Ewa Osińska

Warsaw University of Life Sciences – SGGW

Wiesława Rosłon

Warsaw University of Life Sciences – SGGW

Marlena Drzewiecka

Warsaw University of Life Sciences – SGGW


Parsley leaves are the most valuable vegetables owing to its biological properties. They are a very rich source of vitamin C, -carotene and mineral constituents. The
study aim of the present work was to evaluate yield and quality of three cultivars of leafy parsley: ‘Amphia’, ‘Festival’ and ‘Verta’– a leaf cultivar. In the experiment conducted in 2009–2010 the yield of leaves for unit of area and an influence of conservation method (freezing, drying) for content of active compounds were determined. The raw material was harvested in two terms: in the second ten days of August and second ten days of September. The content of essential oils, flavonoids, polyphenolic acids, vitamin C, carotenoids, and chlorophyll were determined in all kinds of raw material. The yield of leaves per 1 m2 was on average from 0.55 kg to 3.57 kg. Higher mass of leaves was obtained at the second term of harvest for all investigated varieties. Among the compared cultivars
‘Amphia’ produced higher yields than others (2.61 kg·m-2). The content of biologically active compounds in the leaves of parsley significantly depended on the variety, date of harvest and method of conservation. The content of assimilate pigments and vitamin C in leaves of parsley clearly decreased under the influence of freezing and drying (in the case of vitamin C drying completely degraded the vitamin). Freezing reduced the essential oil content and polyphenolic acids in the leaves of parsley, drying increased the content of these components.


leafy parsley, yield, stabilization method, essential oil, flavonoids, polyphenolic acids

Bąkowski J., Michalik H., 1986. Przydatność niektórych gatunków warzyw do produkcji suszu. Biul. Warzywn. 29, 191–207.
Berset C., Caniaux P., 1983. Relationship between colour evaluation and chlorophyllian pigment content in dried parsley leaves. J. Food Sci. 48, 1854–1857.
Davey M.W., Bauw G., Montaga M.V., 1996. Analysis of ascorbate in plant tissue by high performance capillary zone electrophoresis. Anal. Biochem. 239, 8–19.
Doymaz I., Tugrul N., Pala M., 2006. Drying characterstics of dill and parsley leaves. J. Food Eng. 77, 559–565.
Dyduch, J., Jankowska K., 2004. Plonowanie kilku odmian pietruszki naciowej (Petroselinum sativum L. ssp.crispum). Acta Sci. Pol., Hortorum Cultus. 3(1), 145–151.
Fejes S.Z., Blázovic A., Lemberkovics Ě., Petri G., Szóke Ĕ., Kéry Á., 2000. Free radical scavenging and membrane protective effects of methonal extracts from Anthriscus cerefolium L. (Hoffm) and Petroselinum crispum (Mill) Nym Ex W Hill. Phytother. Res. 14, 362–365.
Fiad S., El Hamidi M., 1993. Vitamin E and trace elements. Seifen Oele Fette Wasche. 119, 25–26.
Francis G.W., Isaksen M., 1989. Droplet counter chromatography of the carotenoids of parsley Petroselinum crispum. Chromatographia. 27, 549–551.
Fraser S., Whish J.P.M., 1997. A commercial herb industry for NSW-an infant enterprise. Report for the rural industries research and development corporation (RIRDC), RIRDC. Research Paper Series. 97/18. Available online at
Gajc-Wolska, J., Rosłon W., Osińska E., 2006. Ocena jakości świeżego surowca pietruszki naciowej (Petroselinum sativum L. ssp.crispum i selera listkowego (Apium graveolens L. var. secalinum). Supl. Folia Hort. 1, 23–127.
Grzeszczuk M., Jadczak D., Orłowski M., 2005. The estimation of biological value of leafy type parsley and its suitability for freezing. Hort. Vegetable Growing, 24(3), 387–394.
Kmiecik W., Lisiewska Z., 1999. Comparison of leaf yields and chemical composition of the Hamburg and leafy types of parsley. II. Chemical composition. Folia Hort. 11(1), 65–74.
Kołota E., 2011. Yield and quality of leafy parsley as affected by the nitrogen fertilization. Acta Sci. Pol., Hortorum Cultus, 10(3), 145–154.
Kreydiyyeh S.I., Usta J., 2002. Diuretic effect and mechanism of action of parsley. J. Ethnopharmacol. 79, 353–357.
Lichtentchaller H.K., Gelbryn A.R., 1983. Determinations of total carotenoids and chlorophylls a and b of leaf extract in different solvents. Bioch. Soci. Trans. 603, 591–592.
Lisiewska Z., Kmiecik W., 1997. Effect of freezing and storage on quality factors in Hamburg leafy parsley. Food Chem. 60, 633–637.
Lopez M.G., Sanchez-Mendoza I.R., Ochoa-Alejo N., 1999. Comparative study of volatile components and fatty acids of plant and in vitro cultures of parsley Petroselinum crispum (Mill) Nym Ex W Hill. J. Agr. Food Chem. 47, 3292–3296.
Michalik H., Dobrzański W., 1987. Jakość liści warzyw suszonych metodą owiewową i sublimacyjną. Przemysł Ferment. Owocowo-Warzywny. 6, 30–32.
Noel P.H., Pugh J.A., Larme A.C., Marsh G., 1997. The use of tradional plant medicines for non insulin dependent diabetes mellitus in South Texas. Phytother. Res. 11, 512–517.
Pasikowska R., Dąbrowska B., Capecka E., 2002. The effect of nitrogen fertilization rate on yield and quality of two cultivars of parsley (Petroselinum sativum L. ssp.crispum) grown on different soil types. Folia Hortic. 14(1), 177–185.
Petropoulos S.A., Daferera D., Akoumianakis C.A., Passam H.C., Polissiou M.G., 2004. The effect of sowing date and growth stage on the essential oil composition of three types of parsley. J. Sci. Food and Agric. 84, 1606–1610.
Piagentini A.M., Guemes D.R., Pirovani M.E., 2002. Sensory characteristics of fresh cut spinach preserved by combined factors methodology. J. Food Sci. 64. 4, 1544–1549.
Polish Farmacopoea VI., 2002. PTF. Warszawa, 150–151.
Polish Norm – PN-90/A-751001/11, PN-91/R-870/9.
Spraul M.H., Nitz S., Drawert F., 1991. The chemical composition of parsley root and seed extracts. Chemie Microb. Tech. der Leben. 13, 179–182.
Soysal Y., Öztekin S., 2001. Technical and economic performance of a tray dryer medicinal and aromatic plants. J. Agric Engin. Res. 79(1), 73–79.
Wills R.B.H., Lim J.S.K., Greenfield H., 1986. Composition of Australian foods. Leafy, stem and other vegetables. Food Tech. Australia. 10, 416–417.
Yanardag R., Bolkent S., Tabakoğlu-Oğuz A., Ozsoy-Saçan O., 2003. Effects of Petroselinum crispum extract on pancreatic B cells and blood glucose of streptozocin-induced diabetic rats. Biol. Pharm. Bull. 26, 1206–1210.


Ewa Osińska 
Warsaw University of Life Sciences – SGGW
Wiesława Rosłon 
Warsaw University of Life Sciences – SGGW
Marlena Drzewiecka 
Warsaw University of Life Sciences – SGGW



Articles are made available under the conditions CC BY 4.0 (until 2020 under the conditions CC BY-NC-ND 4.0).
Submission of the paper implies that it has not been published previously, that it is not under consideration for publication elsewhere.

The author signs a statement of the originality of the work, the contribution of individuals, and source of funding.


Most read articles by the same author(s)