Changes on essential oil composition of coriander (Coriandrum sativum L.) fruits during three stages of maturity

Food Chemistry

Volumn 102, Issue 4, 2007, Pages 1131-1134

  Msaada, Kamel ^a   Hosni, Karim ^a   Taarit, Mouna Ben ^a   Chahed, Thouraya ^a   Kchouk, Mohamed Elyes ^a   Marzouk, Brahim ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

Author keywords

Coriandrum sativum L.; Essential oil composition; Fruit; Ripening; Umbelliferae

Indexed keywords

ESSENTIAL OIL; GERANYL ACETATE; KETONE; LINALOOL; NEROL; TERPENE;

ARTICLE; CORIANDER; DISTILLATION; FOOD COMPOSITION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY;

APIACEAE; CORIANDRUM SATIVUM;

EID: 33846622430     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.046     Document Type: Article

References (18)

1. Adams R.P. Identification of essential oil Components by gas chromatography/quadrupole mass spectroscopy (2001), Allured, Carol Stream IL, USA
2. 2 extraction. Flavour and Fragrance Journal 12 (1997) 173-176
3. Bandoni A.L., Mizrahi I., and Juarez M.A. Composition and quality of the essential oil of coriander (Coriandrum sativum L.) from Argentina (average analysis of 6 oils). Journal of Essential Oil Research 10 (1998) 581-584
4. Burt S. Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology 94 (2004) 223-253
5. Cantore P.L., Iacobellis N.S., De Marco A., Capasso F., and Senatore F. Antibacterial activity of Coriandrum sativum L. and Foeniculum vulgare Miller var. vulgare (Miller) essential oils. Journal of Agricultural and Food Chemistry 52 (2004) 7862-7866
6. Carruba A., and la Tore R. Statistical analyses on the essential oil of Italian coriander (Coriandrum sativum L.) fruits of different ages and origins. Journal of Essential Oil Research 14 (2002) 389-396
7. Chithra V., and Leelamma S. Coriandrum sativum effect on lipid metabolism in 1,2-dimethyl hydrazine induced colon cancer. Journal of Ethnopharmacology 71 (2000) 457-463
8. Emamghoreishi M., Khasaki M., and Aazam M.F. Coriandrum sativum: Evaluation of its anxiolytic effect in the elevated plus-maze. Journal of Ethnopharmacology 96 (2005) 365-370
9. Eyres G., Dufour J.P., Hallifax G., Sotheeswaran S., and Marriott P.J. Identification of character-impact odorants in coriander and wild coriander leaves using gas chromatography-olfactometry (GCO) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC-TOFMS). Journal of Separation Science 28 (2005) 1061-1074
10. Gallagher A.M., Flatt P.R., Duffy G., and Abdel-Wahab Y.H.A. The effects of traditional antidiabetic plants on in vitro glucose diffusion. Nutrition Research 23 (2003) 413-424
11. Kubo I., Fujita K.I., Kubo A., Nihei K.I., and Ogura T. Antibacterial activity of coriander volatile compounds against Salmonella choleraesuis. Journal of Agricultural and Food Chemistry 52 (2004) 3329-3332
12. Lawrence, B.M. (2002) From the sensation to the synthesis. In: Swift (Ed.), Advances in Flavours and Fragrances. Special Publication no. 277, (pp. 57-83). K.A.D: Royal Society of Chemistry, Cambridge.
13. Mathesis J.P., Buchanan D.A., and Fellman J.K. Volatile compounds emitted by sweet cherries (Prunus avium cv. Bing) during fruit development and ripening. Journal of Agricultural and Food Chemistry 40 (1992) 471-474
14. Sampaio T.S., and Nogueira P.C.L. Volatile components of mangaba fruit (Hancornia speciosa Gomes) at three stages of maturity. Food Chemistry 95 (2006) 606-610
15. Steinegger E., and Hansel R. Lehrbuch der Pharmakognosie und Phytopharmazie (1988), Springer-Verlag, Berlin p. 278
16. Vendramini A.L., and Trugo L.C. Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity. Food Chemistry 71 (2000) 195-198
17. Visai C., and Vanoli M. Volatile compound production during growth and ripening of peaches and nectarines. Scientia Horticulturae 70 (1997) 15-24
18. Wangensteen H., Samuelsen A.B., and Malterud K.E. Antioxidant activity in extracts from coriander. Food Chemistry 88 (2004) 293-297