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Characterization of French coriander oil as source of petroselinic acid

Evelien Uitterhaegen UGent, Klicia Araujo Sampaio, Elisabeth Delbeke UGent, Wim De Greyt, Muriel Cerny, Phillipe Evon, Othmane Merah, Thierry Talou and Christian Stevens UGent (2016) MOLECULES. 21(9).
abstract
Coriander vegetable oil was extracted from fruits of French origin in a 23% yield. The oil was of good quality, with a low amount of free fatty acids (1.8%) and a concurrently high amount of triacylglycerols (98%). It is a rich source of petroselinic acid (C18:1n-12), an important renewable building block, making up 73% of all fatty acids, with also significant amounts of linoleic acid (14%), oleic acid (6%), and palmitic acid (3%). The oil was characterized by a high unsaponifiable fraction, comprising a substantial amount of phytosterols (6.70 g/kg). The main sterol markers were β-sitosterol (35% of total sterols), stigmasterol (24%), and Δ7-stigmastenol (18%). Squalene was detected at an amount of 0.2 g/kg. A considerable amount of tocols were identified (500 mg/kg) and consisted mainly of tocotrienols, with γ-tocotrienol as the major compound. The phospholipid content was low at 0.3%, of which the main phospholipid classes were phosphatidic acid (33%), phosphatidylcholine (25%), phosphatidylinositol (17%), and phosphatidylethanolamine (17%). About 50% of all phospholipids were non-hydratable. The β carotene content was low at 10 mg/kg, while a significant amount of chlorophyll was detected at about 11 mg/kg. An iron content of 1.4 mg/kg was determined through element analysis of the vegetable oil. The influence of fruit origin on the vegetable oil composition was shown to be very important, particularly in terms of the phospholipids, sterols, and tocols composition.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Coriander oil, Petroselinic acid, Vegetable oil, SATIVUM L., FATTY-ACID, SEED OILS, FRUIT, TOCOTRIENOLS, TOCOPHEROLS, EXTRACTION, STEROL
journal title
MOLECULES
Molecules
volume
21
issue
9
article number
1202
pages
13 pages
Web of Science type
Article
Web of Science id
000385479800099
JCR category
CHEMISTRY, ORGANIC
JCR impact factor
2.861 (2016)
JCR rank
17/59 (2016)
JCR quartile
2 (2016)
ISSN
1420-3049
DOI
10.3390/molecules21091202
language
English
UGent publication?
yes
classification
A1
additional info
The first two authors have both participated equally to this work. Therefore, they are both considered as principal authors.
copyright statement
Creative Commons Attribution 4.0 International Public License (CC-BY 4.0)
id
8069096
handle
http://hdl.handle.net/1854/LU-8069096
date created
2016-09-08 13:25:53
date last changed
2017-08-01 10:56:35
@article{8069096,
  abstract     = {Coriander vegetable oil was extracted from fruits of French origin in a 23\% yield. The oil was of good quality, with a low amount of free fatty acids (1.8\%) and a concurrently high amount of triacylglycerols (98\%). It is a rich source of petroselinic acid (C18:1n-12), an important renewable building block, making up 73\% of all fatty acids, with also significant amounts of linoleic acid (14\%), oleic acid (6\%), and palmitic acid (3\%). The oil was characterized by a high unsaponifiable fraction, comprising a substantial amount of phytosterols (6.70 g/kg). The main sterol markers were \ensuremath{\beta}-sitosterol (35\% of total sterols), stigmasterol (24\%), and \ensuremath{\Delta}7-stigmastenol (18\%). Squalene was detected at an amount of 0.2 g/kg. A considerable amount of tocols were identified (500 mg/kg) and consisted mainly of tocotrienols, with \ensuremath{\gamma}-tocotrienol as the major compound. The phospholipid content was low at 0.3\%, of which the main phospholipid classes were phosphatidic acid (33\%), phosphatidylcholine (25\%), phosphatidylinositol (17\%), and phosphatidylethanolamine (17\%). About 50\% of all phospholipids were non-hydratable. The \ensuremath{\beta} carotene content was low at 10 mg/kg, while a significant amount of chlorophyll was detected at about 11 mg/kg. An iron content of 1.4 mg/kg was determined through element analysis of the vegetable oil. The influence of fruit origin on the vegetable oil composition was shown to be very important, particularly in terms of the phospholipids, sterols, and tocols composition.},
  articleno    = {1202},
  author       = {Uitterhaegen, Evelien and Araujo Sampaio, Klicia and Delbeke, Elisabeth and De Greyt, Wim and Cerny, Muriel and Evon, Phillipe and Merah, Othmane and Talou, Thierry and Stevens, Christian},
  issn         = {1420-3049},
  journal      = {MOLECULES},
  keyword      = {Coriander oil,Petroselinic acid,Vegetable oil,SATIVUM L.,FATTY-ACID,SEED OILS,FRUIT,TOCOTRIENOLS,TOCOPHEROLS,EXTRACTION,STEROL},
  language     = {eng},
  number       = {9},
  pages        = {13},
  title        = {Characterization of French coriander oil as source of petroselinic acid},
  url          = {http://dx.doi.org/10.3390/molecules21091202},
  volume       = {21},
  year         = {2016},
}

Chicago
Uitterhaegen, Evelien, Klicia Araujo Sampaio, Elisabeth Delbeke, Wim De Greyt, Muriel Cerny, Phillipe Evon, Othmane Merah, Thierry Talou, and Christian Stevens. 2016. “Characterization of French Coriander Oil as Source of Petroselinic Acid.” Molecules 21 (9).
APA
Uitterhaegen, E., Araujo Sampaio, K., Delbeke, E., De Greyt, W., Cerny, M., Evon, P., Merah, O., et al. (2016). Characterization of French coriander oil as source of petroselinic acid. MOLECULES, 21(9).
Vancouver
1.
Uitterhaegen E, Araujo Sampaio K, Delbeke E, De Greyt W, Cerny M, Evon P, et al. Characterization of French coriander oil as source of petroselinic acid. MOLECULES. 2016;21(9).
MLA
Uitterhaegen, Evelien, Klicia Araujo Sampaio, Elisabeth Delbeke, et al. “Characterization of French Coriander Oil as Source of Petroselinic Acid.” MOLECULES 21.9 (2016): n. pag. Print.