Biochemical Characterization of Coriander Cakes Obtained by Extrusion

• Published in: Journal of Chemistry
• Main Authors: Jazia Sriti, Manel Neffati, Kamel Msaada, Thierry Talou, Brahim Marzouk
• Format: Article
• Language: English
• Published: Wiley 2013-01-01
• Online Access: http://dx.doi.org/10.1155/2013/871631

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.