Effect of cryogenic grinding on volatile oil, oleoresin content and anti-oxidant properties of coriander (Coriandrum sativum L.) genotypes
- 298 Downloads
Effect of cryogenic grinding on volatile oil, oleoresin content, total phenolics, flavonoid content and anti-oxidant properties of seed extract of nine coriander (Coriandrum sativum L.) genotypes have been analyzed. Volatile oil and oleoresin content was significantly high in cryogenically ground samples ranged from 0.14 % in genotype RCr 436 to 0.39 % in genotype Sindhu while oleoresin content was ranged from 13.80 % in ACr 1 to 19.58 % in Australia. Yield of methanol crude seed extract was invariably high in cryo ground samples of all the genotypes and total phenolic content was also high in all the genotypes. It was ranging from a minimum of 32.44 mg in RCr 41 to a maximum of 92.99 mg Gallic Acid Equivalent (GAE)/g crude seed extract in genotype Sindhu. Similarly Total flavanoid content was also increase in all cryogenically ground samples and ranged from 15.28 mg Quercetin Equivalent (QE)/g crude seed extract in genotype Sindhu to 20.85 mg QE/g crude seed extract in genotype Swati. Methanol crude seed extract of all genotypes were evaluated for its antioxidant activity in terms of total antioxidant content, 1, 1-Diphenyl-2-picrylhydrazin (DPPH) free radical scavenging % and EC50 value. The amount of total antioxidant content in cryo ground seeds was significantly high in all genotypes which was ranging from 5.09 mg in genotype Sindhu to 10.85 mg Butyl Hydroxyl Toluene (BHT) Equivalent/g crude seed extract in genotype Sadhna. DPPH scavenging % was invariably more in cryo ground seeds in all the genotypes. Higher concentration of antioxidant content and DPPH scavenging % suggested high antioxidant activity in cryo ground samples. It could be concluded that cryogenic grinding technology is able to retain flavour and antioxidant properties of coriander irrespective of the genotypes.
KeywordsAntioxidant Cryogenic grinding Coriander Oleoresin Volatile oil
Presented work is carried out under National Agriculture Innovation Project Component 4 supported by World Bank. The authors are thankful to Indian Council of Agriculture Research, New Delhi, CIPHET, Ludhiana and NRCSS, Ajmer for providing necessary facilities to carry out this work.
- Chang C, Yang M, Wen H, Chern J (2002) Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal 10:178–182Google Scholar
- Clevenger JF (1928) Apparatus for determination of essential oil. J Am Pharm Assoc 17:346–349Google Scholar
- Landwehr D, Pahl MH (1986) Cold grinding and spices. Int J Food Technol Food Process Eng 37:174–185Google Scholar
- Omidbaigi R (2007) Production and processing of medicinal plants. Behnashr Pub, Mashhad, pp 1–347Google Scholar
- Parichat B, Artiwan S (2007) Extraction of phenolic compounds from fruits of bitter melon (Momordica charantia) with subcritical water extraction and antioxidant activities of these extracts. Chiang Mai J Sci 35:123–130Google Scholar
- Ramezani S, Rahmanian M, Jahanbin R, Mohajeri F, Rezaei RR, Solaimani F (2009) Diuranal changes in essential oil content of coriander (Coriandrum sativum L) aerial parts from Iran. Res J Biol Sci 4(3):277–281Google Scholar
- Saxena SN, Meena RS, Panwar A, Saxena R (2010) Assessment of loss of volatile oil in coriander (Coriandrum sativum L.) during conventional grinding. In: National consultation on seed spices biodiversity and production for export-perspective, potential and their solutions held at NRCSS on July 7, 2010 p 74Google Scholar
- Souri E, Amin G, Farsam H, Barazandeh TM (2008) Screening of antioxidant activity and phenolic content of 24 medicinal plant extracts. DARU J Pharm Sci 16(2):83–87Google Scholar
- Tangkanakul P, Auttaviboonkul P, Niyomwit B, Lowvitoon N, Charoenthamawat P, Trakoontivakorn G (2009) Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing. Int Food Res J 16:571–580Google Scholar
- Weiss EA (2002) Spice crops. CABI, WallingfordGoogle Scholar
- Wolf T, Pahl MH (1990) Cold grinding of caraway seeds in impact mill. ZFL 41(10):596–604Google Scholar