Shahwar, MK; El-Ghorab, AH; Anjum, FM; Butt, MS; Hussain, S; Nadeem, M
The main aim of this study was the characterization of
coriander essential oil. The major volatile compounds in coriander seed essential oil were
linalool, gamma-terpinene, alpha-pinene, camphor, decanal geranyl acetate, limonene, geraniol,
camphene, and D-limonene, while the major volatile compounds identified in coriander leaves
essential oil were (E)-2-decenal, linalool, (E)-2-dodecenal, (E)-2-tetradecenal, 2-decen-1-ol,
(E)-2-undecenal, dodecanal, (E)-2-tridecenal, (E)-2-hexadecenal, pentadecenal, and alpha-pinene.
The essential oil from coriander seeds showed significant radical scavenging activity (66.48 +/-
0.80%) at a concentration of 500 mu g in comparison with essential oil of coriander leaves (56.73
+/- 1.82%). Methanol extracts of both seed and leaves showed the significant radical scavenging
activity (64.40 +/- 0.81%) and (72.19 +/- 0.64%) at 500 mu g/mL, respectively, in comparison with
the n-hexane extracts, which were (52.67 +/- 2.05%) and (60.80 +/- 1.01%), respectively, at a
concentration of 500 mu g/mL. Reducing power results showed that at a concentration from 100-500
mu g, coriander seed essential oil gave the absorbance (0.734 +/- 1.146), while coriander leaves
essential oil gave the absorbance (0.815 +/- 1.274). While in non-volatile extracts, the maximum
value reached 0.796 +/- 0.01 for methanol extract of coriander leaves and for seeds is 0.593 +/-
0.04, while the maximum value for n-hexane extract of coriander seeds was 0.624 +/- 0.01 and
leaves was 0.734 +/- 0.04 at a concentration of 500 mu g/mL. Our study suggested that coriander
seeds and leaves may be used as a potential source of food flavoring and antioxidants.