Parsley, ext.

Chemical Properties

Parsley seed oil is obtained by steam distillation of ripe fruits of parsley. It is an almost colorless to amber-yellow liquid whose dry odor is characteristic of the crushed fruit, but different from that of the green parts of the plant.
d²⁰₂₀ 1.043–1.083; n²⁰_D 1.5130–1.5220; α²⁰_D ?10 ° to ?4 °; acid number:max. 4; ester number: min. 1, max. 10; solubility: 1 vol in at least 6 vol of 85% ethanol.
Characteristic components of parsley seed oil are myristicin (25–50%), apiol (5–35%), and 2,3,4,5-tetramethoxyallylbenzene (1–12%).

Uses

parsley extract (Petroselinum sativum) serves as a deodorant. It is said to have disinfectant, anti-inflammatory, and skinconditioning properties.