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CONTRIBUTIONS TO THE CHEMICAL STUDY OF THE ESSENTIAL OIL ISOLATED FROM CORIANDER (OMAGIU CULTIVAR) FRUITS

ADRIANA TRIFAN^1*, ANA CLARA APROTOSOAIE¹, ADRIAN ŞPAC², MONICA HĂNCIANU¹, ANCA MIRON¹, URSULA STĂNESCU¹

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We studied the nutritional space influence on the quality and quantity of the essential oil isolated from coriander fruits (Omagiu cultivar - O) cultivated in north-eastern Romania. The oil yield ranged between 1.4 and 1.8 mL/100 g dried fruits. Although the main components identified and quantified by gas-chromatography coupled mass spectrometry (GC-MS) were monoterpene alcohols (48.73-55.62%) and monoterpenes (28.40-36.49%), the quantity of linalool (40.59-51.20%) which should prevail in the volatile fraction was bellow 65.0%, the minimum limit required by European Pharmacopoeia, 6th ed. The most productive sample in volatile oil (11.37 kg/ha) was found to be O5, where the nutritional area was 50 cm x 15 cm, but in terms of quality, the most convenient results were obtained for O2, with a nutritional space of 25 cm x 15 cm.