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Article: Studies from K. Msaada and colleagues reveal new findings on food biochemistry.
- Article from:
- Food Weekly News
- Article date:
- November 12, 2009
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According to recent research from Tunisia, "The composition of volatile components of the essential oils extracted from fruits of coriander (Coriandrum sativum L.) at four stages of maturity was studied by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry. Essential oil yields showed marked increase during maturation process and 41 compounds were identified."
"Linalool was the main compound in all ripening stage amounting from 36.69 to 72.35%. Geranyl acetate (35.17%), beta-caryophyllene (3.47%) and borneol (3.26%) were the main compounds at the first stage of maturity (immature fruits). At the second stage, geranyl acetate ...