## 3 _Apium_ Plants Phytochemical Composition
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Constituents** & **Petioles** & **Stem** & **Leaves** & **Seeds** \\ \hline Energy (K cal) & 29 & 34 & 64 & 392 \\ Water (g) & 96 & 95 & 81.3 & 6.0 \\ Protein (g) & 0.7 & 0.9 & 6.0 & 18.1 \\ Fat (g) & 0.1 & 0.1 & 0.6 & 25.3 \\ Carbohydrate (g) & 1.2 & 1.2 & 8.6 & 41.4 \\ Vitamin A (IU) & 90 & 120 & 80 & 52 \\ Thiamine (mg) & 0.03 & 0.03 & Trace & – \\ Riboflavin (mg) & 0.02 & 0.04 & Trace & – \\ Niacin (mg) & 0.3 & 0.3 & Trace & – \\ Vitamin C (mg) & 7 & 10 & 6.2 & 17 \\ Ca (mg) & 25 & 70 & 23 & 1767 \\ Fe (mg) & 0.3 & 0.5 & 6 & 45 \\ Mg (mg) & 10 & 14 & – & 440 \\ P (mg) & 27 & 34 & 14 & 547 \\ K (mg) & – & – & – & 1400 \\ Na (mg) & – & – & & 160 \\ Zn (mg) & – & – & & 7 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Proximate nutrient composition of _Apium gravelens_ (per 100 g) [2; 30]. Figure 1: _Cont._  
The furocoumarins included celerin, psoralen, bergapten, apiumoside, apiumetin, apigravrin, osthenol, isopimpinellin, isoimperatorin, celeresolide, and 5- and 8- hydroxy methoxypsoralen [105]. The major constituents from essential oil quantified in _Apium_ plant seeds were limonene, coumarines, bergapten, fatty acids, and phthalides. \(Z\)-ligustilide and \(Z\)-butylidenephthalide, \(\beta\)-salinene, selinene, apiol, santalol, sedanolide, sedanic acid, citric, isocitric, fumaric, malic and tartaric acids was quantified in _Apium_ plant seeds essential oil and oleic, palmitic, palmitoleic, petroseliatic, stearic, myristic, myristoleic acids (all acids have been quantified in fixed oils) [106]. The fatty acids in the oil of _A. gravoelens_ seed are petroselinic acid (64.3%), oleic acid (8.1%), linoleic acid (18%), linoleic acid (0.6%), palmitic acid (6.9%), stearic acid (1.4%), hexadecenoic acid (0.1%), \(\alpha\)-linonic acid (0.6%), and _cis_-vaccenic acid. _A. gravoelens_ oil contains 28 compounds belonging to different categories such as terpen, sesquiterpenes, aromatics, alcohols, oxide, aldehydes, ketones, and esters [107]. The major constituents of celery seed oil are sedanolide, sedanonic anhydride, 3-\(n\)-butyl phthalide, and other minor phthalides. A series of phthalide derivatives causes the characteristic odor of celery essential oil [108; 109]. _Apium_ plants contain many phenolic components (caffeic acid, catechin, catechol, chlorogenic acid, chrysrin, rosmarinic acid, ellagic acid, ferulic acid, gallic acid, \(p\)-coumaric acid, protocatechuic acid, pyrogallol, salicylic acid, and syringic acid), five flavonoids (apigenin, hesperitin, luteolin, quercetin, apipin, isoquercitrin and chrysrin) and three isoflav (daidzein, genistein, and isorhammetin) [109]. Other phenolic compounds include tannins, gravebioside A and B, apipin, apigenin, isoquercitrin, and phytic acid [23]. Sedanolide is one of the main flavor compounds [110; 111; 112] responsible for the unique aroma of celery [22]. In addition, several phthalides, i.e., sedanenolide and 3-\(n\)-butylphthalide, are present in remarkable quantity. Quantitatively, _A. gravoelens_ total phenolic (mg gallic acid equivalent/g) and flavonoid (mg quercetin equivalent/g) content of leaves was found to be 22.7 and 4.08 for ethylacetate, 51.09 and 2.12 for butanol, and 46.40 and 0.77 for water extracts, respectively [113]. Phenolic acids in _A. gravoelens_ consist mainly of chlorogenic acid (<0.01-55.0 mg), \(p\)-coumaric acid (<0.01-1.46 mg), and ferulic acid (<0.01-1.04 mg) per g biomass [101]. The overall differences in the chemical compositions for _Apium_ plants, both in quantitative and qualitative terms, found in the literature reside in the different ecological factors of territories (the origin of the samples and the genetic composition of the genotypes), the part of the planes taken in the study, the conditioning mode of the vegetal material, and either the method of extraction or the method of analysis used.