Dehulling of coriander fruit before oil extraction

Evangelista, Roque L.; Hojilla-Evangelista, Mila P.; Cermak, Steven C.; Isbell, Terry A.

doi:10.1016/j.indcrop.2015.02.057

Cited by 12 publications

(9 citation statements)

References 27 publications

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“…The operating speed for seed/nut shelling or decortications ranges from 63 to 4750 rpm depending on the type of shelling device. In most cases it is usually high for centrifugal impaction devices [6,11,12,15,16,[25][26][27][28][29][30][31]. Jain and Kumar (1997) [27] adotped discs speed of 160, 240, 320 and 400rpm in cashew nut shelling process and studied the effect of disc speed on shelling efficiency, capacity and percentage whole kernel recovered.…”

Section: Operation Parameters Affecting Shelling Threshing De-hullinmentioning

confidence: 99%

A Review of Shelling, Threshing, De-Hulling and Decorticating Machines

Ok¹

2018

OAJAR

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Postharvest operations are activities which improves the value and conditions of agricultural materials. Primary postharvest operations such as shelling, threshing, de-hulling and decortications are very important in pods, seeds and nuts processing. Modern machines for improvement in the condition of pod, seeds and nut have been developed in the recent time. The principle of operation for pods, seeds and nut processing depends significantly on their engineering properties and as such may require different types of mechanism. This is discussed and the missing link in knowledge elucidated, especially on principle of operations of shelling, threshing, de-hulling and decorticating machines as well as factors affecting their efficiencies. The management and routine maintenance of shelling, threshing, de-hulling and decorticating machines are very important for extended useful life as discussed in the present paper.

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Section: Operation Parameters Affecting Shelling Threshing De-hullinmentioning

confidence: 99%

A Review of Shelling, Threshing, De-Hulling and Decorticating Machines

Ok¹

2018

OAJAR

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“…The split coriander fruit was loaded immediately into the biomass tank of the preheated 10-gallon steam distiller (Heartmagic, Rancho Santa Fe, CA, USA) and distilled for at least 1.5 h. The steamdistilled coriander was transferred to another tank and airdried using compressed air. The dried steam-distilled coriander was dehulled as described by Evangelista et al [8]. The seeds were loosened from the hulls by using an impact huller (Forsberg Impact Huller Model 15-D, Forsbergs Inc., Thief River Falls, MN, USA).…”

Section: Siftermentioning

confidence: 99%

“…We devised a dehulling method as a preparative step for coriander oil extraction. Coriander fruit was successfully dehulled by roller-milling, impact-dehulling, and air classification [8]. Dehulling coriander fruit increased the protein in the meal (by 41%), as well as, improved oil yield (doubled) and quality.…”

Section: Introductionmentioning

confidence: 99%

Effects of Steam Distillation and Screw‐Pressing on Extraction, Composition and Functional Properties of Protein in Dehulled Coriander (Coriandrum sativum L.)

Hojilla-Evangelista

Evangelista

2017

J Americ Oil Chem Soc

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Coriander (Coriandrum sativum L.) is a summer annual plant commonly used as fresh green herb, spice or for its essential oil. An integrated process combined steam distillation, dehulling, and screw pressing to recover the essential oil and edible oil from coriander fruit. The current work determined the impact of the dual oil extraction approach on coriander protein extractability, composition, and functional properties and compared the results with those of ground whole coriander. Coriander protein extracts were produced by the acid precipitation method. All the dehulled samples (steamed and non‐steamed) produced protein extracts with markedly higher protein content (84–90% dry basis, db) than did ground whole fruit (67% db). Coriander protein extracts showed similar amino acid compositions and had amino acid scores that were greater than those of their starting meals and soybean protein. Steam distillation had detrimental effects on the protein, based on major changes in SDS‐PAGE band patterns and reduced protein recovery [from 42 (control) to 26%]. However, solubilities of protein from steam‐distilled samples were enhanced from pH 7 to 10 (>90 versus 80% in non‐steam‐distilled coriander). Steam‐distillation did not negatively affect foaming, emulsification, and heat coagulability properties of the coriander proteins, as the values were equal to those of the non‐steamed samples.

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“…Coriander (Coriandrum sativum L.) is an annual plant cultivated for its food applications and health benifits, grown in most agricultural areas, whose major producers are Bulgaria, Romania, Russia, Iran, Morocco, Canada, Australia, Ukraine, Canada, Russia, India, Hungary, Guatemala, Poland, Pakistan, Mexico, Turkey and Argentina (Evangelista et al, 2015;Lopez et al, 2008). The coriander seed has been used traditionally as medicine for various medical conditions like indigestion, rheumatism and pains in the articulations (Shahwar et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Optimization of ultrasound-assisted solvent extraction (UASE) based on oil yield, antioxidant activity and evaluation of fatty acid composition and thermal stability of Coriandrum sativum L. seed oil

Senrayan

Venkatachalam

2018

Food Sci Biotechnol

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Ultrasound is one of emerging technique's which is being investigated extremely on food applications and extraction process. In this study, ultrasound-assisted solvent extraction was employed to extract vegetable oil from coriander (Coriandrum sativum L.) seeds. A response surface model was applied to determine the best condition of extraction concerning the independent factors (COY % and DPPH %). In addition, ultrasound variables were the sample solvent ratio, amplitude level, temperature and time. The best condition of extraction was obtained for sample solvent ratio of 1:13 (g/mL), amplitude level of 82 (%), temperature of 45 (°C) and extraction time of 9 (min), being the maximum point of oil yield and antioxidant activity (30.74-72.05%), respectively. Fatty acid profile of oil has been shown as a rich source of petroselinic acid (C18:1)-12, making up 76% of all fatty acids. TGA analyses revealed that 82% (by weight) of oil is thermally stable up to 224°C.

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Dehulling of coriander fruit before oil extraction

Cited by 12 publications

References 27 publications

A Review of Shelling, Threshing, De-Hulling and Decorticating Machines

A Review of Shelling, Threshing, De-Hulling and Decorticating Machines

Effects of Steam Distillation and Screw‐Pressing on Extraction, Composition and Functional Properties of Protein in Dehulled Coriander (Coriandrum sativum L.)

Optimization of ultrasound-assisted solvent extraction (UASE) based on oil yield, antioxidant activity and evaluation of fatty acid composition and thermal stability of Coriandrum sativum L. seed oil

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