Characteristics of cold pressed product of Coriandrum sativum l. and perspectives for application

Ana Dobreva

Резюме: The quantitative and qualitative characteristics of cold-pressed coriander extract revealed it is a combination of essential and glyceride oil in a ratio of 5:95. Compared to other „Green“ technologies, the production method is characterized by simplicity, efficiency (yield 5.00 ± 0.09%) and preservation of naturalness of the raw material to the maximum extent. The volatiles consist mainly of linanol (69.7%) and non-volatile phase - from unsaturated fatty acids such as oleic (C18: 1) - 80% and linoleic (C18: 2) - 14%. This composition makes it directly applicable in products for the food industry.

Ключови думи: cold pressing; composition; Coriandrum sativum L.; yield

Дата на публикуване: 2022-04-21