Abstract
Ultrasound is one of emerging technique's which is being investigated extremely on food applications and extraction process. In this study, ultrasound-assisted solvent extraction was employed to extract vegetable oil from coriander (Coriandrum sativum L.) seeds. A response surface model was applied to determine the best condition of extraction concerning the independent factors (COY % and DPPH %). In addition, ultrasound variables were the sample solvent ratio, amplitude level, temperature and time. The best condition of extraction was obtained for sample solvent ratio of 1:13 (g/mL), amplitude level of 82 (%), temperature of 45 (°C) and extraction time of 9 (min), being the maximum point of oil yield and antioxidant activity (30.74-72.05%), respectively. Fatty acid profile of oil has been shown as a rich source of petroselinic acid (C18:1)-12, making up 76% of all fatty acids. TGA analyses revealed that 82% (by weight) of oil is thermally stable up to 224 °C.