Skip to Main content Skip to Navigation
Journal articles

Oil and fatty acid accumulation during coriander (Coriandrum sativum L.) fruit ripening under organic cultivation

Abstract : To evaluate the accumulation of oil and fatty acids in coriander during fruit ripening, a field experiment was conducted under organic cultivation conditions in Auch (near Toulouse, southwestern France) during the 2009 cropping season. The percentage and composition of the fatty acids of coriander were determined by gas chromatography. Our results showed that rapid oil accumulation started in early stages (two days after flowering, DAF). Twelve fatty acids were identified. Saturated and polyunsaturated acids were the dominant fatty acids at earlier stages (2–12 DAF), but decreased after this date. After this stage, petroselinic acid increased to its highest amount at 18 DAF. In contrast, palmitic acid followed the opposite trend. Saturated and polyunsaturated fatty acids decreased markedly and monounsaturated fatty acids increased during fruit maturation. It appears that the fruit of coriander may be harvested before full maturity.
Document type :
Journal articles
Complete list of metadata

Cited literature [11 references]  Display  Hide  Download
Contributor : Open Archive Toulouse Archive Ouverte (OATAO) Connect in order to contact the contributor
Submitted on : Monday, July 6, 2015 - 2:52:32 PM
Last modification on : Wednesday, September 21, 2022 - 3:49:34 PM
Long-term archiving on: : Wednesday, April 26, 2017 - 12:24:59 AM


Files produced by the author(s)


Distributed under a Creative Commons Attribution - NonCommercial - NoDerivatives 4.0 International License



Quang Hung Nguyen, Thierry Talou, Muriel Cerny, Philippe Evon, Othmane Merah. Oil and fatty acid accumulation during coriander (Coriandrum sativum L.) fruit ripening under organic cultivation. The Crop Journal, 2015, vol. 3 (n° 4), pp. 366-369. ⟨10.1016/j.cj.2015.05.002⟩. ⟨hal-01171873⟩



Record views


Files downloads