Parsley, ext. Chemical Properties

FEMA 

2837 | PARSLEY OLEORESIN (PETROSELINUM SPP.)

Odor

parsley seed odor

Parsley, ext. Usage And Synthesis

Chemical Properties

Parsley seed oil is obtained by steam distillation of ripe fruits of parsley. It is an almost colorless to amber-yellow liquid whose dry odor is characteristic of the crushed fruit, but different from that of the green parts of the plant.
d²⁰₂₀ 1.043–1.083; n²⁰_D 1.5130–1.5220; α²⁰_D ?10 ° to ?4 °; acid number:max. 4; ester number: min. 1, max. 10; solubility: 1 vol in at least 6 vol of 85% ethanol.
Characteristic components of parsley seed oil are myristicin (25–50%), apiol (5–35%), and 2,3,4,5-tetramethoxyallylbenzene (1–12%).

Uses

parsley extract (Petroselinum sativum) serves as a deodorant. It is said to have disinfectant, anti-inflammatory, and skinconditioning properties.

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