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Studies on chemical and technological aspects of celery (Apium graveolens. Linn) seed
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2000
Year
Food ChemistryAgricultural ChemistryFood PreservativesEngineeringFood Bioactive CompoundBotanyCelery Seed OleoresinBiotechnologyEssential OilOrganic ChemistrySeed StoragePhytochemicalCis-limonene OxidePhytochemistryPharmacologySeed ProcessingTechnological AspectsHealth Sciences
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.