Enrichment of Bio-Active Phthalides in Celery Seed Oil


 Celery seed oil, enrichment, fractional distillation, phthalides, GC-MS.

How to Cite

Halagur B. Sowbhagya, & Pullabhatla Srinivas. (2013). Enrichment of Bio-Active Phthalides in Celery Seed Oil. Journal of Pharmacy and Nutrition Sciences, 3(4), 250–257. https://doi.org/10.6000/1927-5951.2013.03.04.6


Objective: To develop an efficient process to obtain a phthalide-enriched nutraceutical fraction from celery seed oil.
Methods: Three approaches viz., fractional distillation, column chromatography and solvent-solvent partition, have been used.
Results: Fractional distillation of celery seed oil (13.7g) afforded i) a limonene-rich fraction (7.6g, 97% purity), ii) a fraction containing β-selinene (2.8 g, 90 % purity) and iii) one containing phthalides (2.9 g, 90 % purity). Solvent-solvent partition of celery seed oil gave limonene (87%) and a fraction containing phthalides (49%), which on further fractionation afforded a phthalide-enriched fraction (90%). By conventional silica gel column chromatography, a product rich in phthalides (53-74%) could be obtained.
Conclusion: Fractional distillation is shown to be a viable method to process celery seed oil into a phthalide-enriched product with high nutraceutical potential.



Bjeldanes LF, Kim I. Phthalide components of celery essential oil. J Org Chem 1977; 42: 2333-35. http://dx.doi.org/10.1021/jo00433a033

Sowbhagya HB, Srinivas P, Krishnamurthy N. Effect of enzymes on extraction of volatiles from celery seeds. J Food Chem 2010; 120: 230-34. http://dx.doi.org/10.1016/j.foodchem.2009.10.013

Wilson CW. Relative recovery and identification of carbonyl compounds from celery essential oil. J Food Sci 1970; 35: 766-68. http://dx.doi.org/10.1111/j.1365-2621.1970.tb01989.x

Wilson CW III. Identification and quantitative estimation of alcohols in celery essential oil. J Food Sci 1969; 34: 535-37. http://dx.doi.org/10.1111/j.1365-2621.1969.tb12081.x

Bradley PR. British herbal compendium, Volume 1. BHMA, Bournemouth 1992.

Momin RA, Nair MG. Antioxidant, cyclo-oxygenase and topoisomerase inhibitory compounds from Apium graveolens Linn. Seeds. Phytomedicine 2002; 9: 312-18. http://dx.doi.org/10.1078/0944-7113-00131

Zheng GQ, Kenney PM, Zhang J, Lam LKT. Chemoprevention of benzo[a

Butters DE, Davis CKC, McGeary RP, Powanda MC, Rainsford KD, Whitehouse MW. Extracts of celery seed for the prevention and treatment of pain, inflammation and gastrointestinal irritation 2003; US Patent 6, 576, 274.

Rose R, Chrisope GL. Product and method for treating joint disorders in vertebrates. 1999; US Patent 5, 916, 565.

Gold HJ, Wilson CW III. The volatile flavour substances of celery. J Food Sci 1963; 28: 484-88. http://dx.doi.org/10.1111/j.1365-2621.1963.tb00231.x

Uhlig JW, Chang A, Jen JJ. Effect of phthalides on celery flavour. J Food Sci 1987; 52: 658-60. http://dx.doi.org/10.1111/j.1365-2621.1987.tb06696.x

Sowbhagya HB, Sampathu SR, Krishnamurthy N. Evaluation of size reduction on the yield and quality of celery seed oil. J Food Eng 2007; 80: 1255-60. http://dx.doi.org/10.1016/j.jfoodeng.2006.09.019

Sowbhagya HB, Sampahtu SR, Srinivas P. A process for the preparation of phthalides from celery seed oil Indian Patent IN 243756 2010.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2013 Halagur B. Sowbhagya , Pullabhatla Srinivas