7046. Parsley

Description and references

Biennial herb, Petroselinum crispum (Mill.) Nyman, Umbelliferae; also known as P. sativum Hoffm. Habit. Mediterranean region; cultivated worldwide. Constit. Flavonoids, esp. apiin, luteolin; furocoumarins, incl. bergapten (0.02%), oxypeucedanin (0.01%); volatile oils (0.05% in leaf, 2-7% in seed); fixed oil, protein, carbohydrate, vitamins, esp. A and C. GC-MS determn of volatile components: M. G. López et al., J. Agric. Food Chem. 47, 3292 (1999). Comprehensive description and medicinal uses: J. Barnes et al., Herbal Medicines (Pharmaceutical Press, London, 2nd Ed., 2002) pp 365-367.

Derivative

Parsley seed oil.

Nomenclature

CAS number: 8000-68-8

Description and references

Obtained by steam distillation of the ripe seed. Constit. Apiole, myristicin, tetramethoxyallylbenzene. Review of toxicology: Food Cosmet. Toxicol. 15, 897-898 (1975).

Properties

Yellow to light brown liquid with herbal-like odor. d2525 1.040-1.080. nD20 1.513-1.522. Saponification value between 2 and 10. Acid value not more than 4.0. Very slightly sol in water; slightly sol in propylene glycol; sol in 6 vols 80% alcohol. Insol in glycerin.

Use

Flavoring in foods. Pharmaceutic aid (flavor).

Therapeutic Category

In treatment of urinary tract inflammation and kidney stones; carminative.