Essential Oil Composition of Cilantro

Abstract

Leaf oil was isolated from two commercial samples of cilantro (Coriandrum sativum L.) and from growth-chamber-grown plants at five different stages of growth. The oils were analyzed by GC/MS. They were found to be composed mainly of C10−C16 aldehydes. (E)-2-Alkenals predominated. Substantial quantitative differences were observed between the two cilantro samples and in the leaf oils isolated at different growth stages. The data indicate that cilantro oil may exhibit significant variation in composition due to ontogenic factors. The data also suggest a possible link among growth stage, oil composition, and consumer preference. Keywords: Cilantro; Coriandrum sativuum; essential oil; ontogeny

Flavoring Compounds of Essential Oil Isolated from Agriculture Waste of Coriander ( Coriandrum sativum ) Plant

“…The total percentage of OM in this respect recorded (66.72%) against 8.6, 2.86, 0.7 and 5.9% for (MH), (SH), (OS) and (VC) group, respectively. Similar results have been reported by many investigators [7,8,10,17], which showed that the main compound in coriander seed essential oil was linalool. Among the other constituents of coriander seed oil identified in this work are, α-pinene (2.28%) and -caryophyllene (2.51%).…”

“…E. Ibrahim melsayed49@yahoo.com fruit (mature) with a yield of 0.14%, 0.23%, 0.37% and 0.31% (w/w), respectively [8]. The chemical class characters of coriander essential oils from different fruit samples have been represented by Sriti et al [7]: Seeds of C. sativum yielded 0.8%, yellow oil, with a pleasing aroma, containing oxygenated monoterpenes (80.47%), monoterpene hydrocarbon (6.45%) [9].…”

“…The coriander essential oil from fully ripe and dried seeds is a colorless or pale yellow liquid with a characteristic odor and soft, sweet, warm and aromatic flavor, and linalool is its major compounds [11]. While aliphatic aldehydes (mainly C10-C16 aldehydes), are the main constituents of the volatile oil from the fresh herb [12], Many investigators reported that, the essential oil constituents of the coriander fruit and herb are completely different [8,10,13,14].…”

Effect of alternatives to chlorine washing for sanitizing fresh coriander

“…The fresh green leaves, commonly known as cilantro or Chinese parsley (Potter 1996), are widely featured in the cuisines of China, Mexico, South America, India and Southeast Asia. They possess unique aroma and also are widely used as food flavoring or to mask unpleasant odors of certain foods (Potter 1996;Gil et al 2002).…”

Fluctuations in Volatile Compounds in Leaves, Stems, and Fruits of Growing Coriander (Coriandrum sativum L.) Plants

“…The aromatic components and the volatile compounds of the spice oil have also been reported as having bactericidal effect against microorganisms such as Salmonella choleraesuis (Kubo et al, 2004). Although coriander is an important food material as an herb, limited investigations into its changes of odor according to growth period and differences among its organs, have been conducted (Potter, 1996).…”