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Supercritical CO 2 Extraction and Characterization of C oriandrum Sativum L . Essential Oil
Author(s) -
Dima Cristian,
Ifrim George Adrian,
Coman Gigi,
Alexe Petru,
Dima Ştefan
Publication year - 2016
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12218
Subject(s) - extraction (chemistry) , supercritical fluid , particle size , essential oil , supercritical fluid extraction , yield (engineering) , chemistry , chromatography , solvent , sativum , gas chromatography , materials science , botany , organic chemistry , biology , metallurgy
For the present study, whole coriander seeds harvested in R omania were screened (<4 mm) and minced in order to obtain ground powder with various particle sizes. Three types of ground powder with particle sizes of 500, 630 and 710 μ m were subjected to extraction with supercritical CO 2 . The extraction conducted over a period of 210 min was carried out at 150 bar and temperatures of 40 and 50C. The best extraction yield (0.57% w/w) was achieved for the 630‐ μ m particle size ground at 40C; for this temperature, the density of CO 2 is higher as well as its solvation power. The chemical composition of the coriander essential oil extracted at maximum yield was determined through gas chromatography; 10 compounds that make up nearly 97% of the extract thus being identified. The antibacterial activity of the coriander essential oil was investigated on three foodborne pathogens: E scherichia coli O 157: H 7, S almonella spp. and S taphylococcus aureus . The growth of the three pathogens, stored for 10 days at 10C, in the presence of coriander essential oil was proved to be significantly inhibited. Practical Applications In contrast with the direct use of powdered spices, the addition of spice extracts in food products does not affect their texture. The supercritical CO 2 extraction of coriander essential oils is an environmentally friendly technique that results in pure solvent‐free extracts with high biological potential. In addition, the extraction takes place at low temperatures that help prevent the degradation of the biological components. The pure coriander essential oil thus obtained can be processed further (e.g., microencapsulation) to increase its efficiency in food products. The coriander essential oil obtained using the supercritical CO 2 extraction has demonstrated an antibacterial activity, which qualifies its use both as condiment and as preservative.