Phytochemical and bioactive profile of Coriandrum sativum L.

Jing-Na Wei, Zheng-Hui Liu, Yun-Ping Zhao, Lin-Lin Zhao, Tian-Kai Xue, Qing-Kuo Lan

Journal: Food chemistry 2019;286():260-267

PMID: 30827604

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Abstract

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.

Address: Tianjin Institute of Quality Standard and Testing Technology for Agro-products, Tianjin Academy of Agricultural Sciences, Huada Road, 17th Kilometric Marker of Jinjing Highway, Xiqing District, Tianjin 300381, China. Electronic address: [email protected].; Tianjin Institute of Quality Standard and Testing Technology for Agro-products, Tianjin Academy of Agricultural Sciences, Huada Road, 17th Kilometric Marker of Jinjing Highway, Xiqing District, Tianjin 300381, China.

DOI: 10.1016/j.foodchem.2019.01.171

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MeSH Terms: Anti-Infective Agents, Antioxidants, Carotenoids, Coriandrum, Fatty Acids, Fruit, Oils, Volatile, Phytochemicals, Sterols