Effect of hydrogen peroxide treatment on the concentration of volatile compound in coriander seeds oil

Rizka Wildani, Usman Ahmad, Mohamad Rafi, Slamet Ari Dwi Ratnanto

Abstract


Coriander seeds essential oil have shown some remarkable biological properties and health benefits. The coriander seeds used in Indonesia are imported and also treated with hydrogen peroxide before reaching consumers. Hydrogen peroxide is known to be a strong oxidizer, but so far, there has been no information that explains its effects on the essential oil composition and concentration in coriander seed. This study aims to determine the effect of using hydrogen peroxide and the drying method on the composition of essential oils in coriander seeds. Yield and volatile oil compounds were measured, and the results were compared between the hydrogen peroxide concentration (0,35 and 50% )  and drying method (mechanical drying (50 ℃) and room temperature drying). GC-MS analysis detected linalool as the most common volatile constituent in all treatments. The highest concentration of linalool compounds (70.16%) was found in seeds without hydrogen peroxide (0%) treatment combined with mechanical drying, followed by without hydrogen peroxide (0% H2O2) combined with room drying (23.74%), then by 35% hydrogen peroxide  combined with room drying (18.71%), 35% hydrogen peroxidecombined with mechanical drying (18.84%), 50% hydrogen peroxide  combined with room drying (22.18%) and by 50% hydrogen peroxide combined with mechanical drying (15.45%). Therefore, the yield was clearly affected only by hydrogen peroxide treatment where no hydrogen peroxide treatment gave the highest yield. The drying method did not have any significant effect on yield.


Keywords


Bleaching, Coriander seeds; Essential oil; GC-MS; Hydrogen peroxide

Full Text:

PDF

References


AL-Saikhan, M., and Shalaby, T. (2019) ‘Effect of hydrogen peroxide (H2O2) treatment on physicochemical characteristics of tomato fruits during post-harvest storage’, Australian Journal of Crop Science, 13(5), pp. 798–802

Beyzi, E., Karaman, K., Gunes, A., and Beyzi, S. B. (2017) ‘Change in some biochemical and bioactive properties and essential oil composition of coriander seed (Coriandrum sativum L.) varieties from Turkey’, Industrial Crops and Products, 109, pp. 74–78

Carrubba, A., and Lombardo, A. (2020) ‘Plant structure as a determinant of coriander (Coriandrum sativum l.) seed and straw yield’, European Journal of Agronomy, 113, pp. 125969

Demsar, J., Curk, T., Erjavec, A., Gorup, C., Hocevar, T., Milutinovic, M., Mozina, M., Polajnar, M., Toplak, M., Staric, A., Stajdohar, M., Umek, L., Zagar, L., Zbontar, J., Zitnik, M., and Zupan, B. (2013) ‘Orange: data mining toolbox in python’, Journal of Machine Learning Research, 14(35), pp. 2349−2353

Fukushima, S., Cohen, S. M., Eisenbrand, G., Gooderham, N. J., Guengerich, F. P., Hecht, S. S., Rietjens, I., Rosol T. J., Davidsen, J. M., Harman, C. L., Lu, V., and Taylor, S. (2020) ‘FEMA GRAS assessment of natural flavor complexes: lavender, guaiac coriander-derived and related flavoring ingredients’, Food and Chemical Toxicology, 145, pp. 1-24

Ghazanfari, N., Mortazavi, S. A., Yazdi, F. T., and Mohammadi, M. (2020) ‘Microwave-assisted hydrodistillation extraction of essential oil from coriander seeds and evaluation of their composition, antioxidant and antimicrobial activity’, Heliyon, 6(9), pp. 1-9

ISO. (1997) ISO3516. 2nd Edition. Coriander Seed (Fruit) Oil: Russian Origin

Kan, H., Yang, H., Wu, R., Shen, J., Qu, G., Wang, T. (2020) ‘Purification of dye wastewater using bicarbonate activated hydrogen peroxide: reaction process and mechanisms’, Separation and Purification Technology, 232, pp. 1-10

Khodaei, M., Nejatidanesh, F., Shirani, M. J., Iyengar, S., Sina, H., Valanezhad, A., and Savabi, O. (2020) ‘Optimum temperature and chlorine ion concentration for hydrogen peroxide treatment of titanium dental implant material’, Journal of Materials Research and Technology, 9(6), pp. 13312–13319

Lane, B. S., and Burgess, K. (2001) ‘A cheap, catalytic, scalable, and environmentally benign method for alkene epoxidation’, Journal of the American Chemical Society, 123(12), pp. 2933–2934

Lin, Y., Lin, H., Lin, M., Chen, Y., Wang, H., Fan, Z., Ritenour, M. A., and Lin Y. (2020) ‘Hydrogen peroxide reduced atpase activity and the levels of ATP, ADP, and energy charge and its association with pulp breakdown occurrence of longan fruit during storage’, Food Chemistry, 311(12), pp. 1-8

Mani-López, E., Palou, E., and López-Malo A. (2016) ‘Effect of different sanitizers on the microbial load and selected quality parameters of ‘chile de árbol’ pepper (Capsicum frutescens L.) fruit’, Postharvest Biology and Technology, 119(12), pp. 94–100

Micić, D., Ostojić, S., Pezo, L., Blagojević, S., Pavlić, B., Zeković, Z., and Đurović, S. (2019) ‘Essential oils of coriander and sage: investigation of chemical profile, thermal properties and QSRR analysis’, Industrial Crops and Products, 138(12), pp. 1-8

Nguyen, Q. H., Talou T, Evon, P., Cerny, M., and Merah, O. (2020) ‘Fatty acid composition and oil content during coriander fruit development’, Food Chemistry, 326, pp. 1-6

Pan, H., Gao, Y., Li, N., Zhou, Y., Lin, Q., and Jiang, J. (2021) ‘Recent advances in bicarbonate-activated hydrogen peroxide system for water treatment’, Chemical Engineering Journal, 408, pp. 1-13

Prachayasittikul, V., Prachayasittikul, S., Ruchirawat, S., and Prachayasittikul, V. (2018) ‘Coriander (Coriandrum sativum): a promising functional food toward the well-being’, Food Research International, 105, pp. 305–323

Singh, P., and Kumar, S. (2018) ‘Microbial enzyme in food biotechnology’ in Kuddus, M. (eds.) Enzymes in Food Biotechnology: Production, Applications, and Future Prospects. United States: Academic Press, pp. 19–28

Trautmann, E., Attin, T., Mohn, D., and Zehnder, M. (2021) ‘Hydrogen peroxide versus sodium hypochlorite: all a matter of pH?’, Journal of Endodontics, 47(2), pp. 297–302

van den Berg, R., Hoefsloot, H., Westerhuis, J., Smilde, A., and van der Werf, M. (2006) ‘Centering, scaling, and transformations: improving the biological information content of metabolomics data’, BMC Genomics, 7, pp. 1–15

Varmuza, K., Steiner, I., Glinsner, T., and Klein, H. (2002) ‘Chemometric evaluation of concentration profiles from compounds relevant in beer ageing’, European Food Research and Technology, 215(3), pp. 235–239

Wang, J., Li, Y., Lu, Q., Hu, Q., Liu, P., Yang, Y., Li, G., Xie, H., and Tang, H. (2021) ‘Industrial crops & products drying temperature affects essential oil yield and composition of black cardamom (Amomum tsao-ko)’, Industrial Crops & Products, 168(3), pp. 1-9

Wei, J. N., Liu, Z. H., Zhao, Y. P., Zhao, L. L., Xue, T. K., and Lan Q. K. (2019) ’Phytochemical and bioactive profile of Coriandrum sativum L.’, Food Chemistry,286(3), pp. 260–267

Weisany, W., Tahir, N. A., and Schenk, P. (2021) ‘Coriander/soybean intercropping and mycorrhizae application lead to overyielding and changes in essential oil profiles’, European Journal of Agronomy, 126(3), pp. 1-12




DOI: https://doi.org/10.21776/ub.afssaae.2021.004.02.1

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Rizka Wildani

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.