Studies on chemical and technological aspects of celery (Apium graveolens. Linn) seed.

Jaganmohan Rao, L. and Nagalakshmi, S. and Pura Naik, J. and Shankaracharya, N. B. (2000) Studies on chemical and technological aspects of celery (Apium graveolens. Linn) seed. Journal of Food Science and Technology, 37 (6). 631-635, 18 ref..

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Abstract

Volatile compounds composition of essential oil from celery (Apium graveolens L.) seeds was determined. GC-MS analysis of the seed oils showed the presence of 44 constituents of which limonene (50.9%), beta-selinene (19.53%), 3-n-butylphthalide (6.92%) nerolidol (2.29%), alpha-selinene (1.63%), beta-pinene (1.22%), d-carvone (1.86%), n-amylbenzene (1.63%), beta-myrcene (1.3%) and cis-limonene oxide (1.12%) were the major constituents. Deterpenation of the volatile oil resulted in approx. 13% terpene-free oil. Yield of celery seed oleoresin was approx. 24%. The oleoresin showed high storage stability during storage at 8-10°C for 60 days, even without addition of antioxidants.

Item Type:	Article
Uncontrolled Keywords:	ESSENTIAL-OILS; SPICES-; STORAGE-; VOLATILE-COMPOUNDS; CELERY-SEEDS; OLEORESINS-; STORAGE-LIFE
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Jun 2011 05:38
Last Modified:	30 Apr 2012 09:19
URI:	http://ir.cftri.res.in/id/eprint/5584

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