Bioactive Compounds of Coriander Leaves

• Published in: Handbook of Coriander (Coriandrum sativum) Vol. 1; pp. 311 - 320
• Main Authors: Tan, Chin Xuan, Tan, Seok Shin, Tan, Seok Tyug
• Format: Book Chapter
• Language: English
• Published: CRC Press 2023
• Edition: 1
• Subjects: Coriander Essential Oil; potassium; carotenoids; Radical Scavenging Activity; polyunsaturated fatty acids; SPAD Meter; Proteus Vulgaris; Coriander Leaves; Microwave Drying; Salmonella Paratyphi; BHT; Vitamin A; Phenolic Acids; Preservation Agents; Coriander Plant; phenolics; calcium; vitamin C; SPAD; Coriander Leaf; Coriander; Antioxidant Activity; Coriandrum Sativum; Enterobacter Faecalis; Essential Oil; Gas Chromatography Olfactometry; Aliphatic Compounds; Moisture Content; Chlorophyll Content
• ISBN: 9781032068527; 1032068523; 9781032069333; 1032069333
• DOI: 10.1201/9781003204626-26

Coriander (Coriandrum sativum L.) is well known for culinary and therapeutic uses. The coriander leaves are lanceolate and broadly lobed at the base of the plant. Coriander leaves are rich in vitamin A, vitamin C, potassium, calcium, carotenoids, polyphenols, and polyunsaturated fatty acids. The main volatile compounds in coriander leaf essential oil are alcohols and aldehydes. Results from in vitro and in vivo studies indicated the health benefits of coriander leaf intake in enhancing memory, reducing oxidative stress-related disorder, and preventing the growth of deleterious microorganisms. This chapter summarizes the micronutrients and bioactive compounds of coriander leaves. However, it was reported that the loss of ascorbic acid in coriander leaves was high when the leaves were blanched in boiling water and dried for an extended period. Limited information on the polyphenol composition of coriander leaves is available in the literature. Results indicated that distilled water, dimethyl sulfoxide, hexane, and methanol effectively extracted the polyphenols from coriander leaves. Further study on quantification of the individual constituents of polyphenols in coriander leaves should be carried out. Spectrophotometry revealed that the chlorophyll level of raw coriander leaves was 1.69 mg/g, and the levels were affected by post-harvesting processing such as drying and blanching. To conserve the chlorophyll content, it was recommended to blanch the coriander leaves at 80°C for 3 min.