Changes on essential oil composition of coriander (Coriandrum sativum L.) fruits during three stages of maturity |
| |
Authors: | Kamel Msaada Karim Hosni Mouna Ben Taarit Thouraya Chahed Mohamed Elyes Kchouk Brahim Marzouk |
| |
Affiliation: | Aromatic and Medicinal Plants Unit, Biotechnologic Center in Borj-Cedria Technopol, BP. 901, 2050 Hammam-Lif, Tunisia |
| |
Abstract: | The essential oils composition of coriander (Coriandrum sativum L.) fruits obtained by hydrodistillation was studied at three stages of maturity by GC–FID and GC–MS. Essential oil yields showed marked increase during maturation process and forty one compounds were identified. Geranyl acetate (46.27%), linalool (10.96%), nerol (1.53%) and neral (1.42%) were the main compounds at the first stage of maturity (immature fruits). At the middle stage, linalool (76.33%), cis-dihydrocarvone (3.21%) and geranyl acetate (2.85%) were reported as the main constituents. Essential oils at the final stage of maturity (mature fruits) consist mainly on linalool (87.54%) and cis-dihydrocarvone (2.36%). Additionally, accumulation of monoterpene alcohols and ketones was observed during maturation process of coriander fruit. |
| |
Keywords: | Coriandrum sativum L Umbelliferae Fruit Ripening Essential oil composition |
本文献已被 ScienceDirect 等数据库收录! |