Effect of compressed propane extraction on storage stability of dried cilantro (Coriandrum sativum L.)

• Cilantro left after extraction with compressed propane may be used as food adjunct.
• Storage stability of propane extracted cilantro was investigated.
• Retention of green color was dependent on dehydration and storage temperature.
• Degree of volatile loss were governed by preprocessing and storage conditions.

Compressed solvents have been used to extract oils from food materials for use in the food industry. Raffinate, residue left after solvent extraction, may be utilized as a food adjunct. We investigated the effect of compressed propane extraction on the stability of color and volatile composition in cilantro during prolonged storage. Dried cilantro was extracted with compressed propane (21–27 °C) and stored (freezer, refrigerator, room temperature and elevated temperature) for up to 12 months. At 30-day intervals, the samples were tested for change in color (L*, a*, b*, chroma, hue angle and browning index BI) and volatile composition. Green color and volatile compounds were best preserved when cilantro samples were dried at 60 °C, extracted with propane, and stored in refrigerator or in freezer. It was concluded that preprocessing conditions and storage conditions govern the degree of loss in color and volatile composition of cilantro during prolonged storage.