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Studies on Coriandrum Sativum Linn Seed of Different Origin of Bangladesh for Its Essential Oil, Fatty Oil and Micronutrients

I. M. Asif
Department of Chemistry, Jagannath University, Dhaka-1100, Bangladesh.

M. A. Mahmood
Department of Chemistry, Jagannath University, Dhaka-1100, Bangladesh.

M. S. Alam
Department of Chemistry, Jagannath University, Dhaka-1100, Bangladesh.

M. Khan
Designated Reference Institute for Chemical Measurements, Bangladesh Council of Scientific and Industrial Research, Dhaka-1205, Bangladesh

S. A. Eti
Designated Reference Institute for Chemical Measurements, Bangladesh Council of Scientific and Industrial Research, Dhaka-1205, Bangladesh

F. Hossain
Designated Reference Institute for Chemical Measurements, Bangladesh Council of Scientific and Industrial Research, Dhaka-1205, Bangladesh

M. Moniruzzaman
Designated Reference Institute for Chemical Measurements, Bangladesh Council of Scientific and Industrial Research, Dhaka-1205, Bangladesh

M. S. Islam
Designated Reference Institute for Chemical Measurements, Bangladesh Council of Scientific and Industrial Research, Dhaka-1205, Bangladesh

Abstract/ Executive Summary:

Four varieties of Coriandrum sativum Linn seed from different origin of Bangladesh such as Brahmanbaria, Faridpur, Keranigonj, Sirajgonj and one variety of Coriandrum sativum Linn seed powder of widely used brand "Radhuni" was collected from the local market. Comparative study of the collected samples and derived oils for proximate analysis, physico-chemical characteristics, essential oils, fatty oils compositions and micronutrient analysis were performed. In proximate analysis carbohydrate, protein, fiber, fat, ash and energy contents were calculated for the five varieties. The samples were extracted by hydro-distillation and it was found that the coriander seed contained 0.15% to 0.25% of essential oils. The chemical constituents of the derived essential oils were determined by FTIR and GC-MS. The fatty oils from the sample were extracted by successive solvent extraction method and the physico-chemical characteristics were determined by usual standard procedure. The chemical compounds of the fatty oil were identified and quantified by FTIR, GC-MS and the micronutrient analysis was conducted using ED-XRF analyzer. The major elements were found to be K, Ca, Cl and percent yield were in the range of 41.74-45.77, 38.77-44.24, 4.30-6.19 respectively.

Keywords: Coriander; Proximate analysis; Essential oil; Fatty oil; Chemical constituents; Micronutrients

Location: Department of Chemistry, Jagannath University, Dhaka

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Coriander

Objectives:

To determine the essential oil, fatty oil and micronutrients of Coriandrum sativum linn seed

Methodology:

Sample collection: Coriandar (Dhania) seeds were collected from different origin of Bangladesh like Brahmanbaria, Faridpur, Keranigonj, Sirajgonj from the local area and one sample of widely used brand "Radhuni-Dhania powder" was collected from the market. Sample preparation: The collected samples were washed thoroughly by water to remove dust particles and were dried. Finally the dried Coriander seeds were grind with heavy grinding machine. Proximate analysis: The proximate analyses of all the collected samples were performed. The moisture and ash were determined using weight difference method. The nitrogen value was determined by micro Kjeldahl method involving digestions, distillation and finally titration of the sample. The nitrogen value was converted to protein by multiplying a factor of 6.25. Carbohydrate was determined by difference method. All the proximate values were reported in % basis. Extraction and analysis of essential oil: One hundred grams of dried seed material was subjected to three-hours of hydro-distillation using a clevenger-type apparatus. The obtained essential oils were dried over anhydrous sodium sulphate and stored under nitrogen in sealed vials at -18°C until required. The chemicals and all applied solvents were of pro analysis purity. The essential oils were then analysis by Shimadzu IR Prestige-21 FTIR and Agilent inert XL Electron Impact lonization (El) GC-MSD with fused silica capillary column (30m x 0.25 mm x 0.25 μm). Essential oil sample was dissolved in chloroform for GC-MS analysis. Extraction and analysis of fatty oil: The fatty oil sample was extracted by using soxhlet extraction method using 40-60^oC petroleum ether as solvent from crushed (essential oil and moisture free) sample. The trace amount of solvent remained in the fatty oil was eliminated by high vacuum. Then dried in an oven at 11^oC and stored in a desiccators. Then the chemical properties like acid value, saponification value, iodine value, peroxide value etc. of coriander fatty oil from different origin of Bangladesh were determined by the conventional method. Finally the fatty oils of Coriander seed were analyzed for chemical constituents by Shimadzu IR Prestige-21 FTIR and Agilent inert XL Electron Impact lonization (El) GC-MSD. Micronutrient analysis: The micronutrients contents namely K, Ca, Cl, Si, Fe, Mn, Zn, Cu, Ni etc. of the five varieties was determined by Thermo Scientific ED-XRF analyzer. The results were reported in weight percentage basis of each element in the samples.

Source of Information: Bangladesh J. Sci. Ind. Res. 48(4), 221-228, 2013

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Coriander is one of the largely used spices which is cultivated in almost everywhere of Bangladesh. In the present study, four samples were taken from different areas of Bangladesh and another sample was from commercially available brand of powder coriander 'Radhuni'. The proximate analysis of the samples gives us an idea about the status as well as the substances present in those. GC-MS results show that all of the five regions oils are a complex mixture of numerous compounds, many of which are found in significant amounts. It is worth mentioning that there is a great variation in the chemical composition of these five types' essential oil and fatty oil of coriander seed. This confirms that the reported variation in oil is due to the geographic divergence and ecological conditions. Many of the compounds present in the essential oils and fatty oils of coriander seed have medicinal activity. However, little have been done so far to verify the uses in this regard. The present research is an effort in doing so. Further research in this topic will certainly leads to the consequential success in the new drug discovery.

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