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Essential oil and aroma composition of leaves, stalks and roots of celery Apium graveolens var dulce from Tunisia



Essential oil and aroma composition of leaves, stalks and roots of celery Apium graveolens var dulce from Tunisia



Journal of Essential Oil Research 24(6): 513-521



Volatiles of leaves, stalks and roots of Tunisian celery (Apium graveolens var. dulce) were extracted either by hydrodistillation or by maceration in organic solvents. After concentration, essential oils and aroma extracts were studied by gas chromatography (GC) and GC mass spectrometry (GC MS). A high proportion of essential oils and aroma extracts consisted of phthalides with 74.6 76.6% in leaves, 56.8 74.1% in stalks and 57.7 79.7% in roots. The studied organs were particularly characterized by appreciable levels of terpene hydrocarbons (17.0 31.5%). Also, results showed that stalks were particularly rich in phenols with 8.7% of total volatiles. The main volatile constituents identified in the different extracts were (Z)-3-butylidenephthalide (27.8 38.4% in leaves, 30.5 38.9% in stalks, 30.5 52.0% in roots), 3-butyl-4,5-dihydrophthalide (34.2 41.0% in leaves, 24.1 27.8% in stalks, 12.3 13.2% in roots) and ?-thujene (7.9 9.9% in leaves, 7.5 14.0% in stalks, 7.0 12.4% in roots). The three studied organs.

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Accession: 036632222

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DOI: 10.1080/10412905.2012.728093


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