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

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Abstract

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.

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Authors and Affiliations

  1. Department of Pharmacognosy, Faculty of Pharmacy and Medicinal Plants Research Center, Tehran University of Medical Sciences, Tehran, 14155-6451, Iran

    Mohammad Hossein Salehi Sourmaghi, Gita Kiaee, Fereshteh Golfakhrabadi & Mahnaz Khanavi

  2. Department of Drug and Food Control, Faculty of Pharmacy and Pharmaceutical Quality Assurance Research Center, Tehran University of Medical Sciences, Tehran, Iran

    Hossein Jamalifar

  3. Department of Traditional Iranian Pharmacy, Faculty of Traditional Iranian Medicine and Persian Medicine and Pharmacy Research Center, Tehran University of Medical Sciences, Tehran, Iran

    Mahnaz Khanavi

Authors
  1. Mohammad Hossein Salehi Sourmaghi
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  2. Gita Kiaee
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  3. Fereshteh Golfakhrabadi
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  4. Hossein Jamalifar
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  5. Mahnaz Khanavi
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Correspondence to Mahnaz Khanavi.

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Sourmaghi, M.H.S., Kiaee, G., Golfakhrabadi, F. et al. Comparison of essential oil composition and antimicrobial activity of Coriandrum sativum L. extracted by hydrodistillation and microwave-assisted hydrodistillation. J Food Sci Technol 52, 2452–2457 (2015). https://doi.org/10.1007/s13197-014-1286-x

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  • DOI: https://doi.org/10.1007/s13197-014-1286-x

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