Enzyme-aided release of bioactive compounds from coriander (Coriandrum sativum L.) seeds and their residue by-products and evaluation of their antioxidant activity

• Published in: Journal of food science and technology 2018-08, Vol.55 (8), p.3065-3076
• Main Authors: Abbassi, Aïmen, Mahmoudi, Hela, Zaouali, Wafa, M’Rabet, Yassine, Casabianca, Hervé, Hosni, Karim
• Format: Article
• Language: English
• Subjects: Acetic acid; Antioxidants; Bioactive compounds; Biological activity; By products; Byproducts; Camphor; Cellulase; Chemical composition; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coriandrum sativum; Distillation; Enzymes; Essential oils; Fatty acids; Food Science; Functional foods & nutraceuticals; Geranyl acetate; Linalool; Nutrition; Nutritive value; Oils & fats; Original; Original Article; Phenols; Polyphenols; Pretreatment; Recovery; Residues; Seeds; Studies; Terpenes
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-018-3229-4

Enzyme-assisted extraction has emerged as an attractive green, cost-effective and high bioactive yielding technology by which desired bioactives with preserved or better efficacy are released. In the present study, the ability of cellulase, hemicellulase and their binary mixture (cellulase:hemicellulase; 1:1) in improving the extraction of essential oils from coriander ( Coriandrum sativum L.) seeds, or the residue by-products from the distillation process containing value-added phytochemicals (fatty acids and phenolics) were evaluated. Cellulase and the binary mixture improved the extraction of essential oils by 44.2 and 40%, respectively. Application of enzymes was associated with increased amount of oxygenated terpenes in the essential oils derived from enzyme-treated samples. Linalool, camphor and geranyl acetate were the prominent compounds. From the hydrodistillation residues, a better recovery of petroselinic-rich oil with a good nutritional quality was also observed in enzyme-treated seeds. They also contained an appreciable amount of polyphenols and showed an improved antioxidant activity as revealed by the DPPH, FRAP and cellular antioxidant activity assays. The results suggested that enzyme pre-treatment allowed better recovery without alteration of the essential oil composition. The hydrodistillation residues obtained could be potentially exploited for the development of functional food ingredients and nutraceuticals.