OATAO - Open Archive Toulouse Archive Ouverte Open Access Week

Fatty acid composition and oil content during coriander fruit development

Nguyen, Quang Hung and Talou, Thierry and Evon, Philippe and Cerny, Muriel and Merah, Othmane Fatty acid composition and oil content during coriander fruit development. (2020) Food Chemistry, 326. 127034. ISSN 0308-8146

(Document in English)

PDF (Author's version) - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader

Official URL: https://doi.org/10.1016/j.foodchem.2020.127034


Coriander contains petroselinic acid, an isomer fatty acid of oleic acid. Coriander seed oil has been proposed as novel food ingredient in the European Union. Field experiments were performed at Auch (France) during two seasons (2010 and 2011). From flowering to maturity, fruits were harvested weekly and oil content and fatty acid (FA) compositions were determined. Fruits presented 2% more oil in 2010 than in 2011. Petroselinic acid (PA) contents was higher in 2011 than in 2010. Oil accumulation began earlier after flowering (2 DAF) in 2011. A first step in accumulation was identified between two and 21 DAF characterized by high SFA and PUFA, which decreased 21 DAF. Subsequently, PA increased to its highest concentration (30–55 DAF) and SFA and PUFA reached their lowest. These results suggest that higher concentrations of PA can be achieved by collecting fruits before full maturity.

Item Type:Article
HAL Id:hal-02626463
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
French research institutions > Institut national de recherche pour l'agriculture, l'alimentation et l'environnement - INRAE (FRANCE)
Université de Toulouse > Université Toulouse III - Paul Sabatier - UT3 (FRANCE)
Other partners > Vietnam Academy of Science and Technology - VAST (VIETNAM)
Laboratory name:
Deposited On:28 May 2020 06:34

Repository Staff Only: item control page