The Malaysian Journal of Analytical Sciences Vol 12 No 1 (2008): 22 – 24

 

 

SUBCRITICAL WATER EXTRACTION OF ESSENTIAL OIL FROM CORIANDER (Coriandrum sativum L.) SEEDS

 

Norashikin Saim*, Rozita Osman, Wan Azriza Hirmi Md Yasin, Rossuriati Dol Hamid

 

Fakulti Sains Gunaan, Universiti Teknologi MARA,40450 Shah Alam, Selangor

 

 

Abstract

Subcritical water extraction (SWE) is a technique based on the use of water as an extractant, at temperatures between 100 and 374 ºC and at a pressure high enough to maintain the liquid state. As the temperature of liquid water is raised under pressure, the polarity decreases and it can be used as an extraction solvent for a wide range of compounds. The application of SWE in the extraction of essential oil from coriander (Coriandrum sativum L.) seeds was studied. Ground coriander seeds (3-4 g) were subjected to SWE with water for an extraction time of 15 min under several extraction conditions (pressures of 870 and 1000 psi and temperatures of 65, 100 and 150 ºC).  The SWE method was compared with hydrodistillation performed by treating 10 g of ground coriander seeds with 100 mL of water for 3 hours. Compounds were  removed from the aqueous extract with hexane and determined by gas chromatography mass spectrometry (GC-MSD).  It was found that the efficiency (g oil/g of coriander) of SWE was higher than that provided by hydrodistillation with reduced extraction time.  The major compounds  found  were  linalool,  isoborneol,  citronellyl  butyrate  and  geraniol. SWE  method  has  the  possibility  of manipulating the composition of the oil by varying the temperature and adjusting the pressure.

 

Keywords: Subcritical water extraction, Coriander, Coriandrum Sativum L.

 

References

1.         Khajeh, M., Yamimi, Y., Bahramifar, N., Sefidkon, F., Pirmoradei, M.R. (2005) “Comparison of essential oils  compositions  of  Ferula  assa-foetida  obtained  by  supercritical  carbon  dioxide  extraction  and hydrodistillation methods” Food Chemistry. 91. 639-644.

2.         Diaz-Maroto, M.C., Pérez-Coello, M.S., Cabezudu, M.D., (2002) “Supercritical carbon dioxide extraction of volatiles from spices.  Comparison with simultaneous distillation-extraction” J. Chromatogr. A. 947. 23-29.

3.         Lucchesi, M.E., Chemat, F., Smadja, J., (2004) “Solvent-free microwave extraction of essential oil from aromatic herbs: comparison with conventional hydro-distilation” J. Chromatogr. A. 1043. 323-327.

4.         Ozel, M.Z., Gogus, F., Lewis, A.C. (2003) “Subcritical water extraction of essential oils from Thymbra spicata” Food Chemistry. 82. 381-386.

5.         Ozel, M.Z., Gogus, F., Kaymaz, H. (2004) “Superheated water extraction, steam distillation and Soxhlet extraction of essential oils of Origanum onites” Anal Bioanal Chem. 379. 1127-1133.

6.         Soto Ayala, R., Luque de Castro, M.D. (2001) “Continuous subcritical water extraction as a useful tool for isolation of edible essential oils” Food Chemistry. 75. 109-113.