Feasibilty study of the technology of fatty coriander oil complex processing

Organoleptic, physico-chemical and spectro-photometric properties for unrefined and refined fatty coriander oil are determined in the present study. Physiologically active substances (unsaturated fatty acids, betacarotenes, phospholipids and chlorophylls) were identified. Fatty acid and acylglycerol content in the whole fractions (liquid and semi-solid) was determined. Characterization and comparison of properties of refined oil obtained with different techniques was performed. Developed scientifically justified method of FCO refining extraction with 96% ethyl alcohol allows decreasing the content of FFA from 8,5% to 0,2%.

It was indicated that extraction refining of FCO with ethyl alcohol as extraction agent provides elimination of FFA and do not interfere the content of natural chlorophyll in the refined oil. Application of new proposed technology provided generation of two products – “Coriander petrozelin” and coriander salad dressing oil. Technological properties of obtained products were defined. As obtained data indicates, content of SOO* acylglycerols in separated semi-solid fraction was 5.58 times higher than content of SLO* acylglycerols.

In accordance with obtained results equipment and technological scheme of complex FCO processing, comprising refining and fractional crystallization as the main stages of the process.