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.
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.
In an age where fossil resources are steadily depleting and environmental concerns have become an established subject of public and political discussions, the pursuit of sustainability is deeply entrenched in society. With regard to this and considering the consistently growing demand, the implementation of renewable resources in industrial processes could be a decisive solution. An interesting novel bioresource could be presented by Coriandrum sativum L., an annual herb from the family of Apiaceae and native to the eastern Mediterranean region. The coriander fruits are of particular interest, as they contain two distinct oil fractions. These comprise an essential oil with about 70% linalool and a vegetable oil, characterized by the presence of petroselinic acid, which constitutes over 70% of all fatty acids. Petroselinic acid, or cis-6-octadecenoic acid, presents a rare fatty acid common amongst the vegetable oils from Apiaceae crops. As a positional isomer of the more ubiquitous oleic acid, it may give rise to the synthesis of a series of novel, biobased compounds that could be of great interest to several industries. This renders the vegetable oil from coriander fruits particularly promising and as a consequence, the establishment of an efficient and economically favorable extraction process will constitute a major challenge for future research. Extrusion technology could present an attractive alternative to solvent extraction as it produces high quality vegetable oil that has not come into contact with any chemical substances. Further, the press cakes may find various profitable applications due to their essential oil content and antioxidant activity. Next to this, the extrusion cakes constitute natural biocomposites and could be transformed to value-added agromaterials through thermopressing. These biodegradable polymers could possibly replace less sustainable materials in automobile, building and furniture industries. The major disadvantage of mechanical pressing is considered its relatively low extraction yields and consequently a high residual oil content within the press cakes. A possible solution may lie within the application of seed pretreatments prior to the extrusion process. Therefore, the moisture content of coriander fruits was varied and the effect on the crushing behavior and extraction efficiency through single-screw, as well as twin-screw extrusion was assessed.
As fossil resources are steadily depleting and environmental concerns have developed into one of the main discussion points in public and political agendas, sustainability and an ecological viewpoint have become indispensable terms in modern society. This critical pressure towards 'greener' alternatives has led to a progressive application of renewable resources by the chemical industry. Vegetable oils present an interesting class of bioresources, with a market comprising both food and non-food applications. Their extraction is a key process as it will exert a strong impact on the resulting oil characteristics and quality. It is most frequently executed through solvent extraction, although mechanical pressing may present an interesting alternative as it represents a generally safer and more sustainable process. Furthermore, oils obtained through pressing are considered to be of superior quality and do not contain any solvent traces. The main drawback to this process involves the extraction yield, which is typically lower than for solvent extraction. Therefore, research has recently focused on continuous oil extraction through extrusion technology and its process optimization in order to increase extraction yields. Single-screw, as well as twin-screw extrusion was employed to efficiently extract vegetable oil from Apiaceae fruits, with Coriandrum sativum L. as a model herb. Coriander vegetable oil is particularly interesting as it has recently been approved as Novel Food Ingredient and is rich in petroselinic acid, allowing applications in oleochemistry. Simultaneously, this allowed coriander fruit biorefinery, as the press cakes may be transformed into agromaterials through thermopressing or be incorporated into a thermoplastic matrix such as PLA for injection molding. This represents a key advancement in the overall process economics and an important waste reduction. The oil extraction efficiency was significantly enhanced through the application of pre-treatments of the fruits prior to the extrusion process. Specifically, the fruit moisture content was shown to exhibit a key impact on their crushing behavior and oil extraction yields. As an example, when mechanical pressing is conducted in a Clextral BC 21 twin-screw extruder, an extraction yield of 68% is reached, representing a 44% increase, when the fruit moisture content is reduced from 9.8 to 0.3%, further leading to a significant decrease in the residual oil content of the obtained press cake.
In an age where fossil resources are steadily depleting and environmental concerns have become an established subject of public and political discussions, the pursuit of sustainability is deeply entrenched in society. With regard to this and considering the consistently growing demand, the implementation of renewable resources in industrial processes could be a decisive solution. An interesting novel bioresource could be presented by Coriandrum sativum L., an annual herb from the family of Apiaceae and native to the eastern Mediterranean region. The coriander fruits are of particular interest, as they contain two distinct oil fractions. These comprise an essential oil with about 70% linalool and a vegetable oil, characterized by the presence of petroselinic acid, which constitutes over 70% of all fatty acids. Petroselinic acid, or cis-6-octadecenoic acid, presents a rare fatty acid common amongst the vegetable oils from Apiaceae crops. As a positional isomer of the more ubiquitous oleic acid, it may give rise to the synthesis of a series of novel, biobased compounds that could be of great interest to several industries. This renders the vegetable oil from coriander fruits particularly promising and as a consequence, the establishment of an efficient and economically favorable extraction process will constitute a major challenge for future research. Extrusion technology could present an attractive alternative to solvent extraction as it produces high quality vegetable oil that has not come into contact with any chemical substances. Further, the press cakes may find various profitable applications due to their essential oil content and antioxidant activity. Next to this, the extrusion cakes constitute natural biocomposites and could be transformed to value-added agromaterials through thermopressing. These biodegradable polymers could possibly replace less sustainable materials in automobile, building and furniture industries. The major disadvantage of mechanical pressing is considered its relatively low extraction yields and consequently a high residual oil content within the press cakes. A possible solution may lie within the application of seed pretreatments prior to the extrusion process. Therefore, the moisture content of coriander fruits was varied and the effect on the crushing behavior and extraction efficiency through single-screw, as well as twin-screw extrusion was assessed.
As fossil resources are steadily depleting and environmental concerns have developed into one of the main discussion points in public and political agendas, sustainability and an ecological viewpoint have become indispensable terms in modern society. This critical pressure towards 'greener' alternatives has led to a progressive application of renewable resources by the chemical industry. Vegetable oils present an interesting class of bioresources, with a market comprising both food and non-food applications. Their extraction is a key process as it will exert a strong impact on the resulting oil characteristics and quality. It is most frequently executed through solvent extraction, although mechanical pressing may present an interesting alternative as it represents a generally safer and more sustainable process. Furthermore, oils obtained through pressing are considered to be of superior quality and do not contain any solvent traces. The main drawback to this process involves the extraction yield, which is typically lower than for solvent extraction. Therefore, research has recently focused on continuous oil extraction through extrusion technology and its process optimization in order to increase extraction yields. Single-screw, as well as twin-screw extrusion was employed to efficiently extract vegetable oil from Apiaceae fruits, with Coriandrum sativum L. as a model herb. Coriander vegetable oil is particularly interesting as it has recently been approved as Novel Food Ingredient and is rich in petroselinic acid, allowing applications in oleochemistry. Simultaneously, this allowed coriander fruit biorefinery, as the press cakes may be transformed into agromaterials through thermopressing or be incorporated into a thermoplastic matrix such as PLA for injection molding. This represents a key advancement in the overall process economics and an important waste reduction. The oil extraction efficiency was significantly enhanced through the application of pre-treatments of the fruits prior to the extrusion process. Specifically, the fruit moisture content was shown to exhibit a key impact on their crushing behavior and oil extraction yields. As an example, when mechanical pressing is conducted in a Clextral BC 21 twin-screw extruder, an extraction yield of 68% is reached, representing a 44% increase, when the fruit moisture content is reduced from 9.8 to 0.3%, further leading to a significant decrease in the residual oil content of the obtained press cake.
National audience ; As fossil resources are steadily depleting and environmental concerns have developed into one of the main discussion points in public and political agendas, sustainability and an ecological viewpoint have become indispensable terms in modern society. This critical pressure towards 'greener' alternatives has led to a progressive application of renewable resources by the chemical industry. Vegetable oils present an interesting class of bioresources, with a market comprising both food and non-food applications. Their extraction is a key process as it will exert a strong impact on the resulting oil characteristics and quality. It is most frequently executed through solvent extraction, although mechanical pressing may present an interesting alternative as it represents a generally safer and more sustainable process. Furthermore, oils obtained through pressing are considered to be of superior quality and do not contain any solvent traces. The main drawback to this process involves the extraction yield, which is typically lower than for solvent extraction. Therefore, research has recently focused on continuous oil extraction through extrusion technology and its process optimization in order to increase extraction yields. Single-screw, as well as twin-screw extrusion was employed to efficiently extract vegetable oil from Apiaceae fruits, with Coriandrum sativum L. as a model herb. Coriander vegetable oil is particularly interesting as it has recently been approved as Novel Food Ingredient and is rich in petroselinic acid, allowing applications in oleochemistry. Simultaneously, this allowed coriander fruit biorefinery, as the press cakes may be transformed into agromaterials through thermopressing or be incorporated into a thermoplastic matrix such as PLA for injection molding. This represents a key advancement in the overall process economics and an important waste reduction. The oil extraction efficiency was significantly enhanced through the application of pre-treatments of the fruits prior to the ...
International audience ; In an age where fossil resources are steadily depleting and environmental concerns have become an established subject of public and political discussions, the pursuit of sustainability is deeply entrenched in society. With regard to this and considering the consistently growing demand, the implementation of renewable resources in industrial processes could be a decisive solution. An interesting novel bioresource could be presented by Coriandrum sativum L., an annual herb from the family of Apiaceae and native to the eastern Mediterranean region. The coriander fruits are of particular interest, as they contain two distinct oil fractions. These comprise an essential oil with about 70% linalool and a vegetable oil, characterized by the presence of petroselinic acid, which constitutes over 70% of all fatty acids. Petroselinic acid, or cis-6-octadecenoic acid, presents a rare fatty acid common amongst the vegetable oils from Apiaceae crops. As a positional isomer of the more ubiquitous oleic acid, it may give rise to the synthesis of a series of novel, biobased compounds that could be of great interest to several industries. This renders the vegetable oil from coriander fruits particularly promising and as a consequence, the establishment of an efficient and economically favorable extraction process will constitute a major challenge for future research. Extrusion technology could present an attractive alternative to solvent extraction as it produces high quality vegetable oil that has not come into contact with any chemical substances. Further, the press cakes may find various profitable applications due to their essential oil content and antioxidant activity. Next to this, the extrusion cakes constitute natural biocomposites and could be transformed to value-added agromaterials through thermopressing. These biodegradable polymers could possibly replace less sustainable materials in automobile, building and furniture industries. The major disadvantage of mechanical pressing is considered its ...
Abstract Fennel (Foeniculum vulgare L.) is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant (p < 0.05) effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.
