Celery (Apium graveolens var. dulce (Mill.) Pers.) Oils

The use of celery (Apium graveolens, Apiaceae family) as a vegetable dates back to sixteenth century Italy when the first cultivated varieties appeared. At present, it is cultivated worldwide as a spice and food crop. Celery owes its distinctive aroma to the presence of essential oil, of which the most characteristic compounds are phthalides including 3-n-butylphthalide and sedanolide. Celery volatile oil is obtained mostly from specialized seed crops and used as a flavoring agent in food and perfume industries. The essential oil obtained from celery also gained some interest as a potential antispoilage agent devoid of the drawbacks of synthetic preservatives. This review summarizes the production, chemical composition, and selected properties (antibacterial, antifungal, and antioxidant) of celery volatiles. Their possible utilization in food preservation is also discussed.