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Abstract

The essential oil, phenolic acids, and other constituents in three accessions of celery (Apium graveolens L) were investigated to determine phytochemical variability that lead to differences in yield and phytochemical profiles. The celery accessions were all grown in pots under the same environmental conditions. Analyses were done on two planting of three harvests each to determine and compare the levels of anthocyanin, carotenoids, chlorophyll, phenolic acids, rosmarinic acid, soluble sugars, tannins, and essential oil content. Except for carotenoids, significant variations in the phytochemical profiles among the three celery accessions were observed.

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