Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil
The yield and composition of essential oil obtained from the fruits of coriander (Coriandrum sativum L.) cultivated in Poland were investigated. Experiments were carried out by means of the hydrodistillation method using Clevenger and Deryng apparatus. No effect of the apparatus' construction o...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2018-0003/pjfns-2018-0003.xml?format=INT |
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| author | Huzar Elżbieta Dzięcioł Małgorzata Wodnicka Alicja Örün Harun İçöz Arda Çiçek Erkan |
| author_facet | Huzar Elżbieta Dzięcioł Małgorzata Wodnicka Alicja Örün Harun İçöz Arda Çiçek Erkan |
| author_sort | Huzar Elżbieta |
| collection | DOAJ |
| description | The yield and composition of essential oil obtained from the fruits of coriander (Coriandrum sativum L.) cultivated in Poland were investigated. Experiments were carried out by means of the hydrodistillation method using Clevenger and Deryng apparatus. No effect of the apparatus' construction on the essential oil yield was observed during a 2-h process (yield of 1.62%). The composition of the coriander essential oil was determined by using gas chromatography with mass spectrometry (GC-MS). The main components were linalool (78.45%), α-pinene (5.03%), camphor (3.90%), γ-terpinene (3.80%), D-limonene (2.58%) and geranyl acetate (2.13%). Moreover, the influence of different factors, such as time of hydrodistillation, sodium chloride addition and method modification by using microwave heating on essential oil yield, was studied. The addition of sodium chloride to distilled water did not affect the yield of essential oil, but slightly increased the content of camphor. Replacing conventional heating with microwaves during 15-min experiments enhanced the yield of essential oil from 1.20 to 1.35% and had a slightly greater influence on its composition, increasing the contents of some less volatile components: linalool, camphor, geraniol, p-cymene and D-limonene. The results obtained indicate that microwave heating may be a supporting method for the production of coriander essential oil using the hydrodistillation process. |
| format | Article |
| id | doaj-art-a5b865503f744f4bbd1a7844f815afc7 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-a5b865503f744f4bbd1a7844f815afc72025-02-02T08:52:45ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-09-0168324325010.1515/pjfns-2018-0003pjfns-2018-0003Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential OilHuzar Elżbieta0Dzięcioł Małgorzata1Wodnicka Alicja2Örün Harun3İçöz Arda4Çiçek Erkan5Institute of Organic Chemical Technology, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology, Piastów 42 Ave., 71–065 Szczecin, PolandInstitute of Organic Chemical Technology, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology, Piastów 42 Ave., 71–065 Szczecin, PolandInstitute of Organic Chemical Technology, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology, Piastów 42 Ave., 71–065 Szczecin, PolandInstitute of Organic Chemical Technology, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology, Piastów 42 Ave., 71–065 Szczecin, PolandInstitute of Organic Chemical Technology, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology, Piastów 42 Ave., 71–065 Szczecin, PolandInstitute of Organic Chemical Technology, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology, Piastów 42 Ave., 71–065 Szczecin, PolandThe yield and composition of essential oil obtained from the fruits of coriander (Coriandrum sativum L.) cultivated in Poland were investigated. Experiments were carried out by means of the hydrodistillation method using Clevenger and Deryng apparatus. No effect of the apparatus' construction on the essential oil yield was observed during a 2-h process (yield of 1.62%). The composition of the coriander essential oil was determined by using gas chromatography with mass spectrometry (GC-MS). The main components were linalool (78.45%), α-pinene (5.03%), camphor (3.90%), γ-terpinene (3.80%), D-limonene (2.58%) and geranyl acetate (2.13%). Moreover, the influence of different factors, such as time of hydrodistillation, sodium chloride addition and method modification by using microwave heating on essential oil yield, was studied. The addition of sodium chloride to distilled water did not affect the yield of essential oil, but slightly increased the content of camphor. Replacing conventional heating with microwaves during 15-min experiments enhanced the yield of essential oil from 1.20 to 1.35% and had a slightly greater influence on its composition, increasing the contents of some less volatile components: linalool, camphor, geraniol, p-cymene and D-limonene. The results obtained indicate that microwave heating may be a supporting method for the production of coriander essential oil using the hydrodistillation process.http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2018-0003/pjfns-2018-0003.xml?format=INTCoriandrum sativum L.coriander essential oillinaloolhydrodistillationsodium chloridemicrowave-assisted hydrodistillation |
| spellingShingle | Huzar Elżbieta Dzięcioł Małgorzata Wodnicka Alicja Örün Harun İçöz Arda Çiçek Erkan Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil Polish Journal of Food and Nutrition Sciences Coriandrum sativum L. coriander essential oil linalool hydrodistillation sodium chloride microwave-assisted hydrodistillation |
| title | Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil |
| title_full | Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil |
| title_fullStr | Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil |
| title_full_unstemmed | Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil |
| title_short | Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil |
| title_sort | influence of hydrodistillation conditions on yield and composition of coriander coriandrum sativum l essential oil |
| topic | Coriandrum sativum L. coriander essential oil linalool hydrodistillation sodium chloride microwave-assisted hydrodistillation |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2018-0003/pjfns-2018-0003.xml?format=INT |
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