Minor volatile constituents of essential oil and extracts of coriander (Coriandrum sativum L.) fruits

Abstract

The essential oil, the alcoholic extract and the aqueous extract obtained by steam distillation of coriander fruits were investigated and a total of 133 components were detected. In all the samples linalool was the main component with a maximum concentration of 81% of the total volatile fraction in aqueous extract. The most meaningful differences between essential oil and extracts were displayed. Camphor (5.6%), geranyl acetate (4%) and geraniol (1.5%) occurred at high amount in essential oil; the presence of sesquiterpene hydrocarbons was observed at a concentration over 13%. Fourty-four minor new components were reported in coriander aromatic extracts and essential oil; among them myrtenyl acetate, verbenone, myrtenol, p-cymen-8-ol, and several diols like 2,6-dimethyl-3,7-octadiene-2,6-diol and 2,6-dimethyl-1,7-octadiene-3,6-diol. Two isomers of 6,7-epoxylinalool were identified in essential oil, and 2,3-dihydroepoxygeranyl acetate in alcoholic extract only. A relationship between diols and terpene oxidation products is also discussed.