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Journal of Chemistry
Volume 2013 (2013), Article ID 871631, 6 pages
http://dx.doi.org/10.1155/2013/871631
Research Article

Biochemical Characterization of Coriander Cakes Obtained by Extrusion

1Bioactive Substances Laboratory, Biotechnology Center, Borj-Cedria Technopark, BP 901, 2050 Hammam-Lif, Tunisia
2Agro-Industrial Chemistry Laboratory, UMR 1010 INRA/INP, ENSIACET, 4 allee Emile Monso, 31030 Toulouse Cedex 4, France

Received 21 June 2012; Revised 17 October 2012; Accepted 25 October 2012

Academic Editor: Marcone Augusto Leal De Oliveira

Copyright © 2013 Jazia Sriti et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

This study was designed to examine the effect of operating conditions such as nozzle diameter on fatty acid, sterol, and tocol composition of coriander cakes. Eight fatty acids were identified, with petroselinic acid accounting for 75–77% of the total fatty acids, followed by linoleic, oleic, and palmitic acids, accounting for 12-13%, 5%, and 3%, respectively, of the total fatty acids. β-Sitosterol was the major sterol in all oils with 33–35% of total sterols. The next major sterols in all oils were stigmasterol (24% of total sterols) and Δ7-stigmasterol (15% of total sterols). Coriander cake contained higher amounts of total tocotrienol where γ-tocotrienol was the main compound.