Polish version

Extract from root and leafy parsley fruits

Dietary supplements constitute a concentrated source of nutrients or other substances with feeding or physiological effect. Their receiving is favorable in complementing the daily diet with some lacking mineral nutrients and vitamins and in correcting nutrient deficiencies caused by dietary recommendations or social, cultural and aesthetic ramifications.

There are grown two species of parsley (Petroselinum sativum Hoffm., syn. Apium petroselinum L.):

  • leafy (subsp. macrocarpum), with hard, inedible roots, whose leaves are used for food,
  • root (subsp. microcarpum), with edible both roots and leaves.

Both species contain ethereal oils, giving them specific taste and flavor.

Ethereal parsley oil contains mainly allyl-4-methoxybenzene, apiol (0.06–0.08 %), myristicin and a-pyrene.

According to the developed technology, two products are obtained:

  • Loose – ground and dried parsley root with the extract deposited on it;
  • Liquid – oily extract obtained by extraction from parsley fruits using soya oil or extract obtained by extraction from parsley fruits using liquid and supercritical carbon dioxide, thinned with soya oil.

Obtained preparations constitute a feedstock into hard or soft capsules.

A brief description of the technology

Leafy and root parsley fruits are subjected to extraction using soya oil or liquid and supercritical carbon dioxide and then the extract is stabilized with tocopherol used in the quantity of 0.1 wt. %.

As extracts from fruits of both parsley species (root and leafy) contain comparable apiol quantities, both kinds of fruits can be used interchangeably.

The best extrahent of apiol from parsley fruits is supercritical carbon dioxide (apiol contents – 0.681 %). The process proceeds with efficiency about 3.4 %.

In the extraction can be applied edible soya oil, which is a good apiol solvent. This simplifies the technological process and allows to skip a complicated analysis of vestigial amounts of organic solvents in the food product.

· Extraction with liquid and supercritical carbon dioxide

A carbon dioxide stream under appropriate pressure is fed into the extractor using

a pump and then the stream is decompressed using a throttling valve, down to the atmospheric pressure. Then it is directed to a receptacle placed in a bath at temperature about -30 °C, goes through a rotameter and a gas meter and finally returns to the installation.

· Oil extraction

Ground seeds of root or leafy parsley are placed in an agitator, a specified amount of soya oil is added and then the extraction proceeds for 24 or 72 h. Then the reactor contents is filtered and the extract is analyzed for apiol contents.

Advantages of the technology offered

The technological process of oil extraction is simple and does not require any complicated apparatus. The only labor-consuming stage is the filtration process.

An advantage is also the usage of edible soya oil, allowing to avoid specific analytic check of the product, necessary if other solvents are used.


Extraction with liquid and supercritical carbon dioxide requires special pressure apparatus:

  • extractor,
  • pump,
  • receptacle placed in a cooling bath at temperature about -30 °C.

Oil extraction:

  • agitator,
  • filtration press.


Pat. PL 211 665 (2011) „Dietary supplement, especially for diabetics”.

Market competitiveness

There has been obtained a liquid preparation with twice more apiol contents than in commercially available products.


phone: +48 22 568 22 97, +48 22 568 21 70,

+48 22 568 23 59, +48 22 568 20 75