Chemical Composition of Essential Oil of Coriander Seeds (coriandrum Sativum) Cultivated in the Amazon Savannah, Brazil

Abstract

Coriandrum sativum (Apiaceae), popularly known as coriander, is one of the most consumed and cultivated vegetables in tropical and subtropical regions of the world, mainly in the North and Northeast of Brazil. This species has functional properties, nutraceutical and bioactive compounds of biotechnological interest. For those reasons, coriander has been widely studied in different lines of research, especially the oil of its seeds. In this sense, the objective of this work was to evaluate the phytochemical composition of the essential oil of coriander seeds cultivated in the Savannah tropical region Brazil, in the state of Roraima, by gas chromatography coupled to mass spectrometry (GC-MS) and high resolution gas chromatography (GC-FID). To obtain the oil, the seeds were processed and subjected to hydrodistillation process in Clevenger-type apparatus. The identification and quantification of the volatile constituents were provided by gas chromatography coupled by mass spectrometry (GC-MS) and high-resolution gas chromatography (GC-FID). The chromatographic analysis presented ten components, with the four main constituents corresponding to 80.3%: linalool (64.4%); 2-dodecanal (5.5%); palmitic acid (5.3%); and geraniol (5.1%). Among the chemical constituents of the profile, mainly monoterpenes were found, with linalol being the main one. This botanical genotype also has significant concentrations of palmitic and myristic acids.Keywords: Chromatography, Linalool, Chemotypes, Phytochem