Characterization of Essential Oil of Parsley

James E. Simon, James Quinn

Research output: Contribution to journalArticle

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A germplasm collection of parsley (Petroselinum crispum), consisting of 104 accessions from the USDA Plant Introduction Station including curly and flat leaf and Hamburg types, was greenhouse grown and the essential oil extracted from fresh leaves by water distillation and analyzed by GC and GC/MS for essential oil content and composition. The essential oil content ranged from 0.00 to 0.16% (v/fresh weight), and the constituents include α-pinene, β-pinene, myrcene, α-phellandrene, β-phellandrene, terpinene, terpinolene and 1-methyl-4-isopropenylbenzene, 1,3,8-p-menthatriene, thymol, myristicin, apiol, plus three unknowns, two of molecular weight 168 and one of 268. Individual accessions varied greatly in essential oil composition. In general, the major constituent was 1,3,8-p-menthatriene, followed by β-phellandrene, myristicin, and myrcene. Parsley accessions high in the specific constituents (as a percent of essential oil) 1,3,8-p-menthatriene (68%), myristicin (60%), β-phellandrene (33%), apiol (22%), myrcene (16%), terpinolene and 1-methyl-4-isopropenylbenzene (13%), and MW 268 dimer (10%) were identified. Thymol was detected in seven accessions, as 2% or less, and this is the first report of this compound in parsley leaf oil.

Original languageEnglish (US)
Pages (from-to)467-472
Number of pages6
JournalJournal of agricultural and food chemistry
Issue number3
StatePublished - May 1 1988
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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