Myristicin parsley

MYRISTICIN In moderate amounts in dill, carrot, celery, fennel, mace and nutmeg (no more than 10% tops). Makes up about 40% of the oil of parsnip and can reach up to 50-60% of the oil of parsley leaves and seeds. Give nutmeg a rest folks It just don t have it when compared to parsley and parsnip. 

Myristicin, CjjHjgOg, is 4-allyl-6-methoxy-l. 2-methylenedioxybenzene. It is found in oil of nutmeg and in parsley oil. It is a fragrant compound having the following characters —... 

Parsley seed Petroselinum crispum (Mill.) Nym. ex A.W. Hill Myristicine (methoxy safrole) (25-50), apiole (dimethoxy safrole) (5-35), 2,3,4,5-tetrame-thoxy aUylbenzene (1-12)... 

Parsley (Petroselinum crispum) is a member of the Apiaceae family. The fresh leaves of parsley and the dried herb are widely used as flavouring. More than 80 compounds have been identified in the volatile fraction, and the aromatic volatiles of parsley are mainly monoterpenes and the aromatics myristicin and api-ole. It is suggested that the characteristic odour of parsley is due to the presence ofp-mentha-l,3,8-triene, myrcene, 3-sec-butyl-2-methoxypyrazine, myristicin, linalool, (Z)-6-decenal and (Z)-3-hexenal [227, 228]. Furthermore, /3-phellan-drene, 4-isopropenyl-l-methylbenzene and terpinolene contribute significantly... 

Fig. 16.2 Flavour dilution (FD) chromatogram obtained by application of aroma extract dilution analysis on an extract prepared from parsley leaves. The odorants were identified as 1 methyl 2-methylbutanoate, 2 myrcene, 3 l-octen-3-one, 4 (2)-l,5-octadien-3-one, 5 2-isopropyl-3-me-thoxypyrazine, 6p-mentha-l,3,8-triene, 71inalool, 8 2-sec-butyl-3-methoxypyrazine, 9 (.Z)-6-dece-nal, 10 / -citronellol, 11 ( , )-2,4-decadienal, 12 / -ionone, 13 myristicin, 14 unknown. RI retention index. [30, 31]...

Oils may contain toxic compounds. For example, Myristicin is the compound that flavors nutmeg and mace it is also found in black pepper and carrot, parsley, and celery seeds. Used in culinary quantities, myristicin is only a flavoring. In massive doses, it causes hallucination. Thujone, the anise-flavored oil in wormwood, caused an epidemic of brain disease in drinkers addicted to the now-banned liquor absinthe. Sassafras contains a toxic oil similar to thujone, which is why it is no longer used to make root beer. Very high doses of menthol, from peppermint, may cause dangerous irregularities in the heart s rhythm (Weiss, 1997)... 

Among the leafy spices, 45 aroma volatiles of desert parsley have been identified, with the major constituents as myristicin, apiole, /3-phellandrene, p-mentha-1,3,8-triene and 4-isopropenyl-l-methylbenzene (MacLeod eta/., 1985). Among these, apiole in particular has a desirable parsley odour character. The leaf stems of celery show three main constituents of volatiles, e.g. apiole (about 23%), 3-butylphthalide (about 22%) and sedanolide (about 24%). The last two possess a strong characteristic celery aroma (MacLeod et al., 1988). Limonene (40.5%), P-selinene (16.3%), cis-ocimene (12.5%) and P-caryophyllene (10.5%) are some of the volatile oil constituents present in celery leaves from Nigeria (Ehiabhi et al., 2003). 

The major constituents of parsley leaves are 1,3,8-p-menthatriene, followed by /)-phellandrene, myristicin and myrcene. Parsley accessions high in the specific constituents (percentage of essential oil)... 

Myristicin forms a colorless to yellowish oil (depending on purity), with a boiling point (at 40 milliliters of mercury) of 173 Celsius. Myristicin exits naturally in nutmeg, carrots, and parsley, from which it can be extracted—especially from the corresponding oils. 

Parsley Oils This is the ultimate source of myristicin today. Cheap, plentiful and packed with myristicin. In Tables V, VI, VH and VIII from the... 

Apiole Section you can see the consistent and humongous myristicin contents of various types of parsley oils (seeds, leaves and herbs), various types of parsley (curley and flat leaf) and various global origins. 

Composition Parsley seeds contain 2-8% essential oil with myristicin, apiol, elemicin and 2,3,4,5-tetramethoxyallylbenzene as main components. ISO specifies the oil as follows a-pinene (10-22%), P-pinene (7-15%), elemicin (1-12%), myristicin (25-50%), apiol (5-35%), l,2,3,4-tetramethoxy-5-allylbenzene (1-12%) [201], Also chemotypes with one main component of the latter three constituents do exist. 

Parsley Seed Oil - contains 0-80% parsley apiol (2-methoxy-3,4-methylene-dioxy-5-methoxy-allylbenzene). Its boiling point is 292 °C at normal pressure, and 179 C at 34 torr. It yields DMMDA, dosage about 75 mg. This oil may also contain 10-77% myristicin. 

Zheng, G.Q. et al. Inhibition of benzo[a]pyrene-induced tumorigenesis by myristicin, a volatile aroma constituent of parsley leaf oil. Carcinogenesis, 13,1921, 1992. 

The nutmeg is the seed of the tree Myristica fragrans and mace is the fibrous covering of the seed. The two spices are virtually identical as to their chemical composition. Myristicin and the conjugated isomer isomyristicin are also found in parsley oil, and in dill. This was the oil that was actually shown to be converted to MMDA by the addition of ammonia by passage through an in vitro liver preparation. 

Myristicin is found in nutmeg and mace—Myristica fragrans (Myristicaceae). It also occurs in black pepper, carrot, parsley and dill. Myristicin is structurally related to safrol and is toxic in high doses. Nutmeg itself exhibits narcotic and intoxicating properties, though it does have medicinal uses in lower doses (Hall 1973). 

FIGURE 3.8 Differences in the essential oil of fruits, leaves, and roots of parsley cultivars (Petroselinum crispum (Mill.) Nyman), (a) Essential oil content, (b) content of myristicin and apiole in the essential oil. 1, 2— at leaved cv s 3-7—curled leaves cv s 7—root parsley). 

The polarity of the compound is reduced if two neighbouring methoxyl groups in an aromatic ring are replaced by a methylenedioxy group (eugenol methyl ether hRf 22-safrole hRf 89 elemicin hi / 12-myristicin hRf 61 tetramethoxyallylbenzene hRf 12-parsley apiole hRf 45). 

The most important odorants of parsley leaves are listed in Table 22.8. Sensory evaluations have shown that p-mentha-l,3,8-triene (X in Formula 22.3) and myrcene contribute to the characteristic aroma. (Z)-6-Decenal and (Z)-3-hexenal are responsible for the green notes. Myristicin, 2-5ec-butyl-3-methoxypyrazine, (E,E)-2,4-deca dienal, methanethiol and P-phellandrene also... 

Parsley seed oil contains mainly apiole, myristicin, tetrametboxyallybenzene, and a-pinene. It also contains petroselinic acid and other volatile fatty acids (see also celery seed oil) ... 

Parsley herb (leaf) oil contains myristicin (up to 85% in the curly moss variety), P-phellandrene, 1,3,8-p-menthatriene, myrcene, apiole, terpinolene, and l-methyl-4-isoprope-nylbenzene as major components. Other compounds present include a- and P-pinenes, fra 5-p-ocimene, y-terpinene, methyl disulfide, a-terpineol, a-copaene, caryophyllene, and carotol, among others.An assessment of 104 accessions found leaf oil content to range from 0.00% to 0.16% (fresh weight). Major constituents were 1,3,8-p-menthatriene (68%), myristicin (60%), P-phellandrene (33%), apiol (22%), myrcene (16%), plus terpinolene and l-methyl-4-isopropenylben-zene at 13%. Thymol, first reported for the leaf oil, was found at 2% or less in seven samples. More than 45 components have been reported from parsley leaf oil. ... 

Other groups of substances have been noted, but further investigation is needed to ascertain their identification among the surest ones, we would mention plastoquinones with a structure close to that of vitamin Ki, detected in chloroplasts (Kegel, 1962) and in olive oil (Therrault, 1963) a group of phenolic substances, whose presence has been observed in at least two oils [in parsley oil, the myristicin (Privett et al., 1963), and in olive oil, the oleoeuropein (Vazquez Romero et al., 1961)] and the vinylic esters and esters of diols (propane-1,2- and 1,3-diol, butane-1,3- and 1,4-diol) these last are found in corn seeds and consequently in the oil also (Bergelson et al., 1966). 

Key parsley aroma compounds were recently identified (41). The primary flavor contributors were found to include p-mentha-l,3,8-triene (terpeny, parsleylike), myrcene (metallic, herbaceous), 2-sec-butyl-3-methoxypyrazine (musty, earthy), myristicin (spicy), linalool (coriander), (Z)-6-decenal (green, cucumber), and (Z)-3-hexenal (green). 

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