The effect of sowing date and growth stage on the essential oil composition of three types of parsley (<i>Petroselinum crispum</i>)

Petropoulos, Spyridon Α.; Daferera, Dimitra; Akoumianakis, CA; Hc, Passam; Polissiou, M.

doi:10.1002/jsfa.1846

Cited by 45 publications

(39 citation statements)

References 8 publications

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“…An essential oil can be extracted from the leaves and seeds; it is used as a flavoring agent or fragrance in perfumes, soaps, and creams. The commercial essential oil of parsley is largely derived from the seed or the herb harvested at seed formation, prior to ripening (Petropoulos et al, 2004). Simon, Chadwick, and Craker (1984) studied the essential oils of 104 accessions from the USDA Plant Introduction Station and identified 1,3,8-p-menthatriene, myristicin, b-phellandrene and myrcene as the principal components.…”

Section: Introductionmentioning

confidence: 98%

“…The three main types of parsley are the plain leaf type (ssp neapolitanum, Danert) and the curly leaf type (ssp crispum), which are cultivated for their foliage, and the turnip-rooted or 'Hamburg' type (ssp. tuberosum), primarily grown for its roots (Petropoulos, Daferera, Akoumianakis, Passam, & Polissiou, 2004). Fresh, dried, and dehydrated leaves are used as a condiment, garnish, and flavoring ingredient.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents

Zhang¹,

Chen²,

Wang³

et al. 2006

Food Research International

206

112

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Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents

Zhang¹,

Chen²,

Wang³

et al. 2006

Food Research International

206

112

View full text Add to dashboard Cite

“…An essential oil can be extracted from the leaves and seeds; used extensively as a culinary herb for garnishing and seasoning and as a flavoring agent or fragrance in perfumes, soaps, and creams 25 . In this study, the antifungal and antiaflatoxigenic activity of different concentrations of both the volatile and nonvolatile extracts of parsley and ginger were investigated and their chemical composition identified using GC-MS as well as their antioxidant activity were evaluated.…”

Section: Introductionmentioning

confidence: 99%

Chemical Profile, Antioxidant, Antifungal and Antiaflatoxigenic Activity of Parsley and Ginger Volatile and Non-volatile Extracts

Ali

El-Shaffey

Selim

et al. 2011

Journal of Biologically Active Products from Nature

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Aflatoxin B1 (AFB1) is a highly toxic and carcinogenic metabolite produced by Aspergillus species on food and agricultural commodities. Natural products refer that aromatic components of spices can control the production of aflatoxins. With a view to controlling aflatoxin production, the volatile and non-volatile extracts from parsley and ginger were obtained by hydrodistillation and ethanol extraction. Antifungal activities of the extracts were studied with special reference to the inhibition of Aspergillus flavus growth and aflatoxin production. Parsley essential oil showed a stronger inhibitory effect than ginger on the growth of A. flavus. On the contrary, ginger ethanolic extract has superior inhibition for aflatoxin production at 20000 ppm (92.93 %). The essential oils of parsley and ginger analyzed by GC-MS) comprised 19.17 % and 8.67 % monoterpenes, 59.74 % and 82.8 % sesquiterpenes, 1.99 % and 3.18 % oxygenated monoterpenes, and 18.98 % and 3.93 % oxygenated sesquiterpenes, respectively and the major volatile compounds in the parsley were myristicin (44 %), apiole (16.8 %), copaene (13.39 %) and β-pinene (6.91 %), where as zingibrine (37.65 %), δ-amorphene (19.76 %) and α-curcumin (11.32 %) in ginger oil. The antioxidant activity (IC50) of parsley extracts, as compared with that of TBHQ were superior to ginger extracts in DPPH and β-carotene/bleaching assays. It is concluded that both the essential oils could be safely used as preservative materials for some kinds of foods to protect them from toxigenic fungal infections and highlight the potential of this food plants for their possible clinical uses.

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“…Asarone as ether is the main component of the oil which is used for the control of pests and bacteria (Abdul-Hafeez and Egorov, 2012). Parsley essential oil is obtained from the leaves and seeds of curly parsley (Petropoulos et al, 2004). It was found by many authors such as Mulugeta et al (2015) to have insecticidal, nematicidal, antimicrobial and antiradical activities.…”

Section: Introductionmentioning

confidence: 99%

Efficiency of sweet flag and curly parsley volatile oils compared with synthetic insecticides againstCeroplastes ruscion Ruellia plants

Mohamed

Abdul-Hafeez

et al. 2017

Hellenic Plant Protection Journal

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Summary Ruellia simplex plant is grown for its aesthetic features including fl owers, leaves and overall foliage appearance. The fi g wax scale Ceroplastes rusci L. (Hemiptera: Coccidae) was detected for the fi rst time in Egypt on R. simplex. Mineral oil, diazinon, thiamethoxam + chlorantraniliprole, and essential oils extracted from Acorus calamus and Petroselinum crispum, were compared for their ability to control the insect. Results indicated that reduction percentage increased gradually until day 7 after the treatment regarding adults, nymphs and their total. The maximum effi cacy of the mineral oil, and thiamethoxam + chlorantraniliprole, was noticed 21 days after treatment, followed by A. calamus oil. Efficacy of P. crispum oil and diazinon reached more than 86% after 21 days and more than 90% 28 days after treatment. At 28 days, A. calamus oil reached its maximum effi cacy. Plants treated with thiamethoxam + chlorantraniliprole were the tallest plants and possessed signifi cantly higher number of branches and leaves, and leaf pigments followed by those treated with mineral oil or A. calamus oil. A. calamus oil and thiamethoxam + chlorantraniliprole were proved as promising compounds tested for the fi rst time in controlling C. rusci.

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The effect of sowing date and growth stage on the essential oil composition of three types of parsley (Petroselinum crispum)

Cited by 45 publications

References 8 publications

Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents

Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents

Chemical Profile, Antioxidant, Antifungal and Antiaflatoxigenic Activity of Parsley and Ginger Volatile and Non-volatile Extracts

Efficiency of sweet flag and curly parsley volatile oils compared with synthetic insecticides againstCeroplastes ruscion Ruellia plants

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