Fatty acid composition and oil content during coriander fruit development.

Area of Science:

• Agricultural Science
• Food Chemistry
• Plant Physiology

Background:

• Coriander (Coriandrum sativum) seeds contain petroselinic acid (PA), an oleic acid isomer.
• Coriander seed oil is a potential novel food ingredient for the European Union.

Purpose of the Study:

• To determine the optimal harvest time for maximizing petroselinic acid (PA) concentration in coriander seeds.
• To analyze the oil content and fatty acid composition of coriander fruits throughout their development.

Main Methods:

• Field experiments conducted over two growing seasons (2010, 2011) in Auch, France.
• Weekly harvesting of coriander fruits from flowering to maturity.
• Determination of oil content and fatty acid (FA) profiles, including saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), and PA.

Main Results:

• Oil content was higher in 2010 than in 2011, while PA content was higher in 2011.
• Oil accumulation initiated earlier in 2011 (2 days after flowering, DAF).
• Early fruit development (2-21 DAF) showed high SFA and PUFA, which decreased as PA increased (30-55 DAF).

Conclusions:

• Coriander fruit development exhibits distinct phases of oil and fatty acid accumulation.
• Peak petroselinic acid concentration occurs in coriander fruits collected between 30-55 days after flowering.
• Harvesting coriander fruits before full maturity is recommended to achieve higher concentrations of petroselinic acid.