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

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To 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.

Keywords:
Oil content Petroselinic acid Coriander Organic cultivation Fatty acid accumulation

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Informasi Detail

Judul Seri

T H E C R O P J O U R N A L

No. Panggil

-

Penerbit

: Elsevier., 2015

Deskripsi Fisik

T H E C R O P J O U R N A L 3 ( 2 0 1 5 ) 3 6 6 – 3 6 9

Bahasa

English

ISBN/ISSN

-

Klasifikasi

NONE

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

3 ( 2015 )

Subjek

KIMIA

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

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