Skip to main content
SpringerLink
Log in

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

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

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 %).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Adams RP (1989) Identification of essential oils by ion trap mass spectroscopy. Academic Press, New York

    Google Scholar 

  • Bandoni AL, Mizrahi I, Juarez MA (1998) Composition and quality of the essential oil of coriander (Coriandrum sativum L.) from Argentina. J Essent Oil Res 10(5):581–584

    Article  CAS  Google Scholar 

  • Diederichsen A (1996) Coriander promoting the conservation and use of underutilized and neglected crops. 3. In: Spices, Vol. 2; Purseglove JW, Brown, EG, Green CL, Robbins SRJ, Eds, Longman: New York 736–788

  • El-Ghorab A, Mahghoub MH, Bekheta M (2006) Effect of some bio-regulators on the chemical composition of essential oil and its antioxidant activity of Egyptian carnation (dianthus caryophyllus L.). J Essent Oil Bear Plants 9:214–222

    Article  CAS  Google Scholar 

  • Jennings W, Shibamoto T (1980) Qualitative analysis of flavour and fragrance volatiles by glass capillary gas chromatography. Academic Press, New York

    Google Scholar 

  • Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS (1999) Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem 47:3954–3962

    Article  CAS  PubMed  Google Scholar 

  • Khanum H, Sulochanamma G, Borse BB (2013) Impact of drying coriander herb on antioxidant activity and mineral content. Journal of Biological and Scientific Opinion 1(2):50–55

    Article  CAS  Google Scholar 

  • Martinez VI, Periago MJ, Ros G (2000) Significado nutricional de los compuestos fen! Olicos de la dieta. Arch Latinoam de Nutr 50:5–18

    Google Scholar 

  • Melo EA (2002) Caracterizaao dos principais compostos antioxidantes presentes no coentro (Coriandrum sativum L.). Ph.D. thesis, Universidade Federal de Pernambuco (UFPE). Recife, Brasil

  • NIST (1998) NIST/EPA/NIHs mass spectral database, standard reference database 1, 1992; NIST 98, standard reference database 1, 1998. Standard Reference Data Program, National Institute of Standards and Technology, Gaithersburg, MD

    Google Scholar 

  • Oktay M, Culcin I, Kufrevioglu OI (2003) Determination of in vitro antioxidant activity of fennel (foeniculum vulgare) seed extracts. Lebensm-WissTechnol 36:263–271

    Article  CAS  Google Scholar 

  • Parthasarathy VA, Chempakam B, Zachariah TJ (2008) Coriander in chemistry of spices. CAB International UK:190–206

  • Peethambaran D, Bijesh P, Bhagyalakshmi N (2012) Carotenoid content, its stability during drying and the antioxidant activity of commercial coriander (Coriandrum sativum L.) varieties. Food Res Int 45:342–350

    Article  CAS  Google Scholar 

  • Prakash M, Dattatreya A, Bhat KK (2007) Sensory flavor profiling and mapping of regional varieties of coriander (Coriandrum sativum L.). J Sens Stud 18(5):409–422

    Article  Google Scholar 

  • Priyadarshi S, Borse BB (2014) Effect of the environment on content and composition of essential oil in coriander. International Journal of Scientific & Engineering Research 5(2):57–65

    Google Scholar 

  • Rajeshwari U, Andallu B (2011) Medicinal benefits of coriander (Coriandrum sativum L). Spatula DD 1(1):51–58

    Article  Google Scholar 

  • Raju M, Varakumar S, Lakshminarayana R, Krishnakranth TP, Baskaran V (2007) Carotenoid composition and vitamin a activity of medicinally important green leafy vegetables. Food Chem 101:1598–1605

    Article  CAS  Google Scholar 

  • Ramasamy R, Maya P, Bhat KK (2007) Aroma characterization of coriander (Coriandrum sativum L.) oil samples. Eur Food Res Technol 225(3–4):367–374

    Google Scholar 

  • Ranganna S (2001) Hand book of analysis and quality control for fruits and vegetable products, 2nd edn. Tata McGraw-Hill Publishing Company Limited, New Delhi

    Google Scholar 

  • Rao VK, Rao TK, Shivashankara KS, Varalakshmi B (2004) A comparative study of whole herb and leaf essential oils of coriander. J Essent Oil Bear Plants 7(1):49–55

    Article  CAS  Google Scholar 

  • Sadasivan S, Manicham A (1991) Biochemical Methods; Wiley Eastern Limited: New Delhi.

  • Schilcher H (1964) Zur wertbestimmung von Flores chamomillaeim apothekenund industrie laboratorium. Dtsch Apoth Ztg 104(30):1019–1023

    CAS  Google Scholar 

  • Shahwar MK, El-Ghorab AH, Anjum FM, Butt MS, Hussain S, Nadeem M (2012) Characterization of coriander (Coriandrum sativum L.) seeds and leaves: volatile and non volatile extracts. Int J Food Prop 15:736–747

    Article  CAS  Google Scholar 

  • Shalini P, Mohanty S (2013) Screening of antioxidant activity of Coriandrum sativum. Indian Journal of Research 3(4):284–285

    Google Scholar 

  • Sharma MM, Sharma RK (1999) Coriander handbook of herbs and spices. Woodhead publishing limited, Sawston, pp. 1–6

    Google Scholar 

  • Singh G, Maurya S, de Lampasona MP, Catalan CAN (2006) Studies on essential oils, part 41. Chemical composition, antifungal, antioxidant and sprout suppressant activities of coriander (Coriandrum sativum) essential oil and its oleoresin. Flavour Fragrance J 21:472–479

    Article  CAS  Google Scholar 

  • Singleton VL, Rossi J (1965) Calorimetry of total phenolic with hosphomolybdic-phosphotungstic acid agents. Am J Environ Vitic 16:144–158

    CAS  Google Scholar 

  • Smith T, Guild J (1931) The C.I.E. colorimetric standards and their use. Transactions of the Optical Society 33 3):73–134

  • Stenhagen E, Abrahamson S, McLafferty FW (1974) Resgistry of mass spectral data; John Wiley & Sons: New York

  • Stone H, Sidel J, Oliver S, Woolsey A, Singleton RC (1974) Sensory evaluation by quantitative descriptive analysis. Food Technol 28(11):24–34

    Google Scholar 

Download references

Acknowledgments

The authors acknowledge Director CSIR-CFTRI, Mysore for the facilities provided and a keen interest in our research work and Academy of Scientific and Innovative Research (AcSIR), New Delhi, India. This work was carried under the funding provided by project no. BSC-0105. First author Siddharth Priyadarshi would like to thank University Grants Commission (UGC), New Delhi, India for awarding Rajiv Gandhi National Fellowship (RGNF) 2012-13.

Author information

Authors and Affiliations

  1. Academy of Scientific and Innovative Research (AcSIR), New Delhi, India

    Siddharth Priyadarshi

  2. Department of Spice & Flavour Science, CSIR-CFTRI, Mysore, Karnataka, 570020, India

    Siddharth Priyadarshi, Hafeeza Khanum, Babasaheb Baskarrao Borse & Madeneni Madhava Naidu

  3. Department of Traditional Food & Sensory Science, CSIR-CFTRI, Mysore, Karnataka, India

    Ramasamy Ravi

Authors
  1. Siddharth Priyadarshi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hafeeza Khanum
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ramasamy Ravi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Babasaheb Baskarrao Borse
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Madeneni Madhava Naidu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Madeneni Madhava Naidu.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Priyadarshi, S., Khanum, H., Ravi, R. et al. Flavour characterisation and free radical scavenging activity of coriander (Coriandrum sativum L.) foliage. J Food Sci Technol 53, 1670–1678 (2016). https://doi.org/10.1007/s13197-015-2071-1

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-2071-1

Keywords

Search

Navigation