Chemical Composition, Antimicrobial, and Antioxidant Activities of Essential Oil and Ethanol Extract ofCoriandrum sativumL. Leaves from Turkey

Abstract

This study reports the chemical composition, antioxidant, and antimicrobial activity of the essential oil and ethanol extract of Coriandrum sativum L. leaves. Gas chromatography/mass spectrometry analysis identified 19 compounds representing 95.30% of the oil. (E)-2-decenal (29.87%), linalool (21.61%), (E)-2-dodecenal (7.03%), dodecanal (5.78%), (E)-2-undecenal (3.84%), (E)-2-tridecenal (3.56%), (E)-2-hexadecenal (2.47%), tetradecenal (2.35%), and α-pinene (1.64%) were the main components identified in the essential oil. The samples were screened for their antioxidant activities using 2,2diphenyl-1-picrylhydrazyl radical scavenging and β-caroten bleaching assay. IC 50 value for ethanol extract of C. sativum was determined as 74.87 ± 0.03 μg/mL. Total antioxidant activity value for C. sativum ethanol extract was 85.85 ± 0.04%. Total phenolic content for ethanol extract of the plant was determined as 14.97 ± 0.05 mg gallic acid equivalents/g dry weight. The essential oil and ethanol extract were also tested for antimicrobial activity against 28 different foodborne microorganisms, including 19 bacteria, 7 fungi, and 2 yeast species. The ethanol extract of the plant showed weak antimicrobial activities against microbial strains in both disc diffusion and minimal inhibition concentration tests. This study suggested that Coriandrum sativum L. leaves may be used as a potential source of food flavoring, and for their antioxidants and antimicrobial properties.

Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract

“…In DPPH assay, IC 50 value was 67.95 ± 0.08 μg/ml for ethanol extract of coriander extract. This result is in agreement with that of Yildiz () although a potential less than 32 μg/ml was reported by Sriti et al (). Yildiz () has showed a higher free radical scavenging activity (IC 50 of 74.87 ± 0.03 μg/ml) in comparison with our result (IC 50 of 67.95 ± 0.08 μg/ml).…”

“…This result is in agreement with that of Yildiz () although a potential less than 32 μg/ml was reported by Sriti et al (). Yildiz () has showed a higher free radical scavenging activity (IC 50 of 74.87 ± 0.03 μg/ml) in comparison with our result (IC 50 of 67.95 ± 0.08 μg/ml). Kahkonen et al () showed that antioxidant activity is directly related to total phenolic contents, so the sample having the higher total phenolic content will show the higher antioxidant activity.…”

“…The phenolic content of the coriander extract was 18.26 mg GAE/g, which agrees with the values found by Sriti, Aids Wannes, Talou, Vilarem, and Marzouk () and Yildiz () (15.16 and 14.973 mg GAE/g, respectively) but is lower than the 30.25 mg GAE/g found by Shahwar et al (). The antioxidant activity of coriander extract was evaluated against the DPPH radical to measure the ability of the coriander extract to donate hydrogen to stabilize the radical, as assessed spectrophotometrically.…”

“…The results also showed that the highest level of coriander extract (0.25%) had the highest effect in slowing down the primary peroxidation process, compared with other samples ( p < .05). As has been previously reported by Shahwar et al () and Yildiz (), coriander extract showed good antioxidant activity. Perumalla and Hettiarachchy () showed that the antioxidant activity of the plant extracts could be related to mechanisms such as inhibition of radical chain initiation, decomposition of peroxides, and interaction with the free radicals as well as binding of metal ion catalysts connection.…”

“…It is a culinary and medicinal plant from the Umbelliferae family that is approved for food use by the FDA and can be used as an additive in food products and beverage (Mendel & Mandal, ). It is commonly utilized for its fresh leaves and the dry powder of its fruits which have organoleptic and flavoring properties (Yildiz, ). As has been reported by Burdock and Carabin (), this herb had been called the “spice of happiness” by the Egyptians because they considered it an aphrodisiac.…”