Oxypeucedanin, a Major Furocoumarin in Parsley,Petroselinum crispum

Abstract

Fresh parsley leaves and roots were analyzed by HPLC and photobiological assay for photoactive furocoumarins. Oxypeucedanin ( 7), not previously reported from parsley, was found to be the major component (70-100 ppm wet weight). Although only moderately photoactive, its high concentration in parsley may be partially responsible for contact photodermatitis. Other photoactive compounds, namely 5-MOP ( 2), 8-MOP ( 3), psoralen ( 1), isopimpinellin ( 4) and imperatorin ( 5) were also present and quantified.

Dietary pesticides (99.99% all natural).

“…[10][11][12][13] and the following: 5-methoxypsoralen (light-activated) and 8-methoxypsoralen (46, 47) (psoralen, which is carcinogenic by skin painting, and many other mutagenic psoralen derivatives are also present in parsley and celery); p-hydrazinobenzoate and glutamyl p-hydrazinobenzoate (48,49); allyl isothiocyanate (31,32); D-limonene (50); estragole and safrole (45,51); ethyl acrylate and benzyl acetate (52); a-methylbenzyl alcohol (53); caffeic acid (37); sesamol (37); catechol (37). Concentration references are as follows: 5-and 8-methoxypsoralen (17,(55)(56)(57)(58)(59); p-hydrazinobenzoates (in commercial mushrooms) (48,49); sinigrin (38)(39)(40)60); D-limonene (61-63); estragole and safrole (64-67); ethyl acrylate (68); benzyl acetate (69-71), a-methylbenzyl alcohol (23); caffeic acid, chlorogenic acid, and neochlorogenic acid (72)(73)(74)(75)(76)(77)(78)(79)(80) [in coffee (81)]; catechol (83,84); sesamol (85). For mutagenicity and clastogenicity references, see text.…”

Natural Toxicants in Foods

“…The concentrations of linear furanocoumarins also have been determined in raw, boiled, and microwaved parsnip root (Ivie et al, 1981) (Table 22) and in fresh and dried parsley (Beier and Ivie, 1985;Chaudhary et al, 1986) (Table 23). Ivie et al (1981) pointed out that consumption of moderate quantities of parsnip root could result in ingestion of appreciable amounts of linear furanocoumarins.…”

“…Their study also demonstrated that these chernicals are stable to cooking. Concentrations of linear furanocoumarins found in parsley by Chaudhary et al (1986) and by Beier and Ivie (1985) are compared in Table 23. There is considerable difference between the two data sets describing the quantities of linear furanocoumarins found in parsley.…”

“…Parsley also contains the linear furanocoumarins, isoimperatorin, oxypeucedanin, oxypeucedanin hydrate, and graveolone ( Fig. 29) (Beier and Ivie, 1985;Chaudhary et al, 1986;Tietjen et al, 1983), in addition to those found in celery (Fig. 28).…”

“…bValues are given for fresh weight except for parsley flakes which were dry. cFrom Chaudhary et al (1986). dFrom Beier and lvie (1985).…”