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

Nguyen, Quang Hung and Talou, Thierry and Cerny, Muriel and Evon, Philippe and Merah, Othmane Oil and fatty acid accumulation during coriander (Coriandrum sativum L.) fruit ripening under organic cultivation. (2015) The Crop Journal, 3 (4). 366-369. ISSN 2214-5141

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Official URL: http://dx.doi.org/10.1016/j.cj.2015.05.002

Abstract

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.

Item Type:Article
Additional Information:Thanks to Elsevier editor. The definitive version is available at http://www.sciencedirect.com The original PDF of the article can be found at Sciencedirect website : http://www.sciencedirect.com/science/article/pii/S2214514115000641
HAL Id:hal-01171873
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:Université de Toulouse > Institut National Polytechnique de Toulouse - INPT (FRANCE)
French research institutions > Institut National de la Recherche Agronomique - INRA (FRANCE)
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Deposited By: Philippe EVON
Deposited On:06 Jul 2015 12:52

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