Lipid, fatty acid and tocol distribution of coriander fruit's different parts

High amounts of neutral lipids (NL) were found (95.65% of total lipids) in whole fruit oil, while glycolipids (GLs) occurred at high levels in pericarp oil (73.21% of total lipids). Triacylglycerol was found to be the principal lipid fraction of NL which formed 93% in seed and whole fruit. However, monoacylglycerol constituted the major fraction of NL in pericarp (34.5%). At least two GLs and five phospholipids (PL) were identified. The GL composition of the pericarp is characterized by monogalactosylacylglycerol as the major fraction with a percentage of 53.39% of total lipids. The major individual PL subclasses were phosphatidylcholine followed by phosphatidylethanolamine in seed and whole fruit. However, the PL were not detected in pericarp oil. The principal fatty acids identified in most lipid classes were petroselinic acid (C18:1n − 12), linoleic acid (C18:2n − 6), palmitic (C16:0) and oleic acid (C18:1n − 9). The total tocopherol and tocotrienol (tocol) contents were 27.78 mg/100 g oil in whole fruit, 26.42 mg/100 g oil in seed and 5.36 mg/100 g oil in pericarp. Fruit and seed oils were characterized by a high amount of γ-tocotrienol with 19.56 mg/100 g oil. However, α-tocopherol (1.82 mg/100 g oil) was found to be the tocol marker in pericarp oils.The results are important as an indication of the potentially economical utility of Coriandrum sativum L. seed oil as a new source of PL.