8000-68-8

Flavoring in foods and pharmaceuticals.

Parsley leaf oil is produced by steam distillation of the aerial parts of the plant, including the immature seeds. It is a yellow to light-brown liquid with the typical odor of the herb.
d²⁵₂₅ 0.908–0.940; n²⁰_D 1.5030–1.5300; α²⁰_D ?9 ° to +1 °; acid number:max. 2; soluble in 95% ethanol; solutions may be opalescent.
The oil consists mainly of monoterpene hydrocarbons. Its main constituent is 1,3,8-menthatriene, which is important for the aroma of parsley leaves.

Parsley Seed Essential Oil: Parsley seed essential oil is obtained by steam distillation of the ripe seeds in approximately 1.5 to 3.5% yields. The oil has a warm, spicy odor with a bitter, warm, aromatic taste. Parsley Leaf Oil: Parsley leaf oil is obtained by steam distillation of leaves and flowering tops in very low yields (0.06%). This oil exhibits a much harsher, herbaceous note than the seed oil. Parsley Herb Essential Oil: Parsley herb essential oil is obtained by distilling the whole plant, excluding the root. It is a pale-yellow to greenish-yellow liquid with a pronounced herbaceous odor and a warm, bitter, slightly burning taste.

Parsely herb oil: It is a yellow-to-light brown liquid. It is soluble in most fixed oils, mineral oil and alcohol. It is slightly soluble in propylene glycol and is insoluble in glycerin. Parsley Seed Oil: It is a more or less viscous, yellowish- to-yellow-amber liquid that sometimes deposits crystals on being chilled. Seed oil is soluble in most fixed oils, mineral oil and alcohol. It is slightly soluble in propylene glycol and is insoluble in glycerin. For additional characteristics refer to Burdock (1997).

Found in the seed of the herb Petroselinum sativum Hoffm. (Apium petroselinum l., Carum petroselinum Benth et Hook) of the family Umbelliferae.

Extractives and their physically modified derivatives. Petroselinum crispum.

By careful steam distillation of the ripe seed.

Main constituents, in addition to apiole, include α-pinene, myristicin, traces of conjugated coumarins, ketones, aldehydes, a solid hydrocarbon (m.p. 69°C) and traces of phenolic compounds (Burdock, 1997).

In pharmacological studies of Egyptian P. hortense (P. sativum), plant extracts stimulated spontaneous activity of rat uterus and intestine in vitro and lowered blood pressure and respiratory movements in anaesthetized dogs. Growth of rats was stimulated and uterine weight was increased by parsley in the diet. The results suggested therapeutic uses of P. hortense as a laxative, hypotensive, ecbolic and emmenagogue, and promoter of growth (Sharaf et al. 1969).