() 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[.]
Trang 1Analytical Methods
Coupled extruder-headspace, a new method for analysis of the essential oil
components of Coriandrum sativum fruits
Jazia Sritia,b,⇑, Kamel Msaadaa, Thierry Taloub, Mamadou Fayeb, Gerard Vilaremb, Brahim Marzouka
a Bioactive Substances Laboratory, Biotechnology Center in Borj-Cedria Technopark, BP 901, 2050 Hammam-Lif, Tunisia
b Agro-Industrial Chemistry Laboratory UMR 1010 INRA/INP, ENSIACET, 4 allee Emile Monso, 31030 Toulouse Cedex 4, France
Article history:
Received 29 January 2011
Received in revised form 2 December 2011
Accepted 7 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 devel-oped The effect of six different nozzle diameters (5, 6, 7, 8, 9 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 8 mm Twenty-nine components were determined in essential oils, which were mostly hydrocarbons and alco-hol monoterpenes The main components linalool, a-pinene, c-terpinene, p-cymene and limonene showed significant variations with drying trials
Ó2012 Elsevier Ltd All rights reserved
1 Introduction
Coriander (Coriandrum sativum L.) is a culinary and medicinal
plant of the Apiaceae family This plant commonly used as a
condi-ment or spice in the Mediterranean area This plant is of economic
importance since it has been used as flavouring agent in food
prod-ucts, perfumes and cosmetics Coriander oil is also used in
con-sumer 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)
(Pascual-Villalobos, 2003)
Some investigations are available concerning the essential oil
composition of fruit of coriander using steam distillation (Anitescu,
Doneanu, & Radulescu, 1997; Chialva, Gabri, Liddle, & Ulian, 1982; Gil et al., 2002; Grosso, Gerraro, Figueiredo, Barroso, Coelho, & Pal-avara, 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 (<0.5%); hydrocarbons: c-terpinene (1– 8%), p-cymene (trace–3.5%), limonene (0.5–4%), a-pinene (0.2– 8.5%), camphene (trace–1.4%), myrcene (0.2–2%); ketones (7–9%): camphor (0.9–4.9%); esters: geranyl acetate (0.1–4.7%), linalyl ace-tate (0–2.7%) Coriander oil was reported to contain approximately 30% terpene hydrocarbons and 70% oxygenated compounds (Karlsen, Chingova, Zwetkov, & Baerheim Svendsen, 1971)
In general, climatic conditions, geographic position of the growth region, agrotechnology of growing, as well as the vegeta-tion stage of plants at the moment of harvesting and the extracvegeta-tion technique applied, influence both the qualitative composition and contents of the individual components of the isolated essential oils (Bauer, Garbe, & Surbur, 1992; Msaada, Hosni, Ben Taarit, Hamm-ami et al., 2009; Soliman MEl-Kashoury, Fathy, & Gonaid, 1994) Traditionally, volatile compounds are extracted by hydrodistilla-tion, supercritical carbon dioxide, or solvent extraction (Bakkali, Averbeck, Averbeck, & Idaomar, 2008; Liu, He, & Shen, 1996) The hydrodistillation and supercritical carbon dioxide extraction meth-ods are time-consuming and large amounts of solvents are required
in solvent extraction methods
Recently, others techniques have been reported (Barra et al., 2007; Paolini, Leandrib, Desjobert, Barbonia, & Costa, 2008; 0308-8146/$ - see front matter Ó 2012 Elsevier Ltd All rights reserved.
⇑ 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).
Contents lists available atSciVerse ScienceDirect
Food Chemistry
j o u r n a l h o m e p a g e : w w w e l s e v i e r c o m / l o c a t e / f o o d c h e m
Trang 2Stashenko, Jaramillo, & Martínez, 2004) for the isolation of volatiles
from food or other materials, usually for the purpose of gas
chromatographic investigation The techniques include
simulta-neous distillation–solvent extraction, solid-phase micro-extraction
(SPME), microwave-assisted hydrodistillation and headspace solid
phase micro-extraction This latter has a high potential in many
areas of analytical chemistry including environmental,
pharmaceu-tical, forensic and food analysis in which volatile compounds are
frequently determined However, SPME was chosen because of its
reproducibility, sensitivity, and high concentration capability;
furthermore, most typical sample preparations for compound
isolation are time and labor-intensive, are prone to volatile loss,
and often use solvents that are toxic or potential carcinogens In
addition, the advantage of SPME analysis over the use of headspace
trapping with solid adsorbents is its speed and simplicity
More-over, the SPME is the method of choice for short sampling periods
during which adsorbents might not provide the desired sensitivity
SPME method also avoids the chemical modification and artefact
formation that can occur in conventional methods
Different headspace techniques, such as static headspace,
simultaneous purging with N2and trapping in solvent and
head-space solid-phase micro-extraction were used to isolate the
vola-tile fractions from dry ground fruits
The objective of this study is to carry out the effect of screw
configuration and operating parameters such as nozzle diameter
on essential oil extraction from coriander fruit using a single-screw
extruder coupled with dynamic headspace
The characterisation of extraction performance was observed by
determinations of essential oil yield and composition
2 Materials and methods
2.1 Plant material
All trials were carried out using a single batch of coriander fruits
obtained from Korba area North East of Tunisia, (Latitude:
36°34036.3300N, longitude: 10°51057.6400E, elevation: 16 m above
see level) The moisture content of the fruits was 7.76 ± 0.03%
and the lipid content was 21.25 ± 3.6% on the basis of dry matter
weight The water content of the fruits was 8.41 ± 0.03%
In this study, the oil extraction was carried out with mechanic
pressing using a single-screw extruder, without essential oil
extraction for the oil using a dynamic headspace
2.2 Single-screw extruder
Extrusion was done by a single screw extruder (Model
OME-GA 20, France) with a motor (0.75 kW of puissance, 230 v of
maximal tension, 5.1 of maximal intensity), a screw length
was 18 cm, a pitch screws of 1.8 cm, internal diameter was 1.4
and 0.5 cm deep channel and a sleeve of 2.5 cm of internal
diameter equipped with a filter pierced outlet of liquid at the
end the screw and a surface of nozzles The filter section was
2 mm in diameter to separate extracted oil The feed rate and
the screw rotation speed maintained constant to 15 g/min
(0.9 kg/h) and 40 rpm, respectively Six nozzles of different
diameters (5, 6, 7, 8, 9 and 10 mm) were used in pressing the
coriander seed The nozzle/screw distance was 3 cm The screw
press was first run for 15 min without seed material but with
heating via an electrical resistance-heating ring attached around
the press barrel, to raise the screw-press barrel temperature to
the desired temperature Running temperature was adjusted
with a thermocouple
2.3 Oil and essential oil extractions Fruits (500 g) from coriander were extracted with OMEGA 20 extruder The filtrate was centrifuged to separate the foot from the liquid oil After this, the oil obtained was then introduced in headspace tube and essential oil compounds were extracted by the method of dynamic headspace using nitrogen as carrier gas The adsorbent used was activated charcoal (50 mg) After 2 h, the adsorbent was recuperated and essential oil was eluted from active charcoal with 2 ml of ethyl ether
2.4 Gas chromatography (GC-FID) The essential oil analyses were carried out using a Hewlett– Packard 6890 chromatograph equipped with a flame ionisation detector, an electronic pressure control injector and a polyethylene glycol capillary column (HP Innowax: 30 m 0.25 mm; 0.25lm film thickness); carrier gas, N2 at 1.6 ml/min; split ratio, 1:60 The column temperature was programmed at 35 °C for 10 min, then heated to 205 °C at a rate of 2 °C/min, and then kept constant
at 205 °C for 10 min Injector and detector temperatures were held
at 250 and 300 °C, respectively
2.5 Gas chromatography–mass spectrometry (GC–MS) GC–MS analyses were performed on a gas chromatograph HP
5890 (II) interfaced with an HP 5973 mass spectrometer (Agilent Technologies, Palo Alto, CA, USA) with electron impact ionisation (70 eV) A HP-5MS capillary column (60 m 0.25 mm, 0.25lm film thickness) was used The column temperature was pro-grammed to rise from 40 to 280 °C at a rate of 5 °C/min The carrier gas was He with a flow rate of 1.2 ml/min Scan time and mass range were 1 s and 50–550 m/z, respectively The injected volume was 1ll and the total run time was approximately 63 min 2.6 Compounds identification
Identification of the oil constituents was based on a comparison
of their retention indices relative to (C8–C22) n-alkanes with those
of the literature or authentic compounds available in our labora-tory Further identification was made by matching their recorded spectra with those stored in the Wiley/NBS mass spectral library
of the GC–MS data system and other published mass spectra (Adams, 2001) Quantitative data were obtained from the elec-tronic integration of the FID peak areas
Fig 1 Effects of screw configuration (nozzle diameter) on the essential oil yield (%, w/w) of coriander fruits Data are given as mean ± SD (n = 3) Means followed by the
Trang 32.7 Statistical analysis
Data were subjected to statistical analysis using the statistical
program package STATISTICA (Statsoft, 1998) Total volatile
compounds are means ± SD of three experiments The one-way analysis of variance (ANOVA) followed by Duncan multiple range test was employed and the differences between individual means were deemed to be significant at p < 0.05
Table 1
Effect of nozzle diameter on essential oil composition (%, w/w) of coriander fruits.
Compound A RI B RI C d.
f
Heptanal 901 1194 12 5.800 0.0059 ** 0.10 ± 0.01 ab 0.07 ± 0.02 b 0.08 ± 0.02 b 0.02 ± 0.00 c 0.09 ± 0.02 ab 0.12 ± 0.19 a GC–MS Tricyclene 924 1014 12 32.43 0.000 *** 0.07 ± 0.02 cd 0.04 ± 0.01 d 0.15 ± 0.01 b 0.08 ± 0.02 cd nd 0.22 ± 0.02 a GC–MS
a-Thujene 931 1035 12 39.31 0.000 *** 0.24 ± 0.01 a 0.17 ± 0.01 b 0.08 ± 0.02 c 0.03 ± 0.00 d 0.19 ± 0.02 b 0.12 ± 0.10 c GC–MS
a-Pinene 939 1032 12 105.96 0.000 *** 43.80 ± 3.66 a 37.11 ± 1.17 b 22.63 ± 2.13 c 11.65 ± 1.03 d 38.96 ± 1.23 b 22.60 ± 3.23 c GC–MS,
Co-GC Camphene 954 1076 12 18.71 0.000 *** 2.63 ± 0.14 a 2.48 ± 0.00 a 0.97 ± 0.04 c nd 0.84 ± 0.02 c 1.67 ± 0.34 b
GC–MS Sabinene 976 1132 12 233.30 0.000 *** 2.59 ± 0.20 a 2.17 ± 0.14 a 1.05 ± 0.31 b 0.71 ± 0.04 c 2.26 ± 0.11 a 1.40 ± 0.18 b GC–MS b-Pinene 980 1118 12 900.21 0.000 *** 0.23 ± 0.05 b 0.16 ± 0.01 c 0.68 ± 0.02 a nd tr tr GC–MS,
Co-GC Myrcene 991 1174 12 10.47 0.000 *** 1.07 ± 0.13 a 1.27 ± 0.08 a 1.39 ± 0.11 a 0.79 ± 0.13 b 1.25 ± 0.04 a 1.09 ± 0.22 a GC–MS Decanal 1000 1498 12 5.20 0.009 ** 0.05 ± 0.00 b 0.05 ± 0.01 b 0.08 ± 0.00 a 0.09 ± 0.04 a 0.05 ± 0.02 b 0.08 ± 0.01 a GC–MS d-3-Carene 1011 1159 12 36.98 0.000 *** 1.25 ± 0.22 a 1.22 ± 0.10 a 0.59 ± 0.19 b 0.31 ± 0.03 c 1.11 ± 0.04 a 0.62 ± 0.16 b GC–MS
a-Terpinene 1018 1188 12 1.170 0.378 NS 0.11 ± 0.04 a 0.12 ± 0.01 a 0.10 ± 0.01 a 0.09 ± 0.02 a 0.09 ± 0.01 a 0.13 ± 0.00 a GC–MS Limonene 1030 1203 12 117.87 0.000 *** 1.74 ± 0.15 b 1.98 ± 0.08 ab 2.14 ± 0.17 a 1.55 ± 0.45 b 1.91 ± 0.03 ab 1.89 ± 0.22 ab GC–MS,
Co-GC p-Cymene 1026 1280 12 183.89 0.000 *** 4.91 ± 0.02 ab 4.26 ± 0.08 bc 4.79 ± 1.06 ab 3.34 ± 0.11 c 4.49 ± 0.06 bc 5.20 ± 0.09 a GC–MS,
Co-GC 1,8-Cineole 1033 1213 12 0.854 0.537 NS 0.20 ± 0.02 a 0.22 ± 0.00 a 0.21 ± 0.03 a 0.15 ± 0.01 b 0.19 ± 0.03 a 0.21 ± 0.02 a GC–MS,
Co-GC trans-Sabinene
hydrate
1053 1474 12 0.920 0.500 NS 2.03 ± 0.12 a 1.80 ± 0.10 b 0.94 ± 0.27 c 0.66 ± 0.06 c 1.89 ± 0.07 b 1.23 ± 0.17 b GC–MS
c-Terpinene 1062 1266 12 539.57 0.000 *** 11.13 ± 1.00 b 13.06 ± 0.30 a 13.69 ± 0.46 a 11.17 ± 0.45 b 12.86 ± 0.76 ab 12.47 ± 0.91 b GC–MS,
Co-GC cis-Linalool
oxide
1074 1478 12 0.270 0.920 NS 0.02 ± 0.00 a 0.02 ± 0.00 a 0.03 ± 0.00 a 0.03 ± 0.00 a 0.02 ± 0.00 a 0.03 ± 0.00 a GC–MS Terponilene 1088 1290 12 3.886 0.025 * 0.17 ± 0.04 a 0.23 ± 0.00 a 0.18 ± 0.01 a 0.19 ± 0.01 a 0.17 ± 0.03 a 0.19 ± 0.01 a GC–MS trans-Linalool
oxide
1088 1450 12 2.362 0.103 * 0.07 ± 0.08 a 0.08 ± 0.01 a 0.11 ± 0.00 a 0.10 ± 0.00 a 0.08 ± 0.03 a 0.11 ± 0.01 a GC–MS Linalool 1098 1553 12 785,975 0.000 *** 26.12 ± 2.95 d 32.52 ± 2.43 c 47.05 ± 0.30 b 66.08 ± 1.45 a 31.92 ± 1.02 c 48.53 ± 6.31 b GC–MS,
Co-GC Camphor 1143 1532 12 16.89 0.000 *** 1.05 ± 0.05 a 1.20 ± 0.04 a 1.49 ± 0.10 a 1.58 ± 0.05 a 1.19 ± 0.04 a 1.38 ± 0.00 a GC–MS Borneol 1165 1719 12 7.753 0.001 *** 0.10 ± 0.01 b 0.12 ± 0.01 b 0.18 ± 0.00 a 0.19 ± 0.01 a 0.12 ± 0.00 b 0.19 ± 0.02 a GC–MS
Terpinene-4-ol
1178 1611 12 0.998 0.458 NS 0.03 ± 0.00 c 0.04 ± 0.00 c 0.06 ± 0.00 b 0.08 ± 0.03 a 0.04 ± 0.01 c 0.06 ± 0.01 b GC–MS,
Co-GC
p-Cymene-8-ol
1183 1864 12 4.80 0.012 * 0.01 ± 0.00 a nd 0.01 ± 0.00 a tr 0.01 ± 0.00 a 0.01 ± 0.00 a GC–MS,
Co-GC
a-Terpineol 1189 1706 12 12.60 0.001 *** tr tr 0.01 ± 0.00 a 0.02 ± 0.00 a nd tr GC–MS,
Co-GC Geraniol 1255 1857 12 14.76 0.001 *** 0.05 ± 0.01 c 0.05 ± 0.01 c 0.13 ± 0.02 b 0.13 ± 0.03 a 0.06 ± 0.01 c 0.12 ± 0.02 b GC–MS,
Co-GC Linalyl acetate 1257 1556 12 2.70 0.073 * 0.03 ± 0.01 a 0.03 ± 0.00 a 0.02 ± 0.01 a 0.02 ± 0.00 a – 0.02 ± 0.03 a GC–MS Carvacrol 1292 2239 12 879.4 0.001 *** tr nd 0.31 ± 0.00 a tr 0.04 ± 0.01 b 0.06 ± 0.01 b GC–MS Geranyl
acetate
1383 1765 12 5.70 0.006 ** 0.09 ± 0.01c 0.12 ± 0.01 c 0.21 ± 0.03 b 0.24 ± 0.02 a 0.11 ± 0.00 c 0.20 ± 0.02 b GC–MS,
Co-GC Grouped compound (%)
Monoterpene hydrocarbons 71.97 ± 2.02 a 66.05 ± 1.13 a 49.38 ± 1.09 c 30.58 ± 0.55 d 66.02 ± 1.65 b 48.83 ± 0.09 c
Monoterpene alcohols 26.31 ± 1.43 d 32.74 ± 1.87 c 47.44 ± 1.75 b 66.50 ± 1.47 a 32.15 ± 0.34 c 48.91 ± 0.09 b
Monoterpene esters 0.12 ± 0.03 c 0.15 ± 0.00 c 0.22 ± 0.01 b 0.26 ± 0.02 a 0.11 ± 0.02 c 0.22 ± 0.00 b
Monoterpene aldehydes 0.15 ± 0.00 b 0.12 ± 0.00 b 0.16 ± 0.01 b 0.11 ± 0.01 b 0.14 ± 0.01 b 0.20 ± 0.01 a
Monoterpene Ketones 1.05 ± 0.05 a 1.20 ± 0.04 a 1.49 ± 0.10 a 1.58 ± 0.05 a 1.19 ± 0.04 a 1.38 ± 0.10 a
Monoterpene ethers 0.11 ± 0.00 c 0.23 ± 0.02 b 0.35 ± 0.03 a 0.28 ± 0.06 b 0.29 ± 0.11 b 0.35 ± 0.02 b
Total 99.71 ± 3.56 a 98.57 ± 2.03 a 99.36 ± 2.89 a 99.31 ± 2.67 a 99.94 ± 2.45 a 99.95 ± 2.54 a
Means in the same lines with a different letter (a–f) are significantly different at p < 0.05 GC–MS, gas chromatography–mass spectrometry; nd, not detected; tr, trace (<0.01%) NS: not significant.
* p < 0.05.
** p < 0.01.
*** p < 0.001.
A Order of elution in HP-5 column.
B Apolar HP-5 column.
C Polar HP Innowax column.
J Sriti et al / Food Chemistry 134 (2012) 2419–2423
Trang 43 Result and discussion
3.1 Effect of screw configuration on the essential oil yield
In our initial studies, we searched for the most useful nozzle
diameter to study the C sativum L aroma chemicals.Fig 1presents
the effects of nozzle diameter on the essential oil yield of bay
cori-ander oil as expressed on the basis of dry weight Results obtained
showed that the yields of the oils were significantly (p < 0.05)
af-fected by the diameter of nozzle The highest essential oil yield
(0.53%) was obtained by the diameter of the nozzle was 8 mm
whereas those sample by 9 and 10 mm were characterised by
appreciable essential oil yields (0.43 and 0.32%, respectively) The
lowest yield (0.23%) was obtained in the nozzle diameter at 7 mm
On the other hand, our results showed that essential oil yields of
5 and 6 mm diameter of nozzle were not significantly different
(p < 0.05) The increase of the empty diameter inside the extruder
caused a greater oil loss increase, probably as a consequence of
an increase in the operating pressure This phenomenon was more
evident at increasing values of screw speed The decrease in oil loss
observed at the increase in diameter nozzle (7 mm) could be
attributed to the reduction of the residence time of the dough in
the extruder
3.2 Effect of screw press on essential oil composition
Effects of extrusion conditions on the essential oil composition
are shown inTable 1
The GC and GC–MS analysis of these oils resulted in the
identi-fication of 25–29 constituents, representing 98–99% of the oils The
constituent’s relative percent varied significantly with the drying
method (p < 0.05) Essential oils were composed mainly of
mono-terpene hydrocarbons (30.58–71.97%) with a-pinene as major
compound (11.65–43.8%).c-terpinene constituted the second
ma-jor compound of monoterpene hydrocarbons (11.13–13.69%),
fol-lowed by p-cymene (3.24–5.25%), sabinene (0.71–2.59%),
camphene (0.84–2.63%) and limonene (1.55–2.09%) Monoterpene
alcools represented the second major class of compounds (26.31–
66.50%) with linalool (26.12–66.08%) as major compound
Mono-terpene ketones were particularly detected in all trials with 1%
where camphor as major compound Other classes were present
in lower percentages such as monoterpene esters, monoterpene aldehydes and monoterpene ethers
Linalool was the major compound of essential oils from the all trials but it reached a maximum at the nozzle diameter of 8 mm (66.08%)
The extracted amounts of linalool as the major constituents of the oil was increased continuously with the increased nozzle diam-eter (8 mm) and then showed a decrease
The composition of the essential oil is affected by many factors, such as the developmental stage, the extraction method and the conditions of analysis (Kim & Lee, 2004; Sangwan, Farooqi, Shabih,
& Sangwan, 2001)
The results of our analysis about the composition of essential oil
of coriander are in agreement with previous reports in the litera-ture (Gil et al., 2002; Misharina, 2001) However, Smallfield Van Klink, Perry, & Dodds (2001)gave higher contents of camphene and myrcene than those of our analyses In agreement with Diede-richsen (1996)that the linalool content of coriander essential oil does not show much variation, while camphor and limonene vary according to the accession origin
Comparing our results to others worksAnitescu et al (1997) ex-tracted essential oils by supercritical fluid extraction These results showed 40 compounds identified where the linalool (61%), cam-phor (5%), p-cymene (4%), c-terpinene (3%) and a-pinene were the major compound
The composition of volatile techniques obtained by these trials would depend strongly on diameter of nozzle
Euclidian distance
0 2 4 6 8 10 12 14 16
D8 D10 D7 D9 D6 D5
Fig 2 Two-dimensional dendrogram obtained from the cluster analysis of the essential oils of the different nozzle diameter of C sativum fruits based on the data ( Table 1 ): horizontal, samples analysed; vertical, differentiation level between samples D: Nozzle diameter (mm).
Table 2 Correlation coefficients on an overall basis among grouped compounds based on their percentages ( Table 1 ).
Classes M hydrocarbons [1] [2] [3] [4] [5]
M alcohols [1] 0.99 *
M esters [2] 0.95 * 0.95 *
M aldehydes [3] 0.07 0.08 0.08
M Ketones [4] 0.96 * 0.95 * 0.95 * 0.03
M ethers [5] 0.59 0.59 0.60 0.37 0.73 Phenols 0.20 0.17 0.32 0.36 0.43 0.57
* Significant correlation at p < 0.05 M : monoterpenes.
Trang 5Here, good results were obtained by a combination of
continu-ous single screw with concurrent headspace in a short period of
time and by using a few grams of the oil The present study was
commenced by optimisation of experimental parameters, such as
the nature of the extracting nozzle diameter
The composition of the essential oil is affected by many factors,
such as the developmental stage, the extraction method and the
conditions of analysis (Kim & Lee, 2004; Msaada, Hosni, Ben Taarit,
Hammami et al., 2009; Msaada, Hosni, Ben Taarit, Ouchikh, &
Mar-zouk, 2009; Sangwan et al., 2001)
Cluster analysis was carried out in order to determine the
rela-tionship between the different diameters of nozzle on the basis of
their essential oil composition (Fig 2) Results obtained showed
the existence of two well defined groups The first one was
repre-sented by the diameter 5, 6 and 9 mm The second group was
formed by the diameters 7 and 10 mm suggesting similar
compo-sition The diameter of 8 mm was clearly distinguished from the
la-ter groups The fruit essential oil composition was characla-terised by
high levels ofa-pinene and linalool; these two compound
propor-tions had a contrasting percentage with nozzle diameter When
linalool reached its highest percentages at 8 mm nozzle diameter
(66.08%),a-pinene reached the lowest ones with 11.65%, but when
thea-pinene reached a maximum percentage at nozzle diameter of
5 mm with 43.80%, linalool reached a minimum of 26.12%
Besides, it is worth to highlight the relatively opposite evolution
in the percentages of the linalool anda-pinene at all trials In
addi-tion, correlation analysis was undertaken to explore the trend of
association between individual chemical classes of essential oils
(Table 2) Analysis using combined data from all the trials revealed
no significant correlation between all classes except hydrocarbons
and alcohols monoterpenes that had a significant correlation
(r = 0.99⁄), hydrocarbons and esters monoterpenes (r = 0.95)
and hydrocarbons and ketones monoterpenes (r = 096)
In conclusion, the advantage of this method was to establish a
protocol of sequenced extractions from coriander fruits respecting
the two fractions of interest (vegetal oil and essential oil), while
not penalising the subsequent valorisation of the residual
by-prod-uct The technological approach developed was based on the
cou-pling of an extruder (single-screw OMEGA 20) with a headspace
dynamic to successively extract vegetal oil from fruits by
extru-sion, then essential oil from vegetal oil by headspace
Extrusion technology has many advantages, including its
versa-tility, high productivity, low cost and the ability to produce unique
product shapes and high product quality
References
Adams, R P (2001) Identification of essential oil components by gas chromatography/
quadrupole mass spectroscopy USA: Allured, Carol Stream IL.
Anitescu, G., Doneanu, C., & Radulescu, V (1997) Isolation of coriander oil:
Comparison between steam distillation and supercritical CO 2 extraction.
Flavour and Fragrance Journal, 12, 173–176.
Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M (2008) Biological effects of
essential oils Food and Chemical Toxicology, 46, 446–475.
Barra, A., Baldovini, N., Loiseau, A M., Albino, L., Lesecq, C., & Cuvelier, L L (2007).
Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid
phase microextraction (HS-SPME) and simultaneous distillation/extraction
(SDE) Food Chemistry, 101, 1279–1284.
Bauer, K., Garbe, D., & Surbur, Y (1992) Common fragrance and flavour materials.
Weinheim: VCH Verlagsgesellschaft.
Burt, S A (2004) Essential oils: their antibacterial properties and potential
applications in foods: A review International Journal Food Microbiology, 94,
223–253.
Cantore, P L., Iacobellis, N S., De Marco, A., Capasso, F., & Senatore, F (2004).
Antibacterial activity of Coriandrum sativum L and Foeniculum vulgare Miller
Var vulgare (Miller) essential oils Journal of Agricultural and Food Chemistry, 52,
7862–7866.
Chialva, F., Gabri, G., Liddle, P A P., Ulian, F (1982) In: Qualitative evaluation of aromatic herbs by direct headspace (GC) analysis Applications of the method and comparison with the traditional analysis of essential oils In N Margaris, A Koedam and D Vokou (Eds.), World crops: Production utilization and description (vol 7, pp 183–195), Martinus Nijhoff: Dordrecht.
Chithra, V., & Leelamma, S (2000) Coriandrum sativum effect on lipid metabolism in 1,2-dimethyl hydrazine induced colon cancer Journal of Ethnopharmacology, 71, 457–463.
Diederichsen, A (1996) Coriander (Coriandrum sativum L.) Promoting the conservation and use of under-utilized and neglected crops 3 Institute of Plant Genetics and Crop Plant Research, Gatersleben, International Plant Genetic Resources Institute, Rome.
Gallagher, A M., Flatt, P R., Duffy, G., & Abdel-Wahab, Y H A (2003) The effects of traditional antidiabetic plants on in vitro glucose diffusion Nutrition Research,
23, 413–424.
Gil, A., De La Funente, E B., Lenardis, A E., López Pereir, M., Suárez, S A., Bandoni, A.,
et al (2002) Coriander essential oil composition from two genotypes grown in different environmental conditions Journal of Agricultural and Food Chemistry,
50, 2870–2877.
Grosso, C., Gerraro, V., Figueiredo, A C., Barroso, J G., Coelho, J A., & Palavara, A M (2008) Supercritical carbon dioxide extraction of volatile oil from Italian coriander seeds Food Chemistry, 111, 197–203.
Karlsen, J., Chingova, B., Zwetkov, R., & Baerheim Svendsen, A (1971) Studies on the essential oil of the fruits of Coriandrum sativum L by means of gas liquid chromatography XI Studies on terpenes and related compounds Pharmaceutisch Weekblad, 106, 293–300.
Kim, N S., & Lee, D S (2004) Headspace solid-phase microextraction for characterization of fragrances of lemon verbena (Aloysia triphylla) by gas chromatography–mass spectrometry Journal of Separation Science, 27, 96–100 Kubo, I., Fujita, K I., Kubo, A., Nihei, K I., & Ogura, T (2004) Antibacterial activity of coriander volatile compounds against Salmonella choleraesuis Journal of Agricultural and Food Chemistry, 52, 3329–3332.
Lawrence, B M (1980a) New trends in essential oils Perfumer and Flavorist, 5, 6–16 Lawrence, B M (1980b) Progress in essential oils Perfumer and Flavorist, 5, 55–58 Liu, H., He, Z Y., & Shen, M Y (1996) Study on the chemical constituents of absolute oil from Osmanthus fragrans extracted by supercritical carbon dioxide Huangzhou Forestry Science, 25, 127–131.
Misharina, T A (2001) Influence of the duration and conditions of storage on the composition of the essential oil from coriander seeds Applied Biochemistry and Microbiology, 37, 622–628.
Msaada, K., Hosni, K., Ben Taarit, M., Hammami, M., & Marzouk, B (2009a) Regional and maturational effects on essential oils yields and composition of coriander (Coriandrum sativum L.) fruits Scientia Horticulturae, 122, 116–124.
Msaada, K., Hosni, K., Ben Taarit, M., Ouchikh, O., & Marzouk, B (2009b) Variations
in essential oil composition during maturation of coriander (Coriandrum sativum L.) fruits Journal Food of Biochemistry, 33, 603–612.
Opdyke, D L J (1973) Monographs on fragrance raw materials, coriander oil Food and Cosmetics Toxicology, 11, 1077.
Paolini, J., Leandrib, C., Desjobert, J M., Barbonia, T., & Costa, J (2008) Comparison
of liquid–liquid extraction with headspace methods for the characterization of volatile fractions of commercial hydrolats from typically Mediterranean species Journal of Chromatography A, 1193, 37–49.
Pascual-Villalobos, M J (2003) Volatile activity of plant essential oils against stored product beetle pests In P F Credland, D M Armitage, C H Bell, P M Cogan, &
E Highley, (Eds.), Advances in stored product protection, proceedings of the 8th international working conference on stored product protection (pp 648-650) 22–
26 July 2002, York, UK Wallingford, Oxon, UK: CAB International.
Salzer, U J (1977) The analysis of essential oils and extracts (oleoresins) from seasonings – A critical review CRC Critical Reviews in Food Science and Nutrition,
9, 345–373.
Sangwan, N S., Farooqi, A H A., Shabih, F., & Sangwan, R S (2001) Regulation of essential oil production in plants Plant Growth Regulation, 34, 3–21 Smallfield, B M., Van Klink, J W., Perry, N B., & Dodds, K G (2001) Coriander spice oil: Effects of fruit crushing and distillation time on yield and composition Journal of Agricultural and Food Chemistry, 49, 118–123.
Soliman, F., MEl-Kashoury, E A., Fathy, M M., & Gonaid, M H (1994) Analysis and biological activity of the essential oil of Rosmarinus officinalis L from Egypt Flavour and Fragrance, 9(1), 29–33.
Stashenko, E E., Jaramillo, B E., & Martínez, J R (2004) Analysis of volatile secondary metabolites from Colombian Xylopia aromatica (Lamarck) by different extraction and headspace methods and gas chromatography Journal
of Chromatography A, 1025, 105–113.
Statsoft (1998) STATISTICA for Windows (Computer program electronic manual) StatSoft Inc, Tulsa, OK.
Wangensteen, H., Samuelsen, A B., & Malterud, K E (2004) Antioxidant activity in extracts from coriander Food Chemistry, 8, 293–297.
Zoubiri, S., & Baaliouamer, A (2010) Essential oil composition of Coriandrum sativum seed cultivated in Algeria as food grains protectant Food Chemistry, 122, 1226–1228.
J Sriti et al / Food Chemistry 134 (2012) 2419–2423