Mirmohammadmakki, Fatemehsadat, Gharachorloo, Maryam, Ghavami, Mehrdad, Abdossi, Vahid, Azizinezhad, Reza. (1402). Quantitative Changes in Essential Oils Contents of Parsley (Petroselinum crispum) Harvested in Three Consecutive Months of Spring. , 6(2), 48-55. doi: 10.22059/jfabe.2023.365275.1154
Fatemehsadat Mirmohammadmakki; Maryam Gharachorloo; Mehrdad Ghavami; Vahid Abdossi; Reza Azizinezhad. "Quantitative Changes in Essential Oils Contents of Parsley (Petroselinum crispum) Harvested in Three Consecutive Months of Spring". , 6, 2, 1402, 48-55. doi: 10.22059/jfabe.2023.365275.1154
Mirmohammadmakki, Fatemehsadat, Gharachorloo, Maryam, Ghavami, Mehrdad, Abdossi, Vahid, Azizinezhad, Reza. (1402). 'Quantitative Changes in Essential Oils Contents of Parsley (Petroselinum crispum) Harvested in Three Consecutive Months of Spring', , 6(2), pp. 48-55. doi: 10.22059/jfabe.2023.365275.1154
Mirmohammadmakki, Fatemehsadat, Gharachorloo, Maryam, Ghavami, Mehrdad, Abdossi, Vahid, Azizinezhad, Reza. Quantitative Changes in Essential Oils Contents of Parsley (Petroselinum crispum) Harvested in Three Consecutive Months of Spring. , 1402; 6(2): 48-55. doi: 10.22059/jfabe.2023.365275.1154

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

Journal of Food and Bioprocess Engineering
مقاله 7، دوره 6، شماره 2، بهمن 2023، صفحه 48-55    اصل مقاله (1.94 M)
نوع مقاله: Original research
شناسه دیجیتال (DOI): 10.22059/jfabe.2023.365275.1154
نویسندگان
Fatemehsadat Mirmohammadmakki1؛ Maryam Gharachorloo* 2؛ Mehrdad Ghavami3؛ Vahid Abdossi4؛ Reza Azizinezhad5
1Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2Associated professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
4Assistant professor of the Department of Horticulture and Agronomy, Science and Research Branch, Islamic Azad University, Tehran, Iran
5Assistant professor of the Department of Biotechnology and Plant Breeding, Science and Research Branch, Islamic Azad University, Tehran, Iran
چکیده
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).
کلیدواژه‌ها
Parsley (Petroselinum crispum)؛ Essential oils؛ GC-MS؛ Food Analysis؛ Food Chemistry
مراجع
آمار
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