Optimization of oleoresin extraction from coriander seeds and isolating fatty acids by column chromatography
Keywords:
Coriander, Fatty acid, Maceration, Extraction, Linoleic acidAbstract
Coriander (Coriandrum sativum L.) is widely used as a flavor enhancer in food and medicinal products due to its rich content of bioactive compounds, including fatty acids, polyphenols, and essential oils. Among these, linoleic acid a predominant fatty acid in coriander oleoresin imparts significant medicinal properties, such as antioxidant, antimicrobial, anti-inflammatory, and hypolipidemic activities. In this study, we optimized oleoresin extraction from coriander seeds at room temperature using maceration, sonication, and a combined ultrasound-maceration method. The hyphenated ultrasound-maceration method (15 min sonication at 50% power followed by 24 h maceration) yielded the highest extraction efficiency (4.67%), while 24 h maceration alone yielded 3.92%. Given the marginal yield difference, maceration was deemed more cost-effective for large-scale applications. The overall extraction curve (OEC) for maceration revealed that 12 h extraction provided an optimal balance between yield (3.78%) and total phenolic content (27.88 mg GAE/g extract), making it the preferred duration. For fatty acid isolation, silica gel column chromatography with gradient elution (96% hexane/4% ethyl acetate) successfully separated a fatty acid-rich fraction (0.272 g). Structural characterization via ¹H NMR and GC-MS confirmed the presence of linoleic acid, one of the most abundant fatty acids in coriander oleoresin.
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