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Extraction and Evaluation of the Antioxidant Properties of Coriander (Coriandrum sativum) Seed Essential Oil

The oils are constituted mainly by saturated and unsaturated fatty acids. Depending on the seed, grain or bone they come from, they can have properties. Coriander (Coriandrum sativum) oil is a natural compound that can be used to prevent oxidation, its availability is extensive, and extraction methods are very varied, among which pressure, solvent extraction and steam drag. These methods are relatively inexpensive, they are also safe and do not require safety tests by the legislation,being able to provide favourable organoleptic properties to the final product. In the present work, the antioxidant activity of coriander (Coriandrum sativum) seed oil was evaluated for its later use as a natural additive. The extraction of the oil was done by the Soxhlet method, then the major components were identified by Gas Chromatography coupled to Mass Spectrometry, and DPPH determined their antioxidant activity. The formulations employed for each oil treatment comprised concentrations of 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm and 300 and two reference samples were taken (control and ascorbic acid (0.05%) as an antioxidant).A direct relationship was observed between the oil concentration and the DPPH radical inhibition percentage. Five major components were identified: geraniol(24.32%), d-linanol (16.33%), borneol (7.43%), α-pinene (8.97%) and β-pinene(2.06%), which were the ones that contributed to its antioxidant properties.


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