| Autor: |
Uitterhaegen E; Laboratoire de Chimie Agro-Industrielle, Université de Toulouse, INP, ENSIACET, 4 Allée Emile Monso, BP 44362, 31030 Toulouse Cedex 4, France. Evelien.Uitterhaegen@ensiacet.fr.; Laboratoire de Chimie Agro-Industrielle, Institut National de la Recherche Agronomique, 31030 Toulouse Cedex 4, France. Evelien.Uitterhaegen@ensiacet.fr.; SynBioC, Department of Sustainable Organic Chemistry and Technology, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Evelien.Uitterhaegen@ensiacet.fr., Sampaio KA; SynBioC, Department of Sustainable Organic Chemistry and Technology, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Klicia_Sampaio@yahoo.com.br.; EXTRAE, Food Engineering Department, University of Campinas, Rua Monteiro Lobato, 80, 13083-862 Campinas-São Paulo, Brazil. Klicia_Sampaio@yahoo.com.br., Delbeke EI; SynBioC, Department of Sustainable Organic Chemistry and Technology, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Elisabeth.Delbeke@UGent.be., De Greyt W; Desmet-Ballestra Group, Corporate Village, Da Vincilaan 2, 1935 Zaventem, Belgium. Wim.De.Greyt@desmetballestra.com., Cerny M; Laboratoire de Chimie Agro-Industrielle, Université de Toulouse, INP, ENSIACET, 4 Allée Emile Monso, BP 44362, 31030 Toulouse Cedex 4, France. Muriel.Cerny@ensiacet.fr.; Laboratoire de Chimie Agro-Industrielle, Institut National de la Recherche Agronomique, 31030 Toulouse Cedex 4, France. Muriel.Cerny@ensiacet.fr., Evon P; Laboratoire de Chimie Agro-Industrielle, Université de Toulouse, INP, ENSIACET, 4 Allée Emile Monso, BP 44362, 31030 Toulouse Cedex 4, France. Philippe.Evon@ensiacet.fr.; Laboratoire de Chimie Agro-Industrielle, Institut National de la Recherche Agronomique, 31030 Toulouse Cedex 4, France. Philippe.Evon@ensiacet.fr., Merah O; Laboratoire de Chimie Agro-Industrielle, Université de Toulouse, INP, ENSIACET, 4 Allée Emile Monso, BP 44362, 31030 Toulouse Cedex 4, France. Othmane.Merah@ensiacet.fr.; Laboratoire de Chimie Agro-Industrielle, Institut National de la Recherche Agronomique, 31030 Toulouse Cedex 4, France. Othmane.Merah@ensiacet.fr., Talou T; Laboratoire de Chimie Agro-Industrielle, Université de Toulouse, INP, ENSIACET, 4 Allée Emile Monso, BP 44362, 31030 Toulouse Cedex 4, France. Thierry.Talou@ensiacet.fr.; Laboratoire de Chimie Agro-Industrielle, Institut National de la Recherche Agronomique, 31030 Toulouse Cedex 4, France. Thierry.Talou@ensiacet.fr., Stevens CV; SynBioC, Department of Sustainable Organic Chemistry and Technology, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Chris.Stevens@UGent.be. |
| Abstrakt: |
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. |
