Open AccessThe effect of parsley (Petroselinum crispum (Mill.) Nym. Ex. A.W. Hill) seeds milling and fermentation conditions on essential oil yield and composition
Author(s) -
Miomir Stanković,
Ljiljana P. Stanojević,
Nada Č. Nikolić,
Milorad D. Cakić
Publication year - 2005
Publication title -
chemical industry and chemical engineering quarterly
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.189
H-Index - 26
eISSN - 2217-7434
pISSN - 1451-9372
DOI - 10.2298/ciceq0504177s
Subject(s) - sabinene , essential oil , yield (engineering) , herb , chemistry , composition (language) , apiaceae , chemical composition , botany , horticulture , food science , limonene , organic chemistry , biology , materials science , traditional medicine , medicinal herbs , metallurgy , medicine , linguistics , philosophy
Parsley (Petroselinum crispum (Mill.) Nym. ex. A.W. Hill) is well known as a medicinal herb with antimicrobical, hypotensitive, diuretic, laxative and spasmolitic effects. Essential oil is present in all parts of the herb. In this paper the effect of parsley seeds milling and fermentation conditions on the essential oil yield and composition were studied. The essential oil yield was determined by a Clevenger-type apparatus, and the oil composition by GC analysis. The obtained oil contained ?-pinene, ?-pinene, sabinene, myristicin, 2,3,4,5-tetramethoxy-1-allylbenzene, apiole and 1,2 benzene-dicarbonic acid. The physico-chemical properties of the isolated oil were determined and found to correspond to the standard values.