Premium
The effect of sowing date and growth stage on the essential oil composition of three types of parsley ( Petroselinum crispum )
Author(s) -
Petropoulos SA,
Daferera D,
Akoumianakis CA,
Passam HC,
Polissiou MG
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1846
Subject(s) - essential oil , myrcene , sowing , composition (language) , botany , horticulture , gas chromatography–mass spectrometry , extraction (chemistry) , chemistry , chemical composition , biology , mass spectrometry , chromatography , limonene , linguistics , philosophy , organic chemistry
Essential oils obtained by simultaneous distillation–extraction (SDE) from leaves, petioles and roots of three types of parsley (turnip‐rooted, plain leaf and curly leaf type), sown on three different dates, were analysed by GC‐MS (gas chromatography–mass spectrometry) analysis. Parsley plants were found to produce mainly β‐phellandrene, 1,3,8‐ p ‐menthatriene, α‐, p ‐dimethylstyrene, myristicin, β‐myrcene and apiole. In some cases α‐ and β‐pinene were also found, whereas β‐elemene was detected, especially in the curly leaf type. The growth stage, plant tissue and date of sowing, as well as the climate conditions, all had a significant effect on the essential oil composition by altering the ratio of the above substances. Copyright © 2004 Society of Chemical Industry