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Molecules 2016, 21(9), 1202; doi:10.3390/molecules21091202

Characterization of French Coriander Oil as Source of Petroselinic Acid

1
Laboratoire de Chimie Agro-Industrielle, Université de Toulouse, INP, ENSIACET, 4 Allée Emile Monso, BP 44362, 31030 Toulouse Cedex 4, France
2
Laboratoire de Chimie Agro-Industrielle, Institut National de la Recherche Agronomique, 31030 Toulouse Cedex 4, France
3
SynBioC, Department of Sustainable Organic Chemistry and Technology, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
4
EXTRAE, Food Engineering Department, University of Campinas, Rua Monteiro Lobato, 80, 13083-862 Campinas-São Paulo, Brazil
5
Desmet-Ballestra Group, Corporate Village, Da Vincilaan 2, 1935 Zaventem, Belgium
*
Author to whom correspondence should be addressed.
Academic Editors: James H. Clark and Thomas J. Farmer
Received: 4 August 2016 / Revised: 31 August 2016 / Accepted: 6 September 2016 / Published: 8 September 2016
(This article belongs to the Special Issue Chemicals from Biomass)
View Full-Text   |   Download PDF [387 KB, uploaded 8 September 2016]   |  

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. View Full-Text
Keywords: Coriandrum sativum L.; vegetable oil; petroselinic acid; tocols; phytosterols Coriandrum sativum L.; vegetable oil; petroselinic acid; tocols; phytosterols
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MDPI and ACS Style

Uitterhaegen, E.; Sampaio, K.A.; Delbeke, E.I.P.; De Greyt, W.; Cerny, M.; Evon, P.; Merah, O.; Talou, T.; Stevens, C.V. Characterization of French Coriander Oil as Source of Petroselinic Acid. Molecules 2016, 21, 1202.

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