1000L HTE Fully Automated Aerosol Extraction System
An industrial-scale aerosol extraction system for very high-volume, room-temperature, residue-free processing of any botanical.
COMERG • Parsley extraction
Garden Parsley
Petroselinum crispum (Mill.) Fuss
Turn fresh parsley leaf into a bright, green, true-to-herb extract with COMERG equipment. Our cold, room-temperature, low-pressure process captures the lively, green parsley note, the p-mentha-1,3,8-triene and phellandrene that define it, with no heat to flatten the fresh top.
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21% p-mentha-triene
The herb
The Mediterranean's everyday green
Parsley, Petroselinum crispum, is the most used culinary herb around the Mediterranean, and its scent is unmistakably fresh and green. That character comes from p-mentha-1,3,8-triene and beta-phellandrene, lifted by linalool and limonene, with apiole and myristicin, the phenylpropanoids typical of parsley, giving a warm, spicy depth underneath.
We work with the fresh leaf, cut through the summer and processed cold so the bright, herbaceous top survives. Nothing is added, and the lively green character of the herb is carried straight into the extract.
Raw material
Botanical namePetroselinum crispum
SynonymApium petroselinum L.
FamilyApiaceae
Plant partLeaves
ConditionFresh, cut
HarvestMay to August
The extract
What the process delivers
Run on COMERG equipment, parsley leaf yields a standardised, true-to-herb extract, batch after batch. Because the extraction is cold and solvent-light, with no high heat, the fresh green character carries straight through to the finished oil. The figures below are typical of a standardised BPar-40.1 grade.
21%p-Mentha-1,3,8-triene
≥40%Volatile oil v/w
3.22DPPH IC50 mg/ml
<25 °CExtraction temp
~275 kgLeaves per kg extract
<0.1 g/kgSolvent residue
The method
Cold extraction, in three steps
No heat, no leftover solvent. This is what happens inside a COMERG aerosol system, and why the extract keeps the fresh, green character of parsley leaf.
1
Pressurised R134a flooding
Non-toxic liquefied R134a gas is introduced to the fresh parsley leaf at controlled, low pressure. There is no heat, the cycle begins and stays at room temperature.
2
Selective aromatic dissolution
The liquid gas gently dissolves the p-mentha-1,3,8-triene, the phellandrene, linalool and the phenylpropanoids, while the fresh, volatile green top notes stay structurally intact.
3
Recovery and pure extract
The R134a is fully recovered and recycled in a closed loop. What is left is a concentrated parsley extract, at least 40% volatile oil, with under 0.1 g/kg residue.
Aromatic profile
The compound fingerprint
Principal constituents identified by GC-MS, each above 1%. p-Mentha-1,3,8-triene leads, the green heart of parsley, with phellandrene, linalool and limonene, while apiole and myristicin give the warm, spicy depth.
0%10%16%21%+
The green note sits in p-mentha-1,3,8-triene, phellandrene and limonene; apiole and myristicin are the characteristic parsley phenylpropanoids and the reason the concentrated extract is used at low levels. Other extractables present. Per-batch GC-MS report available on request.
Specification
BPar-40.1 at a glance
Identity & origin
Botanical namePetroselinum crispum
Plant partLeaves
OriginBulgaria
Product codeBPar-40.1
CAS No.On request
EINECS No.On request
Production
MethodLiquefied-gas extraction
TemperatureBelow 25 °C
SolventFood-grade (Dir. 97/60/EC)
Solvent residue< 0.1 g/kg
StandardisationDeclared volatile oil
Concentration1 kg ≈ 250-300 kg leaves
Physical
AppearanceDark green oily liquid
Volatile oil≥ 40% v/w (ASTA)
INCI namePetroselinum Crispum Extract
Density956 g/l
Refractive index1.5066
Acid value36 mg KOH/g
Solubility & handling
In oilsFully soluble
In 40% alcoholPartial
In waterInsoluble
Flash point> 54 °C
TransportDangerous good (ADR)
Shelf life2 years
Why parsley, why cold
A fresh herb, captured whole
A concentrated leaf
Petroselinum crispum, Bulgaria
Plant partFresh leaves
Leaves per kg extract~250-300 kg
Volatile oil≥ 40% v/w
AntioxidantDPPH IC50 3.22 mg/ml
Captured cold
Versus heat-based methods
p-Mentha-triene21% kept
Fresh green notePreserved
Process temperature< 25 °C
Bright top notesIntact
Applications
What you can make
Savoury seasonings
Sauces & dressings
Soups & stocks
Savoury snacks
Green fragrance notes
Parsley extract naturally contains apiole and myristicin, so the concentrated extract is used at low, culinary levels and is not recommended for use in pregnancy at high doses. It is also classed as a dangerous good for transport (flammable liquid). Like all our extracts it is a raw material for formulation. Keep away from children.
This parsley extract is edible and can be used concentrated or diluted in a carrier oil to suit the application. Typical filling rates for the concentrated extract in food are 5 to 250 mg per kilogram of product.
Why the COMERG line
Built for fresh herbs like parsley
The bright, lively green above is what the right equipment makes repeatable. Our line is engineered around the things that matter when you process a delicate, high-water leafy herb.
Room temperatureR134a aerosol extraction works cold and at low pressure, so the fresh, volatile green top notes are never cooked off.
Keeps it greenThe p-mentha-triene and phellandrene that carry parsley's fresh note come through cleanly, not flattened by heat.
Fully automatedClosed-loop systems run the cycle for you, so results stay consistent and one operator can handle the line.
Fast cycles, high yieldLow-pressure extraction is quick and recovers up to 97% of the leaf's compounds, more than older high-pressure CO2 lines.
Scales with youFrom a 10 l pilot unit to 2000 l production, the same method grows from R&D batches to full output.
Clean and economicalIt uses around 85% less energy than solvent methods and needs no special hazardous-location facility.
Why it wins
Compared to the alternatives
Against steam distillation, solvent and CO2, cold R134a extraction keeps more of the parsley, with a fresh, true-to-leaf result.
| Feature | COMERG R134a | Steam distillation | Solvent | CO₂ supercritical |
|---|---|---|---|---|
| Process temperature | < 25 °C (room temp) | 100-150 °C | 40-70 °C | 31-80 °C |
| Aromatic preservation | 95%+ | 65-80% | ~85% | ~85% |
| Fresh green top notes | Preserved | Partly lost | Mostly kept | Mostly kept |
| Compound recovery | up to 97% | 70-85% | 80-90% | 85-92% |
| Solvent residue | < 0.1 g/kg | None | Needs post-purge | None |
| Energy use | 85% less vs solvent | High | Medium-high | Very high |
| Special facility | Not required | Not required | Required | High-pressure safety |
From leaf to extract
The machines for parsley
A complete COMERG line takes parsley from fresh leaf to a finished extract. These are the core stages, each available as standalone equipment.
Aerosol extraction
The heart of the line. Liquefied-gas systems that pull parsley oil cold, below 25 °C, from 10 l pilot units up to 2000 l.
Room temp • 97% recoveryView system
Botanical harvester
Cuts the fresh parsley leaf cleanly in the field through the summer, so the freshest, greenest crop reaches the extractor fast.
Field stageView machine
The complete herb line
From a 10 l pilot system to industrial 2000 l lines, the same cold process scales with your volume.
10 l - 2000 lBrowse all equipment
Product specificationFull composition, properties, packaging and handling for parsley extract BPar-40.1.
Download PDF
Questions
Parsley extraction, explained
A 100% natural parsley leaf extract from Petroselinum crispum, product code BPar-40.1. It reaches at least 40% volatile oil, led by around 21% p-mentha-1,3,8-triene with phellandrene, linalool and the parsley phenylpropanoids, and no additives.
Liquefied food-grade gas extraction at room temperature, below 25 °C, and low pressure. Because there is no high heat, the delicate aromatic compounds are preserved and solvent residue stays below 0.1 g/kg.
Parsley's freshness lives in light terpenes like p-mentha-1,3,8-triene that prolonged heat can flatten. Cold R134a extraction concentrates them cleanly, so the extract keeps its bright, true-to-leaf green character.
Roughly 1 kg of extract represents around 250 to 300 kg of fresh parsley leaf.
Yes, it is edible, with typical filling rates of 5 to 250 mg per kilogram of product. Because it contains apiole and myristicin it is used at low, culinary levels, and the concentrated extract is classed as a dangerous good for transport, so it ships under the appropriate dangerous-goods rules.
Yes. The same cold process runs from a 10 l pilot unit to 2000 l production systems, so you can start small and grow without changing method.
Yes. A per-batch GC-MS analysis is available on request, and a Safety Data Sheet per 2006/1907/EC is supplied with the product.
Set up your parsley line
Tell us your throughput and target product. We will recommend the right system, share a yield estimate for your parsley, and reply with pricing and lead time, usually within 48 hours.
COMERG extracts are raw materials for product formulation. Parsley extract contains naturally occurring apiole and myristicin and is used at low levels; it is not intended for direct consumption or for undiluted topical application, and the concentrated extract is classed as a dangerous good for transport. This information is provided to the best of our knowledge and is not a substitute for prior testing of suitability for the intended use. Keep away from children.
The parsley line
Equipment for processing parsley
The machines below make up the parsley line, the equipment that takes the leaf through to a finished extract. Request a quote on any unit and we will reply with pricing and lead time.
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