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dc.contributor.authorDe Figueiredo, Roseane O. [UNESP]
dc.contributor.authorMarques, Márcia Ortiz Maio
dc.contributor.authorNakagawa, João
dc.contributor.authorMing, Lin Chau
dc.date.accessioned2014-05-27T11:21:13Z
dc.date.available2014-05-27T11:21:13Z
dc.date.issued2004-12-01
dc.identifierhttp://www.actahort.org/books/629/629_18.htm
dc.identifier.citationActa Horticulturae, v. 629, p. 135-137.
dc.identifier.issn0567-7572
dc.identifier.urihttp://hdl.handle.net/11449/68018
dc.description.abstractCoriander (Coriandrum sativum L.) is an annual and herbaceous plant, belonging to the Apiaceae family. Native of southern Europe and western Mediterranean region, this herb is cultivated world widely. This species, rich in linalool, has potential using as source of essential oil and as a medicinal plant. It has been used as analgesic, carminative, digestive, depurative, anti-rheumatic and antispasmodic agent. Its fruits (commonly called seeds) are used for flavoring candies, in cookery, perfumery, beverage and in tobacco industry. The aim of this study was to analyze the chemical composition of the seed essential oil of this species grown in Botucatu, São Paulo, Brazil. The experiment was carried out in Lageado Experimental Farm, Department of Plant Production, Agronomical Sciences College, São Paulo State University. The fruits were harvest 108 days after sowing. The essential oils were extracted by hydro distillation, in Clevenger apparatus. 50 g of fruits were used in each extraction. Three extractions were performed during three hours. The essential oils were analyzed in Gas Chromatography Mass Spectrometer (CG-MS, Shimadzu, QP-5000), equipped with DB-5 capillary column (30 m × 0,25 mm × 0,25 mm), split 1/20, injector for 240 C°, detector for 230 C°, dragged by gas He (1,7 mL/min), with programmed temperature for 40 C° (5 min)-150 C°, 4 C°/min; 150 C°-280 C°, 8 C°/min. The identification of the compounds was made by comparison of their spectra of masses with data from CG-MS (Nist 62 lib), literature references and retention index of Kovats. The 18 most important components were identified and quantified. The main components of the oil were linalool (77.48 %), γ-terpinene (4.64 %), α-pinene (3.97 %), limonene (1.28 %), geraniol (0.64 %) and 2-decenal (0.16 %).en
dc.format.extent135-137
dc.language.isoeng
dc.relation.ispartofActa Horticulturae
dc.sourceScopus
dc.subjectApiaceae
dc.subjectCoriandrum sativum L.
dc.subjectGas chomatography
dc.subjectLinalool
dc.subjectSeeds
dc.titleComposition of coriander essential oil from Brazilen
dc.typeTrabalho apresentado em evento
dcterms.licensehttp://www.ishs.org/authors
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionAgronomical Institute of Campinas
dc.contributor.institutionAgronomical Sciences College
dc.description.affiliationDepartment of Botany Biosciences Institute São Paulo State University, P.O. Box 510, 18618-000, Botucatu-SP
dc.description.affiliationPhytochemistry Section Agronomical Institute of Campinas, 13075-630 Campinas-SP
dc.description.affiliationDepartment of Plant Production Agronomical Sciences College, P.O. Box 37, 18603-970, Botucatu-SP
dc.description.affiliationUnespDepartment of Botany Biosciences Institute São Paulo State University, P.O. Box 510, 18618-000, Botucatu-SP
dc.rights.accessRightsAcesso aberto
dc.identifier.scopus2-s2.0-33644812587
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Botucatupt
dc.identifier.lattes4390073683610512
unesp.author.lattes4390073683610512
dc.relation.ispartofsjr0,198
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