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

Mohamed, M. A.; Ibrahim, Mohamed; Wahba, Hend E.

doi:10.26872/jmes.2018.9.1.9

Cited by 6 publications

(6 citation statements)

References 9 publications

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“…As for the EO of C. sativum L., the result that we obtained is corroborated by several other studies carried out in Algeria (Northwest) [26], Egypt (North and Center) [28,46], Italy [31], and Syria [32], thus affirming the belonging to the Linalool CT. The variations reported in the compositions of the EO studied can be explained by intrinsic plant factors and extrinsic one [48]; these factors can be divided into three groups; genotype, ecological, and technological factors [49-51].…”

Section: Resultssupporting

confidence: 90%

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Yields, chemical composition, and antimicrobial activity of two Algerian essential oils against 40 avian multidrug-resistant Escherichia coli strains

et al. 2018

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Aim:The aim of this study is to investigate, in vitro, a possible antibacterial activity of Algerian essential oils (EOs) of Thyme (Thymus vulgaris L.) and that of Coriander (Coriandrum sativum L.) against multidrug-resistant avian Escherichia coli strains and this in a perspective of their future use as a substitute for antibiotics (ATBs).Materials and Methods:In addition to the reference strain of E. coli ATCC 25922, 40 strains of avian E. coli have been isolated (24 strains of broilers and 16 of turkeys), their antimicrobial resistance profile was determined by antibiogram tests against 21 ATBs whereupon they were subjected to the action of two Algerian EOs; the EO of Thyme (T. vulgaris L.) and that of Coriander (C. sativum L.), which oils were extracted by hydrodistillation and analyzed by Gas Chromatography coupled to Mass Spectrometry (GC-MS) and this for the determination of their chemical composition. The antibacterial activity, resulting in zones of inhibition, was evaluated by carrying out, in triplicate, aromatograms for both pure EO and that which has been diluted to 15% in Dimethyl Sulfoxide (DMSO), while the minimum inhibitory concentrations (MIC) of the two EOs were highlighted by the method of liquid macrodilution.Results:Antibiogram performance demonstrated an alarming state of antimicrobial resistance, the multidrug resistance rate was estimated at 100% for the broilers chicken strains and at 81.25% for strains isolated from turkeys, hydrodistillation allowed to obtained EOs with yields estimated at 1.22±0.26% for Thyme EO and 0.23±0.15% for the essence of Coriander, the GC-MS analysis identified 19 main compounds and showed that the majority chemical components were Carvacrol (73.03%) for Thyme volatile oil and Linalool (60.91%) for Coriander EO, aromatograms and the determination of MIC concluded that the EO of Thyme showed a greater antibacterial activity with an average of the zones of inhibition estimated at 26.75±0.426 mm and MIC ranging from 0.07 to 0.93 mg/ml against an average of the inhibition zones evaluated at 17.05±0.383 mm and MICs evaluated between 0.6 and 10 mg/ml for the EO of Coriander.Conclusion:In aviculture, these results seem to be very promising in the case where we think about the replacement of ATBs by EOs, in vivo studies would be very interesting to confirm or invalidate this hypothesis.

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Section: Resultssupporting

confidence: 90%

“…By analyzing our results and comparing them with other studies (Table-4) [16,17,19,26,28,31,32,44-46], we can make the following observations; concerning the EO of Thyme, the majority components are the same as we obtained but with different levels allowing to have other CT. Indeed, apart Sidali et al .…”

Section: Resultssupporting

confidence: 67%

Yields, chemical composition, and antimicrobial activity of two Algerian essential oils against 40 avian multidrug-resistant Escherichia coli strains

et al. 2018

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“…Currently, there is little information available on the effect of light treatments on the accumulation of flavor compounds in coriander. Variations of the essential oil constituents in C. sativum have been observed, depending on genetic and environmental factors as well as tissue part, ontogeny, and analytical methods 41 . Several studies have shown that the major identified volatile compounds in essential oil of coriander leaves were 2-dodecenal, decanal, E-2-decenal, linalool, tetradecenal, 2-decen-1-ol, dodecan-1-ol, undecenal, dodecane, E-2-tridecenal, trans-tetradec-2-enal, E-2-hexadecenal, cyclodecane, menthone, pentadecenal, and pinene 42 , 43 .…”

Section: Discussionmentioning

confidence: 99%

Physiological responses and antioxidant properties of coriander plants (Coriandrum sativum L.) under different light intensities of red and blue lights

Lin

Yang

et al. 2022

Sci Rep

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Coriander (Coriandrum sativum L.) contains abundant antioxidants and essential oils which can provide antibacterial, antifungal, and antioxidant activities in the pharmaceutical, health and food production industry. To improve the economic values of coriander, the relationships between optimal light treatments for maximizing both plant growth and the antioxidant and essential oil content of coriander leaves need to be determined. Plants were exposed to five light-emitting diodes spectral color mixtures, high blue light (BL) intensity induced the levels of reducing power response. The light treatments were then adjusted for the analysis of secondary metabolite compounds of coriander leaves. Among 30 identified compounds, the amounts of decamethyl-cyclopentasiloxane and dodecane were significantly reduced in the R80 + G50 + B50 condition, whereas dodecamethyl-cyclohexasiloxane level was significantly reduced in R50 + G50 + B80 condition. Various light quality and intensity combinations influenced the accumulations of chlorophyll and phytochemical contents, mediated antioxidative properties, and secondary metabolites of coriander leaves, which may be useful in developing a new LED lighting apparatus optimized for coriander production in plant factories.

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“…Essential oils were extracted from 80 g of powdered coriander seeds by hydro-distillation using Clevenger apparatus [29] for 5 h. The essential oil was dried over anhydrous Na2SO4 and kept in a refrigerator until GC-MS analysis [30]. The extraction time of essential oil was varied up to 8 h and the amount of essential oil produced within every hour was recorded.…”

Section: Extraction Of Volatile Compoundsmentioning

confidence: 99%

Fatty acid and essential oil compositions of seeds of coriander (Coriandrum sativum L.) Cultivated in different regions of Ethiopia

Assefa,

Ele Yaya,

Singh Chandravanshi

et al. 2024

Bull. Chem. Soc. Eth.

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Coriander (Coriandrum sativum L.) seeds are used as spices. In this study, fatty acids extracted from the coriander seeds collected from three places (Sululta, Jimma and Wolaita Sodo) in Ethiopia were determined as their methyl ester using GC-MS. The fatty acid components were assessed using linoleic acid ethyl ester as an external standard. Sululta sample showed five fatty acids, while Wolaita Sodo and Jimma three each with highest amount of petroselinic acid: 68.41%, 72.53%, and 64.4%, respectively, of the total fatty acids. Linoleic acid (omega-6) was found in the range of 18.24-22.37%. The polyunsaturated versus saturated (P/S) index values were found to be 1.69-2.39, which indicated that coriander seeds from the three sites have a good capacity to prevent the development of cardiovascular and some chronic diseases. The number of compounds identified in the essential oils of coriander seeds from Jimma, Sululta, and Wolaita Sodo were 7, 9, and 15 with total percent areas of 99.64, 75.14, and 96.68, respectively. The major component in the essential oils was linalool ranging from 36.72-88.50% of the total amount. In general, the chemical constituents of fatty acids and essential oils of coriander seeds indicates its good nutritional quality and usefulness for human health. KEY WORDS: Coriander seeds, Fatty acids, P/S index, Essential oils, Nutritional quality, Spice Bull. Chem. Soc. Ethiop. 2024, 38(4), 863-876. DOI: https://dx.doi.org/10.4314/bcse.v38i4.4

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

Cited by 6 publications

References 9 publications

Yields, chemical composition, and antimicrobial activity of two Algerian essential oils against 40 avian multidrug-resistant Escherichia coli strains

Yields, chemical composition, and antimicrobial activity of two Algerian essential oils against 40 avian multidrug-resistant Escherichia coli strains

Physiological responses and antioxidant properties of coriander plants (Coriandrum sativum L.) under different light intensities of red and blue lights

Fatty acid and essential oil compositions of seeds of coriander (Coriandrum sativum L.) Cultivated in different regions of Ethiopia

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