title: Evaluation of analytical markers characterising different drying methods of parsley leaves (Petroselinum crispum L.).
abstract: 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.
authors.affiliation: Institute for Pharmaceutical Biology and Phytochemistry, University of Münster, Germany.
authors.forename: M
authors.initials: M
authors.lastname: Lechtenberg
authors.forename: S
authors.initials: S
authors.lastname: Zumdick
authors.forename: C
authors.initials: C
authors.lastname: Gerhards
authors.forename: T J
authors.initials: TJ
authors.lastname: Schmidt
authors.forename: A
authors.initials: A
authors.lastname: Hensel
mesh_terms: D002851:Chromatography, High Pressure Liquid; D003116:Color; D003890:Desiccation; D005419:Flavonoids / Q000032:analysis; D005612:Freeze Drying; D006358:Hot Temperature; D009682:Magnetic Resonance Spectroscopy; D009822:Oils, Volatile / Q000032:analysis; D028528:Petroselinum / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry; D012015:Reference Standards; D013696:Temperature
chemical_list: D005419:Flavonoids; D009822:Oils, Volatile; C012186:apiin