Studies on essential oils, Part 41. Chemical composition, antifungal, antioxidant and sprout suppressant activities of coriander (Coriandrum sativum) essential oil and its oleoresin

Effects of Supplemented Coriander, Ajwain, and Dill Seed Essential Oils on Growth Performance, Carcass Characteristics, Gut Health, Meat Quality, and Immune Status in Broilers

Numerous studies have assessed the benefits and optimal dosage of supplementation with essential oils (EOs), including extracts from plants of the Apiaceae family, as an alternative to antibiotic growth promoters (AGPs) in broilers. However, little consideration has been given to the actual chemical composition of the evaluated EOs when drawing critical conclusions, even though EO composition can vary with different extraction conditions and plant characteristics. Therefore, the present study was conducted to evaluate the effects of EOs from seeds of plants of the Apiaceae family: coriander (CEO), ajwain (AjEO), and dill (DEO), containing 56.8% linalool, 68.2% thymol, and 41.1% carvone, respectively, on the growth performance, gut health, and immune status of broilers. In total, 660 one-day-old broiler chicks were divided into 11 experimental diet groups and fed for 35 days with either the control diet, basal diet with added AGP (lincomycin, 500 mg/kg), or one of nine EO diets supplemented with CEO, AjEO, or DEO at 200, 400, and 600 mg/kg. Final body weights were improved by supplementation with not only AGP but also any EO except AjEO at 600 mg/kg; within each EO, supplementation of CEO at 400 mg/kg, AjEO at 200 mg/kg, and DEO at 200 mg/kg afforded the best growth performance. EO supplementation had beneficial effects on gut morphology, such as increased villus height in the duodenum, jejunum, and ileum, and against harmful microbiota, such as reduction of Escherichia coli and Salmonella spp. populations. Furthermore, EOs enhanced humoral immunity and improved meat quality by reducing drip loss, likely consequent to their antioxidant properties. Overall, this study presents evidence that CEO, AjEO, and DEO can each play a pivotal role in replacing AGPs, as well as providing information regarding optimal doses for broilers.

Characterization of Bioactives and Nutra-Pharmaceutical Potential of Supercritical Fluid and Hydro-Distilled Extracted Coriander Leaves Essential Oil

The volatiles chemical composition and biological attributes of coriander (Coriandrum sativum L.) leaves essential oil obtained by two extraction techniques namely supercritical fluid extraction and hydro-distillation is appraised. The coriander essential oil yield (.12%) by hydro-distillation was slightly higher than that of supercritical fluid extraction (.09%). The physico-chemical variables of the essential oil obtained from both the techniques varied in significantly (P < .05). GC-MS analysis identified 23 different components in supercritical fluid extracted oil and 18 components in hydro-distilled essential oil having linalool as major component (51.32% and 61.78%, respectively) followed by phytol (12.71%). The oil recovered by supercritical fluid extraction exhibited greater DPPH radical scavenging activity as well as reducing power as compared to the essential oil obtained by hydro-distillation technique along with a stronger biofilm inhibition and least hemolysis. The results of antimicrobial activity revealed that super critical fluid extracted essential oil has potent antifungal and antibacterial activity against P. multocida and A alternata, whereas hydro-distilled essential oil displayed better antimicrobial potential against E coli and A niger. Overall, these results depict that supercritical fluid extraction is superior than hydro-distillation with regard to isolation of better-quality coriander essential oil for nutra-pharmaceutical developments.

Ethnobotanical and phytochemical aspects of the edible herb Coriandrum sativum L

Coriandrum sativum (coriander) is an edible herb in the family Apiaceae. The leaves, fruits, and stems of C. sativum have long been used as culinary spice due to their favorable odor. Traditional practitioners used this plant for treating different diseases like blepharitis, scabies, aphthous stomatitis, laryngitis, headache, and palpitation. In modern researches, coriander has demonstrated anxiolytic, anticonvulsant, antimigraine, neuroprotective, analgesic, diuretic, hypoglycemic, hypolipidemic, hypotensive, anticancer, and antioxidant activities. Coriander contains a wide range of bioactive phytochemicals among which phenylpropenes, terpenoids, isocoumarins, phytosterols, and fatty acids are the most important. This review provides information about the botanical and ethnobotanical aspects, chemical profile, therapeutic uses in Islamic traditional medicine (ITM), and recent pharmacological studies of coriander effects. The results have shown that coriander and its monoterpenoid compound, linalool, can be considered as potential drug candidates for treating metabolic syndrome and different inflammatory conditions especially neural and CNS diseases.

Agri-biotechnology of coriander (Coriandrum sativum L.): an inclusive appraisal

Bountiful expression of bioactivity of phytochemicals obtained from spice crops like coriander gifts them the label of being natural antioxidants. It is well-accepted and time-tested towards contributing to human wellbeing. The accomplishment of coriander production is fundamentally influenced by genetic, agroclimatic, and agronomic factors. Despite the fact that there are very restricted options to manage the first two factors, the third one is apparently imperative to arbitrate as far as the elevated yield and enhanced quality are concerned. On the other hand, an indomitable, object-oriented, controlled agrotechnological and biotechnological intervention can also contribute towards better yield and quality of coriander. There are several accounts of the successful use of such technologies in order to genetically improve the qualitative and quantitative indicators of coriander. However, often these areas are not comprehensively explored and utilized. In that context, the present review highlights the botanical features, origin and distribution, multi-dimensional importance, pre- and post-harvest crop management, phytochemical production, and germplasm conservation, including the in vitro-based regeneration methods along with molecular marker-based biotechnological and omics approaches attempted in coriander until date. In addition, the possibility of the yet-to-be-explored agri-biotechnological methods and their potential for genetic improvement of this crop has also been reviewed in this appraisal. KEY POINTS: • Coriander, used both as an herb and spice, is popular in the pharmaceutical and culinary industries. • The current review provides insight into agrotechnological and biotechnological interventions for better yield and quality. • Provides novel ideas to harness the comprehensive qualitative and quantitative genetic improvement based on the potential use of promising biotechnological tools and techniques.

Characteristics of Essential Oils of Apiaceae Family: Their Chemical Compositions, in vitro Properties and Effects on Broiler Production

There has been an upsurge of interest in the phytobiotics coincident with the onset of the potential ban on the use of antibiotic growth promoters (AGPs) in the broiler industry and because many kinds of nutraceuticals play an important role in improving growth performance, feed efficiency, and gut health of broilers. In the previous years, significant biological activities of essential oils (EOs) belonging to phytobiotics were observed, including anti-bacterial, antifungal, antiviral, and antioxidant properties. We found new perspectives on the roles of EOs, particularly extracts from the Apiaceae family, which is one of the largest plant families, in potential replacement of AGPs, and on the chemical composition involved in regulating microorganism activity and oxidative damage. Furthermore, the positive effects of EOs on broiler production and the possible mechanisms inducing the involvement of gut health and growth performance have been studied.

Determination of Volatile Terpenes in Coriander Cold Pressed Oil by Vacuum Assisted Sorbent Extraction (VASE)

Cold-pressed plant oils are of high interest to consumers due to their unique and interesting flavors. As they are usually only pressed at low temperatures and filtered, without further processing stages (as refining), they preserve their character that originates from the plant the oil was extracted from. Coriander cold pressed oil is gaining popularity as a novel product, obtained from its fruits/seeds; due to the high amount of terpenes, it has very characteristic flavor. A novel, vacuum-assisted sorbent extraction (VASE) method was used to extract terpenes from coriander cold pressed oil. Optimal parameters were determined. The profile of compounds extracted using VASE was compared with that of classic hydrodistillation method. Moreover, 17 monoterpene hydrocarbons and alcohols were identified with β-linalool as the main compound, followed by α-pinene, γ-terpinene, camphor, sylvestrene, β-pinene, and o-cymene. Differences were noted between profiles of terpenes after hydrodistillation and VASE extraction. For 8 out of 17 terpenes, VASE was used for their quantitative analysis. Regarding simplicity of the method, small sample requirement (200 mg) and short extraction time (5 min), VASE combined with GC/MS is well suited for characterization of terpenes in such matrix as plant oils.

Chemical Compositions of Commercial Essential Oils From Coriandrum sativum Fruits and Aerial Parts

Coriander and cilantro, the fruit and herb of Coriandrum sativum, are popular additives in various cuisines worldwide. The essential oils derived from coriander and cilantro are also popular and have shown some remarkable biological properties and health benefits. In this report, we have analyzed the essential oil compositions of 19 commercial coriander and 28 commercial cilantro essential oil samples by gas chromatography–mass spectrometry (GC–MS) techniques. In addition, 5 coriander and 4 cilantro commercial essential oil samples were analyzed by chiral GC–MS. Commercial coriander essential oil is dominated by linalool (62.2%-76.7%) with lesser quantities of α-pinene (0.3%-11.4%), γ-terpinene (0.6%-11.6%), and camphor (0.0%-5.5%). Commercial cilantro essential oil is composed largely of (2 E)-decenal (16.0%-46.6%), linalool (11.8%-29.8%), (2 E)-decen-1-ol (0.0%-24.7%), decanal (5.2%-18.7%), (2 E)-dodecenal (4.1%-8.7%), and 1-decanol (0.0%-9.5%). The enantiomeric distribution of linalool was 87% (+)-linalool:13% (−)-linalool in both coriander and cilantro essential oils, while α-pinene was 93% (+):7% (−) in coriander, 90% (+):10% (−) in cilantro; and (+)-camphor:(−)-camphor was 13%:87% in both essential oils. Chiral GC–MS analysis was able to detect an adulterated coriander essential oil sample. The data provided in this study serves to establish a baseline for future evaluations of these essential oils as well as a screen for authenticity or adulteration.

Coriander (Coriandrum sativum): A promising functional food toward the well-being

Coriandrum sativum (C. sativum) or coriander is one of the most popularly used spices in culinary worldwide, and its medicinal values has been recognized since ancient time. C. sativum contains bioactive phytochemicals that are accounted for a wide range of biological activities including antioxidant, anticancer, neuroprotective, anxiolytic, anticonvulsant, analgesic, migraine-relieving, hypolipidemic, hypoglycemic, hypotensive, antimicrobial, and antiinflammatory activities. The major compound, linalool, abundantly found in seeds is remarked for its abilities to modulate many key pathogenesis pathways of diseases. Apart from the modulating effects, the potent antioxidant property of the C. sativum provides a key mechanism behind its protective effects against neurodegenerative diseases, cancer, and metabolic syndrome. This review shed light on comprehensive aspects regarding the therapeutic values of the C. sativum, which indicate its significance of being a promising functional food for promoting the well-being in the era of aging and lifestyle-related diseases.

Antibacterial and Antifungal Activities of Spices

Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered. Many spices-such as clove, oregano, thyme, cinnamon, and cumin-possessed significant antibacterial and antifungal activities against food spoilage bacteria like Bacillus subtilis and Pseudomonas fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus, harmful fungi like Aspergillus flavus, even antibiotic resistant microorganisms such as methicillin resistant Staphylococcus aureus. Therefore, spices have a great potential to be developed as new and safe antimicrobial agents. This review summarizes scientific studies on the antibacterial and antifungal activities of several spices and their derivatives.

Chemical Composition and Antimicrobial Activity of Essential Oils from Black Pepper, Cumin, Coriander and Cardamom Against Some Pathogenic Microorganisms

Four popular spices black pepper (Piper nigrum L.), cumin (Cuminum cyminum L.), coriander (Coriandrum sativum L.) and cardamom (Elettaria cardamomum) were analyzed for their oil composition by GC-MS. Thirty compounds were identified in the black pepper oil and the main components were β-caryophyllene (20.225 %), sabinene (18.054 %), limonene (16.924 %), α-pinene (9.171 %) and α-phellandrene (5.968 %). Twenty five compounds were identified in the cumin oil – cuminaldehyde (30.834 %), 3-caren-10-al (17.223 %), β-pinene (14.837 %), γ–terpinene (11.928 %), 2-caren-10-al (8.228 %) and pcymene (6.429 %). Twenty nine compounds were identified in the coriander oil – β-linalool (58.141 %), α-pinene (8.731 %), γ-terpinene (6.347 %) and p-cymene (5.227 %). Twenty nine compounds were identified in the cardamom oil – α-terpinyl acetate (39.032 %), eucalyptol (31.534 %), β-linalool (4.829 %), sabinene (4.308 %) and α-terpineol (4.127 %). The antimicrobial activity of essential oils against pathogenic (Escherichia coli ATCC 25922, Escherichia coli ATCC 8739, Salmonella sp. (clinical isolate), Staphylococcus aureus ATCC 6538P, Proteus vulgaris G) microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oils (inhibition zones being between 8 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oils are suitable for use as biopreservative agents.

Flavour characterisation and free radical scavenging activity of coriander (Coriandrum sativum L.) foliage

The primary objective was to characterize Indian Coriandrum sativum L. foliage (Vulgare alef and Microcarpum DC varieties) and its radical scavenging activity. Foliage of Vulgare alef and Microcarpum DC contained ascorbic acid (1.16 ± 0.35 and 1.22 ± 0.54 mg/g), total carotenoids (1.49 ± 0.38 and 3.08 ± 1.2 mg/g), chlorophyll 'a' (8.23 ± 2.4 and 12.18 ± 2.9 mg/g), chlorophyll 'b' (2.74 ± 0.8 and 4.39 ± 1.3 mg/g) and total chlorophyll (10.97 ± 2.6 and 16.57 ± 3.2 mg/g). The polyphenol content was 26.75 ± 1.85 and 30.00 ± 2.64 mg/g in Vulgare alef and Microcarpum DC, respectively. Ethanol extracts (200 ppm) of alef and Microcarpum DC showed higher radical scavenging activity of 42.05 ± 2.42 % and 62.79 ± 1.36 % when compared with 95 % butylated hydroxyanisole. The principal component analysis results indicated that e-nose can distinguish the volatiles effectively. Quantitative descriptive sensory analysis showed that Microcarpum DC variety is superior to Vulgare alef variety. Nearly 90 % of the flavour compounds present were identified by GC-MS in both varieties. The principal component identified in both the varieties were decanal (7.645 and 7.74 %), decanol < n- > (25.12 and 39.35 %), undecanal (1.20 and 1.75 %), dodecanal (7.07 and 2.61 %), tridecen-1-al < 2E > (6.67 and 1.21 %), dodecen-1-ol < 2E- > (16.68 and 8.05 %), 13-tetradecenal (9.53 and 8.60 %), tetradecanal (5.61 and 4.35 %) and 1-octadecanol (1.25 and 3.67 %).

Coriander (Coriandrum sativum L.) and its bioactive constituents

Coriander (Coriandrum sativum L.), a member of the Apiaceae family, is among most widely used medicinal plant, possessing nutritional as well as medicinal properties. Thus, the aim of this updated review is to highlight the importance of coriander as a potential source of bioactive constituents and to summarize their biological activities as well as their different applications from data obtained in recent literature, with critical analysis on the gaps and potential for future investigations. A literature review was carried out by searching on the electronic databases including PubMed, Scopus, ScienceDirect, and Google Scholar for studies focusing on the biological and pharmacological activities of coriander seed and herb bioactive constituents. All recent English-language articles published between 2000 and 2014 were searched using the terms 'C. sativum', 'medicinal plant', 'bioactive constituents', and 'biological activities'. Subsequently, coriander seed and herb essential oils have been actively investigated for their chemical composition and biological activities including antimicrobial, antioxidant, hypoglycemic, hypolipidemic, anxiolytic, analgesic, anti-inflammatory, anti-convulsant and anti-cancer activities, among others. Although coriander has been reported to possess a wide range of traditional medicinal uses, no report is available in its effectiveness use in reactive airway diseases such as asthma and bronchiolitis. In brief, the information presented herein will be helpful to create more interest towards this medicinal species by defining novel pharmacological and clinical applications and hence, may be useful in developing new drug formulations in the future or by employing coriander bioactive constituents in combination with conventional drugs to enhance the treatment of diseases such as Alzheimer and cancer.

Comparison of essential oil composition and antimicrobial activity of Coriandrum sativum L. extracted by hydrodistillation and microwave-assisted hydrodistillation

Coriander (Coriandrum sativum L.), is an annual herb in the Apiaceae family which disperses in Mediterranean and Middle Eastern regions. The Coriander essential oil has been used in food products, perfumes, cosmetics and pharmaceutical industries for its flavor and odor. In Iran, fruits of Coriander used in pickle, curry powders, sausages, cakes, pastries, biscuits and buns. The aim of this study was to investigate microwave radiation effects on quality, quantity and antimicrobial activity of essential oil of Coriander fruits. The essential oils were obtained from the Coriander fruits by hydrodistillation (HD) and Microwave-assisted hydrodistillation (MAHD) then, the oils were analyzed by GC and GC-MS. Antimicrobial activities of essential oils were evaluated against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Candida albicans by microdilution method. The results indicated that the HD and MAHD essential oils (EO) were dominated by monoterpenoids such as linalool, geranyl acetate and γ-terpinene. The major compound in both EO was linalool which its amount in HD and MAHD was 63 % and 66 %, respectively. The total amount of monoterpenes hydrocarbons in HD EO differ significantly with the amount in MAHD EO (12.56 % compare to 1.82 %). HD EO showed greater activity against Staphylococcus aureus and Candida albicans than MAHD EO. Moreover, their activities against Ecoli and P. aeruginosa were the same with Minimum Inhibitory Concentration (MIC) 0.781 and 6.25 μL mL(-1), respectively. By using MAHD method, it was superior in terms of saving energy and extraction time, although the oil yield and total composition decrease by using this method.

Coriander (Coriandrum sativum L.): a potential source of high-value components for functional foods and nutraceuticals--a review

Coriander (Coriandrum sativum L.), a herbal plant, belonging to the family Apiceae, is valued for its culinary and medicinal uses. All parts of this herb are in use as flavoring agent and/or as traditional remedies for the treatment of different disorders in the folk medicine systems of different civilizations. The plant is a potential source of lipids (rich in petroselinic acid) and an essential oil (high in linalool) isolated from the seeds and the aerial parts. Due to the presence of a multitude of bioactives, a wide array of pharmacological activities have been ascribed to different parts of this herb, which include anti-microbial, anti-oxidant, anti-diabetic, anxiolytic, anti-epileptic, anti-depressant, anti-mutagenic, anti-inflammatory, anti-dyslipidemic, anti-hypertensive, neuro-protective and diuretic. Interestingly, coriander also possessed lead-detoxifying potential. This review focuses on the medicinal uses, detailed phytochemistry, and the biological activities of this valuable herb to explore its potential uses as a functional food for the nutraceutical industry.

Essential Oils and Anxiolytic Aromatherapy

A number of essential oils are currently in use as aromatherapy agents to relieve anxiety, stress, and depression. Popular anxiolytic oils include lavender (Lavandula angustifolia), rose (Rosa damascena), orange (Citrus sinensis), bergamot (Citrus aurantium), lemon (Citrus limon), sandalwood (Santalum album), clary sage (Salvia sclarea), Roman chamomile (Anthemis nobilis), and rose-scented geranium (Pelargonium spp.). This review discusses the chemical constituents and CNS effects of these aromatherapeutic essential oils, as well as recent studies on additional essential oils with anxiolytic activities.