Scientific basis of use of fruits Coriandrum sativum L. In food technologies

Authors

  • Natalia Frolova National University of food technology, department technology of a food production for a healthy diet, Volodymyrska Str. 68, 01601 Kyiv, Ukraine
  • Olga Korablova M. M. Grishko National Botanical Gardens of Ukraine of National Academy of Sciences, Timiryazevska Str. 1, 01014 Kyiv, Ukraine

DOI:

https://doi.org/10.5219/575

Keywords:

Coriandrum sativum, distillation, essential oil, fraction, flavor

Abstract

Today in the world recognized the need for environmentally friendly products for a healthy food and quality life. Products with natural ingredients, including flavoring become very popular. Coriander is one of herbs that functions as both, spice as well as herbal medicine. Coriandrum sativum L. is a major aromatic crop in Ukraine. The plants of Coriandrum sativum contain the essential oils and other compounds in the seeds and leaves and have an important role as flavorings. The main objective was to investigate possibility effective utilization of coriander essential oil in national economy of Ukraine. It was necessary to study the chemical compounds of coriander fruits by instrumental analysis and odor by sensory analysis with following creating new aroma compositions. Search had been carried out throughout 2009 - 2014 years. The aerial parts of aromatic plants were harvested at the plots of National Botanical Garden of National Academy of the Sciences of Ukraine. Essential oil was obtained by hydro distillation procedure in National University of food technology. Main and specific components of essential oils from seeds coriander were characterized. Qualitative structure of essential oils was determined by the gas-liquid chromatography method on the chromatograph Agilent Technologies 6890 with mass-spectrometric detector 5973. The run of components was done using Device of Fractional Distillation. Linalool, limonene, geranyl acetate, d-camphor, myrcene and geraniol were found as the major components. In the composition of essential oils each component has its own flavor, the combination of which determines the flavor of the oil. We investigated the possibility of target separation of essential oils of coriander fruits into fractions of different flavor. The article presents the results of research sequential processing fruits Coriandrum sativum to obtain a series of natural flavors. Principles and laws of the vacuum distillation were used for directional control of the process distillation of complex mixtures of hydrocarbons on the distillation column. Mode of selection process the fractionation of essential oils allowed changing the component composition of the fractions and to provide more variety of flavors. Monitoring of the fractioning process allows concentrating the key aromatic components and receiving highly concentrated flavors of original pure notes. Combinations of the individual fractions with a specific weight have been created. We obtained some fractions which can be used as flavorings in food industries. Highly concentrated flavor "Coriander fragrance" was developed with fraction № 3 of essential oil coriander. "Coriander fragrance" can be used instead of the aromatic spirits of coriander seeds in liquors and spirits production for producing bitters, liquors and other drinks, e.g. vodkas "Gorilka", "Chernihivska", "Starokyivska". The flavors "Coriander fragrance" was used in processing for "Lollipop" candies, vodka special "Captain", dessert drink "Married couple".

Downloads

Download data is not yet available.

References

Bedi, S., Tanuja, Vyas, S. P. 2010. A handbook of aromatic and essential oil plants (Cultivation, chemistry, processing and uses). Jodhpur : Agrobios, 598 p. ISBN 8177543415 / ISBN 13: 9788177543414.

Bhat, S., Kaushal, P., Kaur, M., Sharma, H. K. 2014. Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects. African Journal of Plant Science, vol. 8, no. 1, p. 25-33. https://doi.org/10.5897/AJPS2013.1118

Bondarenko, E. Y. 2010. Improving the technology of processing fruits coriander by steam distillation method using physicochemical methods : dissertation theses. Krasnodar, Russia: Kuban State University of Technology. 26 p.

Brindza, J., Kucelová, L., Sinica, A., Stehlíková, B., Brindza, J., Kucelová, L., Sinica, A., Stehlíková, B., Čuláková, M. 2013. Morphological, biochemical and sensory characteristics of black mulberry fruits (Morus nigra L.), Potravinarstvo, vol. 7, no. 1, p. 36-44. https://doi.org/10.5219/234

Chernogorod, L. B., Vinogradov, B. A. 2006. Essential oils of some species of the genus Achillea L., containing fragranol. Plant resources, vol. 42, no. 2, p. 61-68.

Delaquis, P. J., Stanish, K., Girard, B., Mazza, G. 2002. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. International Journal of Food Microbiology, vol. 74, no. 1-2, p. 101-109. https://doi.org/10.1016/S0168-1605(01)00734-6

DSTU 4654: 2006. Oliya efirna koriandrova - Requirements.

DSTU 2729-1994. Essential oils and products of essential oil production - Requirements.

Frolova, N. E., Usenko, V. O., Chepel', N. V., Kubrak, T. V. 2004. Development of method of chromatographic analysis of essential oils with using capillary columns. Harchova promislovist', vol. 3, p. 80-82.

Garnik, T. P., Dudchenko, L. G., Shuraeva, T. K., Barsukov, A. V. 2003. Medical-biological aspects using of essential oils. Fitoterapiya. Chasopis, vol. 1-2, p. 52-55.

Khan, I. A., Abourashed, E. A. 2010. Leung's encyclopedia of common natural ingredients: used in food, drugs and cosmetics. 3rd ed. Hoboken, New Jersey : John Wiley and Sons, 845 р. ISBN 978-0-471-46743-46744.

Korablova, O. A., Rahmetov, D. B. 2012. Useful plants in Ukraine. From the introduction to using. Kyiv : Fitosociocentr. 171 p. ISBN 978-966-306-160-2.

Krichkovskaya, L. V., Chernyshov, S. I., Donchenko, G. V., Zhukov, V. I., Staroverov, V. N., Naumenko, E. N. 2008. The biologically active oils and products based on them (essential oils, carotenoids, and others.). Biology. Biochemistry. Application. Methods for determination. Harkov : Model' Vselennoi. 267 p. ISBN 978-966-7875-26-8.

Mandal, S., Mandal, M. 2015. Coriander (Coriandrum sativum L.) essential oil: Chemistry and biological activity. Asian Pacific Journal of Tropical Biomedicine, vol. 5, no. 6, p. 421-428. https://doi.org/10.1016/j.apjtb.2015.04.001

Matasyoh, J. C., Maiyo, Z. C., Ngure, R. M., Chepkorir, R. 2009. Chemical composition and antimicrobial activity of the essential oil of Coriandrum sativum. Food Chemistry, vol. 113, no. 2, p. 526-529. https://doi.org/10.1016/j.foodchem.2008.07.097

Nadeem, M, Anjum, F. M., Khan, M. I., Tehseen, S., El-Ghorab, A., Sultan, J. I. 2013. Nutritional and medicinal aspects of coriander (Coriandrum sativum L.). British Food Journal, vol. 115, no. 5, p. 743-755. https://doi.org/10.1108/00070701311331526

NIST/EPA/NIH Mass Spectral Data Base. 1994. PC Version 4.5, U.S. Gaithersburg, MD. Natural Products Isolation, Methods in Biotechnology. 2006. vol. 20, 2 nd ed. Edited by: S. D. Sarker, Z. Latif, and A. I. Gray. Totowa, NJ : Humana Press Inc., p. 529. ISBN-1-59259-955-9.

Peter, K. V. 2004. Hand Book of Herbs and Spices. Cambridge : CRC Press,Woodhead Publishing Ltd. vol. 2, 360 p. ISBN: 978-0-85709-039-3.

Petrová, J., Terentjeva, M., Puchalski, C., Hutková, J., Kántor, A., Mellen, M., Čuboň, J., Haščík, P., Kluz, M., Kordiaka, R., Kunová, S., Kačániová, M. 2015. Application of Lavender and Rosemary essential oils improvement of the microbiological quality of chicken quarters. Potravinarstvo, vol. 9, no. 1, p. 530-537. https://doi.org/10.5219/550

Roschina, N. N. 2010. Applied aspects of using of essential oils and terpenes in food. Vestnik Altaiskogo gos. tehn. un-ta, vol. 38, p. 387.

Soares, B. V., Morais, S. M., Fontenelle, R. O. S., Queiroz, V. A., Vila-Nova, N. S., Pereira, C. M. C., Brito, E. S., Neto, M. A. S., Brito, E. H. S., Cavalcante, C. S. P., Castelo-Branco, D. S. C. M., Rocha, M. F. G. 2012. Antifungal activity, toxicity and chemical composition of the essential oil of Coriandrum sativum L. fruits. Molecules, vol. 17, no. 7, p. 8439-8448. https://doi.org/10.3390/molecules17078439 PMid:22785271

State Intellectual Property Service of Ukraine. Gorilka osoblyva «Kapitan». Patent owner: National university of food technology. MPK C12 G3/06. Ukraine. Patent no. 93835. 2011-03-10.

State Intellectual Property Service of Ukraine. Napii desertnii «Podruzhzhya». Patent owner: National university of food technology. МPК С12 G3/00. Ukraine. Patent no. 56195. 2011-01-10.

McLafferty, F. W., Stauffer, D. B. 1989. The Wiley/NBS Registry of mass spectral data. New York: John Wiley & Sons.

Ukrainec', A. I., Frolova, N. E. 2009. The theoretical justification settings fractional distillation of essential oils. Harchova Nauka i Tehnologiya, vol. 2, no. 7, p. 54-58.

US Patent and Trademark Office. Volatile distillate by-product of mint oil that promotes absorption and/or bioavailability of compounds of bio-medical and nutritional interest. Patent owner: Finley, J. W., Finley, J. W., Mezine, I., Kehrer, J. M., Justice, R. J., Int. Cl. A61K31/122. US. Patent no. 20100197801, 2009-10-28.

Downloads

Published

2016-10-10

How to Cite

Frolova, N. ., & Korablova, O. . (2016). Scientific basis of use of fruits Coriandrum sativum L. In food technologies. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 469–474. https://doi.org/10.5219/575

Most read articles by the same author(s)