() Analytical Methods Coupled extruder headspace, a new method for analysis of the essential oil components of Coriandrum sativum fruits Jazia Sriti a,b,⇑, Kamel Msaada a, Thierry Talou b, Mamadou Fay[.]
Food Chemistry 134 (2012) 2419–2423 Contents lists available at SciVerse ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Analytical Methods Coupled extruder-headspace, a new method for analysis of the essential oil components of Coriandrum sativum fruits Jazia Sriti a,b,⇑, Kamel Msaada a, Thierry Talou b, Mamadou Faye b, Gerard Vilarem b, Brahim Marzouk a a b Bioactive Substances Laboratory, Biotechnology Center in Borj-Cedria Technopark, BP 901, 2050 Hammam-Lif, Tunisia Agro-Industrial Chemistry Laboratory UMR 1010 INRA/INP, ENSIACET, allee Emile Monso, 31030 Toulouse Cedex 4, France a r t i c l e i n f o Article history: Received 29 January 2011 Received in revised form December 2011 Accepted April 2012 Available online 17 April 2012 Keywords: Coriandrum sativum L Fruit Single screw extruder Headspace dynamic Essential oil composition a b s t r a c t 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, 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 mm Twenty-nine components were determined in essential oils, which were mostly hydrocarbons and alcohol monoterpenes The main components linalool, a-pinene, c-terpinene, p-cymene and limonene showed significant variations with drying trials Ó 2012 Elsevier Ltd All rights reserved Introduction Coriander (Coriandrum sativum L.) is a culinary and medicinal plant of the Apiaceae family This plant commonly used as a condiment or spice in the Mediterranean area This plant is of economic importance since it has been used as flavouring agent in food products, perfumes and cosmetics Coriander oil is also used in consumer products such as soap, creams, lotions and perfumes (Opdyke, 1973) Recently, many medicinal properties have been attributed to coriander essential oil, including antibacterial (Burt, 2004; Cantore, Iacobellis, De Marco, Capasso, & Senatore, 2004; Kubo, Fujita, Kubo, Nihei, & Ogura, 2004), antioxidant (Wangensteen, Samuelsen, & Malterud, 2004), antidiabetic (Gallagher, Flatt, Duffy, & Abdel-Wahab, 2003), anticancer and antimutagenic (Chithra & Leelamma, 2000) activities In the food industry, coriander oil is used as a flavouring agent and adjuvant Ripe coriander fruit essential oil content varies between 0.03% and 2.6% (by weight) with the main component being linalool The essential oil exhibited volatile toxicity to Callosobruchus maculatus (F.) (Coleoptera: Bruchidae) (PascualVillalobos, 2003) Some investigations are available concerning the essential oil composition of fruit of coriander using steam distillation (Anitescu, ⇑ Corresponding author at: Bioactive Substances Laboratory, Biotechnology Center in Borj-Cedria Technopark, BP 901, 2050 Hammam-Lif, Tunisia Tel.: +216 79325511; fax: +216 79325855 E-mail address: sritijazia@yahoo.fr (J Sriti) 0308-8146/$ - see front matter Ó 2012 Elsevier Ltd All rights reserved http://dx.doi.org/10.1016/j.foodchem.2012.04.029 Doneanu, & Radulescu, 1997; Chialva, Gabri, Liddle, & Ulian, 1982; Gil et al., 2002; Grosso, Gerraro, Figueiredo, Barroso, Coelho, & Palavara, 2008; Lawrence, 1980a, 1980b; Msaada, Hosni, Ben Taarit, Hammami, & Marzouk, 2009; Salzer, 1977; Zoubiri & Baaliouamer, 2010) Typical compositional analysis of coriander oil is as follows: alcohols: linalool (60–80%), geraniol (1.2–4.6%), terpinen-4-ol (trace-3%), a-terpineol (