Chemical composition and antioxidant activity of the coriander cake obtained by extrusion

AbstractThis study was designed to examine the effect of operating conditions on essential oil composition and antioxidant activity of coriander cakes. Twenty-nine components were determined in essential oils, which were mostly alcohol monoterpenes. The highest essential oil yields (0.11%) were obtained by the nozzle diameter of 5mm. The main components of cake essential oil linalool, γ-terpinene, geranyl acetate, linalyl acetate and camphor showed significant variations with different nozzle diameter.The total phenol contents and condensed flavonoid contents varied between different nozzle diameters; the highest values obtained of small diameters (5 and 6mm). Significant differences were also found in total tannin contents among different nozzle diameters. The total phenol contents decreased significantly (p