Free and glycosidically bound volatiles in coriander herb (Coriandrum sativum)

Abstract

Free and glycosidically bound volatile. compounds from coriander herbs were isolated and separated by Amberlite XAD-2 column. Free volatile compounds were isolated from the Amberlite XAD-2 column by elution with pentane:ether. Glycosidically bound volatiles were obtained after the enzymatic hydrolysis of the glycosides. The essential oil was obtained by hydrodistillation using Clevenger apparatus' The constituents were studied by capillary GC and GC-MS. From hydrodistilled oil 50 constituents were identified and major compounds were (E)-2decen-1-ol (23.60 %), followed by (E)-2-dodecen-1-ol (10.56 %), (E)-2-methyl 2-butenal (9.48 %) and decanal (8.01 %). From the free aroma volatiles, 64 constituents were identified. The main constituent was cis-3-hexenol (12.84 %) followed by n-octanol (11.45 %). Twenty four constituents were identified from the glycosidically bound fraction and the main constituent was linalool (74.50 %).