Coriander Spice Oil: Effects of Fruit Crushing and Distillation Time on Yield and Composition

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• 作者：Bruce M. Smallfield ; John W. van Klink ; Nigel B. Perry ; and Kenneth G. Dodds
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2001
• 出版时间：January 2001
• 年：2001
• 卷：49
• 期：1
• 页码：118 - 123
• 全文大小：75K
• 年卷期：v.49,no.1(January 2001)
• ISSN：1520-5118

文摘

Crushing intensity and distillation time were evaluated for their effects on the oil yield andcomposition of steam-distilled essential oil from fruits of Coriandrum sativum var. microcarpum L.A comparison of oils produced by laboratory- and pilot-scale stills showed that the two still typesgave comparable yields and oil composition. The laboratory still was then used to compare oil yieldsand compositions from fruits crushed at three different intensities, at intervals during a distillationperiod of 60 min. Both crushing intensity and distillation time had significant (P < 0.05) effects onthe yield and composition of the oil. The maximum oil yield was less from the light-crushed fruits,but the rate of oil recovery was significantly (P < 0.05) higher. From the light-crushed fruits, 95%of the maximum yield was extracted in 22.5 min compared with 32 and 39 min for the standardand heavy-crushed fruits, respectively. The effect of crushing intensity on oil composition was mostpronounced on the low-boiling-point -pinene and on the higher-boiling-point geranyl acetate.Crushing had little effect on linalool content, but distillation time could be manipulated to alter thelinalool content of the oil.Keywords: Coriander; Coriandrum sativum; essential oil composition; yield; steam distillation