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celery root

Celery root is a natural flavor extract derived from the root of Apium graveolens, known for its herbal taste and use as a food additive.

General Material Description

Celery root, also known by its preferred scientific name Apium graveolens root, is a botanical extract derived from the root portion of the celery plant. It appears as a natural extract commonly used in flavor applications due to its herbal sensory characteristics, reminiscent of fresh celery. This material is alternatively referenced by several synonyms including Apium integrilobum root and Selinum graveolens root, ensuring correct identification across different nomenclatures. Celery root's chemical identity is documented under CAS number 89997-35-3, and it is indexed in authoritative chemical databases such as PubChem, which provides detailed property and safety information. The extract is obtained through processes that preserve its flavor compounds, maintaining its relevance in food additive formulations.

Occurrence, Applicability & Potential Uses

Celery root naturally occurs as the underground part of the Apium graveolens plant. It has a traditional role in culinary use but is also employed industrially as a food additive imparting herbal celery flavor notes. The extract's application aligns with flavoring systems where a natural, fresh celery aroma is desired. Regulatory frameworks such as REACH (EU) recognize celery root extracts for their use in food-related contexts, ensuring compliance with safety and usage standards. Though primarily a flavoring agent, its herbal profile suggests extensibility in seasonings and related food products where natural flavor enhancement is required.

Physico-Chemical Properties Summary

The extract derived from celery root encompasses organic compounds responsible for its characteristic herbal aroma. Its physicochemical properties influence its stability and miscibility within food matrices. Although detailed thermodynamic constants are not specified, celery root extract displays solubility compatible with typical flavor formulation vehicles. The material has no classified hazards under OSHA’s hazard communication standards (29 CFR 1910), indicating a favorable safety profile for handling in controlled environments. The absence of significant toxicity data suggests low dermal, oral, or inhalation toxicity, which informs its formulation use limitations. Temperature considerations pertain mainly to storage and incorporation during food processing, where it remains stable under standard ambient conditions.

FAQ

What is celery root and what are its main characteristics?
Celery root refers to the extract derived from the root of the Apium graveolens plant. It is recognized for its herbal, celery-like flavor profile and is utilized mainly as a natural food additive. The extract is composed of organic compounds that provide the characteristic scent and taste associated with celery. It is identified chemically by the CAS number 89997-35-3 and has several synonyms across botanical nomenclature. The extract's sensory properties make it primarily valuable in flavoring applications.
How is celery root extract used and where is it typically sourced from?
Celery root extract is sourced from the underground root portion of Apium graveolens through extraction methods that maintain its flavor compounds. It is principally used as a food additive to impart an herbal celery note in various culinary products. Industrial sourcing usually involves cultivation of celery plants and subsequent processing under regulated conditions to yield the extract. Its applications align with controlled flavor formulations as stipulated by regulatory standards such as REACH in the European Union.
What regulatory standards and safety information apply to celery root extract?
Celery root extract holds classification under regulations like REACH (EU), where it is registered and evaluated for safe use as a food additive. According to OSHA’s hazard communication standard (29 CFR 1910), it is not classified as a hazardous substance. Available toxicological data indicate no determined toxicity via oral, dermal, or inhalation routes, supporting its safety in specified usage levels. However, usage recommendations exclude fragrance applications, focusing solely on food additive roles. Safety references and citations from agencies such as the EPA and FDA provide additional oversight and data.

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Literature & References

Pubchem (sid):135275043
Publications by PubMed
Systemic allergic dermatitis caused by Apiaceae root vegetables.
Effects of extracts of ginkgo, onion, and celery on the contractility of isolated rat atria.
Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process.
Impact of atmospheric deposition of As, Cd and Pb on their concentration in carrot and celeriac.
Nondestructive Raman analysis of polyacetylenes in apiaceae vegetables.
Pyrene biodegradation in an industrial soil exposed to simulated rhizodeposition: how does it affect functional microbial abundance?
Antioxidant activities of celery and parsley juices in rats treated with doxorubicin.
Endophytic fungi occurring in fennel, lettuce, chicory, and celery--commercial crops in southern Italy.
[Characteristics of iodine uptake and accumulation by vegetables].
Biostimulation of PAH degradation with plants containing high concentrations of linoleic acid.
Effect of celery (Apium graveolens) extracts on some biochemical parameters of oxidative stress in mice treated with carbon tetrachloride.
Uptake and toxicity of Cr(III) in celery seedlings.
Polyacetylenes from the Apiaceae vegetables carrot, celery, fennel, parsley, and parsnip and their cytotoxic activities.
Selecting iodine-enriched vegetables and the residual effect of iodate application to soil.
Identification of an allergen related to Phl p 4, a major timothy grass pollen allergen, in pollens, vegetables, and fruits by immunogold electron microscopy.
Influence of food processing on the allergenicity of celery: DBPCFC with celery spice and cooked celery in patients with celery allergy.
Celery allergy confirmed by double-blind, placebo-controlled food challenge: a clinical study in 32 subjects with a history of adverse reactions to celery root.
Food allergies associated with birch pollen: comparison of Allergodip and Pharmacia CAP for detection of specific IgE antibodies to birch pollen related foods.
Survey of crop losses in response to phytoparasitic nematodes in the United States for 1994.
Assessment of the transfer of 137Cs in three types of vegetables consumed in Hong Kong.
A major root protein of carrots with high homology to intracellular pathogenesis-related (PR) proteins and pollen allergens.
Immunolocalization of mannitol dehydrogenase in celery plants and cells.
Allergic sensitization to native and heated celery root in pollen-sensitive patients investigated by skin test and IgE binding.
Immunoblot study of IgE binding allergens in celery roots.
Mannitol Metabolism in Celery Stressed by Excess Macronutrients.
Gas Exchange and Carbon Partitioning in the Leaves of Celery (Apium graveolens L.) at Various Levels of Root Zone Salinity.
Partial purification and characterization of mannitol: mannose 1-oxidoreductase from celeriac (Apium graveolens var. rapaceum) roots.
Penetration of Celery and Alfalfa Roots by Pratylenchus penetrans as Affected by Temperature.
Effects of bekh-k-karafs (apium graveolens linn) root on central nervous systme.
Severe phototoxic burn following celery ingestion.
[Determination of elements hazardous to health in vegetables grown in the Siedlece district].
[The celery-carrot-mugwort-condiment syndrome: skin test and RAST results].
A structural study of germination in celery (Apium graveolens L.) seed with emphasis on endosperm breakdown.
Observations with cytochemistry and ultracryotomy on the fine structure of the expanding walls in actively elongating plant cells.

Other Information

FDA Listing of Food Additive Status:View
Wikipedia:View

General Material Information

Preferred name celery root
Trivial Name Celery, ext.
Short Description apium graveolens root
CAS Number 89997-35-3
ECHA Number 289-668-4
FDA UNII Search
Synonyms
  • apium graveolens root
  • apium integrilobum root
  • apium vulgare root
  • carum graveolens root
  • celeri graveolens root
  • selinum graveolens root
  • seseli graveolens root
  • sium apium root
  • sium graveolens root
  • Celery, ext.
  • Apium graveolens ext.

Suppliers

Whole Herb

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Herbal
celery
General comment Celery

Occurrences

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food additive
Recommendation for celery root usage levels up to:
not for fragrance use.
Recommendation for celery root flavor usage levels up to:
not for flavor use.

Safety references

AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
Chemidplus:0089997353