Effect of freezing, drying and the duration of storage on the composition of essential oils of plain-leafed parsley [Petroselinum crispum (Mill.) Nym. ssp. neapolitanum Danert] and turnip-rooted parsley [Petroselinum crispum (Mill.) Nym. ssp. tuberosum (Bernh.) Crov.]

dc.contributor.author	Petropoulos, SA	en
dc.contributor.author	Daferera, D	en
dc.contributor.author	Polissiou, MG	en
dc.contributor.author	Passam, HC	en
dc.date.accessioned	2014-06-06T06:50:16Z
dc.date.available	2014-06-06T06:50:16Z
dc.date.issued	2010	en
dc.identifier.issn	08825734	en
dc.identifier.uri	http://dx.doi.org/10.1002/ffj.1954	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5005
dc.subject	'Hamburg'-type parsley	en
dc.subject	Alternative crops	en
dc.subject	Apiole	en
dc.subject	Aroma	en
dc.subject	Essential oils	en
dc.subject	Petroselinum crispum	en
dc.subject	Root-parsley	en
dc.subject	Turnip-rooted parsley	en
dc.subject.other	'Hamburg'-type parsley	en
dc.subject.other	Alternative crops	en
dc.subject.other	Dried leaves	en
dc.subject.other	Fresh weight	en
dc.subject.other	Frozen state	en
dc.subject.other	Myrcene	en
dc.subject.other	Oil contents	en
dc.subject.other	Phellandrene	en
dc.subject.other	Processing method	en
dc.subject.other	Terpinolene	en
dc.subject.other	Volatile substances	en
dc.subject.other	Crops	en
dc.subject.other	Dewatering	en
dc.subject.other	Drying	en
dc.subject.other	Drying oils	en
dc.subject.other	Essential oils	en
dc.subject.other	Freezing	en
dc.subject.other	Organic compounds	en
dc.subject.other	Curing	en
dc.subject.other	1,3,8 4 menthatriene	en
dc.subject.other	4 alpha dimethylstyrene	en
dc.subject.other	apiole	en
dc.subject.other	beta phellandrene	en
dc.subject.other	essential oil	en
dc.subject.other	myristicin	en
dc.subject.other	terpinolene	en
dc.subject.other	unclassified drug	en
dc.subject.other	aroma	en
dc.subject.other	article	en
dc.subject.other	concentration (parameters)	en
dc.subject.other	freeze drying	en
dc.subject.other	fresh weight	en
dc.subject.other	genotype	en
dc.subject.other	methodology	en
dc.subject.other	nonhuman	en
dc.subject.other	parsley	en
dc.subject.other	plant leaf	en
dc.subject.other	plant root	en
dc.subject.other	storage	en
dc.subject.other	turnip	en
dc.subject.other	Brassica rapa subsp. rapa	en
dc.subject.other	Petroselinum crispum	en
dc.subject.other	Tuberosum	en
dc.title	Effect of freezing, drying and the duration of storage on the composition of essential oils of plain-leafed parsley [Petroselinum crispum (Mill.) Nym. ssp. neapolitanum Danert] and turnip-rooted parsley [Petroselinum crispum (Mill.) Nym. ssp. tuberosum (Bernh.) Crov.]	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/ffj.1954	en
heal.publicationDate	2010	en
heal.abstract	The individual amounts of volatile substances occurring in turnip-rooted parsley leaves [Petroselinum crispum (Mill.) Nym. ssp. tuberosum (Bernh.) Crov.] during freezing, drying and storage are described for the first time and compared with those of plain-leafed parsley [Petroselinum crispum (Mill.) Nym. ssp. neapolitanum Danert]. Plain-leafed parsley had a higher total oil content (mg/100 g fresh weight) than turnip-rooted parsley, and was richer in β-phellandrene, 1,3,8-p-menthatriene, apiole and myristicin, compounds that are considered to make a major contribution to parsley aroma. Freezing caused a slight reduction in the concentrations of β-phellandrene and 1,3,8-p-menthatriene in plain-leafed parsley, while drying caused a large decrease in 1,3,8-p-menthatriene and an increase in β-phellandrene. In turnip-rooted parsley the concentrations of 1,3,8-p-menthatriene, and to a lesser extent β-phellandrene, also decreased with freezing, but 1,3,8-p-menthatriene increased with drying. Subsequent storage of the frozen or dried leaves caused a further loss of 1,3,8-p-menthatriene in all samples except the frozen leaves of turnip-rooted parsley. In the frozen state, the loss of 1,3,8-p-menthatriene in plain-leafed parsley coincided with an increase in apiole, myristicin, p-α-dimethylstyrene and terpinolene, whereas in turnip-rooted parsley β-myrcene and β-phellandrene increased without a concomitant change in 1,3,8-p-menthatriene. In the dried state, 1,3,8-p-menthatriene decreased progressively over 2 months in turnip-rooted parsley, while β-phellandrene and, to a lesser extent, β-myrcene, p-α-dimethylstyrene and terpinolene increased. In the dried leaves of plain-leafed parsley, the loss of 1,3,8-p-menthatriene observed between the first and second months of storage coincided with increases in β-phellandrene and β-myrcene. It is concluded that the essential oil profile of parsley leaves depends on both the genotype and the processing method. Copyright © 2009 John Wiley & Sons, Ltd.	en
heal.journalName	Flavour and Fragrance Journal	en
dc.identifier.issue	1	en
dc.identifier.volume	25	en
dc.identifier.doi	10.1002/ffj.1954	en
dc.identifier.spage	28	en
dc.identifier.epage	34	en