Evaluation of analytical markers characterising different drying methods of parsley leaves (Petroselinum crispum L.)

Lechtenberg M, Zumdick S, Gerhards C, Schmidt TJ, Hensel A

Forschungsartikel (Zeitschrift)

Zusammenfassung

Drying process of parsley leaves from Petroselinum crispum L. can influence the sensory qualities and aromatic taste of this herbal product. Beside oven-dried material, freeze-dried parsley is getting increasingly into the market. In the course of a search for analytical tools to differentiate oven-dried and lyophilised parsley, a HPLC determination of the 6"-O-malonylapiin to apiin ratio was shown to be a suitable marker system. While the ratio is high for fresh and lyophilised leave material, oven-drying leads to demalonylation and, subsequently, to a low malonylapiin - apiin ratio. Additionally, L*a*b colour measurement can be used for quality control to differentiate between different dried parsley raw materials.

Details zur Publikation

Seiten: 6
Veröffentlichungsjahr: 2007
Sprache, in der die Publikation verfasst ist: Englisch