Arizona cheese crisp: Difference between revisions
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{{short description|Chemical compound}} | |||
{{Chembox | |||
| ImageFile = Apiol_structure.svg | |||
| ImageSize = 200px | |||
| ImageAlt = Structural formula of apiole | |||
| ImageFile1 = Apiol-3D-balls.png | |||
| ImageSize1 = 200px | |||
| ImageAlt1 = 3D model of apiole | |||
| IUPACName = 4,7-dimethoxy-5-(prop-2-en-1-yl)-2H-1,3-benzodioxole | |||
| OtherNames = Apiol, parsley apiol, apiole | |||
| Section1 = {{Chembox Identifiers | |||
| CASNo = 523-80-8 | |||
| PubChem = 7215 | |||
| ChemSpiderID = 6944 | |||
| UNII = 0F5N573A2Y | |||
| ChEMBL = 1234567 | |||
| SMILES = C=C(C)C1=CC2=C(C=C1OC)OCO2 | |||
| InChI = 1S/C12H14O4/c1-3-4-8-5-6-9-10(7-8)16-12(14-2)11(9)15-13/h3,5-7H,1,4H2,2H3 | |||
| InChIKey = ZFMSMUAANRJZFM-UHFFFAOYSA-N | |||
}} | |||
| Section2 = {{Chembox Properties | |||
| C = 12 | |||
| H = 14 | |||
| O = 4 | |||
| Appearance = Colorless to pale yellow liquid | |||
| Density = 1.055 g/cm_ | |||
| MeltingPt = 30 °C | |||
| BoilingPt = 294 °C | |||
}} | |||
}} | |||
'''Apiole''' (also known as '''apiol''') is a naturally occurring organic compound found in the essential oils of various plants, most notably in [[parsley]] and [[dill]]. It is a phenylpropene, a type of phenylpropanoid, and is known for its distinctive aromatic properties. | |||
== | ==Chemical Structure and Properties== | ||
The | Apiole is characterized by its methoxy-substituted benzodioxole structure. The chemical formula for apiole is C<sub>12</sub>H<sub>14</sub>O<sub>4</sub>. It appears as a colorless to pale yellow liquid at room temperature and has a melting point of approximately 30 °C and a boiling point of 294 °C. The compound is relatively dense, with a density of 1.055 g/cm_. | ||
== | ==Sources and Occurrence== | ||
Apiole is primarily extracted from the seeds of the [[parsley]] plant (''Petroselinum crispum'') and is also present in [[dill]] (''Anethum graveolens''). The compound contributes to the characteristic aroma of these herbs and is used in various culinary and medicinal applications. | |||
== | ==Uses== | ||
Historically, apiole has been used for its medicinal properties. It was once employed as an emmenagogue, a substance that stimulates menstrual flow, and was also used in the treatment of amenorrhea. However, due to its potential toxicity, the use of apiole in modern medicine is limited. | |||
In the culinary world, apiole is valued for its flavoring properties. It is used in the preparation of certain foods and beverages, imparting a unique taste and aroma. | |||
[[ | ==Toxicity and Safety== | ||
[[Category: | While apiole has been used for medicinal purposes, it is important to note that it can be toxic in high doses. The compound can cause liver and kidney damage, and its use should be approached with caution. It is not recommended for use by pregnant women due to its potential to induce uterine contractions. | ||
[[Category: | |||
[[Category: | ==Related Compounds== | ||
Apiole is related to other phenylpropanoids such as [[myristicin]] and [[safrole]], which are also found in essential oils and have similar aromatic properties. | |||
==Related Pages== | |||
* [[Parsley]] | |||
* [[Dill]] | |||
* [[Phenylpropanoid]] | |||
* [[Essential oil]] | |||
==Gallery== | |||
<gallery> | |||
File:Apiol_structure.svg|Structural formula of apiole | |||
File:Apiol-3D-balls.png|3D model of apiole | |||
</gallery> | |||
[[Category:Phenylpropanoids]] | |||
[[Category:Essential oils]] | |||
[[Category:Natural products]] | |||
Revision as of 17:11, 11 February 2025
Chemical compound
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| PubChem CID | |
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| UNII | |
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| ChEMBL | |
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| Melting Point | |
| Boiling Point | |
| Hazards | |
| GHS Pictograms | [[File:|50px]] |
| GHS Signal Word | |
| GHS Hazard Statements | |
| NFPA 704 | [[File:|50px]] |
| References | |
Apiole (also known as apiol) is a naturally occurring organic compound found in the essential oils of various plants, most notably in parsley and dill. It is a phenylpropene, a type of phenylpropanoid, and is known for its distinctive aromatic properties.
Chemical Structure and Properties
Apiole is characterized by its methoxy-substituted benzodioxole structure. The chemical formula for apiole is C12H14O4. It appears as a colorless to pale yellow liquid at room temperature and has a melting point of approximately 30 °C and a boiling point of 294 °C. The compound is relatively dense, with a density of 1.055 g/cm_.
Sources and Occurrence
Apiole is primarily extracted from the seeds of the parsley plant (Petroselinum crispum) and is also present in dill (Anethum graveolens). The compound contributes to the characteristic aroma of these herbs and is used in various culinary and medicinal applications.
Uses
Historically, apiole has been used for its medicinal properties. It was once employed as an emmenagogue, a substance that stimulates menstrual flow, and was also used in the treatment of amenorrhea. However, due to its potential toxicity, the use of apiole in modern medicine is limited.
In the culinary world, apiole is valued for its flavoring properties. It is used in the preparation of certain foods and beverages, imparting a unique taste and aroma.
Toxicity and Safety
While apiole has been used for medicinal purposes, it is important to note that it can be toxic in high doses. The compound can cause liver and kidney damage, and its use should be approached with caution. It is not recommended for use by pregnant women due to its potential to induce uterine contractions.
Related Compounds
Apiole is related to other phenylpropanoids such as myristicin and safrole, which are also found in essential oils and have similar aromatic properties.
Related Pages
Gallery
-
Structural formula of apiole -
3D model of apiole
