Aroma volatile compounds of parsley cultivated in the Kingdom of Saudi Arabia and Egypt extracted by hydrodistillation and headspace solid-phase microextraction

作者：Farouk Amr; Ali Hatem; Al-Khalifa Abdel Rahman; Mohsen Mohamed; Fikry Reda

来源：International Journal of Food Properties, 2018, 20(sup3): S2868-S2877.

DOI：10.1080/10942912.2017.1381707

• Essential oil
• antioxidant activity
• extraction
• Madinah Monawara
• GC-MS

Thirty-nine volatile compounds identified in hydrodistilled essential oil (HD) of Egyptian parsley, representing 97.87% of the total oil, while solid-phase microextraction (HS-SPME) revealed 16 components constituting 96.54% of the volatile material. Monoterpenes were the predominant in both extracts with considerable quantitative differences, while a dramatic decrease in myristicin from 26.21% in HD extract to 4.87% in HS-SPME extract occurred. Myristicin, -phellandrene and myrecene were the major components among 38 identified components accounting for 92.87% of the total identified volatiles in Madinah hydrodistillate. Parsley essential oil of Madinah exhibited a higher scavenging ability for 2,2'-diphenyl-1-picrylhydrazyl in comparison to Egyptian parsley oil.

• 出版日期2018