Effect of Temperature on Total Phenolic and Flavonoid Contents of Coriandrum sativum (original) (raw)
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Nutritional and medicinal aspects of coriander (<IT>Coriandrum</IT> <IT>sativum</IT> L.): A review
British Food Journal, 2013
Purpose -The purpose of this paper is to provide a comprehensive overview of multiple functions of the coriander plant, including its nutritional and nutraceutical benefits, with special reference to linalool. Design/methodology/approach -The authors undertake a literature review of the coriander plant's history, chemical composition of coriander parts and its oil, and their nutraceutical potential. Various phytopharmacological appraisals have been discussed at length to investigate their important potential. Findings -Coriander is an annual, herbaceous plant which originated from the Mediterranean and Middle Eastern regions and known as medicinal plants. Coriander contains an essential oil (0.03-2.6%). The different parts of this plant contain monoterpenes, limpnene, a-pinene, g-terpinene, p-cymene, citronellol, borneol, camphor, coriandrin, geraniol, dihydrocoriandrin, coriandronsA-E, flavonoids and essential oils. It is used as a stomachic, spasmolytic and carminative which have a greater bioactive property. Various parts of this plant, such as seeds, leaves, flower and fruit, possess antioxidant activity, diuretic, anti-convulsant anti-diabetic activity, sedative hypnotic activity, anti-mutagenic, anti-microbial activity, anthelmintic activity. The physical properties, chemical composition and bioactivity affect the coriander's commercial value. Research limitations/implications -Currently available information on coriander seeds and leaves is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols. Coriander is also rich in such compounds. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age-related diseases, so there is urgent need to explore the role of these compounds. Originality/value -This review is unique in its comprehensive nature and reflects the importance of coriander as a medicinal food.
Coriander (Coriandrum sativum L.) being an annual herb is most commonly used for seasoning purpose. Its plant seeds, leaves and roots are edible, although they have very distinct flavors and uses. The herb has a light and fresh flavor. Coriander can be used as whole plant and can be processed because of its perishable nature of leaves and to increase the palatability of ripe fruits (seeds) before using it as flavoring agent in different food preparations. Whole plant of coriander mainly fresh leaves and ripe fruits are used for culinary purposes. Coriander leaves have different taste than its seeds, with citrus overtones. Coriander plant is a rich reservoir of micronutrients and nutritional elements which leads us to focus our study on this herb. Coriander is very low in saturated fat however, contains good amount of linoleic acid which is a good source of α-tocopherol and vitamin K. Leaves of plant are rich source of vitamins while seeds are rich in polyphenols and essential oils. Coriander taste is devoted to its essential oil comprising a significant content of linoleic and furanocoumarins (coriandrine and dihydrocoriandrine). Coriander is also well known for its antioxidant, anti-diabetic, anti-mutagenic, anti-anxiety and antimicrobial activity along with analgesic and hormone balancing effect that promotes its use in foods due to numerous health benefits and its protective effect to preserve the food for longer period. The aim of present study was to highlight the processing, nutritional and functional aspects of coriander.
Chemical composition and biological activity of Coriandrum sativum L.: A review
Indian Journal of Natural Products and Resources, 2018
Coriander (Coriandrum sativum L.) also called as Cilantro, Arab parsley, Chinese parsley, Kasbour is cultivated for its seeds and foliage for extraction of essential oil using hydrodistillation. The GC-MS compositional analysis of coriander seed essential oil showed the presence of many compounds viz linalool, camphor, geraniol, α-pinene, γ-terpinene, geranyl acetate and limonene. Essential oil of coriander is known to exhibit wide range of biological activities like antibacterial, antifungal, antioxidant, insecticidal and in addition it also exibit pharmacological activities such as anti
Characterization of antioxidant compounds in aqueous coriander extract (Coriandrum sativum L.)
LWT - Food Science and Technology, 2005
An aqueous coriander extract obtained through a sequential extraction process, was analysed using chromatography and mass spectrometry in order to identify the phenolic compounds responsible for its antioxidant activity. Four fractions were identified from the crude extract using chromatography in a silica gel column. Their antioxidant activity, according to the b-carotene/linoleic acid model, was similar to one another but inferior to that of the crude extract and of butylated hydroxytoluene. Of the phenols identified through gas chromatography and mass spectrometry, it was noted that caffeic acid was present in high concentration (4.34 mg/ml in fraction I and 2.64 mg/ml in fraction III), whereas protocatechinic acid and glycitin were present in high concentration in fraction II (6.43 mg/ml) and fraction IV (3.27 mg/ml), respectively. These results, when considered with the recognized antioxidant ability of phenolic acids, suggest that they are principal components responsible for the antioxidant activity of the aqueous coriander extract.
Black cumin (Nigella sativa), and Coriander (Coriandrum sativum L.) are common culinary spices that are used singly or combined in the diet of many populations of Ethiopia and there is a long-held belief of their health-enhancing properties. The present study was designed to investigate the antioxidant properties, phenolic and flavonoid contents of aqueous methanolic extracts from Nigella sativa and Coriandrum sativum L. seed samples. The contents of polyphenols and flavonoids were evaluated by colorimetric method and antioxidant activity was determined based on the ability to scavenge free radicals by using DPPH assay. An aqueous methanol extract of Coriandrum sativum L. resulted in the highest phenolic content from West Dembia (1.799 ± 0.0011 mg GAE/g), followed by Nigella sativa from East and West Dembia (1.737 ± 0.0014 & 1.734 ± 0.0013 mg gallic acid equivalent per gram (mg GAE/g) respectively) and Coriandrum sativum L. from West Dembia (1.678 ± 0.0018 mg GAE/g) measured by the ...
2013
Phytochemicals provide protection against stress-induced diseases as they adopt multimodal therapeutic approach against multifactorial pathogenecity of diseases, viz. diabetes, (controlling blood glucose and lipids), cancer (inhibition of one or more of the stages of cancer process) and inflammatory diseases [inhibition of proinflammatory enzymes such as lipoxygenase (LPO), cyclo-oxygenases (COX-1 and COX-2)]. Coriander is one of the oldest spices, possessing multiple traditional health benefits. The present investigation was aimed to identify the phytochemicals by qualitative and quantitative tests and also to assess medicare potential of coriander. Methanolic extract of coriander seeds and all the fractions possessed phytochemicals in an individualized manner but ethyl acetate fraction had the highest concentration of phenolic compounds, steroids and terpenoids, glycosides etc. Hence, ethyl acetate fraction was evaluated for radical scavenging, antiperoxidative and anti-inflammato...
PHYTOCHEMICAL STUDIES ON THE METHANOLIC EXTRACT OF CORIANDER SATIVUM LEAVES – AN IN VITRO APPROACH
European Journal of Biomedical and Pharmaceutical sciences, 2018
Coriander belongs to the family Apiaceae and has great medicinal use. It is used to treat Gastro-intestinal disorders such as Anorexia, Diarrhea, pain, vomiting, Urethritis, Cystitis, Urinary tract infections, Urticaria, rashes and burns. The present study was formulated to quantify the concentration of selected phytochemicals that are present in the methanolic extract of Coriander sativum leaves using spectrophotometric and HPLC method. It was found the total amount of carbohydrates and proteins was found to be mostly in the form of glycosides. The Polyphenols present in Coriander sativum leaves are vanillic, p-coumaric, cisferulic and trans-ferulic acids which are responsible for their antioxidant activity.
Antioxidant Profile of Coriandrum Sativum Methanolic Extract
INTERNATIONAL RESEARCH JOURNAL OF PHARMACY, 2014
Methanolic extract of Coriandrum sativum (coriander) seeds was analyzed for the presence of various antioxidants; ascorbate, riboflavin, tocopherol, polyphenols and in vitro antioxidant potential. The extract, rich in polyphenolic compounds (18.696 ± 0.12 mg/g dry seeds) was subjected to HPLC analysis for identification and quantification of phenolics. Gallic acid (173.656 µg), caffeic acid (80.185 µg), ellagic acid (162.861 µg), quercetin (608.903 µg) and kaempferol (233.70 µg)/g dry seeds were identified. Antioxidant activity of the extract was determined by various mechanisms including DPPH free radical scavenging, metal induced protein and lipid oxidation inhibition and protection of DNA against H2O2 induced damage. Coriander had excellent free radical scavenging activity with IC50 value 0.4 mg dry seed weight, whereas comparatively higher IC50 was observed with metal ion chelating assays (7.2-8.0 mg dry seed weight). The results suggest that polyphenols including gallic acid, caffeic acid, ellagic acid, quercetin and kaempferol are the principle component responsible for high antioxidant activity of methanolic extract of coriander seeds. This is the first report on detailed analysis of antioxidant composition and antioxidant properties of methanolic extract of coriander seeds.
This study is designed to examine the phenolic content and composition and antioxidant activity of the methanol extracts of Coriandrum sativum L. seed, whole fruit and pericarp. Seed presented the higher antioxidant capacities with 77.46 mg GAE/g followed by whole fruit (65.58 mg GAE/g) and pericarp (61.41 mg GAE/g). Total phenol contents were 15.55 mg GAE/g in seed, 12.10 mg GAE/g in whole fruit and 2.92 mg GAE/g in pericarp. Concerning total flavonoid contents, they were 13.20 mg CE/g in whole fruit, 19.98 mg CE/g in seed and 1.01 mg CE/g in pericarp. Condensed tannins were present in whole fruit and seed with 0.70 and 0.62 mg CE/g, respectively. Pericarp showed the lower tannin content (0.24 mg CE/g). Among the polyphenols studied, 18 were identified in whole fruit, 15 in seed and 10 in pericarp. The main phenolic compound was dihydroxyphenolic acid with 85.01 mg/100 g in whole fruit, 101.5 mg/100 g in seed and 10.52 mg/100 g in pericarp. Antioxidant activities of the methanolic extract from coriander fruit different parts were evaluated by using DPPH radical scavenging, β-carotene-linoleic acid bleaching and the reducing power tests. All fruit parts extracts showed remarkable DPPH radical scavenging activity with IC50 values of 42 and 32 μg/mL in seed and whole fruit, respectively. However, in pericarp extract DPPH scavenging ability was higher than that of BHT (IC50 = 25 μg/mL). The extracts had lower βcarotene bleaching activity than BHA and BHT. Coriander fruit extracts presented a very low reducing power ability (EC50 ≈ 700 μg/mL) compared to ascorbic acid (EC50 = 40 μg/mL).