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

Efficiency of Coriandrum sativum (Linn.) and Petroselinum crispum (Mill.) in Enhancing Iron Absorption: An In Silico and In Vitro Approach

Coriandrum sativum (Linn.) and Petroselinum crispum (Mill.) are the common herbs used for culinary purposes in daily life. The chlorophyll pigment in plants is being identified with various medicinal values, whereas iron is an essential micronutrient for the proper metabolism of the human body. The current research has been aimed at predicting the role of C. sativum and P. crispum in enhancing iron absorption via an in vitro approach. C. sativum and P. crispum have been analyzed for their capability of being a source of chlorophyll and iron concentration. The extracts prepared from solvents like carbinol, petroleum ether, and water were subjected to the identification of phytoconstituents through gas chromatography-mass spectrometry analysis, and the identified compounds were subjected to in silico studies against the iron-binding receptor, transferrin, to depict the binding affinity of the identified compounds. The carbinol extract was then put through in vitro analytical studies in Caco2 cell lines with a concentration of 500 µg/ml. Current research has shown that the leaves of C. sativum and P. crispum are an excellent source of chlorophyll and iron and has also suggested that these herbs efficiently enhance the absorption of iron in human intestinal cells.

Coriandrum sativum L.-Effect of Multiple Drying Techniques on Volatile and Sensory Profile

Coriandrum sativum L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander seeds tend to be more popular, the leaves are receiving a consistently growing interest, especially because of popularization of Mexican, Northern African, and Indian cuisines. This increased attention brings about the necessity for providing the product with guaranteed quality, which will retain its valuable characteristics, even after post-harvest treatment. For this reason, it is highly necessary to determine reliable protocols for cilantro preservation, which usually include drying procedures; in order to identify the optimal drying treatments, a spectrum of drying techniques-convective, vacuum-microwave, and a combination of convective and vacuum-microwave-were evaluated. Cilantro-based dried products were examined from the perspectives of volatile organic constituent composition and sensory quality. After headspace solid-phase microextraction-GC/MS analysis and sensory tests, the results demonstrate that convective drying at 70 °C for 120 min followed by vacuum-microwave drying at 360 W and convective drying at 70 °C were the optimal drying methods for preserving cilantro aroma quality, while convective drying at 70 °C for 120 min followed by convective finishing drying at 50 °C decreased cilantro aroma quality.

Ionic liquid-based microwave-assisted extraction of Heneicos-1-ene from coriander foliage and optimizing yield parameters by response surface methodology

In this study, an efficient ionic liquid (IL)-based microwave-assisted extraction (IL-MAE) was employed for the extraction of Heneicos-1-ene from coriander foliage. Quantification of Heneicos-1-ene was carried out using high-performance liquid chromatography. Parameters affecting extraction such as material to solvent ratio (1:10, 1:15, and 1:20), types of IL ([CH₃(CH₂)₃]₄NF, [BMIM][PF₆], [BMIM][BF₄], and [C₆H₅]₄P[Br]), concentration of IL (0.1, 0.5, and 1.0 M), microwave power (200, 500, and 800 W), extraction temperature (50, 70, and 90 °C) and extraction time (2, 6, and 10 min) were evaluated. Response surface methodology was applied to determine the optimum levels of these parameters to get maximum yield. The optimal conditions were achieved at 800 W, 90 °C for 2 min at a material to solvent ratio of 1:10 using 0.1 M solution of [BMIM][BF₄], to get maximum predicted yield of Heneicos-1-ene (412.8 mg/100 g) as against 408.5 ± 1.14 mg/100 g for experimental value with 0.991 correlation coefficient. IL-MAE resulted in 5.85 times higher yield as compared to the conventional method (69.77 ± 1.8 mg/100 g).

Isolation, identification, structural elucidation and bioactivity of Heneicos-1-ene from Coriandrum sativum L. foliage

Coriander foliage is a distinctive spice employed on a daily basis in curry and other Indian traditional food preparations mainly for the unique flavour attributes and health benefits. Radical scavenging activity has been demonstrated previously for coriander foliage. However, specific molecules responsible were not identified. A new molecule was isolated via chromatographic technique, and its structure was established by employing multinuclei and multidimensional NMR and HRMS techniques. The identified molecule Heneicos-1-ene was also screened for radical scavenging activity and antimicrobial activity, wherein it displayed radical scavenging activity of 89.6 ± 0.62% at 200 ppm, and also exhibited substantial antimicrobial activity against E. coli and Salmonella typhi.