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Journal articles on the topic 'Coriander'
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Abdul Wahab, Ibtisam, and Hannis Fadzillah Mohsin. "Separation of Dipetroselin from the Coriander Extracts." Scientific Research Journal 16, no. 1 (June 28, 2019): 1. http://dx.doi.org/10.24191/srj.v16i1.5036.
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This research is about the natural product of coriander, or the Coriandrum species. The bioactive molecules and the health effects of this plant are constantly discussed. This paper is parallel with those publications, investigating the composition of the herb. The results of current study indicates that the Coriandrum seed is a source of fatty acids. From the publications, petroselinic acid or (6Z)-octadecenoic acid, is the major fatty acid in the coriander extracts. Previous articles reported on coriander’s chemical constituents, biological activities of the coriander’s seeds and leaves, as well as the coriander products in the retail. Indeed, coriander has a lot of uses either as a traditional medicine or spices. Different forms of coriander samples were subjected to a simple maceration by using chloroform. From the chromatographic purification of the seed crude extract, its component could include anisaldehyde, as one of the aromatic aldehyde. It is concluded that the lipid-containing fraction of the coriander seed could also consist of dipetroselin, a diglyceride.
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Irza Haicha Pratama, Ermi Girsang, and Tan Suyono. "Coriander Seed Extract ( Coriandum Sativum L ) as an antioxidant." International Journal of Health and Pharmaceutical (IJHP) 2, no. 1 (February 6, 2022): 65–69. http://dx.doi.org/10.51601/ijhp.v2i1.14.
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Diabetes mellitus (DM) is a disease characterized by hyperglycemia, lipoprotein abnormalities, increased basal metabolic rate, enzyme deficiency, and high oxidative stress. This research is an experimental study that aims to explore coriander seed extract (Coriandrum sativum L) using Post-Test Only Control Group Design. This study to was conducted to see the antioxidant potential (DPPH, ABTS, LC-MS/MS) of coriander seed extract (Coriandrum sativum L). Based on the test results, coriander seed extract contains very high phytochemicals, one of which is alkaloid compounds, and in vitro test results found DPPH antioxidant with an average IC50 value of 14.33 g/mL and at the lowest concentration (6.25 g/mL). g/mL), CSE also showed the highest antioxidant activity against ABTS trapping with an average IC50 value of 74.07 g/mL and the results of LC-MS/MS obtained samples of coriander extract containing 0.00009% chlorogenic acid and quercetin compounds. of 0.00012%.
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Reis, A., and WM Nascimento. "New apiaceous hosts of Sclerotinia sclerotiorum in the Cerrado region of Brazil." Horticultura Brasileira 29, no. 1 (March 2011): 122–24. http://dx.doi.org/10.1590/s0102-05362011000100021.
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This paper reports for the first time in the Cerrado region of Brazil the occurrence of white mold caused by Sclerotinia sclerotiorum in coriander (Coriandum sativum), parsley (Petroselinum crispum) and Peruvian carrot (Arracacia xanthorrhiza). The disease was observed on coriander, in Cristalina, Goiás State, on parsley in Gama, the Federal District and on Peruvian carrot in Ibiá, Minas Gerais State. Pathogenicity tests demonstrated that the fungus S. sclerotiorum is the causal agent of the observed symptoms in these plants. The three isolates obtained from naturally infected plants were inoculated in coriander (cv. Verdão), parsley (cv. Lisa Gigante), Peruvian carrot (cv. Amarela de Senador Amaral) and carrot (cv. Forto Nantes) and they were pathogenic to these hosts. The fungus isolates were re-isolated from inoculated plants fulfilling Koch´s postulates and also confirming that S. sclerotiorum is a polyphagous pathogen.
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Hamdy A, Shaaban. "Studies on some spices and herbs: Chemical composition, health benefits and functional properties." Annals of Biomedical Science and Engineering 7, no. 1 (February 6, 2023): 001–11. http://dx.doi.org/10.29328/journal.abse.1001019.
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A comprehensive study was carried out to assess the microbiological, nutritional, biochemical and essential oil characteristics of three Egyptian traditional cultivars seeds, namely, cumin (Cuminum cyminum) and coriander (Coriandum sativum) spices as well as basil whole herb (Ocimum basilicum) collected from different Egyptian export centers as being ready for export. The found values for humidity in dry seeds of cumin (7.4%) and coriander (6.4%), as well as total ash and ash insoluble in acid (in cumin 7.7% and 0.74%, but in coriander 5.3% and 0.55%, respectively), were lower than the maximum limits indicated by the Egyptian Specification Standards (ES) and by International Standards Organization (ISO) for cumin and coriander seeds. Analysis of essential minerals in seed spices and herbs indicated that they were rich in K, Ca, Na, Fe and Zn. The total bacterial count was low content in seeds of cumin and coriander as well as fresh whole basil herb. The microbiological load in all tested seed spices and herbs was found lower than those indicated by the ES and ISO for cumin and coriander seeds. Yields in hydro-distilled essential oils (EOs) were the highest in cumin seeds (3.762%), while both coriander and basil herbs had lower amounts (0.285% and 0.686%, respectively). EOs contents were found higher than the maximum limits for cumin (1.5% - 2.5% on a dry weight basis), but within the limits for coriander (0.1% - 0.5% on a dry weight basis) as indicated by the ES and ISO for cumin and coriander seed oils. Gas chromatography of extracted EOs from seeds of cumin and coriander as well as basil herbs indicated the presence of 41, 35 and 47 compounds, respectively, where cumin aldehyde was the major component in cumin volatiles but was linalool in volatiles of both coriander seeds and basil herbs. EOs of basil herbs grown in Egypt were of the high linalool chemotype which was characterized by high contents of linalool and relatively lower amounts of eugenol. However, the major compounds in the three tested EOs from seeds or herbs grown in Egypt are in accordance with literature reports from different parts of the world. Volatile oil components in EOs of the three tested Egyptian spices and herbs were classified into groups, based on the relative area (%). The proportion of the major and the other main components in EOs from seeds of cumin and coriander cultivars were within the ranges indicated by both the ES and ISO for cumin seed oils (cumin aldehyde between 15% - 46%) and for coriander seed oils (linalool between 65% - 78%). The aim of the present work was to Assessment study certain commonly used Egyptian spices and herbal products for characterizing their physical, biochemical and microbiological properties.
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Singletary, Keith. "Coriander." Nutrition Today 51, no. 3 (2016): 151–61. http://dx.doi.org/10.1097/nt.0000000000000159.
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To Quynh, Cung Thi. "STUDY ON THE AROMA MODEL OF VIETNAMESE CORIANDER LEAVES (Polygonum odoratum)." Vietnam Journal of Science and Technology 54, no. 4A (March 21, 2018): 73. http://dx.doi.org/10.15625/2525-2518/54/4a/11980.
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The volatiles present in fresh Vietnamese coriander (Polygonum odoratum) were isolated by solvent extraction and analyzed by GC analyses, aroma extract dilution analysis and omission test. The fresh herb was characterized as green, citrusy, pungent, and floral odors. The saturated aldehydes C10,C11, C12, hexanal and decanol were most likely the principal contributors to Vietnamese coriander's characteristic aroma. The aroma reconstitution was finally examined by sensory evaluation methods based on the 5 key odorants mentioned above. The results of the omission experiments confirmed that dodecanal, decanal, hexanal and undecanal have significant impacts on the odor of Vietnamese coriander, while decanol does not play an important role.
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Özcan, Mehmet Musa. "Comparison of Physico-Chemical Properties, Phytochemical Compositions and Sensory Characteristics of Wheat Breads Enriched with Coriander Seed Powder." Foods 12, no. 7 (March 27, 2023): 1412. http://dx.doi.org/10.3390/foods12071412.
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In this study, the physico-chemical properties, polyphenol and fatty acid profiles and sensory evaluations of breads made from wheat flour and coriander seed powder mixtures were investigated. The oil yields of breads with coriander were identified between 0.11% (control) and 1.25% (with 30% coriander). The highest and lowest L* values were observed in the control and bread with 30% added coriander, respectively. The addition of coriander caused an increase in a* and b* (except for the bread with 30% added coriander) values of breads. Total phenol and flavonoid values of the coriander bread samples were recorded between 43.13 (control) and 64.01 mg GAE/100 g (with 30% coriander) to 72.62 (control) and 130.71 mg/100 g (with 30% coriander), respectively. The antioxidant capacity values of breads produced by adding coriander at different levels were determined between 0.45 (control) and 1.32 mmol/kg (with 30% coriander). In general, the quantitative values of phenolic constituents of the bread samples with added coriander powder were low compared to the control (except catechin and rutin). Gallic acid, 3,4-dihydroxybenzoic acid, catechin and rutin were found at the highest amounts in bread samples, followed by caffeic acid, syringic acid and p-coumaric acids in descending order. Gallic acid and 3,4-dihydroxybenzoic acid amount values of bread samples were between 11.51 mg/100 g (with 30% coriander) and 45.21 (control), and 16.41 mg/100 g (with 10% coriander) and 29.39 mg/100 g (with 20% coriander), respectively. Additionally, the catechin and rutin contents of wheat breads produced by adding coriander seed powder at different concentrations were between 37.43 (with 10% coriander) and 70.12 mg/100 g (with 20% coriander), and 6.76 mg/100 g (with 10% coriander) and 29.45 mg/100 g (with 30% coriander powder), respectively. The phenolic components of the breads gradually decreased in parallel with the increase in the coriander concentration. The oleic and linoleic acid results of the oils of bread samples produced by adding coriander seed powder were between 23.15% (control) and 62.45% (with 30% coriander), and 26.67% (with 30% coriander) and 52.20% (control), respectively. In addition, with the increase in coriander concentration, the increase in the oleic acid contents of bread oils compared to the control and the decrease in the linoleic acid result gave the bread functionality for human health. In general, among the coriander bread samples, the bread sample with a 30% concentration of coriander powder was the most appreciated.
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Wahyuni, Dewi, and Deden Sudrajat. "SENSORY QUALITY OF QUAIL EGGS FED WITH CORIANDER FLOUR (CORIANDUM SATIVUM LINN) IN THE FEED." Indonesian Journal of Applied Research (IJAR) 2, no. 3 (December 31, 2021): 186–91. http://dx.doi.org/10.30997/ijar.v2i3.165.
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One of the sources of animal protein for the community can be obtained from quail eggs. Quail eggs have nutritional value that is not inferior to other poultry eggs. Feed is one of the factors that can affect egg quality. Coriander is a spice that contains essential oils that are beneficial for the body when consumed. So it is hoped that the presence of this essential oil can help improve livestock growth and produce quality quail eggs sensory. This study aimed to examine the effect of giving coriander flour to quail feed on the sensory quality of eggs. The study was conducted for 30 days. The livestock used were Japanese quail aged 30 days with 100 heads. The feed used is commercial feed and additional coriander flour. The design used was a completely randomized design with 4 treatments and 5 replications for each unit of 5 birds with treatment R0 = commercial feed +0% coriander flour, R1 = commercial feed + 0.5% coriander flour, R2 = commercial feed + 1% coriander flour, R3 = commercial feed + 1.5% coriander flour. Data were analyzed using Kruskall Wallis and Duncan's multiple range test. The results showed that the administration of coriander flour had a significant effect (P<0.05) on the hedonic test of egg white color and texture hedonic quality test, while for the egg yolk color, taste, aroma variables were not significantly different (P>0.05). This study concludes that organoleptic administration of 1% coriander flour can increase the panelists' preference for egg whites and improve the texture of quail eggs.
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FADHILAH, SRI NUR, Khiki Purnawaty Kasim, and LATAHA LATAHA. "KEMAMPUAN KETUMBAR (CORIANDRUM SATIVUM) DALAM MENGAWETKAN IKAN BANDENG (CHANOS-CHANOS)." Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat 20, no. 2 (December 25, 2020): 240. http://dx.doi.org/10.32382/sulolipu.v2i20.1725.
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Fish is a product that is easily damaged caused by the activity of bacteria, yeast and fungus. Therefore there is a need for further treatment to maintain the quality and freshness of fish. One way to maintain the quality and freshness of fish by using natural preservatives such as coriander. Coriander has the potential as a natural preservative because it contains essential oils, phenols, flavonoids and linalool which are antibacterial, antioxidant, and antifugal.The purpose of this study was to determine the ability of coriander (Coriandrum Sativum) in preserving milkfish (Chanos-Canos) with 2 treatments namely coriander powder sowing and soaking coriander solution. This type of research is experimental in nature, namely the treatment of the use of sowing and coriander (Coriandrum Sativum) as a preservative in milkfish.The results of this study indicate that organoleptic observations in milkfish by sprinkling coriander powder lasted for 10 hours and soaking the coriander solution lasted for 9 hours.The conclusion of this research is coriander (Coriandrum Sativum) had ability to preserve milkfish. The suggestion for this research is when consuming, It is better to clean first in order to the taste will not smell strongly, also It is better to choose fresh milkfish.Keywords: Coriander (Coriandrum Sativum), Milkfish (Chanos-Canos), and Durability
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Acharya, Gobinda Chandra, Naresh Ponnam, Meenu Kumari, Tapas Kumar Roy, Kodthalu Seetharamaiah Shivashankara, and Manas Ranjan Sahoo. "Phytochemical profiling of spiny coriander (Eryngium foetidum L.) – A potential perennial spicing-culinary herb of eastern India." Acta Chromatographica 34, no. 2 (September 7, 2021): 197–202. http://dx.doi.org/10.1556/1326.2021.00909.
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Abstract Spiny coriander (Eryngium foetidum L.) is a perennial medicinal herb grown in the tropical regions worldwide. In India, it is used as a potential spice for garnishing and flavoring the dishes and treating several ailments. Eryngium spp. found in coastal Odisha, India has a strong aroma similar to the seasonal Coriandrum. The volatile flavor constituents of the unique plants were analyzed through headspace solid-phase microextraction (HS-SPME) using capillary gas chromatography (GC) and gas chromatography-tandem mass spectrometry (GC–MS/MS). The volatile compounds exhibited high chemodiversity, with 10-undecenal as the major component in leaves (44.98%) and branches (57.43%). Fourier-transform infrared (FTIR) spectroscopy identified eight major peaks grouped into six main regions. Chemo profiles of these two corianders were overlapped and showed similar area differences in the spectral peak. The lesser-known perennial Eryngium with high chemodiversity would be a better alternative to the seasonal coriander for aromatic, pharmaceutical, and industrial uses.
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Bezerra, Raphaela Revorêdo, José Amilton Santos Júnior, Uriel Calisto Pessoa, Ênio Farias de França e. Silva, Tarcísio Ferreira de Oliveira, Kézia Ferreira Nogueira, and Edivan Rodrigues de Souza. "Water Efficiency of Coriander under Flows of Application of Nutritive Solutions Prepared in Brackish Waters." Water 14, no. 24 (December 8, 2022): 4005. http://dx.doi.org/10.3390/w14244005.
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The impact of the salinity of the nutrient solution on water efficiency can be changed by the application flow. The aim of this work was to analyze the water efficiency and production components of coriander plants, cultivar Verdão, exposed to nutrient solutions (1.7, 3.0, 4.5, and 6.0 dS m−1) applied with different flow rates (1.0, 2.0, 3,0, and 4.0 L min−1) in an NFT hydroponic system. Two experiments were carried out in a greenhouse with two sources of salts to prepare the electrical conductivity. In the first experiment, NaCl was used, and CaCl2·2H2O was used in the second. Variables were analyzed related to the production components and the consumption of water use efficiency. It was found that the water efficiency and production components of coriander plants were more affected by increases in electrical conductivity in the nutrient solution. CaCl2·2H2O better promotes the lower production of dry mass, plant height, water consumption, and the instantaneous and intrinsic efficiency of water use than NaCl. The coriander’s water relations were inhibited by increases in the concentration of salts in nutrient solution, while increases in the flow rate of the nutrient solution negatively affected the productive parameters of the coriander plants.
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Jasira, Mohamed, Kumar Sai Sailesh, and JK Mukkadan. "Effect of Oral Administration of Coriander Extract on Memory Boosting & Regaining in Wistar Albino Rats." KYAMC Journal 4, no. 2 (April 23, 2017): 398–401. http://dx.doi.org/10.3329/kyamcj.v4i2.32278.
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Coriander is cultivated throughout the world for its nutritional value. The present study was undertaken with an objective to study the effects of oral administration of coriander on memory boosting and regaining. Here we investigated the influence of oral intake of coriander on behavioural task performance by using T-maze and radial arm maze and physiological measures relative to a milk control group. We have observed significant memory boosting and memory regaining effects of coriander when administered orally. This effect may be due to memory-improving property and anticholinesterase activity of coriander. Hence we recommend that coriander can be used as a remedy in the management of Alzheimer's disease.KYAMC Journal Vol. 4, No.-2, Jan 2014, Page 398-401
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Camelo, Lidia Giuffré de Lopez, Olga Susana Heredia, and Alejandra Gil. "Nitrogen, Phosphorus, and Potassium Accumulation in Coriander (Coriander sativumL." Journal of Herbs, Spices & Medicinal Plants 3, no. 4 (July 17, 1996): 35–40. http://dx.doi.org/10.1300/j044v03n04_05.
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Zhang, Wenzhu, Zhaoming Li, Lingshan Wang, Hui Liu, and Hong Liu. "Effect of Coriander Plants on Human Emotions, Brain Electrophysiology, and Salivary Secretion." Biology 10, no. 12 (December 6, 2021): 1283. http://dx.doi.org/10.3390/biology10121283.
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Coriander is a popular herb with versatile applications. However, the current research about coriander medicinal values have been mainly focusing on its extracts while lacking in the relationship between living coriander plants and emotion. Therefore, this study aims to investigate the effects of coriander plants on human emotions and physiological activities. The results showed that the main Volatile organic compounds (VOCs) of coriander plants were 2-ethyl-1-hexanol, d-limonene, eucalyptol, benzyl alcohol, Isophorone, dimethyl glutarate, α-terpineol, styrene, methyl methacrylate, α-pinene. Coriander plants could significantly reduce the angry sub-scores, alpha amylase and amino acids (arginine, proline, histidine, and taurine) concentrations in saliva. Theta (4–8 Hz) band activity of the cerebral cortex was significantly enhanced. Moreover, taurine significantly positively correlated with anger and negatively correlated with vigor. All the results signified that coriander plant could influence the activity of brain electrophysiological and salivary secretion through its VOCs to improve people’s negative emotions.
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Wahjuni, Sri, I. M. O. Adi Parwata, A. A. Bawa Putra, and Mustika Lahaya. "ANALYSIS OF THE ABILITY OF NANO ETHANOL EXTRACT OF CORIANDER (Coriandrum sativum L.) SEEDS TO REDUCE BLOOD GLUCOSE LEVELS IN HYPERGLYCEMIC WISTAR RATS." Jurnal Ilmu Pendidikan Indonesia 11, no. 2 (June 27, 2023): 81–92. http://dx.doi.org/10.31957/jipi.v11i2.3076.
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Nano ethanol extract of coriander seeds is proven to increase the activity of active compounds in the body. This research was conducted to see the ability of coriander seed ethanol extract to reduce glucose levels in hyperglycemic rats compared to coriander seed extract without nano. The size of the nano coriander seed extract after being characterized by the Particle Size Analyzer (PSA) was 182.4 nm and the zeta potential value was -1.5 mV. The activity test results showed the ability of the coriander seed ethanol extract to be more effective in lowering blood glucose levels compared to the coriander seed extract without nano. Identification of compounds thought to be effective as hypoglycemics using Liquid Chromatography-Mass Spectrometry/Mass Spectrometry (LC-MS/MS), identified 7 compounds namely phenylalanine, indole, apigenin, 4-methoxybenzaldehyde, 2,5-dimethoxybenzaldehyde, 2-flouren-9-ylidenemethyl-pyridine , and 5-pentyl-1,3-benzenediol, which are suspected to be active as hypoglycemics are phenylalanine, indole, apigenin, and 2,5-dimethoxybenzaldehyde. The ethanol extract of coriander seeds in nanoparticle preparations is more effective in reducing blood glucose levels than the ethanol extract of coriander seeds without nano preparations
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Mannaa, Mohamed, Young-Su Seo, and Inmyoung Park. "Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels." Foods 9, no. 10 (September 23, 2020): 1346. http://dx.doi.org/10.3390/foods9101346.
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The microflora of Korean soy sauce (gangjang) play an important role in maintaining its quality and safety. Hence, it is important to study the microflora and the possible approaches to improve their composition. In this study, the effect of adding coriander during soy sauce fermentation on the microflora and biogenic amines was evaluated using metagenomics and 1H NMR analyses, respectively. The β-diversity showed a clear distinction between the microbiota of the coriander and control groups. Microbial composition analysis revealed noticeable shifts, as Firmicutes abundance was significantly higher in the coriander group (91.77%) than that in the control (38.78%). The dominant bacterial family in the coriander group was the Bacillaceae (57.94%), while Halomonadaceae was dominant in the control group (49.77%). At the species level, Chromohalobacter beijerinckii dominated the microbial community in the control group (49.54%), but not (4.43%) in the coriander group. Moreover, there was a negative correlation between the Bacillaceae and several other bacterial families, including Halomonadaceae, which indicated a possible antagonism and partly explained the reduction in Chromohalobacter abundance in the coriander group. The levels of the biogenic amines histamine, putrescine, and tyramine, which are considered potential health risk factors, were significantly lower in the coriander soy sauce than those in the control sauce. The results of this study suggest that the addition of coriander during Korean soy sauce fermentation is beneficial, as coriander significantly reduces the levels of biogenic amines and the bacteria that produce them.
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Yulia, Mega, Rani Anggraini, and Farizal Farizal. "UJI AKTIVITAS SITOTOKSIK EKSTRAK METANOL BUAH KETUMBAR (Coriandrum sativum Linn) TERHADAP ARTEMIA SALINA LEACH DENGAN UJI BSLT (Brine Shrimp Lethality Test)." Jurnal Riset Kefarmasian Indonesia 2, no. 3 (September 16, 2020): 137–46. http://dx.doi.org/10.33759/jrki.v2i3.72.
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Coriander is a common herb can be used as traditional medicine. One of the expected benefits of Coriander fruits is an anti-cancer. This study aims to determine the cytotoxic activity of Coriander extract (Coriandrum sativum Linn) on shrimp larvae (Artemia salina Leach) with the BSLT (Brine Shrimp Lethality Test) method. Coriander fruits was extracted using methanol solvent and maceration method, then concentrated it with a rotary evaporator until a thick extract. Cytotoxic activity test used methanol extract with several concentration : 1,000 ppm, 100 ppm, 10 ppm, and 1 ppm. The result of this research reveal that methanol extract of Coriander fruits has cytotoxic activity with LC50 value is 32.35 ppm.
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Satyal, Prabodh, and William N. Setzer. "Chemical Compositions of Commercial Essential Oils From Coriandrum sativum Fruits and Aerial Parts." Natural Product Communications 15, no. 7 (July 2020): 1934578X2093306. http://dx.doi.org/10.1177/1934578x20933067.
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Coriander and cilantro, the fruit and herb of Coriandrum sativum, are popular additives in various cuisines worldwide. The essential oils derived from coriander and cilantro are also popular and have shown some remarkable biological properties and health benefits. In this report, we have analyzed the essential oil compositions of 19 commercial coriander and 28 commercial cilantro essential oil samples by gas chromatography–mass spectrometry (GC–MS) techniques. In addition, 5 coriander and 4 cilantro commercial essential oil samples were analyzed by chiral GC–MS. Commercial coriander essential oil is dominated by linalool (62.2%-76.7%) with lesser quantities of α-pinene (0.3%-11.4%), γ-terpinene (0.6%-11.6%), and camphor (0.0%-5.5%). Commercial cilantro essential oil is composed largely of (2 E)-decenal (16.0%-46.6%), linalool (11.8%-29.8%), (2 E)-decen-1-ol (0.0%-24.7%), decanal (5.2%-18.7%), (2 E)-dodecenal (4.1%-8.7%), and 1-decanol (0.0%-9.5%). The enantiomeric distribution of linalool was 87% (+)-linalool:13% (−)-linalool in both coriander and cilantro essential oils, while α-pinene was 93% (+):7% (−) in coriander, 90% (+):10% (−) in cilantro; and (+)-camphor:(−)-camphor was 13%:87% in both essential oils. Chiral GC–MS analysis was able to detect an adulterated coriander essential oil sample. The data provided in this study serves to establish a baseline for future evaluations of these essential oils as well as a screen for authenticity or adulteration.
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Card, Timnah. "I, Coriander (review)." Bulletin of the Center for Children's Books 59, no. 2 (2005): 89. http://dx.doi.org/10.1353/bcc.2005.0108.
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N, CHELLAIAH, SOLAIAPPAN U, and SENTHILVEL S. "Effect of sowing time and intercropping on the yield of coriander under rainfed vertisol condition." Madras Agricultural Journal 88, December (2001): 684–89. http://dx.doi.org/10.29321/maj.10.a00403.
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Field experiments were conducted during rabi 1997-98 and 1999- 2000 at Regional Research Station Aruppukottai to find out the optimum time of sowing and suitable intercrops for coriander under rainfed vertisol condition. November first week was found to be the optimum time for the sowing of coriander sole crop where as October last week was for coriander intercropping system. Among the intercrops tested, onion was found suitable for intercropping with coriander under rainfed vertisol condition. November first week sown coriander sole crop had recorded higher yields, 143 and 103 kg/ba during 1997-98 and 1999-2000 respectively. During 1999- 2000, October last week sown intercropping system had produced more coriander yield equivalent (498 kg ha-1), higher gross income (Rs.7969/ha-1) and net income (Rs.4837/ha-1) with 2.31 and 1.109 as benefit- cost ratio and LER values. Among the intercropping systems followed, during 1999-2000, coriander + onion intercropping system in 1:1 ratio had recorded significantly the highest equivalent yield (871 kg ha-1), more gross income (Rs.11939/ha-1) and net income (Rs.943 9/ha-1) with a benefit cost ratio of 3.10.
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Susanti, Dhina Ayu, and Lindawati Setyaningrum. "Identification of Function Groups of Ethanol Extract and n-Hexane Extract of Coriander Seeds (Coriandrum sativum) Using Infrared Spectrophotometer." Health Media 1, no. 2 (June 22, 2020): 19–23. http://dx.doi.org/10.55756/hm.v1i2.32.
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Coriander (Coriandrum sativum) is a popular spice plant in Indonesia. Some active compounds contained in coriander seeds can be used as natural analgesics. This study aims to identify the functional groups contained in coriander seed extract. The solvent used to make coriander seed extract is ethanol and n-hexane, while the extraction method uses sohxlet. The extract obtained was then identified by its functional group using an Infrared spectrophotometer. The results of the identification of functional groups in the ethanol extract of coriander seeds showed some uptake that appeared at a wavelength of 3371.29 cm-1; 2923.59 cm-1; 2853.95 cm-1; 1583.22 cm-1; 1400.71 cm-1, and 1074.80 cm-1. The results of the identification of functional groups in the n-Hexane extract of coriander seeds showed some uptake that appeared at wavelengths of 2923.32 cm-1; 2853.41 cm-1; 1745.36 cm-1; 1461.9 cm-1; 1376.54 cm-1, 1161.67 cm-1, and 919.32 cm-1.
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Scandar, Samir, Claudia Zadra, and Maria Carla Marcotullio. "Coriander (Coriandrum sativum) Polyphenols and Their Nutraceutical Value against Obesity and Metabolic Syndrome." Molecules 28, no. 10 (May 19, 2023): 4187. http://dx.doi.org/10.3390/molecules28104187.
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Coriander is a widely used plant for its medicinal and biological properties. Both coriander essential oil and extracts are interesting sources of bioactive compounds and are widely used as spices in culinary practice due to their exclusive aroma and flavour. We focus our attention on coriander extracts that are rich in polyphenols. It is well known that plant polyphenols possess different biological activities and several functional foods contain this class of compounds. The polyphenol profile in an extract can be influenced by the plant part studied, the method of extraction and other parameters. This study performs a literature review using the words “coriander”, “polyphenols” and “extraction” or “biological activity” in different databases such as PubMed, Google Scholar and Scopus. After that, we focus on the evidence of coriander polyphenols as protective agents against some inflammation-related diseases. Due to the bioactivities of coriander extract, this herb can be considered a valuable functional food against obesity, metabolic syndrome and diabetes.
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Dubey, Sagar, Devi Singh, and C. John Wesley. "Inter Cropping of Chilli with Coriander and Fenugreek in Prayagraj Agro-climatic Conditions." International Journal of Environment and Climate Change 13, no. 8 (June 10, 2023): 1298–304. http://dx.doi.org/10.9734/ijecc/2023/v13i82073.
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A field experiment entitled “Inter Cropping of Chilli With Coriander and Fenugreek in Prayagraj Agro-climatic Conditions” was conducted from December, 2021 – March, 2022 at the Horticulture Research Farm, Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj. The experiment was laid out in Randomized Block Design (RBD) with three replications and 08 treatments. The experiment consisted of six cropping combinations viz., sole chilli, sole coriander, sole fenugreek, chilli + coriander, chilli+ fenugreek, chilli + coriander + fenugreek. The highest yield (green chilli) was obtained from treatment T1 (Sole chilli @ 100 % RDF) (13.06 t ha-1). Among the intercropping treatments, the highest chilli yield (12.73 t ha-1) was obtained from treatment T4 (chilli @ 85% RDF + coriander @15% RDF) whereas the lowest (10.54 t ha-1) was found in treatment T8 (chilli @ 55 % RDF + coriander @ 22.5 % RDF + fenugreek@ 22.5% RDF). Chilli production was decreased by intercropping, but overall chilli yield rose above solitary chilli due to the contribution of companion crops. The highest chilli along with intercrop yield (150.71 t ha-1), gross return (1101506 Rs. ha-1), net return (817969 Rs. ha-1) and benefit cost ratio (3.88) were obtained from treatment T8 (chilli @ 55 % RDF + coriander @ 22.5 % RDF + fenugreek@ 20% RDF). Considering the experimental findings, treatment T8 (chilli @ 55 % RDF + coriander @ 22.5 % RDF + fenugreek@ 20% RDF) found the most suitable combination for higher productivity and economic return under Prayagraj agro-climatic conditions.
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Wulandari, Suci, Siti Morin Sinaga, and Urip Harahap. "Phytochemical and FTIR Analysis Of Coriander Leaf Infusion As An Active Pharmaceutical Ingredient." International Journal of Science, Technology & Management 4, no. 4 (July 24, 2023): 980–83. http://dx.doi.org/10.46729/ijstm.v4i4.878.
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This study reported that the sample used in the study was an infusion using fresh coriander leaves samples taken in the Lubuk Pakam area. Several studies have shown that the active components of coriander seeds are essential oils such as sabiene, myrcene, alphaterpine, ocimene, linalool, graniol, decanal, desilaldehyde, trantridecen, petroselinic acid, octadesenic acid, d-mannite, scopoletin, psimena, kamfena and felandren. These components cause coriander to have a good effect as a medicinal component. In previous studies, Linalool is believed to have antioxidant, anxiety, antibacterial (especially gram-positive) and antifungal effects. This activity is suspected because coriander contains secondary metabolites such as alkaloids, saponins, flavonoids, tannins, steroids, triterpenoids, glycosides. So this research was conducted to determine the content of secondary metabolites in coriander leaves by phytochemical screening. Phytochemical screening is a test to determine the class of chemical compounds present in coriander leaf infusion samples. Fourier transform infrared spectroscopy (FTIR) analysis was performed to find the isolating compounds in coriander leaves. The results showed that one secondary metabolite compound was negative in examining steroid secondary metabolites. The results of extract assistance with FTIR showed the presence of saponins with a molecular weight of 873.0 g/mol at a retention time of 19,287 minutes, but the peaks produced were not dominant.
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Triatmoko, Bawon, Huda Almuttaqin, and Dewi Dianasari. "Uji Aktivitas Antibakteri Kombinasi Minyak Atsiri Biji Ketumbar (Coriandrum sativum L.) dan Gentamisin terhadap Staphylococcus epidermidis." Pustaka Kesehatan 6, no. 3 (February 28, 2019): 421. http://dx.doi.org/10.19184/pk.v6i3.9870.
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Gentamicin is one of the antibiotics from the aminoglycoside group used for the treatment of infections. Gentamicin has side effect such as permanent ototoxicity and reversible nephrotoxicity. It was necessary to reduce these effects by combining antibiotic with natural ingredients, one of those is coriander seeds essential oil. Combination therapy is done to reduce the potential side effects, and increase antibacterial efficacy. Antibacterial activity test were conducted to measure the MIC values of gentamicin, essential oils of coriander seeds, and combination of both. Based on the antibacterial activity test, MIC value of gentamicin was 4 µg/mL, coriander seed essential oil was 50 µg/mL and MIC combination of gentamicin and essential oil of coriander seeds were 0.5 µg/mL and 50 µg/mL. The FIC Index value obtained was 1.125 meaning that the combination effect was indifferent. Indifferent combination effect means the use of a combination of coriander seeds essential oil and gentamicin as antibacterial was not better than the single use.
Keywords: coriander, essential oil, antibacterial, FIC Index, S. epidermidis
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Souza, Alexandra de, Alba Regina Pereira Rodrigues, Michele Nayara Ribeiro, and Veridiana de Carvalho Antunes. "A study on the consumption of coriander (Coriandrum sativum L.) and consumers' perception of its functional properties." Research, Society and Development 11, no. 14 (October 20, 2022): e91111436010. http://dx.doi.org/10.33448/rsd-v11i14.36010.
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Coriander (Coriandrum sativun L.) is a vegetable widely produced and consumed in Brazil being widely used as a condiment in many dishes. It has an excellent nutritional value as a source of calcium, iron, vitamin C. Furthermore it has functional properties such as anti-inflammatory, antioxidant and antimicrobial. Although it has so many benefits, there are few studies in this field that specifically analyze the use of that vegetable as condiment in food exploring its potential to add flavor. This way, this research carried out a survey on the consumption of coriander as condiment and evaluated the profile of consumers and their knowledge about that vegetable. It was found that coriander is consumed by 67.7% of interviewees mainly those who live in the Northeast and North regions where coriander is traditionally used in cooking. However, there is still a portion (32.3%) of consumers who still reject it. As a substitute for other condiments, coriander is more often used instead of parsley and the main food to which it is added is fish. When one takes into account the purchase intention of industrialized products with the addition of coriander, it is observed that seasoned cheese and snacks are the most cited. In addition, it was possible to observe that flavor is the main motivator for consumption ahead of health-related attributes. Thus, it was possible to observe that consumers are still unaware of the main beneficial characteristics of coriander. In this way, there is the possibility of developing new products using coriander as well as the relevance of carrying out studies with an emphasis on this flavouring.
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Kabiraj, Prakash, and Suneel Kumar Rajak. "Analyzing the Trend, Change and Fluctuation in Area, Production and Productivity of Coriander in Different Districts of Chhattisgarh, India." Asian Journal of Agricultural Extension, Economics & Sociology 41, no. 9 (August 16, 2023): 909–21. http://dx.doi.org/10.9734/ajaees/2023/v41i92120.
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Coriander is first largest grown spice in the country during 2020-21 India accounting for 64.41 per cent (1430 thousand metric tones). The absolute change in area of coriander grown in Mahasamund district was found to be maximum (1.07 thousand hectare) and overall Chhattisgarh state have found 8.12 thousand hectare. Korba district was the highest relative change in area of coriander grown 398.92 per cent and overall Chhattisgarh state have 130.11 per cent. Mahasamund district had the greatest absolute change and relative change in coriander production (10.47 thousand tones and 44875.72%, respectively), Chhattisgarh state was found to be 46.66 thousand tones and 314.27 per cent, respectively. In Mahasamund district, the absolute and relative change in coriander productivity was found to be the greatest (8.72 thousand tones and 3128.38%) Chhattisgarh state was found 1.47 thousand tones and 57.53 per cent. The area and production was found to be minimum and more stable in Surguja district (17.80% and 41.48%) and overall Chhattisgarh state have found 37.36 and 57.12 per cent, respectively. The productivity was found to be minimum and more stable in Raighar district (25.46%) and more variable in Mahasamund (82.22%). Variability in productivity of overall Chhattisgarh state have found to be 25.83 per cent. Simple growth rate in area, production and productivity of coriander was found to be maximum in Mahasamund district (14.92, 21.12 and 14.70%) and overall Chhattisgarh state have found 5.50, 8.51 and 3.56 per cent, respectively. Trend in area of all coriander grown districts had shown positive and highly significant except Raigharh district. For the production of all coriander gown districts had show positive and highly significant except Rajnandgaon district.
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Kumar, Sai Sailesh, Jasira V. k. Mohamed, and JK Mukkadan. "A study on comparison of memory boosting and regaining effects of oral administration of peppermint and coriander in wistar albino rats." Community Based Medical Journal 3, no. 1 (February 10, 2014): 13–19. http://dx.doi.org/10.3329/cbmj.v3i1.53323.
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The present study provides further evidence that oral administration of peppermint and coriander extracts are having memory boosting and memory regaining effects. The present study was undertaken to compare memory boosting and regaining effects of oral administration of peppermint and coriander extracts in adult wistar rats. Here we investigate the influence of oral intake of peppermint and coriander extracts on behavioral task performance by using T-maze and radial arm maze and physiological measures relative to a milk control group. When coriandrum and peppermint groups are compared, the memory boosting and regaining effects of peppermint is significant in R-maze, whereas memory boosting and regaining effects of coriandrum is significant in T-maze. We conclude that oral administration of peppermint and coriander extracts are having memory boosting and memory regaining effects. Hence we recommend peppermint and coriander can be used as a remedy in the management of Alzheimer's disease and we also recommend further research in this area by investigating compound metabolism to optimize quantification of memory performance following peppermint and coriander ingestion.
CBMJ 2014 January: Vol. 03 No. 01 P: 13-19
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Dersing, Kalvin. "THE EFFECTIVENESS OF CORIANDER (Coriandrum sativum L.) EXTRACTS ON REDUCING THE BLOOD SUGAR LEVELS OF ALLOXAN INDUCED WISTAR MALE RATS (Rattus norvegicus L.)." Jurnal Kedokteran RAFLESIA 6, no. 1 (November 2, 2020): 36–44. http://dx.doi.org/10.33369/juke.v6i1.10979.
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AbstractBackground : Diabetes mellitus is the most common metabolic syndrome in the whole world with an incidence of 1-8%. This disease arises when insufficient insulin is produced or insulin cannot function properly.The ability of coriander juice water extract is expected to reduce blood glucose levels because the action is similar to insulin and can stimulate insulin release. Purpose : Knowing effectiveness coriander extract (Coriandrum sativum L.)to decline blood sugar levels in male white rats (Rattus norvegicus L.) wistar strain induced by alloxan. Method : This is a pure experimental study (true-experiment) using a pre and post test design with control group design using subjects namely white rats (Rattus norvegicus L.) male Wistar strain aged 10-12 weeks with a weight of 150-200 grams. By looking at changes in blood sugar levels during administration of alloxan and administration of coriander extract. Results : There were significant changes in some groups induced alloxan (p <0.05), but the effect of coriander extract was not very significant (p> 0.05). Conclusion : Coriander extract can control blood sugar levels to be stable or normal, but it takes longer and more research. Keywords : coriander extract, blood sugar levels, alloxan
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N K, Meena, Lal G, Meena S S, Kant K, and Meena R D. "Screening of Coriander Genotypes for their Relative Susceptibility against Aphids under Field Conditions." Journal of Horticultural Sciences 14, no. 2 (December 31, 2019): 125–29. http://dx.doi.org/10.24154/jhs.2019.v14i02.006.
Full textAbstract:
The field experiments were conducted during Rabi 2013-14 and 2014-15 to screen out twelve varieties/entries of coriander (Coriandrum sativum L.) for their relative susceptibility against aphids. None of the varieties/entries escaped the infestation of aphids. The build-up of aphid infestation started from second half of December and reached to its maximum in the first to third week of February in both years and then gradually declined. On the basis of grade index of mean aphid population, coriander varieties RCr- 684 (25.45 aphids/plant), RCr-446 (26.45 aphids/plant), ACr-1 (26.60 aphids/plant), RCr- 436 (41.75 aphids/plant), Gujarat Coriander-2 (42.45 aphids/plant), Pant Haritma (43.50 aphids/plant) and Gujarat Coriander-1 (43.70 aphids/plant) were categorized as least susceptible, Rajendra Swati and RCr-41 were moderately susceptible, whereas, Swati (CS-6), Sadhna (CS-4) and Sindhu (CS-2), 73.88, 70.60 and 69.50 aphids/plant, respectively were categorized as highly susceptible varieties of coriander against aphids under field conditions. Coriander variety RCr-684 received maximum yield (16.82 and 16.63 q/ha) for both the years followed by ACr-1 and RCr-446.
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Cardoso, André L. B. D., Éric H. F. F. Frederico, Carlos A. S. Guimarães, Marcia C. Moura-Fernandes, Eliane O. Guedes-Aguiar, Adriana L. P. da Silva, Aline Reis-Silva, et al. "Effects of Coriandrum sativum L. in Association with Physical Exercise in Alloxan-Induced Type 1 Diabetes Mellitus in Rats." Applied Sciences 9, no. 24 (December 11, 2019): 5409. http://dx.doi.org/10.3390/app9245409.
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The treatment of type 1 diabetes mellitus (T1DM) is a health challenge and new approaches to solve this issue have been proposed. This study evaluated the biological effects of a concomitant treatment with Coriandrum sativum (coriander) and whole-body vibration (WBV) exercise on rats with T1DM. It is hypothesized that this concomitant treatment will improve the metabolic state of rats with T1DM. T1DM was induced with alloxan. Male rats (n = 20) were divided into four groups: control (CON), treated with coriander (COR), exposed to 50 Hz of WBV (WBV), and treated with coriander and exposed to 50 Hz of WBV (COR + WBV), weekly for 28 days. No alterations were observed in the metabolic outcome variables relating to the organs, specific biomarkers, body mass, food intake, and stool consistency. Alloxan-induced T1DM resisted desirable therapeutic effects of the proposed concomitant treatment as it inhibited antidiabetic activity of the coriander. Putting together all findings, neither coriander nor WBV exercise were capable of improving the metabolic state of the Wistar rats with T1DM. This data set and the knowledge in the literature about the effects of the concomitant treatment in healthy animals can provide greater reliability concerning the effects of coriander.
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N K, Meena, Lal G, Meena S S, Kant K, and Meena R D. "Screening of Coriander Genotypes for their Relative Susceptibility against Aphids under Field Conditions." Journal of Horticultural Sciences 14, no. 2 (December 31, 2019): 125–29. http://dx.doi.org/10.24154/jhs.v14i2.795.
Full textAbstract:
The field experiments were conducted during Rabi 2013-14 and 2014-15 to screen out twelve varieties/entries of coriander (Coriandrum sativum L.) for their relative susceptibility against aphids. None of the varieties/entries escaped the infestation of aphids. The build-up of aphid infestation started from second half of December and reached to its maximum in the first to third week of February in both years and then gradually declined. On the basis of grade index of mean aphid population, coriander varieties RCr- 684 (25.45 aphids/plant), RCr-446 (26.45 aphids/plant), ACr-1 (26.60 aphids/plant), RCr- 436 (41.75 aphids/plant), Gujarat Coriander-2 (42.45 aphids/plant), Pant Haritma (43.50 aphids/plant) and Gujarat Coriander-1 (43.70 aphids/plant) were categorized as least susceptible, Rajendra Swati and RCr-41 were moderately susceptible, whereas, Swati (CS-6), Sadhna (CS-4) and Sindhu (CS-2), 73.88, 70.60 and 69.50 aphids/plant, respectively were categorized as highly susceptible varieties of coriander against aphids under field conditions. Coriander variety RCr-684 received maximum yield (16.82 and 16.63 q/ha) for both the years followed by ACr-1 and RCr-446.
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Begum, Shourathunnisa, K. T. Ramappa, Udaykumar Nidoni, Sharanagouda Hiregoudar, and G. Ramesh. "Studies on Exploration of the Proximate Composition, Physical Attributes and Qualitative Phytochemical Analysis of Fresh Coriander Leafy Vegetables." International Journal of Plant & Soil Science 35, no. 18 (July 13, 2023): 10–16. http://dx.doi.org/10.9734/ijpss/2023/v35i183259.
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The present investigation was undertaken in the Department of Processing and Food Engineering, College of Agricultural Engineering, Raichur to study the different properties of fresh coriander leafy vegetable like proximate composition, physical properties and bio-chemical properties. It was found that the moisture content, carbohydrate, crude protein, crude fat, crude fiber and ash content of fresh coriander leafy vegetable were found to 85.65, 4.26, 3.08, 0.3, 2.09 and 4.62 %, respectively. The total flavonoids, total phenols, chlorophyll content, ascorbic acid and ß-carotene content of fresh coriander leafy vegetable were found to be 318.40, 76.69, 222.36, 160.36, 34.32 mg/100 g, respectively. Overall, the combination of proximate composition, physical characteristics, and bio-chemical properties underscores the nutritional value and potential health benefits of fresh coriander leafy vegetables. Incorporating coriander into diets can provide essential nutrients and bioactive compounds, enhancing both the flavor and the potential well-being of individuals.
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Kitamura, Yurika, Kosuke Nishi, Momoko Ishida, Sogo Nishimoto, and Takuya Sugahara. "Anti-Allergic Effect of Aqueous Extract of Coriander (Coriandrum sativum L.) Leaf in RBL-2H3 Cells and Cedar Pollinosis Model Mice." Nutraceuticals 2, no. 3 (July 26, 2022): 170–80. http://dx.doi.org/10.3390/nutraceuticals2030013.
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Coriander (Coriandrum sativum L.) is classified in the Apiaceae family and used as an herb. Coriander leaf has been reported to possess various health functions. Here, we report the anti-allergic effect of aqueous coriander leaf extract (ACLE). ACLE with 1.0 mg/mL or higher concentration significantly inhibited degranulation of RBL-2H3 cells in a concentration-dependent manner with no cytotoxicity. ACLE suppressed the increase in the intracellular Ca2+ concentration in response to antigen-specific stimulation. Immunoblot analysis demonstrated that ACLE significantly downregulates phosphorylation of phosphatidylinositol 3-kinase and tends to downregulate phosphorylation of Syk kinase in the signaling pathways activated by antigen-mediated stimulation. Oral administration of ACLE did not alter the sneezing frequency of pollinosis model mice stimulated with cedar pollen, but significantly reduced the serum IgE level. Our data show anti-allergic effects of coriander leaf in both cultured cells and pollinosis mice. These results suggest that coriander leaf has the potential to be a functional foodstuff with anti-allergy effects.
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Ali, Muhammud, and Hurea Abdulrazaq. "Effects On Production Performance and Ileal Microflora of Broiler Chicks by Adding Various Levels of Coriander Seed (Coriandrum sativum L.) Powder to Ration." Tikrit Journal for Agricultural Sciences 23, no. 1 (March 31, 2023): 75–84. http://dx.doi.org/10.25130/tjas.23.1.10.
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The aim of the current study was to assess the impacts of adding various levels of coriander (Coriandrum sativum L.) on broiler production efficiency and ileal microflora. Five treatments, consisting of 90 ROSS (308) broiler chicks each, were created from a total of 450 broiler chicks that were one day old. Each therapy was applied three times (30 chicks per replicate).The experiment included five treatments: a control diet without coriander, a control diet supplemented with four levels of coriander powder (0.2%, 0.4%, 0.6%, and 0.8%). After 21 days, the value of final weight, weight gain, feed intake, and feed conversion ratio were increased significantly in the birds received diet that contained coriander compared with control. However, this trend was not significant in the day 35 and day 42 of experiment. These findings suggested that synthetic antibiotics might be replaced in poultry diets by natural feed additives and growth enhancers like coriander powder.
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Nguyen, Lu, Kagawa, and Takagaki. "Optimization of Photosynthetic Photon Flux Density and Root-zone Temperature for Enhancing Secondary Metabolite Accumulation and Production of Coriander in Plant Factory." Agronomy 9, no. 5 (April 30, 2019): 224. http://dx.doi.org/10.3390/agronomy9050224.
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Coriander is an important aromatic plant, and contains abundant secondary metabolites that are considered to be beneficial for health. The demand for high-quality and fresh coriander in large cities has been growing rapidly. Plant factories are advanced indoor cultivation systems that can produce high-quality plants inside cities with a high productivity. This study aimed to maximize plant growth and the secondary metabolites production of coriander, by regulating photosynthetic photon flux density (PPFD) and root-zone temperature (RZT). Three PPFDs (100, 200, and 300 µmol m−2 s−1) and three RZTs (20, 25, and 30 °C) were applied on coriander plants grown hydroponically in a plant factory. The plant biomass and water content of leaf and stem were highest under RZT of 25 °C with a PPFD of 300 µmol m−2 s−1. However, chlorogenic acid, rutin, trans-2-decenal, total phenolic concentrations and the antioxidant capacity of the coriander plant were greatest under the combination of PPFD (300 µmol m−2 s−1) and RZT (30 °C). Chlorogenic acid in leaves responded more sensitively to PPFD and RZT than rutin. Controlling PPFD and RZT is effective in optimizing the yield and quality of coriander plants. The findings are expected to be applied to commercial plant production in plant factories.
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Zhang, Dehua, and Yaoguang Zhong. "Effects of Coriander (Coriandrum sativum L.) and Garlic (Allium sativum L.) Essential Oil on the Quality and Fishy Smells During Refrigerated Storage of Restructured Product from Silver Carp (Hypophthalmichthys molitrix) Surimi." Nanoscience and Nanotechnology Letters 11, no. 10 (October 1, 2019): 1470–76. http://dx.doi.org/10.1166/nnl.2019.3022.
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In order to study the effect of natural plant essential oil on the fishy smell and refrigeration quality of surimi products, silver carp surimi was treated with 2 mL/100 g coriander essential oil, 2 mL/100 g garlic essential oil, 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil, respectively. The deodorization and preservation effects of coriander and garlic essential oil on frozen surimi products were analyzed by means of electronic nose, sensory evaluation, whiteness, texture, total colonies, volatile base total nitrogen (TVB-N), water holding capacity and NMR detection. The results showed that coriander and garlic essential oils could effectively reduce the fishy smell of surimi products, significantly inhibit the growth of microorganisms, reduce the oxidation of protein and water loss in surimi, and improve the quality of surimi products during cold storage. However, 2 mL/100 g coriander essential oil could affect the color of surimi products, the results showed that adding 2 mL/100 g garlic essential oil or 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil could reduce the fishy smell of surimi products, improve their refrigeration quality and prolong shelf life.
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Jasira Sirajudheen, Sai Sailesh Kumar Goothy, and Mukkadan J K. "Effectiveness of oral administration of peppermint and coriander extracts on cognition in Scopolamine induced rat model of amnesia." International Journal of Research in Pharmaceutical Sciences 11, no. 3 (July 25, 2020): 4222–26. http://dx.doi.org/10.26452/ijrps.v11i3.2632.
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Herbs and spices have been shown to be very effective in the management of the neurological disorders. They have neuroprotective actions that prevent the deterioration of the memory and other cognitive functions in the neurological diseases. Peppermint (menthe×piperita, also known as M. balsamea wild) is a hybrid mint, a cross between water mint and spearmint. Peppermint consists of several medicinal components and research was testified safety of consumption of the peppermint. The study compared the memory-boosting and regaining effects of oral administration of peppermint and coriander extracts. 36 male and female Wistar albino rats were assigned into three groups randomly that is control, coriander and peppermint groups, respectively. A control group (n=6) received neither peppermint nor coriander administered (milk was administered). Peppermint group (n=6) received peppermint extract. Coriander group (n=6) received coriander extract. Amnesia rat model was prepared by the administration of as intraperitoneal injection of scopolamine. The R-maze and T-maze tasks was conducted as mentioned in the literature. Mean trials of acquisition is significantly less (P<0.01) in the peppermint group. The number of mean trials of retention is significantly less (P<0.01) in the peppermint group. The mean trials for retention of the coriander group is significantly (P<0.05) less than the peppermint group. The study results support a positive impact of coriander and peppermint on cognition. The study recommends further detailed studies to support the administration of these extracts in the management of neurological diseases that deteriorates cognition.
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Khan, Nida Tabassum. "Coriander Seeds in Diet." Journal of Advances in Plant Biology 1, no. 2 (January 9, 2019): 13–16. http://dx.doi.org/10.14302/issn.2638-4469.japb-18-2565.
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Coriander, commonly known as Sabit dhania in Pakistan is a well-known spice used in traditional cooking. It is an essential component of ayurvedic medicine used for the treatment of digestion and gastric ailments. Coriander seeds are available throughout the year as whole seeds and in powdered form. Fresh Coriander seeds possess earthy bitter flavour with strong aroma. Essential oils of its seed extracts possess numerous valuable constituents which could be exploited for the preparation of medicinal combatants against several acute and chronic diseases.
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Yaldiz, Gülsüm, Muhammad Sameeullah, Mahmut Çamlıca, and Faheem Shehzad Baloch. "Lack of Population Structure in Coriander Populations Based on SDS (Seed Storage Protein) Page Analysis." Turkish Journal of Agriculture - Food Science and Technology 4, no. 8 (August 15, 2016): 656. http://dx.doi.org/10.24925/turjaf.v4i8.656-661.751.
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Genetic variation is prerequisite for plant breeding. Nothing information existed in the literature for available diversity of Coriander accession in Turkey. Plant breeding activities are negligible in Turkey. So in order to start effective plant breeding program in Turkey, information on the available genetic diversity is viable. Therefore we planned to study the genetic variation and population structure of 29 Coriander accessions by seed storage protein (SDS). SDS analysis elaborated the lack of population structure and genetic bottleneck in the Coriander accessions in Turkey. Based on the results of this study, it was clear that sampling strategy was not appropriate and plant introduction should be made from different sources and diverse genotypes should be used as parents to initialize the effective Turkish Coriander breeding program.
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Pahrurrozi, Pahrurrozi, Dwi Agustini, and Rio Satriyantara. "Penggunaan daun ketumbar (coriandrum sativum L.) sebagai penjernih air di Desa Meka Praya Tengah." Rengganis Jurnal Pengabdian Masyarakat 1, no. 1 (May 26, 2021): 14–18. http://dx.doi.org/10.29303/rengganis.v1i1.27.
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Abstract
Water is the principal human needs. Utilization in all life aspect. However water availability in every area is different. Meka Village with location in Central Praya Distric Central Lombok usually deficiency of clean water in dry season. Public make use of surface water to fulfill needs. This community dedication aim at give society way to process and use coriander leaves as ingredient water clarifier. Coriander leaves have absorbs ability to solute in the water and have antioxsidants coumpound. This proven that application coriander leaves able to lowered water temperature amounting to 3,4 ℃ and ph amounting to 5,4. Based on these research could concluded that coriander leaves able to clarifier water because have nature to absorbs solute in the water and also contain antioxidants compound
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Gębarowska, E., M. Pytlarz-Kozicka, J. Nöfer, J. Łyczko, M. Adamski, and A. Szumny. "The Effect of Trichoderma spp. on the Composition of Volatile Secondary Metabolites and Biometric Parameters of Coriander (Coriandrum sativum L.)." Journal of Food Quality 2019 (January 9, 2019): 1–7. http://dx.doi.org/10.1155/2019/5687032.
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The aim of this work was to investigate the influence of Trichoderma spp. on volatile secondary metabolites and biometric parameters obtained from coriander (Coriandrum sativum L.). The fruits of coriander treated with liquid suspension spores of T. harzianum strain T22 and of T. asperellum strain B35 increased the yield of essential oil (by ∼36%); however, it was unaffected in its composition. Moreover, Trichoderma spp. influenced the yield and increased the number of seeds of coriander by ∼60%. Inoculation seeds with T. asperelleum strain B35 caused about 2-fold increase in the biomass of the aerial parts of coriander. There was also an increased root colonization by the fungus Trichoderma spp., limiting the number of phytopathogenic fungi from genus Fusarium observed.
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Putri, Indah Dwi, Iswendi Iswendi, Iryani Iryani, and Fitri Amelia. "Pengaruh Penambahan Rempah Ketumbar (Coriandrum Sativum L.) Terhadap Cita Rasa Pada Rendang Daging Sapi Dengan Uji Hedonik." Jurnal Periodic Jurusan Kimia UNP 11, no. 3 (December 12, 2022): 79. http://dx.doi.org/10.24036/p.v11i3.116016.
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Coriander (Coriandrum sativum L.) is a spice known to have active ingredients, one of which is anti-cholesterol. Some regions use coriander as an ingredient in making beef rendang. The purpose of this study was to determine the level of preference for color, meat texture, seasoning texture, taste and aroma of beef rendang made using six variations of the addition of coriander rhizome, namely with levels: 0, 1, 2, 3, 4 and 5 grams/500 grams. beef. The organoleptic test method uses the hedonic test, namely the level of preference test with 40 panelists of UNP chemistry students 2020. The hedonic test results show that, the addition of coriander seasoning to beef rendang in general there is no significant change (p> 0.05) to the original rendang.
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Gadotti, Gizele Ingrid, Raimunda Nonata O. da Silva, Cândida Renata J. de Farias, Joseano G. da Silva, and Henrique L. Padão. "Fungal and seed treatment interference in the viability of coriander seeds." Horticultura Brasileira 39, no. 4 (December 2021): 376–82. http://dx.doi.org/10.1590/s0102-0536-20210405.
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ABSTRACT The determination of the sanitary quality is important to diagnose if the commercialized lots are free of pathogens and to make a decision about the need for seed treatment. The objective was to evaluate the interference of fungi associated with coriander seed lots in their physiological performance and the effect of seed treatment with the fungicide Metalaxyl-m + Fludioxonil. The study was carried out in two steps. In experiment I, the physiological potential and sanitary characterization of 18 coriander seed lots were evaluated, using the tests, water content, tetrazolium test and health test. In experiment II, we evaluated the physiological performance of coriander seeds with and without fungicide treatment using the first count and germination test. Coriander seed lots showed high physiological potential, however, not all lots expressed their maximum potential in the germination test without treatment, due to the negative effect of fungi associated with seeds, mainly A. dauci and in association with A. alternata. There was an improvement in the physiological performance of coriander seeds treated with Metalaxyl-m + Fludioxonil fungicide.
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Alp, Hayriye. "Essential Oil Analysis of Coriander Plant of Konya Region." Biotechnology and Bioprocessing 2, no. 5 (June 24, 2021): 01–03. http://dx.doi.org/10.31579/2766-2314/045.
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Coriander is a small aromatic perennial herbaceous plant that grows widely in western Asia, India, Pakistan, the Mediterranean basin, and the United States. Although all parts of the plant can be eaten, its fresh leaves and dry seeds are used more. fructose, sucrose), alkaloids, flavones, resins, tannins, anthroquinones, sterols (β-stesterol and β-cytosterelin), and fixed oils. Has a small amount of carminative agent. Coriander plant samples were collected by a specialist pharmacist and phytotherapist (Muammaer Şen). Cultured medicinal marshmallow herb flower was harvested and dried. The dried plant was sorted and packed in packages of 50 grams using precision scales. 100gr of randomly selected samples. It was sent to BATAM laboratory for analysis. The essential oil analysis of the coriander plant of the Konya region has been found in accordance with the pharmacopoeia standards. Coriander plant is used to take advantage of its heavy metal removal feature. Many factors can affect the essential oil ratio of the plant. It is possible to make maximum use of the essential oils of the coriander plant by making the environmental factors suitable.
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Chaulagain, R., SS Pant, RB Thapa, and MD Sharma. "Performance Of Coriander Cultivars For Green Leaf Production Under Late Sowing Condition." Journal of Agriculture and Environment 12 (February 5, 2013): 67–73. http://dx.doi.org/10.3126/aej.v12i0.7565.
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A field experiment was conducted at the research farm of Institute of Agriculture and Animal Science, , Chitwan, Nepal from December 2009 to March 2010 to study the green leaf production potential of coriander (Coriandrum sativum L.) cultivars. Ten cultivars of coriander were evaluated in a Randomized Complete Block Design (RCBD) replicated three times. Coriander Local, Marpha Local, Mallika, Surabhi and Kalmi Chhattedar showed better performance as compared to others on growth, yield and quality parameters. The highest green leaf yield (10.09 mt/ha) was recorded in Coriander Local followed by Mallika (9.54 mt/ha), Surabhi (9.40 mt/ha) and Kalmi Chhattedar (9.24 mt/ha). Surabhi was found promising cultivar under late sowing condition because if its highest rosette diameter, number of basal leaves and length of basal leaf Hence, there is good scope of coriander cultivation for green leaf production, however, it is more suitable to sow the seeds in usual tome of sowing for the better performance of all the cultivars. The Journal of Agriculture and Environment Vol:12, Jun.2011, Page 67-73 DOI: http://dx.doi.org/10.3126/aej.v12i0.7565
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Dwi Ratnanto, S. A., U. Ahmad, and E. S. Iriani. "Food Safety Aspect in the Use of Hydrogen Peroxide in the Cleaning Process of Coriander Seeds." IOP Conference Series: Earth and Environmental Science 1038, no. 1 (June 1, 2022): 012072. http://dx.doi.org/10.1088/1755-1315/1038/1/012072.
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Abstract Eventhough coriander (Coriandrum sativum L.) is one of important spices for Indonesian traditional cuisine, it is mostly imported from others countries. One problem related to imported coriander is its appearance with dark brown color does not meet Indonesians consumers preference. To improve the appearance of imported coriander, the importers usually threat the herb by cleaning them using hydrogen peroxide (H2O2). Unfortunately, there is no standard to apply H2O2 as cleaning agent. This condition causes the cleaning process increases potential risk of H2O2 residual contamination on coriander seeds. This research was carried out by treatment of various doses and concentrations of H2O2, drying methods and duration of post-cleaning storage time to observe the effect of using H2O2 as cleaning agent on safety aspect. The result of parameter measured shows that H2O2 treatment did not cause a significant difference in the proximate test. The higher concentration of H2O2 treatment combined with mechanical drying resulted in brighter coriander seeds and more effective brightness achievement. Treatment of H2O2 with a higher concentration resulted in a higher residual value, while mechanical drying method resulted in a more rapid decrease in the residual value of H2O2. The residual value of H2O2 in coriander seeds decreased with longer post-cleaning storage time. All treatment variations resulted in allowable residual value that meet the EPA standard at 30 days storage after treatment.
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Khmelinskaya, T. V., A. E. Smolenskaya, and A. E. Solovyeva. "Complex biochemical characteristics of Coriandrum sativumL." Proceedings on applied botany, genetics and breeding 182, no. 1 (April 3, 2021): 80–90. http://dx.doi.org/10.30901/2227-8834-2021-1-80-90.
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Background. Coriandrum sativumL. is a valuable vegetable crop with early maturity and high nutritional benefits. Green biomass of coriander is rich in vitamins, especially ascorbic acid and carotene. The feasibility of using coriander as a natural food additive is due to its high antioxidant activity. The aim of this research was to study the biochemical composition of the green biomass in the accessions of C. sativumfrom the VIR global collection and identify promising accessions for use in breeding for quality.Materials and methods.The green biomass of 67 coriander accessions from different countries maintained in the VIR collection served as the research material. The study was carried out according to the guidelines developed by VIR.Results.As a result of the study, the feasibility of using C. sativumas a source of bioactive compounds was theoretically justified and experimentally confirmed, thus attesting to the prospects of coriander accessions from the VIR collection for quality-targeted breeding programs. New data were obtained on the biochemical composition of coriander green biomass. A factor determining such biochemical composition is the genotypic features of coriander associated with its origin. Biochemical parameters in coriander varied significantly depending on the origin of an accession. The highest variability was observed in the content of carotenes (CV 41%). The effect of an accession’s precocity was not confirmed. Sources for individual quality indicators were highlighted.Conclusion. Accessions with an optimal component composition for a balanced human diet were identified and recommended for quality-oriented breeding, including the development of cultivars for health-friendly, curative and preventive nutrition. The selected accessions are of interest as source material for breeding programs and practical utilization.
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Rabelo, Janiquelle da Silva, Marcelo de Almeida Guimarães, Antonio Vanklane Rodrigues de Almeida, Hozano de Souza Lemos Neto, Valsergio Barros da Silva, Ana Régia Alves de Araújo Hendges, Caris dos Santos Viana, and Iana de Paula Brito Mendes. "Agronomic Preliminary Performance of Two Radish Cultivars Intercropped With Coriander." Journal of Agricultural Science 11, no. 18 (November 15, 2019): 173. http://dx.doi.org/10.5539/jas.v11n18p173.
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Characterised as a traditional technique for the production of food and biomass, intercropping is a practice mainly used by small rural producers. In general, the practice has sought to maximise the use of environmental resources in an area, as well as to promote the ecological balance of different ecosystems. The aim of this study was to evaluate the performance of radish intercropped with coriander in a region of semi-arid climate. The experimental design was of randomised complete blocks, with five replications per treatment: 1) ‘Cometo’ radish intercropped with coriander, 2) monocropped ‘Cometo’ radish, 3) ‘Saxa’ radish intercropped with coriander, 4) monocropped ‘Saxa’ radish, and 5) monocropped coriander. The coriander and/or radish plants from each treatment were harvested 30 days after sowing. The following parameters were evaluated in the radish: number of leaves per plant, fresh shoot weight, shoot length, taproot length, taproot diameter, taproot weight and productivity; while in the coriander the following were evaluated: number of stems per plant, fresh shoot weight, shoot length and productivity. The Area Equivalence Efficiency (AEE) was also evaluated for the main crop. The ‘Saxa’ radish showed the highest productivity, both as a single crop and when intercropped (15.40 and 14.32 t ha-1 of root, respectively). AEE values were greater than 1 in both intercrops, 2.13 and 1.70 for the intercropped ‘Cometo’ and ‘Saxa’ radish respectively, showing this cropping system to be an important way of optimising coriander cultivation in the area of study.
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Petrina, Manda, Ika Pawitra Miranti, Nani Maharani, and Intan Rahmania Eka Dini. "THE EFFECT OF CORIANDER LEAF EXTRACT TOWARDS KIDNEY HISTOPATHOLOGICAL FEATURES ON WISTAR RAT INDUCED BY ORALLY ADMINISTERED MERCURY." DIPONEGORO MEDICAL JOURNAL (Jurnal Kedokteran Diponegoro) 10, no. 4 (July 31, 2021): 256–61. http://dx.doi.org/10.14710/dmj.v10i4.30095.
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Background: Mercury’s a toxic heavy metal that damages the kidney through generation of Reactive Oxygen Species (ROS). Previous study has established that coriander leaves contained high level of antioxidants. However, there hasn’t been any experiment that examined renoprotective effect of coriander leaf extract toward the kidney of Wistar rat induced with orally administered mercury.Objective: To examine the nephroprotective activity of coriander leaf extract towards Wistar rat’s proximal tubules induced with orally administered mercuryMethods: : Experimental study with post test only control group design using 20 male Wistar rats divided randomly into 4 groups as samples. Group K0 without treatment, Group K(-) was administered 10 mg/ kgBW mercury chloride orally, Group P1 was administered 10 mg/kgBW mercury chloride and 100 mg/kgBW coriander leaf extract orally, and Group P2 was administered 10 mg/kgBW mercury chloride and 200 mg/kgBW coriander leaf extract orally. The study was carried for 14 days after which the kidneys were examined microscopically.Results: The mean values for damaged proximal tubules were as follows: group K0 2,44±1,19; group K(-) 4,76±3,77; group P1 4,52±2,18; group P2 2,60±1,38. Mann-Whitney test showed significant differences between group K(-)>K0 (p=0,009); group P1>K0 (p=0,001); group P2<K(-) (p=0,015); group P1>P2 (p=0,001). Insignificant differences were found between group P2> K0 (p=0,936) and group P1<K(-) (p=0,579).Conclusion: Coriander leaf extract could reduce the number of damaged proximal tubules from mercury ingestion, with dose of 200 mg/kgBW showing better result than 100 mg/kgBW.Keywords: antioxidants, coriander leaf, kidney, mercury