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Food Chem. 2012 Oct 15;134(4):2419-23. doi: 10.1016/j.foodchem.2012.04.029. Epub 2012 Apr 17.

Coupled extruder-headspace, a new method for analysis of the essential oil components of Coriandrum sativum fruits.

Author information

1
Bioactive Substances Laboratory, Biotechnology Center in Borj-Cedria Technopark, BP. 901, 2050 Hammam-Lif, Tunisia. sritijazia@yahoo.fr

Abstract

A new method involving concurrent single screw extruder combined with continuous headspace dynamic for the extraction and identification of the essential oil of Coriandrum sativum L. fruit was developed. The effect of six different nozzle diameters (5, 6, 7, 8, 9 and 10 mm) on the content and chemical composition of the essential oil of coriander fruit was studied. The oils from fruit samples were obtained by OMEGA 20 extruder. The result showed that the highest yield (0.53%) was obtained by the diameter of the nozzle was 8mm. Twenty-nine components were determined in essential oils, which were mostly hydrocarbons and alcohol monoterpenes. The main components linalool, α-pinene, γ-terpinene, p-cymene and limonene showed significant variations with drying trials.

PMID:
23442704
DOI:
10.1016/j.foodchem.2012.04.029
[Indexed for MEDLINE]

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