Quantitative Changes in Essential Oils Contents of Parsley (Petroselinum crispum) Harvested in Three Consecutive Months of Spring

Document Type : Original research


1 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

2 Associated professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

3 Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

4 Assistant professor of the Department of Horticulture and Agronomy, Science and Research Branch, Islamic Azad University, Tehran, Iran

5 Assistant professor of the Department of Biotechnology and Plant Breeding, Science and Research Branch, Islamic Azad University, Tehran, Iran


Essential oils, such as sweets and juice flavorings, are widely used in the perfume, fragrance, and food industries. In addition, they are used as components of pharmaceuticals, antiseptics, and aromatherapy products. In this research, parsley essential oils from the Apiaceae family were investigated. Parsley was harvested in three consecutive months of spring and after each harvest, was carefully transported to the laboratory. After drying at ambient temperature and extraction of the essential oils of parsley by clevenger, its essential oils were analyzed by GC/MS. The family of chemical compounds was specified precisely. The results indicated that more compounds were detected in the third harvest. Parsley indicator compounds were present in all three harvests. The most identified compound from the first to the third harvest was Myristcin in the first and second harvests and 1,3,8-p-Menthatriene in the third. The amounts of these compounds would be various due to the different conditions of the product's surrounding circumstances (such as light or temperature).


Main Subjects

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