Chemical Composition of Essential Oils From Released Coriander Variety (Coriandrum sativum L.) Grown in Ethiopia

Abstract

The objective of this study was to determine the chemical composition of two coriander variety (Indium and Dinqnesh) produced in Ethiopia. The essential oil content was obtained by hydro distillation method with Clevenger apparatus. The chemical profiles of two varieties were identified using GC-MS. The essential oil content of the dried seeds was 0.60% for Dinqnesh and 0.50% for Indium varieties, respectively. About thirty four and fifty one different compounds were identified from essential oil of Indium and Dinqnesh varieties, respectively. Linalool was found to be the principal constituent for both varieties. The variety Indium had higher linalool content (76.45%) than Dinqnesh (58.85%). Other major components identified were Geranyl acetate (5.60% for Indium and 4.04% for Dinqnesh variety), γ-terpinene (6.76% for Dinqnesh variety and 2.83% for Indium) and α-pinene (6.15% for Dinqnesh and 4.90% for Indium) were identified. Bicycle [2,2,2] heptan-2one,1,7,7-trimethyl-, (1S) and Benzene, 1-methyl-3-(1-methylethyl) were a compounds found only in Dinqnesh Variety and yielded  6.54% and 1.28%, respectively. With comparing the chemical composition of both variety essential oil constituents to other origin or standard requirements, both varieties meet the potential for nutritional and export standard requirement.

Keywords: Coriander, essential oil, chemical composition, quality

DOI: 10.7176/CMR/11-9-01

Publication date: November 30^th 2019