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Characterization of French coriander oil as source of petroselinic acid

(2016) MOLECULES. 21(9).
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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.
Keywords
Coriander oil, Petroselinic acid, Vegetable oil, SATIVUM L., FATTY-ACID, SEED OILS, FRUIT, TOCOTRIENOLS, TOCOPHEROLS, EXTRACTION, STEROL

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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.
@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},
}

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