Oil and fatty acid accumulation during coriander (Coriandrum sativum L.) fruit ripening under organic cultivation

Abstract

International audienceTo evaluate the accumulation of oil and fatty acids in coriander during fruit ripening, a field experiment was conducted under organic cultivation conditions in Auch (near Toulouse, southwestern France) during the 2009 cropping season. The percentage and composition of the fatty acids of coriander were determined by gas chromatography. Our results showed that rapid oil accumulation started in early stages (two days after flowering, DAF). Twelve fatty acids were identified. Saturated and polyunsaturated acids were the dominant fatty acids at earlier stages (2–12 DAF), but decreased after this date. After this stage, petroselinic acid increased to its highest amount at 18 DAF. In contrast, palmitic acid followed the opposite trend. Saturated and polyunsaturated fatty acids decreased markedly and monounsaturated fatty acids increased during fruit maturation. It appears that the fruit of coriander may be harvested before full maturity

Influence of Different Maturity Stages on Fruit Yield and Essential Oil Content of Some Apiaceae Family Plants A: Anise (Pimpinella anisum, L.)

“…From different constituents data, it is appeared that the maturity stage of the primary umbel was matured completely (stage4) was the most suitable one for nutrition and materials in food and pharmaceutical purposes. The obtained results were in the same line of the results of Gupta et al, 1995on fennel, Msaada et al, 2009aand Nguyen et al, 2015 on coriander. The correlation coefficient for the relationship between fruit yield per plant and seed index (R=0.788), essential oil yield per plant (R=0.887), phosphorus percentage (R=0.943) and potassium percentage (R=0.939) was high and positively correlated at the different maturation stages of fruits Table ( 5).…”

Influence of Different Maturity Stages on Fruit Yield and Essential Oil Content of Some Apiaceae Family Plants B: Fennel (Foeniculum vulgare Mill.)

“…The maximum values of P% (0.376% and 0.381%) and K% (1.99% and 2.04%) were obtained when fruits harvested at stage 4. Our previous results were in the same trend with those of Msaada et al, 2009a andNguyen et al, a (2015) on coriander and Gupta et al, 1995 on fennel. It seems that harvesting fruits at stage4 (the primary umbel was matured completely) had high value for healthy nutritional and industry of medicine and food.…”

Fennel oil and by-products seed characterization and their potential applications

“…Thereby, we may suggest, according to all these studies that trans anethole and fenchone are a significant marker of essential oil compounds of fennel seeds since they have been identified in all of these studies whatever are the seeds origins, cultivars or the methods of extraction. composition as oil yield obtained in previous studies did not exceed 25.1% with 78.2% of petroselinic acid (Nguyen et al, 2015;Sriti et al, 2011;Uitterhaegen et al, 2016).…”

“…FAMEs were ana lyzed using GC/FID. The analysis was performed using a capillary valuable raw material to the synthesis of a series of bio based com pounds that could be of particular interest to chemical industries (Nguyen et al, 2015). In this context, fennel oilseed could present an attractive competitor as the next novel food ingredient owing to the presence of petroselinic acid, which constitutes over 80% of all fatty acids.…”