The effect of blanching on the content of terpenoids in selected cultivars of parsley roots (Petroselinum crispum)
2004
Jablonska-Rys, E.,Akademia Rolnicza, Lublin (Poland). Katedra Przetworstwa Owocow i Warzyw
Fresh parsley roots cultivar Berlinska, Eagle, Omega and Alba blanched in water were analysed for mono- and sesquiterpenes by gas chromatography/mass spectrometry (GC/MS) method. Dichloromethane extract contained 46-62 percent terpenoids. Twelve compounds were identified: alpha-pinene, beta-pinene, myrcene, alpha-phellanderene, beta-phellandrene, gamma-terpinene, bornyl acetate, cis-beta-farnesene, trans-beta-farnesene, beta-bisabolene, p-mentha-1,3,8-triene, germacrene D. The major compound in each of the cultivars was trans-beta-farnesene. In most of cases blanching influenced the decrease of the content of volatile compounds
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