Evaluation of coriander spice as a functional food by using in vitro bioassays

Zhang, Chuan‐Rui; Dissanayake, Amila A.; Kevseroğlu, Kudret; Nair, Muraleedharan G.

doi:10.1016/j.foodchem.2014.06.120

Cited by 28 publications

(35 citation statements)

References 28 publications

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“…The sticky material is present only on the surface of tomatillo and hence collected by rinsing the fruits with CH2Cl2 (Nair, Burke, & Mudd, 1990). The resulting extract (TC) was initially evaluated for antioxidant (Arora, Nair, & Strasburg, 1998;Liu & Nair, 2010;Zhang et al, 2015) and…”

Section: Resultsmentioning

confidence: 99%

“…and Celebrex at 108, 12, 15 and 1 µg/mL, or 600, 60, 60 and 2.6 µM, respectively) according to the published procedure (Kelm et al, 2000;Zhang et al, 2015). The assay was carried out by monitoring the initial rate of O2 uptake using an Instech micro oxygen chamber and electrode attached to an YSI model 5300 Biological Oxygen Monitor at 37 ºC.…”

Section: Cyclooxygenase Enzymes (Cox-1 and -2) Inhibitory Assaysmentioning

confidence: 99%

“…In this study, five new sucrose esters were isolated from the extract yielded by dipping the whole tomatillo fruit in dichloromethane (CH2Cl2) for about a minute. After confirming the chemical identity by NMR, LC-MS and GC-MS methods, the pure isolates were evaluated for antiinflammatory activity using in vitro cyclooxygenase enzymes (COX-1 and -2) inhibitory assays (Kelm, Nair, Strasburg, & DeWitt, 2000;Zhang, Dissanayake, Kevseroğlu, & Nair, 2015).…”

Section: Introductionmentioning

confidence: 99%

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New antiinflammatory sucrose esters in the natural sticky coating of tomatillo (Physalis philadelphica), an important culinary fruit

et al. 2016

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Tomatillo is a popular culinary fruit. The sticky material on its surface, consumed as part of the fruit, has never been investigated. Chemical characterization of sticky material on tomatillo fruits yielded five new sucrose esters, as confirmed by spectroscopic methods. The solvent extract of the sticky material from the whole fresh fruit and pure isolates showed antiinflammatory activity as confirmed by in vitro cyclooxygenase enzymes inhibitory assays. Five sucrose esters isolated at 100 μg/mL (153.8, 138.8, 136.2, 141.6 and 138.8 μM, respectively) inhibited cyclooxygenase-1 and -2 enzymes by 50%. The cyclooxygenase enzyme inhibitory activity of extract and isolates at 100 μg/mL was similar to non-steroidal antiinflammatory drugs aspirin, ibuprofen and naproxen, used as positive controls in the assay at 108, 12 and 15 μg/mL (600, 60 and 60 μM), respectively.

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Section: Resultsmentioning

confidence: 99%

Section: Cyclooxygenase Enzymes (Cox-1 and -2) Inhibitory Assaysmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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New antiinflammatory sucrose esters in the natural sticky coating of tomatillo (Physalis philadelphica), an important culinary fruit

et al. 2016

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“…The primary role of food is to provide nutrients to meet human metabolic requirements and to give the consumer a feeling of satisfaction and wellbeing through hedonistic attributes such as taste. In addition to this, food can fulfill specific physiological functions in the human body (Li et al 2014a;Zhang et al 2015). In fact, food can not only help to achieve optimal health and development, but it might also play an important role in reducing or preventing the risk of disease.…”

Section: The Concept and Recent Trends In Functional Foodsmentioning

confidence: 99%

Wild Plant‐Based Functional Foods, Drugs, and Nutraceuticals

Pinela

Carocho

Días

et al. 2016

Wild Plants, Mushrooms and Nuts

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Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom. If professional advice or other expert assistance is required, the services of a competent professional should be sought.

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“…Antioxidant compounds such as flavonoids, tocopherols, catechins, carotenoids, etc., are able to degrade ROS, which is known as antioxidant capacity [14,15]. Antioxidant compounds are present in plants [16] and are important protective agents for human health; thus, the presence of these compounds provides an added value to food products and is one of the characteristics sought in functional foods. In contrast to what was observed, Figure 2 shows that fertilizer concentration had a significant effect on the fresh weight of coriander plants, while the mixture of substrates and the interaction between factors had no effect.…”

Section: Evaluation Of Antioxidant Capacitymentioning

confidence: 99%

Different Responses of the Quality Parameters of Coriandrum sativum to Organic Substrate Mixtures and Fertilization

L.¹,

Cano-Sosa²,

C.³

et al. 2016

Agronomy

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In order to standardize the quality of agricultural products, it is necessary to control the factors affecting plant development, such as plant nutrition. The best results in terms of homogeneity of the quality of vegetable crops were achieved using inert substrates and application of nutrients; however, production costs are high due to the cost of irrigation systems and substrate management and importation. This work aims to evaluate the effect of the local substrate mix and the amount of organic fertilizer on different quality parameters of coriander. To evaluate the quality of coriander, we considered different parameters such as size, biomass, antioxidant capacity and aroma (evaluated by volatile compounds detection with gas chromatography). The results show that the culture system differentially affects each parameter, and the compounds associated with the aroma of coriander and the diameter of plants are sensitive to the culture system, while the length of plants, number of leaves and antioxidant activity are not affected by the concentration of fertilizer. Moreover, organic farming conditions do not reduce quality parameters of the crops when using adequate fertilization. Additionally, local substrates would be practical substitutes for expensive importations.

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Evaluation of coriander spice as a functional food by using in vitro bioassays

Cited by 28 publications

References 28 publications

New antiinflammatory sucrose esters in the natural sticky coating of tomatillo (Physalis philadelphica), an important culinary fruit

New antiinflammatory sucrose esters in the natural sticky coating of tomatillo (Physalis philadelphica), an important culinary fruit

Wild Plant‐Based Functional Foods, Drugs, and Nutraceuticals

Different Responses of the Quality Parameters of Coriandrum sativum to Organic Substrate Mixtures and Fertilization

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