the concentration of phenolic compounds in a particular species of plants varies significantly (Table 4) and depends on various factors such as variety or cultivar and its parts (seed, stem, root, etc.), geographical factors (characteristics of soil), environmental conditions such as temperature [23], climatic conditions [98], cultivation technology, and extraction parameters such as solvents used for extraction [23,99–102].
<table><caption>**Table 4.** The TPC and TFC of common plants of Apiaceae family.</caption><thead><tr><th rowspan="2">Plant</th><th colspan="8">TPC (F-C Assay)</th><th colspan="2">TFC</th></tr><tr><th>[91] mg GAE/100 g DW (Seeds)<sup>1</sup></th><th>[92] mg GAE/100 g (Essential oil)</th><th>[13] g of GAE/100 g of DW (edible parts)<sup>2</sup></th><th>[94] mg GAE/100 g DW (Seeds)<sup>2</sup></th><th>[95] mg GAE/g DW (Aerial Parts)<sup>2</sup></th><th>[7] mg GAE/g DW (Fruit)<sup>3</sup></th><th>[94] mg CE/100 g DW (Seeds)<sup>2</sup></th><th>[95] mg RE/g DW (Aerial Parts)<sup>2</sup></th><th>[7] mg RE/g DW (Fruit)<sup>3</sup></th></tr></thead><tbody><tr><td>Coriander (Coriandrum sativum L.)</td><td>160</td><td>28.48</td><td>0.88</td><td>17.04</td><td>13.72</td><td>38.83</td><td>11.10</td><td>10.24</td><td>45.26</td></tr><tr><td>Anise (Pimpinella anisum L.)</td><td>310</td><td>10.89</td><td></td><td>46.17</td><td></td><td></td><td>17.43</td><td></td><td></td></tr><tr><td>Caraway (Carum carvi L.)</td><td></td><td>28.58</td><td>0.61</td><td>25.96</td><td></td><td>35.45</td><td>11.77</td><td></td><td>12.81</td></tr><tr><td>Dill (Anethum graveolens)</td><td>340</td><td></td><td>0.98</td><td>69.87</td><td></td><td>14.64</td><td>49.10</td><td></td><td>18.16</td></tr><tr><td>Parsley (Petroselinum crispum)</td><td></td><td>40.81</td><td>0.97</td><td></td><td>21.63</td><td></td><td></td><td>15.73</td><td></td></tr><tr><td>Celery (Apium graveolens); Fresh</td><td>490</td><td>7.32</td><td></td><td></td><td>17.39</td><td>19.44</td><td></td><td>8.14</td><td>13.24</td></tr><tr><td>Fennel (Foeniculum vulgare)</td><td>320</td><td></td><td></td><td>115.96</td><td></td><td>21.71</td><td>68.10</td><td></td><td>15.85</td></tr><tr><td>Cumin (Cuminum cyminum)</td><td></td><td></td><td>0.23</td><td></td><td></td><td>25.29</td><td></td><td></td><td>38.36</td></tr></tbody></table>

F-C: Folin-Ciocalteu; GAE: Gallic acid equivalent; CE: Catechin equivalents; RE: Rutin equivalents; ¹ 70% methanolic extract;

² 80% methanolic extract; ³ methanolic extract.

## 6. Antioxidant Capacity of Apiaceae

So far, there is no single appropriate method to determine the total antioxidant capacity of a particular sample because lack of a validated assay that can reliably measure the antioxidant capacity of foods and biological samples [21,103]. Thus, various tests have been used and based on the chemical reactions involved, the methods are broadly categorized into two categories: single electron transfer (ET), and hydrogen atom transfer (HAT) assays. ET-based assays include 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS) also known as Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP), while HAT-based assays include oxygen radical absorbance capacity (ORAC) and total peroxyl radical-trapping antioxidant parameter (TRAP) [104,105].

These test assays can also be categorized as organic substrate-based assays such as DPPH and ABTS/TEAC, mineral substrate-based tests such as FRAP, and biological substrate-based ones such as and 2,2'-azobis(2-amidinopropane) dihydrochloride- (AAPH-) induced hemolysis assays [18].

Free-radical trapping capacity can be estimated using DPPH and TEAC/ABTS assays. The FRAP assay is a test that measures the antioxidant power based on the reduction of Ferric (Fe³⁺) to Ferrous ions (Fe²⁺) [18,87]. DPPH and TEAC/ABTS assays are broadly applied in assaying food samples [49,103]. Table 5 shows the antioxidant capacity of various plant materials from the Apiaceae family.
<table><caption>**Table 5.** Antioxidant capacity of Apiaceae species.</caption><thead><tr><th rowspan="3">Plant of the<br>Apiaceae Family</th><th colspan="10">Total Antioxidant Capacity</th></tr><tr><th colspan="2">[91] (Seeds) <sup>1</sup></th><th colspan="3">[92]<br>(Essential Oil)</th><th colspan="2">[13]<br>(Edible Parts) <sup>2</sup></th><th colspan="2">[94]<br>(Seeds) <sup>2</sup></th><th colspan="2">[95]<br>(Aerial Parts) <sup>2</sup></th><th colspan="1">[7]<br>(Fruit) <sup>3</sup></th></tr><tr><th>DPPH <sup>a</sup></th><th>ABTS <sup>a</sup></th><th>DPPH <sup>b</sup></th><th>ABTS <sup>c</sup></th><th>FRAP <sup>c</sup></th><th>DPPH <sup>d</sup></th><th>DPPH,<br>IC50 <sup>e</sup></th><th>DPPH<br>IC50 <sup>f</sup></th><th>ABTS <sup>g</sup></th><th>FRAP <sup>h</sup></th><th>DPPH,<br>IC50 <sup>i</sup></th></tr></thead><tbody><tr><td>Anise (Pimpinella<br>anisum L.)</td><td>260</td><td>187</td><td>5.21</td><td>798.8</td><td>654.8</td><td>-</td><td>39.4</td><td>-</td><td>-</td><td>-</td><td>-</td></tr><tr><td>Caraway (Carum<br>carvi L.)</td><td>-</td><td>-</td><td>7.72</td><td>455.9</td><td>899.8</td><td>5.50</td><td>13.9</td><td>-</td><td>-</td><td>-</td><td>0.046</td></tr><tr><td>Celery<br>(Apium graveolens);<br>Fresh</td><td>480</td><td>1000</td><td>10.46</td><td>85.0</td><td>472.3</td><td>-</td><td>-</td><td>-</td><td>-</td><td>252.1</td><td>0.318</td></tr><tr><td>Coriander<br>(Coriandrum<br>sativum L.)</td><td>160</td><td>52</td><td>8.15</td><td>599.2</td><td>956.5</td><td>7.02</td><td>9.6</td><td>77.6</td><td>103.0</td><td>185.0</td><td>0.021</td></tr><tr><td>Cumin<br>(Cuminum cyminum)</td><td>-</td><td>-</td><td>-</td><td>-</td><td>-</td><td>6.61</td><td>-</td><td>-</td><td>-</td><td>-</td><td>0.112</td></tr><tr><td>Dill<br>(Anethum graveolens)</td><td>500</td><td>684</td><td>-</td><td>-</td><td>-</td><td>6.36</td><td>81.5</td><td>-</td><td>-</td><td>-</td><td>0.572</td></tr><tr><td>Fennel<br>(Foeniculum vulgare)</td><td>170</td><td>180</td><td>-</td><td>-</td><td>-</td><td>-</td><td>113.2</td><td>-</td><td>-</td><td>-</td><td>0.146</td></tr><tr><td>Parsley<br>(Petroselinum crispum)</td><td>-</td><td>-</td><td>13.3</td><td>788.4</td><td>2104.4</td><td>-</td><td>-</td><td>22.8</td><td>231.5</td><td>331.8</td><td>-</td></tr></tbody></table>

Furthermore, methanolic and ethyl acetate extracts of aerial parts of carrot (Daucus carota) showed best antioxidant activity with IC₅₀ of 86.89 µg/mL and 166.79 µg/mL, respectively [106]. Essential oil from wild carrot (Daucus carota L. ssp. Carota) contains phenylpropanoids, monoterpenes, sesquiterpenes, phenols, and flavonoids and showed an in vitro antioxidant activity with the good results of DPPH (2.1 mg/mL) and ABTS (164 mmol FeSO₄/g) assay [107]. The values for antioxidant capacity highly varied between the studies. Due to lack of a standard assay, it is difficult to compare the results reported by different research groups and the food and nutraceutical industry cannot perform strict quality control for antioxidant products [103].

# 7. Mechanisms of Antioxidant Activity

## 7.1. Free Radicals and Oxidative Stress

Oxidative stress is defined as an event where a transient or permanent disturbance in the ROS balance-state generates physiological consequences within the cell, and the precise outcome depends on ROS targets and concentrations [24]. An appropriate amount of ROS serves as signaling molecules to regulate biological and physiological processes including cell protection, in contrast, increased levels of ROS are shown to modify or de-generate biological macromolecules such as nucleic acid (DNA degeneration), lipids (lipid oxidation), and proteins (membrane protein degeneration), thus inducing cell dysfunction or death [28,108]. There are different types of ROS, such as superoxide (O₂⁻), hydroxyl radicals (HO·), hydrogen peroxide (H₂O₂), singlet oxygen (¹O₂), peroxynitrite (OONO⁻), nitric oxide (NO·), among others [24,109].

Normally, ROS are being constantly produced, and in the biological defense system, both enzymatic (superoxide dismutase, glutathione peroxidase, and catalase) and non-enzymatic (glutathione and ascorbic acid) antioxidants exist in the intracellular and extracellular environment to detoxify ROS and to maintain the oxidative balance [110]. In contrast, many factors such as diet, lifestyle, air pollution, exposure to UV radiation, chemicals, or inflammatory cytokines lead to increased intracellular ROS [28,49]. Excess ROS

<footnote n="1">¹ 70% methanolic extract; ² 80% methanolic extract; ³ methanolic extract; a mg TEAC/100 g DW; b mg AAE/100 g oil; c mM TE/100 g oil;</footnote>

<footnote>d mmol of Trolox/100 g of DW; e mL/L; f µg/mL; g µmol TE/g; h µmol TE/g; i mg/mL.</footnote>
production, which exceeds the buffering capacity of antioxidant enzymes and antioxidants, shift the balance toward a more oxidative state [49].

## 7.2. Mechanisms of Antioxidant Activity

Antioxidants act as radical scavengers, hydrogen donors, electron donors, peroxide decomposers, singlet oxygen quenchers, metal-chelating agents, enzyme inhibitors, and synergists [110]. Phenolic compounds are classified as primary antioxidants and can protect from deleterious effects of oxidation in many ways, including free-radical quenching, chelating metal ions, preventing the accumulation of ROS, stimulation of in vivo antioxidative enzyme activities, and inhibiting lipid peroxidation [18,21].

Phenolic compounds are mainly free-radical scavengers which can delay or inhibit free-radical formation in the initiation step and/or interrupt the propagation step of autoxidation or lipid oxidation (Equations (1)–(7)), thus decreasing the formation of volatile decomposition products (e.g., aldehydes, ketones, alcohols, and epoxides) that cause rancidity [19,111].

### Lipid autoxidation

#### Initiation:

$$ \mathrm{RH} \rightarrow \mathrm{R}^{\bullet} + \mathrm{H}^{\bullet} \quad (\text{by UV/singlet oxygen/metal catalysts/heat}) \quad (1) $$

#### Propagation:

$$ \mathrm{R}^{\bullet} + \mathrm{O}_{2} \rightarrow \mathrm{ROO}^{\bullet} \quad (2) $$

$$ \mathrm{ROO}^{\bullet} + \mathrm{RH} \rightarrow \mathrm{ROOH} + \mathrm{R}^{\bullet} \quad (3) $$

$$ \mathrm{ROOH} \rightarrow \mathrm{ROO}^{\bullet} + \mathrm{HO}^{\bullet} \quad (4) $$

#### Termination:

$$ \mathrm{R}^{\bullet} + \mathrm{R}^{\bullet} \rightarrow \mathrm{RR} \quad (\text{Nonradical products}) \quad (5) $$

$$ \mathrm{R}^{\bullet} + \mathrm{ROO}^{\bullet} \rightarrow \mathrm{ROOR} \quad (\text{Nonradical products}) \quad (6) $$

$$ \mathrm{ROO}^{\bullet} + \mathrm{ROO}^{\bullet} \rightarrow \mathrm{ROOR} + \mathrm{O}_{2} \quad (\text{Nonradical products}) \quad (7) $$

Phenolic antioxidants (AH) can donate hydrogen atoms to lipid radicals and produce lipid derivatives and antioxidant radicals (Equation (8)), which are more stable and less readily available to promote autoxidation [112]. The antioxidant free radical may further interfere with the chain-propagation reactions (Equations (9) and (10)) [19,103,111,112].

$$ \mathrm{R}^{\bullet}/\mathrm{RO}^{\bullet}/\mathrm{ROO}^{\bullet} + \mathrm{AH} \rightarrow \mathrm{RH}/\mathrm{ROH}/\mathrm{ROOH} + \mathrm{A}^{\bullet} \quad (8) $$

$$ \mathrm{A}^{\bullet} + \mathrm{RO}^{\bullet}/\mathrm{ROO}^{\bullet} \rightarrow \mathrm{ROA}/\mathrm{ROOA} \quad (9) $$

$$ \mathrm{RH} + \mathrm{ROO}^{\bullet} \rightarrow \mathrm{ROOH} + \mathrm{R}^{\bullet} \quad (10) $$

Other than the phenolic antioxidants, fat-soluble vitamin E (α-tocopherol) and water-soluble vitamin C (L-ascorbic acid) also scavenges free radicals [111]. α-Tocopherol has a free-radical-scavenging activity that prevents propagation of lipid peroxidation by scavenging lipid peroxyl radicals (ROO•) and plays a role as singlet oxygen quenchers and chemical scavengers [19]. Ascorbic acid is also able to chelate metal ions (Fe$^{2+}$), quenches O$_{2}$, and acts as a reducing agent [111]. Flavoring plant extracts often have strong H-donating activity thus making them extremely effective antioxidants mainly due to their phenolic acids (gallic, protocatechuic, caffeic, and rosmarinic acids), flavonoids (quercetin, catechin, naringenin, and kaempferol), phenolic diterpenes (carnosol, carnosic acid, rosmanol, and rosm radial), and volatile oils (eugenol, carvacrol, thymol, and menthol) content. Some plant pigments such as anthocyanin and anthocyanidin can chelate metals and donate H to oxygen radicals thus slowing oxidation via two mechanisms [111].
Phenolic acid can bind and precipitate macromolecules such as proteins, carbohydrates, and digestive enzymes imparting deleterious nutritional effects and influence functional properties [113].

## 8. Antioxidants in Skin Health

The aging process depends on various pathophysiological processes. Free radicals and ROS are the main factors inducing the skin aging process which causes many changes in the structure and chemical composition of skin cells; oxidative damage to DNA, lipids, and proteins, and degeneration of the tissues [26,49]. As a result of the activity of free radicals, structural proteins such as collagen and elastin are damaged because of the overexpression of the collagenase and elastase enzymes [49]. Therefore, inhibition of collagenase and elastase is one of the key factors that can prevent the loss of skin elasticity and therefore delay the aging process. Plants that are rich in biologically active polyphenols such as flavonoids, phenolic acids, tocopherols, tannins, among others, may have collagenase and elastase inhibitory activity [49]. Furthermore, free radicals may also cause the oxidation of lipids and proteins that build cell membranes leading to their damage. After a cell membrane damage, free radicals may cause DNA damage, which leads to cell death [49,56]. Therefore, the use of antioxidants is an effective approach to treat skin aging and related problems [114].

Many plants have been used in traditional medicine because of their beneficial effects on wound healing. Research also suggests that phytonutrients, especially flavonoids and triterpenoids, also play an important role in wound healing due to their anti-oxidant properties [51]. In the early stages of wound healing, fibroblasts play an extremely important role, which induces the synthesis of collagen or a new extracellular matrix and thick actin myofibroblasts. High anti-oxidant capacity and free radicals scavenging effect of antioxidants may involve in the stimulation of keratinocyte and fibroblast proliferation [49,51].

The topical applications of Indian pennywort (Centella asiatica L.) in cosmetic formulations containing phenolic compounds can reduce the effects of skin aging (specifically for wrinkles), skin diseases, damage, and protection against type B UV damage [49,55]. Indian pennywort (C. asiatica L.) has also a positive effect on wound healing because of various mechanisms including inhibition of inflammation, promotion of angiogenesis, induction of vasodilatation, and reduction of oxidative stress [49,51]. Dill (Anethum graveolens) and coriander (Coriandrum sativum) are used to treat pimples, the latex of Ferula foetida is used for wound healing and leaves of Pleurospermum brunonis are used to treat skin diseases in northern Pakistan [41]. Study of supplementation with antioxidant (carotene, lutein, lycopene, and tocopherol) resulted in reduced skin roughness and scaling [115]. Carrot (Daucus carota) and coriander (Coriandrum sativum) has sun-blocking, antioxidant, and anti-inflammatory properties [116]. Furthermore, carrot (Daucus carota), coriander (Coriandrum sativum), and fennel (Foeniculum vulgare) extract can be used in hyperpigmentation or skin brightening [115,116].

## 9. Cosmetic and Cosmeceutical Applications of Antioxidants from Apiaceae

Antioxidants are widely used in the pharmaceutical, food, and cosmetic industries [49]. Vitamin C (ascorbates), vitamin E (tocopherols), carotenoids, thiols, flavonoids, and other polyphenolics are some antioxidants with known application in dermatology and cosme-tology [52]. Presently, natural antioxidants are preferred over synthetic antioxidants [3]. Permitted synthetic antioxidants, such as butylated hydroxytoluene (BHT), butylated hy-droxyanisole (BHA), tertiary butylhydroquinone (TBHQ), and propyl gallate (PG) are fre- quently questioned for their safety because of their potential toxicity and health risk [18–20].

Recently, natural antioxidants derived from plant sources particularly spices and herbs, and their essential oil, have gained increasing interest in the application of cosmetic and pharmaceutical products [49,58]. Studies indicated that the plants from the Apiaceae family can be a good source of natural antioxidants (Table 2) and have the potential for pharmaceutical and cosmetic applications [19,49,92]. The application of phenolic com-
pounds in cosmetics has also proved for their anti-aging, photoprotective, antimicrobial, wound healing, and anti-inflammatory action [53]. In cosmetic preparations, antioxidants have two functions: (1) as the active ingredients and (2) as protectors of other ingredients against oxidation or preservatives [57].

The cosmetic and dermatological importance of polyphenolic compounds is mainly based on antioxidant action [53]. Polyphenols reduce oxidative damage, prevent premature aging, provide photoprotective action, and helps in the treatment of sensitive or sun-stressed skin by anti-inflammatory activity. Antioxidants are also applied to prevent or reduce oxidative deterioration of active constituents of cosmetics and to avoid oxidation of oily content present in the formulation [53].

## 9.1. *Apiaceae* in Cosmetic Formulation

Furthermore, antioxidants can be added to cosmetic products because of their free-radical scavenging capacity which has a beneficial effect on the protection of human skin against the oxidative damage caused by ultraviolet radiation and by free radicals [54]. Apiaceae plant extract can be used as a natural sunscreen in pharmaceutics or cosmetic formulations and as a valuable source of natural antioxidants [1]. Carrot (*Daucus carota*) and coriander (*Coriandrum sativum*) from Apiaceae family are used in sunscreen as they contain a phenolic compound, 7-hydroxycoumarin that absorbs ultraviolet light strongly at several wavelengths (300, 305, 325 nm) [116]. β-carotene a predominant constituent in carrot (*Daucus carota*) and lycopene play a role in the protection against photooxidative damage by singlet oxygen and peroxyl radical scavenging activity and can interact synergistically with other antioxidants [117]. Other phytochemical compounds such as tocopherols, tocotrienols, ascorbate, polyphenols (flavonoids), selenium compounds, polyunsaturated fatty acids (PUFAs), also have photoprotective effect on skin [118].

Oils and extracts of Apiaceae seeds are widely used in pharmaceuticals as a flavoring agent in mouthwash and as fragrance component in toothpastes, soaps, lotions, and perfumes [63]. Coriander (*Coriandrum sativum*) oils are also used in cosmetic emulsions, and have beneficial effects in cellulites, relieving of facial neuralgia, fungal infection, arthritis, broken capillaries, dandruff, eczema, muscular aches and pains, rheumatism, spasms, stiffness, and sweaty feet [63].

Essential oils are used in skin cream, lotion, ointment, and other various cosmetic and personal care products. Essential oil from Apiaceae, anise (*Pimpinella anisum*), caraway (*Carum carvi*), coriander (*Coriandrum sativum*), cumin (*Cuminum cyminum*), and fennel (*Foeniculum vulgare*) is used in cosmetic industries as they are reported to have antimicrobial, anti-oxidant, anti-inflammatory, and anticancer activities [59,119]. Indian pennywort/Gotukola (*Centella asiatica*) is also used in the ointment, cream, among others [60]. Coriander (*Coriandrum sativum*) oil is also used in cosmetics, body care products and perfumes [45]. However, the cost of natural essential oils is higher than the synthetic oil source [59].

Essential oil of Apiaceae species such as coriander, caraway, carrot, cumin, fennel, and celery are used as fragrance component in cosmetic preparations including creams, lotions, perfumes, and oral care products [120] as they contain high volatile aromatic monoterpenes including cuminaldehyde, anethole, linalool, carvone, among others [121]. In addition, linalool (coriander, 30–80%), carvone (dill, 30–60%; caraway, 76.8–80.5%), cuminaldehyde (cumin, 27–50%), trans-anethole (anise, 77–94%; fennel, 69.7–78.3%), are the main component in essential oil from various Apiaceae shows potential anti-oxidant property [63,122].

Cuminaldehyde (4-isopropyl benzaldehyde) is an aromatic monoterpenoid volatile compound, a main constituent in essential oil of cumin (*Cuminum cyminum* L.), and found in caraway (*Carum carvi*) have been commercially used in perfumes and other cosmetics [123]. Linalool, a monoterpene alcohol, is predominantly present in coriander oil (30–80%) [63] and possess antioxidant, antibacterial and antifungal properties [124]. Linalool is widely used as a fragrance component in perfumes and cosmetics and can also be used as cos-
metics preservatives [124,125]. D-carvone, a monoterpene, is the main component of the essential oil extracted from caraway (*Carum carvi*) (50–76%), and dill (*Anethum graveolens*) (30–60%) seeds extensively used in the perfumery, oral care, and cosmetic applications [126]. D-carvone in dill (*Anethum graveolens*) seed oil is a volatile compound that shows strong antioxidant activity than α-tocopherol and can be used as a natural preservative and anti-oxidant to prevent lipid oxidation and rancidity [127].

Fennel (*F. vulgare*) seed oils can be used in moisturizing cream formulas without altering their rheological properties (steady-flow, thixotropy and viscoelastic properties) and the low peroxide value indicated that it is rich in antioxidants which can react with radicals and thus prevent peroxide formation [128]. Cumin (*Cuminum cyminum*) seed extracts (oil) and their by-products can be used for functional food applications as well as for cosmetic, scented, and pharmaceutical applications [129].

Antioxidants from carrot (*Daucus carota*) (carotenoid and plant extracts) are used in moisturizer for their beneficial effect of breaking chain in lipid peroxidation, decreasing UV-induced erythema, and sunburn cell formation [130]. Spices and herbs, whole, or ground or essential oil extracts are proved to have the potential of inhibiting lipid oxidation and microbial growth. Therefore, they can delay the onset of lipid oxidation and development of rancidity and reduce the formation of harmful substances such as heterocyclic amines [78].

## 9.2. Limitation to Be Considered

The stability of antioxidants is one of the major problems as they are susceptible to hydrolysis and photodegradation in the presence of oxygen. Therefore, the selection of antioxidants and their concentrations in cosmetic formulations must be optimized [130]. The best current approach being to combine anti-aging natural antioxidants acting in synergy [131]. Generally, plant-derived antioxidants contain a mixture of compounds, which have synergetic effects [112]. The use of natural antioxidants including tocopherols, carotenoids can inhibit oxidative rancidity thus protect the oil-based food systems from their quality degradation. Some natural antioxidants (citric acid, ascorbic acid, lecithin) are often termed synergists because of their ability to promote the action of the primary antioxidant [112].

## 10. Safety

Sometimes the frequent use of *Centella asiatica*, *Coriandrum sativum*, and caraway are limited as they can cause allergic contact dermatitis [69,132]. Coriander essential oil intake resulted in elevated serum alanine transaminase and aspartate transaminase that correlated with the noted noxious effect on liver function [69]. Furthermore, autoxidation of linalool (a major component in coriander oil) on exposure to air forms linalool hydroperoxides which increase the allergenicity of linalool [125].

## 11. Conclusions

The imbalance between oxidative stress and the antioxidant defense caused by over-production of ROS is considered to be the key factor in the development of several pathologies, including aging and skin-related diseases. The effect of ROS can be balanced by natural dietary antioxidants.

Recently, there has been a growing interest in the use of natural antioxidants from plant sources instead of synthetic compounds. Several data have been highlighted regarding the antioxidant capacity of various Apiaceae plants. They are excellent sources of antioxidants such as phenolic acids, flavonoids, tannins, stilbenes, coumarins, lignans, carotenoids, tocopherols, and ascorbates, of which phenolic compounds particularly phenolic acid and flavonoids are the major contributors. Many researchers have also studied several therapeutic benefits of Apiaceae.

The application of phenolic compounds in cosmetics has proved for their anti-aging, photoprotective, antimicrobial, and anti-inflammatory action because of their free-
radical quenching, chelating metal ions, inhibiting lipid peroxidation, and stimulation of
in vivo antioxidative enzyme activities.

Many studies explored the potential of Apiaceae as a natural antioxidant source in pharmaceutical and cosmetic applications. Though, only a few studies mentioned the application of Apiaceae plants as a source of antioxidants in cosmetics and cosmeceuticals. Further investigations can be focused on the incorporation of Apiaceae plant-based antioxidants in cosmetics and personal care products and their stability, and toxicity.

**Author Contributions:** Writing—original draft, P.T., A.G., D.P., O.M. and T.M. Writing—review and editing, P.T., A.G., D.P., O.M. and T.M. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Institutional Review Board Statement:** Not applicable.

**Informed Consent Statement:** Not applicable.

**Conflicts of Interest:** The authors declare no conflict of interest.

**References**

1. Lefahal, M.; Zaabat, N.; Ayad, R.; Makhloufi, E.H.; Djarri, L.; Benahmed, M.; Laouer, H.; Nieto, G.; Akkal, S. In Vitro Assessment of Total Phenolic and Flavonoid Contents, Antioxidant and Photoprotective Activities of Crude Methanolic Extract of Aerial Parts of *Capnophyllum peregrinum* (L.) Lange (Apiaceae) Growing in Algeria. *Medicines* **2018**, *5*, 26. [CrossRef]

2. Plunkett, G.M.; Pimenov, M.G.; Reduron, J.-P.; Kljuykov, E.V.; van Wyk, B.-E.; Ostroumova, T.A.; Henwood, M.J.; Tilney, P.M.; Spalik, K.; Watson, M.F.; et al. Apiaceae. In *Flowering Plants. Eudicots: Apiales, Gentianales (Except Rubiaceae)*; Kadereit, J.W., Bittrich, V., Eds.; The Families and Genera of Vascular Plants; Springer International Publishing: Cham, Switzerland, 2018; Volume 15, pp. 9–206. ISBN 978-3-319-93605-5.

3. Geoffriau, E.; Simon, P.W. *Carrots and Related Apiaceae Crops*, 2nd ed.; CABI: London, UK, 2020; Volume 33, ISBN 978-1-78924-095-5.

4. Simpson, M.G. 8-Diversity and Classification of Flowering Plants: Eudicots. In *Plant Systematics*, 2nd ed.; Simpson, M.G., Ed.; Academic Press: San Diego, CA, USA, 2010; pp. 275–448. ISBN 978-0-12-374380-0.

5. Tamokou, J.D.D.; Mbaveng, A.T.; Kuete, V. Chapter 8-Antimicrobial Activities of African Medicinal Spices and Vegetables. In *Medicinal Spices and Vegetables from Africa*; Kuete, V., Ed.; Academic Press: San Diego, CA, USA, 2017; pp. 207–237. ISBN 978-0-12-809286-6.

6. Dikpınar, T.; Süzgeç-Selçuk, S.; Çelik, B.Ö.; Uruşak, E.A. Antimicrobial activity of rhizomes of *Ferulago trachycarpa* Boiss. and bioguided isolation of active coumarin constituents. *Ind. Crops Prod.* **2018**, *123*, 762–767. [CrossRef]

7. Pandey, M.M.; Vijayakumar, M.; Rastogi, S.; Rawat, A.K.S. Phenolic Content and Antioxidant Properties of Selected Indian Spices of Apiaceae. *J. Herbs Spices Med. Plants* **2012**, *18*, 246–256. [CrossRef]

8. WFO World Flora Online. Available online: http://www.worldfloraonline.org/ (accessed on 6 September 2021).

9. FAOSTAT Crops and Livestock Products. Available online: http://www.fao.org/faostat/en/#data/QCL (accessed on 7 September 2021).

10. Ngahang Kamte, S.L.; Ranjbarian, F.; Cianfaglione, K.; Sut, S.; Dall'Acqua, S.; Bruno, M.; Afshar, F.H.; Iannarelli, R.; Benelli, G.; Cappellacci, L.; et al. Identification of highly effective antitrypanosomal compounds in essential oils from the Apiaceae family. *Ecotoxicol. Environ. Saf.* **2018**, *156*, 154–165. [CrossRef] [PubMed]

11. Önder, A.; Çinar, A.S.; Yılmaz Sarialtin, S.; İzgi, M.N.; Çoban, T. Evaluation of the Antioxidant Potency of *Seseli* L. Species (Apiaceae). *Turk. J. Pharm. Sci.* **2020**, *17*, 197–202. [CrossRef]

12. Shelef, L.A. HERBS | Herbs of the Umbelliferae. In *Encyclopedia of Food Sciences and Nutrition*, 2nd ed.; Caballero, B., Ed.; Academic Press: Oxford, UK, 2003; pp. 3090–3098, ISBN 978-0-12-227055-0.

13. Shan, B.; Cai, Y.Z.; Sun, M.; Corke, H. Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents. *J. Agric. Food Chem.* **2005**, *53*, 7749–7759. [CrossRef]

14. Khare, C.P. *Indian Medicinal Plants: An Illustrated Dictionary*; Springer Science & Business Media: Berlin, Germany, 2008; ISBN 978-0-387-70637-5.

15. Saleem, F.; Sarkar, D.; Ankolekar, C.; Shetty, K. Phenolic bioactives and associated antioxidant and anti-hyperglycemic functions of select species of Apiaceae family targeting for type 2 diabetes relevant nutraceuticals. *Ind. Crops Prod.* **2017**, *107*, 518–525. [CrossRef]

16. Khalil, N.; Ashour, M.; Fikry, S.; Singab, A.N.; Salama, O. Chemical composition and antimicrobial activity of the essential oils of selected Apiaceous fruits. *Future J. Pharm. Sci.* **2018**, *4*, 88–92. [CrossRef]

17. Rathore, S.S.; Saxena, S.N.; Singh, B. Potential health benefits of major seed spices. *Int J Seed Spices* **2013**, *3*, 1–12.
18. Derouich, M.; Bouhlali, E.D.T.; Bammou, M.; Hmidani, A.; Sellam, K.; Alem, C. Bioactive Compounds and Antioxidant, Antiperoxidative, and Antihemolytic Properties Investigation of Three Apiaceae Species Grown in the Southeast of Morocco. *Scientifica* **2020**, *2020*, e3971041. [CrossRef]

19. Shahidi, F.; Ambigaipalan, P. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects—A review. *J. Funct. Foods* **2015**, *18*, 820–897. [CrossRef]

20. Tosun, A.; Khan, S. Chapter 32—Antioxidant Actions of Spices and Their Phytochemicals on Age-Related Diseases. In *Bioactive Nutraceuticals and Dietary Supplements in Neurological and Brain Disease*; Watson, R.R., Preedy, V.R., Eds.; Academic Press: San Diego, CA, USA, 2015; pp. 311–318, ISBN 978-0-12-411462-3.

21. Yashin, A.; Yashin, Y.; Xia, X.; Nemzer, B. Antioxidant Activity of Spices and Their Impact on Human Health: A Review. *Antioxidants* **2017**, *6*, 70. [CrossRef] [PubMed]

22. Oroian, M.; Escriche, I. Antioxidants: Characterization, natural sources, extraction and analysis. *Food Res. Int.* **2015**, *74*, 10–36. [CrossRef] [PubMed]

23. Aćimović, M.G. Nutraceutical Potential of Apiaceae. In *Reference Series in Phytochemistry*; Milica, A., Ed.; Springer International Publishing: Cham, Switzerland, 2019; pp. 1311–1341. ISBN 978-3-319-78030-6.

24. Cervantes Gracia, K.; Llanas-Cornejo, D.; Husi, H. CVD and Oxidative Stress. *J. Clin. Med.* **2017**, *6*, 22. [CrossRef]

25. Poljsak, B.; Šuput, D.; Milisav, I. Achieving the Balance between ROS and Antioxidants: When to Use the Synthetic Antioxidants. *Oxid. Med. Cell. Longev.* **2013**, *2013*, e956792. [CrossRef]

26. Salehi, B.; Azzini, E.; Zucca, P.; Maria Varoni, E.; V Anil Kumar, N.; Dini, L.; Panzarini, E.; Rajkovic, J.; Valere Tsouh Fokou, P.; Peluso, I.; et al. Plant-Derived Bioactives and Oxidative Stress-Related Disorders: A Key Trend towards Healthy Aging and Longevity Promotion. *Appl. Sci.* **2020**, *10*, 947. [CrossRef]

27. Sharifi-Rad, M.; Anil Kumar, N.V.; Zucca, P.; Varoni, E.M.; Dini, L.; Panzarini, E.; Rajkovic, J.; Tsouh Fokou, P.V.; Azzini, E.; Peluso, I.; et al. Lifestyle, Oxidative Stress, and Antioxidants: Back and Forth in the Pathophysiology of Chronic Diseases. *Front. Physiol.* **2020**, *11*, 694. [CrossRef]

28. Kayama, Y.; Raaz, U.; Jagger, A.; Adam, M.; Schellinger, I.N.; Sakamoto, M.; Suzuki, H.; Toyama, K.; Spin, J.M.; Tsao, P.S. Diabetic Cardiovascular Disease Induced by Oxidative Stress. *Int. J. Mol. Sci.* **2015**, *16*, 25234–25263. [CrossRef]

29. Koley, T.K.; Singh, S.; Khemariya, P.; Sarkar, A.; Kaur, C.; Chaurasia, S.N.S.; Naik, P.S. Evaluation of bioactive properties of Indian carrot (Daucus carota L.): A chemometric approach. *Food Res. Int.* **2014**, *60*, 76–85. [CrossRef]

30. Mollazadeh, H.; Mahdian, D.; Hosseinzadeh, H. Medicinal plants in treatment of hypertriglyceridemia: A review based on their mechanisms and effectiveness. *Phytomedicine* **2019**, *53*, 43–52. [CrossRef]

31. Johri, R.K. Cuminum cyminum and Carum carvi: An update. *Pharmacogn. Rev.* **2011**, *5*, 63–72. [CrossRef]

32. Mushtaq, A.; Anwar, R.; Ahmad, M. Methanolic Extract of Pimpinella anisum L. Prevents Dementia by Reducing Oxidative Stress in Neuronal Pathways of Hypermnesic Mice. *Pak. J. Zool.* **2020**, *52*, 1779–1786. [CrossRef]

33. Karimzadeh, F.; Hosseini, M.; Mangeng, D.; Alavi, H.; Hassanzadeh, G.R.; Bayat, M.; Jafarian, M.; Kazemi, H.; Gorji, A. Anticonvulsant and neuroprotective effects of Pimpinella anisum in rat brain. *BMC Complement. Altern. Med.* **2012**, *12*, 76. [CrossRef]

34. Farzaneh, V.; Gominho, J.; Pereira, H.; Carvalho, I.S. Screening of the Antioxidant and Enzyme Inhibition Potentials of Portuguese *Pimpinella anisum* L. Seeds by GC-MS. *Food Anal. Methods* **2018**, *11*, 2645–2656. [CrossRef]

35. Shahamat, Z.; Abbasi-Maleki, S.; Mohammadi Motamed, S. Evaluation of antidepressant-like effects of aqueous and ethanolic extracts of *Pimpinella anisum* fruit in mice. *Avicenna J. Phytomedicine* **2016**, *6*, 322–328.

36. Shobha, R.I.; Rajeshwari, C.U.; Andallu, B. Anti-Peroxidative and Anti-Diabetic Activities of Aniseeds (*Pimpinella anisum* L.) and Identification of Bioactive Compounds. *SSN* **2013**, *1*, 516–527.

37. Erjaee, H.; Rajaian, H.; Nazifi, S.; Chahardahcherik, M. The effect of caraway (*Carum carvi* L.) on the blood antioxidant enzymes and lipid peroxidation in streptozotocin-induced diabetic rats. *Comp. Clin. Pathol.* **2015**, *24*, 1197–1203. [CrossRef]

38. Dadkhah, A.; Fatemi, F. Heart and kidney oxidative stress status in septic rats treated with caraway extracts. *Pharm. Biol.* **2011**, *49*, 679–686. [CrossRef]

39. Sachan, A.R.; Das, D.R.; Kumar, M. Carum carvi—An important medicinal plant. *J. Chem. Pharm. Res.* **2016**, *8*, 529–533.

40. Kooti, W.; Ghasemiboroon, M.; Asadi-Samani, M.; Ahangarpoor, A.; Noori Ahmad Abadi, M.; Afrisham, R.; Dashti, N. The effects of hydro-alcoholic extract of celery on lipid profile of rats fed a high fat diet. *Adv. Environ. Biol.* **2014**, *8*, 325–330.

41. Malik, K.; Ahmad, M.; Zafar, M.; Ullah, R.; Mahmood, H.M.; Parveen, B.; Rashid, N.; Sultana, S.; Shah, S.N.; Lubna. An ethnobotanical study of medicinal plants used to treat skin diseases in northern Pakistan. *BMC Complement. Altern. Med.* **2019**, *19*, 210. [CrossRef]

42. Danciu, C.; Avram, Ş.; Gaje, P.; Pop, G.; Soica, C.; Craina, M.; Dumitru, C.; Dehelean, C.; Peev, C. An evaluation of three nutraceutical species in the Apiaceae family from the Western part of Romania: Antiproliferative and antiangiogenic potential. *J. Agroaliment. Process. Technol.* **2013**, *19*, 173–179.

43. Sathishkumar, P.; Preethi, J.; Vijayan, R.; Mohd Yusoff, A.R.; Ameen, F.; Suresh, S.; Balagunathan, R.; Palvannan, T. Anti-acne, anti-dandruff and anti-breast cancer efficacy of green synthesised silver nanoparticles using Coriandrum sativum leaf extract. *J. Photochem. Photobiol. B* **2016**, *163*, 69–76. [CrossRef]

44. Tang, E.L.; Rajarajeswaran, J.; Fung, S.Y.; Kanthimathi, M. Antioxidant activity of Coriandrum sativum and protection against DNA damage and cancer cell migration. *BMC Complement. Altern. Med.* **2013**, *13*, 347. [CrossRef]
45. Sahib, N.G.; Anwar, F.; Gilani, A.-H.; Hamid, A.A.; Saari, N.; Alkharfy, K.M. Coriander (*Coriandrum sativum* L.): A Potential Source of High-Value Components for Functional Foods and Nutraceuticals—A Review. *Phytother. Res.* **2013**, *27*, 1439–1456. [CrossRef]

46. Kim, J.-B.; Kopalli, S.R.; Koppula, S. Cuminum cyminum Linn (Apiaceae) extract attenuates MPTP-induced oxidative stress and behavioral impairments in mouse model of Parkinson's disease. *Trop. J. Pharm. Res.* **2016**, *15*, 765–772. [CrossRef]

47. Masola, B.; Oguntibeju, O.O.; Oyenih, A.B. Centella asiatica ameliorates diabetes-induced stress in rat tissues via influences on antioxidants and inflammatory cytokines. *Biomed. Pharmacother.* **2018**, *101*, 447–457. [CrossRef]

48. Amjad, S.; Umesalma, S. Protective Effect of Centella asiatica against Aluminium-Induced Neurotoxicity in Cerebral Cortex, Striatum, Hypothalamus and Hippocampus of Rat Brain-Histopathological, and Biochemical Approach. *J. Mol. Biomark. Diagn.* **2015**, *6*, 1–7. [CrossRef]

49. Zofia, N.-Ł.; Martyna, Z.-D.; Aleksandra, Z.; Tomasz, B. Comparison of the Antiaging and Protective Properties of Plants from the Apiaceae Family. *Oxid. Med. Cell. Longev.* **2020**, *2020*, e5307614. [CrossRef] [PubMed]

50. Gooda Sahib, N.; Abdul Hamid, A.; Saari, N.; Abas, F.; Pak Dek, M.S.; Rahim, M. Anti-Pancreatic Lipase and Antioxidant Activity of Selected Tropical Herbs. *Int. J. Food Prop.* **2012**, *15*, 569–578. [CrossRef]

51. Hashim, P.; Sidek, H.; Helan, M.H.M.; Sabery, A.; Palanisamy, U.D.; Ilham, M. Triterpene Composition and Bioactivities of Centella asiatica. *Molecules* **2011**, *16*, 1310–1322. [CrossRef] [PubMed]

52. Barel, A.O.; Paye, M.; Maibach, H.I. *Handbook of Cosmetic Science and Technology*, 4th ed.; CRC Press: Boca Raton, FL, USA, 2014; ISBN 978-1-84214-564-7.

53. de Lima Cherubim, D.J.; Buzanello Martins, C.V.; Oliveira Fariña, L.; da Silva de Lucca, R.A. de Polyphenols as natural antioxidants in cosmetics applications. *J. Cosmet. Dermatol.* **2020**, *19*, 33–37. [CrossRef] [PubMed]

54. Pisoschi, A.M.; Pop, A.; Cimpeanu, C.; Predoi, G. Antioxidant Capacity Determination in Plants and Plant-Derived Products: A Review. *Oxid. Med. Cell. Longev.* **2016**, *2016*, e9130976. [CrossRef] [PubMed]

55. Rahmawati, Y.D.; Aulanni'am, A.; Prasetyawan, S. Effects of Oral and Topical Application of Centella asiatica Extracts on The UVB-Induced Photoaging of Hairless Rats. *J. Pure Appl. Chem. Res.* **2019**, *8*, 7–14. [CrossRef]

56. Finkel, T.; Holbrook, N.J. Oxidants, oxidative stress and the biology of ageing. *Nature* **2000**, *408*, 239–247. [CrossRef]

57. Hamid, A.A.; Aiyelaagbe, O.O.; Usman, L.A.; Ameen, O.M.; Lawal, A. Antioxidants: Its medicinal and pharmacological applications. *Afr. J. Pure Appl. Chem.* **2010**, *4*, 142–151. [CrossRef]

58. Hajlaoui, H.; Arraouadi, S.; Noumi, E.; Aouadi, K.; Adnan, M.; Khan, M.A.; Kadri, A.; Snoussi, M. Antimicrobial, Antioxidant, Anti-Acetylcholinesterase, Antidiabetic, and Pharmacokinetic Properties of *Carum carvi* L. and *Coriandrum sativum* L. Essential Oils Alone and in Combination. *Molecules* **2021**, *26*, 3625. [CrossRef]

59. Abate, L.; Bachheti, A.; Bachheti, R.K.; Husen, A.; Getachew, M.; Pandey, D.P. Potential Role of Forest-Based Plants in Essential Oil Production: An Approach to Cosmetic and Personal Health Care Applications. In *Non-Timber Forest Products: Food, Healthcare and Industrial Applications*; Husen, A., Bachheti, R.K., Bachheti, A., Eds.; Springer International Publishing: Cham, Switzerland, 2021; pp. 1–18. ISBN 978-3-030-73077-2.

60. Brinkhaus, B.; Lindner, M.; Schuppan, D.; Hahn, E.G. Chemical, pharmacological and clinical profile of the East Asian medical plant Centella asatica. *Phytomedicine* **2000**, *7*, 427–448. [CrossRef]

61. Christensen, L.P.; Brandt, K. Bioactive polyacetylenes in food plants of the Apiaceae family: Occurrence, bioactivity and analysis. *J. Pharm. Biomed. Anal.* **2006**, *41*, 683–693. [CrossRef]

62. Badgujar, S.B.; Patel, V.V.; Bandivdekar, A.H. Foeniculum vulgare Mill: A Review of Its Botany, Phytochemistry, Pharmacology, Contemporary Application, and Toxicology. *BioMed Res. Int.* **2014**, *2014*, 842674. [CrossRef]

63. Sayed-Ahmad, B.; Talou, T.; Saad, Z.; Hijazi, A.; Merah, O. The Apiaceae: Ethnomedicinal family as source for industrial uses. *Ind. Crops Prod.* **2017**, *109*, 661–671. [CrossRef]

64. Vasudevan, M.; Gunnam, K.K.; Parle, M. Antinociceptive and Anti-Inflammatory Properties of *Daucus carota* Seeds Extract. *J. Health Sci.* **2006**, *52*, 598–606. [CrossRef]

65. Begnami, A.F.; Spindola, H.M.; Ruiz, A.L.T.G.; de Carvalho, J.E.; Groppo, F.C.; Rehder, V.L.G. Antinociceptive and anti-edema properties of the ethyl acetate fraction obtained from extracts of *Coriandrum sativum* Linn. leaves. *Biomed. Pharmacother.* **2018**, *103*, 1617–1622. [CrossRef] [PubMed]

66. Chahal, K.K.; Singh, R.; Kumar, A.; Bhardwaj, U. Chemical composition and biological activity of *Coriandrum sativum* L.: A review. *Indian J. Nat. Prod. Resour. IJNPR Former. Nat. Prod. Radiance NPR* **2018**, *8*, 193–203.

67. Majdoub, N.; el-Guendouz, S.; Rezgui, M.; Carlier, J.; Costa, C.; Kaab, L.B.B.; Miguel, M.G. Growth, photosynthetic pigments, phenolic content and biological activities of *Foeniculum vulgare* Mill., *Anethum graveolens* L. and *Pimpinella anisum* L. (Apiaceae) in response to zinc. *Ind. Crops Prod.* **2017**, *109*, 627–636. [CrossRef]

68. Oyenih, A.B.; Chegou, N.N.; Oguntibeju, O.O.; Masola, B. Centella asiatica enhances hepatic antioxidant status and regulates hepatic inflammatory cytokines in type 2 diabetic rats. *Pharm. Biol.* **2017**, *55*, 1671–1678. [CrossRef]

69. Samojlik, I.; Lakić, N.; Mimica-Dukić, N.; Đaković-Švajcer, K.; Božin, B. Antioxidant and Hepatoprotective Potential of Essential Oils of Coriander (*Coriandrum sativum* L.) and Caraway (*Carum carvi* L.) (Apiaceae). *J. Agric. Food Chem.* **2010**, *58*, 8848–8853. [CrossRef]
70. Kulkarni, S.A.; Nagarajan, S.K.; Ramesh, V.; Palaniyandi, V.; Selvam, S.P.; Madhavan, T. Computational evaluation of major components from plant essential oils as potent inhibitors of SARS-CoV-2 spike protein. *J. Mol. Struct.* **2020**, *1221*, 128823. [CrossRef]

71. Liu, M.; Hu, X.; Wang, X.; Zhang, J.; Peng, X.; Hu, Z.; Liu, Y. Constructing a Core Collection of the Medicinal Plant Angelica biserrata Using Genetic and Metabolic Data. *Front. Plant Sci.* **2020**, *11*, 2099. [CrossRef]

72. Ma, J.; Huang, J.; Hua, S.; Zhang, Y.; Zhang, Y.; Li, T.; Dong, L.; Gao, Q.; Fu, X. The ethnopharmacology, phytochemistry and pharmacology of *Angelica biserrata*—A review. *J. Ethnopharmacol.* **2019**, *231*, 152–169. [CrossRef]

73. Halliwell, B. How to characterize an antioxidant: An update. *Biochem. Soc. Symp.* **1995**, *61*, 73–101. [CrossRef] [PubMed]

74. Przygodzka, M.; Zielińska, D.; Ciesarová, Z.; Kukurová, K.; Zieliński, H. Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices. *LWT Food Sci. Technol.* **2014**, *58*, 321–326. [CrossRef]

75. Alasalvar, C.; Grigor, J.M.; Zhang, D.; Quantick, P.C.; Shahidi, F. Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties. *J. Agric. Food Chem.* **2001**, *49*, 1410–1416. [CrossRef]

76. Liu, D.-K.; Xu, C.-C.; Zhang, L.; Ma, H.; Chen, X.-J.; Sui, Y.-C.; Zhang, H.-Z. Evaluation of bioactive components and antioxidant capacity of four celery (*Apium graveolens* L.) leaves and petioles. *Int. J. Food Prop.* **2020**, *23*, 1097–1109. [CrossRef]

77. Yao, Y.; Sang, W.; Zhou, M.; Ren, G. Phenolic Composition and Antioxidant Activities of 11 Celery Cultivars. *J. Food Sci.* **2010**, *75*, C9–C13. [CrossRef] [PubMed]

78. Embuscado, M.E. Spices and herbs: Natural sources of antioxidants—a mini review. *J. Funct. Foods* **2015**, *18*, 811–819. [CrossRef]

79. Ghasemi, G.; Fattahi, M.; Alirezalu, A.; Ghosta, Y. Antioxidant and antifungal activities of a new chemovar of cumin (*Cuminum cyminum* L.). *Food Sci. Biotechnol.* **2018**, *28*, 669–677. [CrossRef]

80. Rebey, I.B.; Aidi Wannes, W.; Kaab, S.B.; Bourgou, S.; Tounsi, M.S.; Ksouri, R.; Fauconnier, M.L. Bioactive compounds and antioxidant activity of *Pimpinella anisum* L. accessions at different ripening stages. *Sci. Hortic.* **2019**, *246*, 453–461. [CrossRef]

81. Thippeswamy, N.B.; Naidu, K.A. Antioxidant potency of cumin varieties—cumin, black cumin and bitter cumin—on antioxidant systems. *Eur. Food Res. Technol.* **2005**, *220*, 472–476. [CrossRef]

82. Hayat, K.; Abbas, S.; Hussain, S.; Shahzad, S.A.; Tahir, M.U. Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed. *Ind. Crops Prod.* **2019**, *140*, 111610. [CrossRef]

83. Gülçin, İ.; Oktay, M.; Kireçci, E.; Küfreviğlu, Ö.İ. Screening of antioxidant and antimicrobial activities of anise (*Pimpinella anisum* L.) seed extracts. *Food Chem.* **2003**, *83*, 371–382. [CrossRef]

84. Roslon, W.; Wajs-Bonikowska, A.; Geszprych, A.; Osinska, E. Characteristics of Essential Oil from Young Shoots of Garden Angelica (Angelica Archangelica L.). *J. Essent. Oil Bear Plants* **2016**, *19*, 1462–1470. [CrossRef]

85. Haytowitz, D.B.; Wu, X.; Bhagwat, S. USDA Database for the Flavonoid Content of Selected Foods Release 3.3; U.S. Department of Agriculture, Agricultural Research Service. Nutrient Data Laboratory: Beltsville, MD, USA, 2018; p. 176.

86. Zainol, M.K.; Abd-Hamid, A.; Yusof, S.; Muse, R. Antioxidative activity and total phenolic compounds of leaf, root and petiole of four accessions of *Centella asiatica* (L.) Urban. *Food Chem.* **2003**, *81*, 575–581. [CrossRef]

87. Xu, D.-P.; Li, Y.; Meng, X.; Zhou, T.; Zhou, Y.; Zheng, J.; Zhang, J.-J.; Li, H.-B. Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources. *Int. J. Mol. Sci.* **2017**, *18*, 96. [CrossRef]

88. Dai, J.; Mumper, R.J. Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties. *Molecules* **2010**, *15*, 7313–7352. [CrossRef]

89. Azmir, J.; Zaidul, I.S.M.; Rahman, M.M.; Sharif, K.M.; Mohamed, A.; Sahena, F.; Jahurul, M.H.A.; Ghafoor, K.; Norulaini, N.A.N.; Omar, A.K.M. Techniques for extraction of bioactive compounds from plant materials: A review. *J. Food Eng.* **2013**, *117*, 426–436. [CrossRef]

90. Altemimi, A.; Lakhssassi, N.; Baharlouei, A.; Watson, D.G.; Lightfoot, D.A. Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts. *Plants* **2017**, *6*, 42. [CrossRef]

91. Ksouda, G.; Hajji, M.; Sellimi, S.; Merlier, F.; Falcimaigne-Cordin, A.; Nasri, M.; Thomasset, B. A systematic comparison of 25 Tunisian plant species based on oil and phenolic contents, fatty acid composition and antioxidant activity. *Ind. Crops Prod.* **2018**, *123*, 768–778. [CrossRef]

92. Daga, P.; Vaishnav, S.R.; Dalmia, A.; Tumaney, A.W. Extraction, fatty acid profile, phytochemical composition and antioxidant activities of fixed oils from spices belonging to Apiaceae and Lamiaceae family. *J. Food Sci. Technol.* **2021**. [CrossRef]

93. Carocho, M.; Ferreira, I.C.F.R. A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives. *Food Chem. Toxicol.* **2013**, *51*, 15–25. [CrossRef]

94. Christova-Bagdassarian, V.L.; Bagdassarian, K.S.; Stefanova, M. Phenolic Profile, Antioxidant and Antibacterial Activities from the Apiaceae Family (Dry Seeds). *Mintage J. Pharm. Med. Sci.* **2013**, *2*, 26–31.

95. Derouich, M.; Bouhlali, E.D.T.; Hmidani, A.; Bammou, M.; Bourkhis, B.; Sellam, K.; Alem, C. Assessment of total polyphenols, flavonoids and anti-inflammatory potential of three Apiaceae species grown in the Southeast of Morocco. *Sci. Afr.* **2020**, *9*, e00507. [CrossRef]

96. Singh, J.P.; Kaur, A.; Shevkani, K.; Singh, N. Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables. *J. Food Sci. Technol.* **2016**, *53*, 4056–4066. [CrossRef] [PubMed]

97. Pittella, F.; Dutra, R.C.; Junior, D.D.; Lopes, M.T.P.; Barbosa, N.R. Antioxidant and cytotoxic activities of *Centella asiatica* (L.) Urb. *Int. J. Mol. Sci.* **2009**, *10*, 3713–3721. [CrossRef]
98. Dragland, S.; Senoo, H.; Wake, K.; Holte, K.; Blomhoff, R. Several Culinary and Medicinal Herbs Are Important Sources of Dietary Antioxidants. *J. Nutr.* **2003**, *133*, 1286–1290. [CrossRef]

99. Ereifej, K.I.; Feng, H.; Rababah, T.M.; Tashtoush, S.H.; Al-U'datt, M.H.; Gammoh, S.; Al-Rabadi, G.J. Effect of Extractant and Temperature on Phenolic Compounds and Antioxidant Activity of Selected Spices. *Food Nutr. Sci.* **2016**, *7*, 362–370. [CrossRef]

100. Karabacak, A.Ö.; Suna, S.; Tamer, C.E.; Çopur, Ö.U. Effects of oven, microwave and vacuum drying on drying characteristics, colour, total phenolic content and antioxidant capacity of celery slices. *Qual. Assur. Saf. Crops Foods* **2018**, *10*, 193–205. [CrossRef]

101. Naeem, A.; Abbas, T.; Ali, T.M.; Hasnain, A. Inactivation of Food Borne Pathogens by Lipid Fractions of Culinary Condiments and Their Nutraceutical Properties. *Microbiol. Res.* **2018**, *9*, 33–38. [CrossRef]

102. Wangensteen, H.; Samuelsen, A.B.; Malterud, K.E. Antioxidant activity in extracts from coriander. *Food Chem.* **2004**, *88*, 293–297. [CrossRef]

103. Huang, D.; Ou, B.; Prior, R.L. The Chemistry behind Antioxidant Capacity Assays. *J. Agric. Food Chem.* **2005**, *53*, 1841–1856. [CrossRef]

104. Apak, R.; Güçlü, K.; Demirata, B.; Özyürek, M.; Çelik, S.E.; Bektaşoğlu, B.; Berker, K.I.; Özyurt, D. Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC Assay. *Molecules* **2007**, *12*, 1496–1547. [CrossRef]

105. Zhong, Y.; Shahidi, F. 12-Methods for the assessment of antioxidant activity in foods. In *Handbook of Antioxidants for Food Preservation*; Shahidi, F., Ed.; Woodhead Publishing Series in Food Science, Technology and Nutrition; Woodhead Publishing: Southston, UK, 2015; pp. 287–333. ISBN 978-1-78242-089-7.

106. Ayeni, E.A.; Abubakar, A.; Ibrahim, G.; Atinga, V.; Muhammad, Z. Phytochemical, nutraceutical and antioxidant studies of the aerial parts of *Daucus carota* L. (Apiaceae). *J. Herbmed Pharmacol.* **2018**, *7*, 68–73. [CrossRef]

107. Shebaby, W.N.; El-Sibai, M.; Smith, K.B.; Karam, M.C.; Mroueh, M.; Daher, C.F. The antioxidant and anticancer effects of wild carrot oil extract. *Phytother. Res.* **2013**, *27*, 737–744. [CrossRef] [PubMed]

108. Schieber, M.; Chandel, N.S. ROS Function in Redox Signaling and Oxidative Stress. *Curr. Biol. CB* **2014**, *24*, R453–R462. [CrossRef] [PubMed]

109. Santos-Sánchez, N.F.; Salas-Coronado, R.; Villanueva-Cañongo, C.; Hernández-Carlos, B. Antioxidant compounds and their antioxidant mechanism. In *Antioxidant Compounds and Their Antioxidant Mechanism*; IntechOpen: London, UK, 2019; Volume 5, pp. 1–28. ISBN 978-1-78924-919-5.

110. Lobo, V.; Patil, A.; Phatak, A.; Chandra, N. Free radicals, antioxidants and functional foods: Impact on human health. *Pharmacogn. Rev.* **2010**, *4*, 118–126. [CrossRef] [PubMed]

111. Brewer, M.S. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. *Compr. Rev. Food Sci. Food Saf.* **2011**, *10*, 221–247. [CrossRef]

112. Kiokias, S.; Varzakas, T.; Oreopoulou, V. In Vitro Activity of Vitamins, Flavonoids, and Natural Phenolic Antioxidants Against the Oxidative Deterioration of Oil-Based Systems. *Crit. Rev. Food Sci. Nutr.* **2008**, *48*, 78–93. [CrossRef]

113. Rawel, H.M.; Czajka, D.; Rohn, S.; Kroll, J. Interactions of different phenolic acids and flavonoids with soy proteins. *Int. J. Biol. Macromol.* **2002**, *30*, 137–150. [CrossRef]

114. Škrovánková, S.; Mišurcová, L.; Machů, L. Chapter Three—Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants. In *Advances in Food and Nutrition Research*; Henry, J., Ed.; Academic Press: San Diego, CA, USA, 2012; Volume 67, pp. 75–139.

115. Dayan, N.; Kromidas, L. *Formulating, Packaging, and Marketing of Natural Cosmetic Products*; John Wiley & Sons: Hoboken, NJ, USA, 2011; ISBN 978-1-118-05679-0.

116. Sarkar, R.; Arora, P.; Garg, K.V. Cosmeceuticals for Hyperpigmentation: What is Available? *J. Cutan. Aesthetic Surg.* **2013**, *6*, 4–11. [CrossRef]

117. Tapiero, H.; Townsend, D.M.; Tew, K.D. The role of carotenoids in the prevention of human pathologies. *Biomed. Pharmacother.* **2004**, *58*, 100–110. [CrossRef]

118. Stahl, W.; Sies, H. β-Carotene and other carotenoids in protection from sunlight. *Am. J. Clin. Nutr.* **2012**, *96*, 1179S–1184S. [CrossRef] [PubMed]

119. Sharifi-Rad, J.; Sureda, A.; Tenore, G.C.; Daglia, M.; Sharifi-Rad, M.; Valussi, M.; Tundis, R.; Sharifi-Rad, M.; Loizzo, M.R.; Ademiluyi, A.O.; et al. Biological Activities of Essential Oils: From Plant Chemoecology to Traditional Healing Systems. *Molecules* **2017**, *22*, 70. [CrossRef] [PubMed]

120. Khan, I.A.; Abourashed, E.A. *Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs and Cosmetics*, 3rd ed.; John Wiley & Sons: Hoboken, NJ, USA, 2011; ISBN 978-1-118-21306-3.

121. Elmassry, M.M.; Kormod, L.; Labib, R.M.; Farag, M.A. Metabolome based volatiles mapping of roasted umbelliferous fruits aroma via HS-SPME GC/MS and peroxide levels analyses. *J. Chromatogr. B* **2018**, *1099*, 117–126. [CrossRef]

122. Lagouri, V.; Boskou, D. Screening for antioxidant activity of essential oils obtained from spices. In *Food Flavors: Generation, Analysis and Process Influence*; Charalambous, G., Ed.; Elsevier: Amsterdam, The Netherlands, 1995; Volume 37, pp. 869–879.

123. Singh, R.P.; Gangadharappa, H.V.; Mruthunjaya, K. Cuminum cyminum—A Popular Spice: An Updated Review. *Pharmacogn. J.* **2017**, *9*, 292–301. [CrossRef]

124. Herman, A.; Tambor, K.; Herman, A. Linalool Affects the Antimicrobial Efficacy of Essential Oils. *Curr. Microbiol.* **2016**, *72*, 165–172. [CrossRef] [PubMed]
125. de Groot, A. Linalool Hydroperoxides. *Dermatitis* **2019**, *30*, 243-246. [CrossRef]

126. Morcia, C.; Tumino, G.; Ghizzoni, R.; Terzi, V. Chapter 35—Carvone (*Mentha spicata* L.) Oils. In *Essential Oils in Food Preservation, Flavor and Safety*; Preedy, V.R., Ed.; Academic Press: San Diego, CA, USA, 2016; pp. 309–316, ISBN 978-0-12-416641-7.

127. Nehdia, I.A.; Abutaha, N.; Sbihi, H.M.; Tan, C.P.; Al-Resayes, S.I. Chemical composition, oxidative stability and antiproliferative activity of *Anethum graveolens* (dill) seed hexane extract. *Grasas y Aceites* **2020**, *71*, e374. [CrossRef]

128. Sayed Ahmad, B.; Talou, T.; Saad, Z.; Hijazi, A.; Cerny, M.; Kanaan, H.; Chokr, A.; Merah, O. Fennel oil and by-products seed characterization and their potential applications. *Ind. Crops Prod.* **2018**, *111*, 92–98. [CrossRef]

129. Merah, O.; Sayed-Ahmad, B.; Talou, T.; Saad, Z.; Cerny, M.; Grivot, S.; Evon, P.; Hijazi, A. Biochemical Composition of Cumin Seeds, and Biorefining Study. *Biomolecules* **2020**, *10*, 1054. [CrossRef] [PubMed]

130. Kusumawati, I.; Indrayanto, G. Chapter 15—Natural Antioxidants in Cosmetics. In *Studies in Natural Products Chemistry*; Atta-ur-Rahman, Ed.; Elsevier: Amsterdam, The Netherlands, 2013; Volume 40, pp. 485–505. ISBN 978-0-444-59603-1.

131. Pouillot, A.; Polla, L.L.; Tacchini, P.; Neequaye, A.; Polla, A.; Polla, B. Natural Antioxidants and their Effects on the Skin. In *Formulating, Packaging, and Marketing of Natural Cosmetic Products*; John Wiley & Sons, Ltd: Hoboken, NJ, USA, 2011; pp. 239–257, ISBN 978-1-118-05680-6.

132. Apiaceae. In *Meyler's Side Effects of Drugs*, 16th ed.; Aronson, J.K., Ed.; Elsevier: Oxford, UK, 2016; pp. 651–653, ISBN 978-0-444-53716-4.