ABSTRACT
This study aimed to investigate the effect of different extraction methods [hydrodistillation, modified hydrodistillation and organic solvent extraction] of essential oil from coriander fruits on its chemical constituents. Also to investigate the changes in the chemical composition and physiochemical properties of coriander volatile oil during storage as a result of packing in different containers P.V.C., glass and aluminum] as well as, the effect of different drying methods [oven drying, spray drying and lyophilization drying] for microencapsulation technique on the main constituent of the volatile oil. The quantitative and qualitative analysis were carried out using GC-MS for different extraction methods and microencapsulation experiments, while the oil samples for storage experiments were analyzed using GLC. Results indicated that hydrodistillation method was superior to the other two; also the storage of coriander volatile oil in aluminum containers for 180 days was safe and had no effect on any of the studied physiochemical parameters. Lyophilization drying method was the most suitable one for preservation of the volatile oil where most of the compounds as well as their relative percentage were nearly like the control sample