The chemical composition of essential oil from the fruit of coriander (Coriandrum sativum L.)
Keywords:
Coriandrum sativum L., coriander, essential oil, linalool, camphor, GC/MSAbstract
Coriander is an oil plant used as a spice as well as for medicinal and cosmetic purposes. It has a spasmolytic, antibacterial, and carminative effect. The fruit of coriander, collected from plants grown at the Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, was used as the raw material for this research. The oil was obtained by steam distillation and subsequently its composition was analysed using the GC/MS method. Varying weather conditions prevailing during the study period did not affect the oil content and composition. The essential oil content ranged from 1.87 to 2.33% (v/w). The presence of 40 components of the coriander oil was determined, out of which 9 were unidentified. The main components of the coriander seed oil were as follows: linalool, camphor, α-pinene, geraniol, and γ-terpinene.
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