Friday, May 07, 2021

The essential oil of parsley

Parsley (Petroselinum crispum Mill., family Apiaceae) is a typical seasoning used in the Mediterranean and Middle East regions, and is consumed in large quantities as ingredients in various dishes and food preparations.

Parsley is biennial and glabrous. Its height is 60 to 100 cm, numerous stems grow from one root. Roots are thin or thick fusiform to tuberous and vertical. The leaves are tripinnate and ovate.

Essential oil can be extracted from the leaves and seeds of parsley, which is used as a flavoring agent or fragrance in perfumes, soaps, and creams. Parsley's essential oil obtained from seeds and leaves has medicinal properties as anti-hepatotoxic, anti- hypertensive, anti-coagulant.

In the essential oil of parsley, Phenylpropanoides were the dominant compounds, comprising 52.07% of the oil and consisting mainly of apiole (41.05%) and myristicin (5.08%).

Myristicin and apiol are responsible for its antioxidant activity. α-pinene, sabinene, β-pinene, ρ-cymene, limonene, β-phellandrene, γ-terpinene, myristicin, elemicin, 1-allyl-2,3,4,5-tetramethoxy-benzene, carotol, eugenol and apiol were identified in parsley seed essential oil.
The essential oil of parsley

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SAF-DYNAMICS of Food Science and Technology