Phytochemical and bioactive profile of Coriandrum sativum L

• Published in: Food chemistry Vol. 286; pp. 260 - 267
• Main Authors: Wei, Jing-Na, Liu, Zheng-Hui, Zhao, Yun-Ping, Zhao, Lin-Lin, Xue, Tian-Kai, Lan, Qing-Kuo
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.07.2019
• Subjects: Anti-Infective Agents - chemistry; Antimicrobial activity; Antioxidant activity; Antioxidants - chemistry; Biological activities; Carotenoids - chemistry; Chemical constituents; Coriandrum - chemistry; Coriandrum - metabolism; Coriandrum sativum L; Fatty Acids - chemistry; Fruit - chemistry; Fruit - metabolism; Oils, Volatile - chemistry; Phytochemicals - chemistry; Sterols - chemistry; Antimicrobial activity; Biological activities; Chemical constituents; Antioxidant activity; Coriandrum sativum L
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.01.171

•Coriandrum sativum L. is widely used as a condiment and in folk medicine.•There are six categories of main active constituents in coriander.•The yields and compositions of coriander extracts vary depending on many factors.•Coriander essential oil and other extracts have different degrees of bioactivities.•Coriander and its extracts are safe for medical and edible use. Coriandrum sativum L. is well known around the world because of its food and medicine uses. The main bioactive constituents in C. sativum are essential oil, fatty acids, tocol, sterol and carotenoids, their yields and chemical compositions being influenced by genotype, variety, planting season, ecotype, planting condition, growth stage, plant part, harvesting time, extracting process and other factors. Coriander and its different extracts possess varying degrees of antioxidative and antimicrobial activities on account of different active constituents. The general usages, chemical compositions and bioactivities of coriander are summarized in this review, along with safety considerations.