Antioxidant Properties of Coriandrum Sativum (Coriander)

Abstract

Antioxidants prevent the damage done to cells by free radical‐molecules that are released during the normal metabolic process of oxidation. Some of these free radicals include reactive oxygen free radicals species (ROS), reactive hydroxyl radicals (OH), the superoxide anion radical (O2), hydrogen peroxides (H2O2) and peroxy (ROO) which generates metabolic products that attack lipids in cell membranes or DNA. These are associated with several types of biological damage, DNA damage; carcinogenesis and cellular degeneration related to aging and also contribute to heart disease and arthritis. Spice coriander reduces fever and promotes a feeling of coolness. It is highly beneficial in the deficiency of vitamin A, B1, B2, C and iron. High concentration of polyphenol and other bio reactive components are reported in this spice. The present study was aimed to determine the antioxidant properties of coriander. The antioxidant activity of polyphenolic extracts of Coriandrum Sativum was evaluated in vitro with the systronic Spectrophotometer at 517nm based on the reduction of the stable DPPH free radical. Total phenolic content extracted from the coriander spice sample was 240.0 mg GAE/g dry weight of the spice as estimated by Folin's reagent and calculated with standard curve prepared with gallic acid by the same procedure. Antioxidant activity measured from coriander as DPPH free radical scavenging activity was dose dependent. Incubation of 10μl of extract in DPPH free radical solution eradicated free radicals and caused decrease in OD of 0.01. Antioxidants present in coriander extract were able to protect DNA damage against hydroxyl ion caused by (ferrous sulphate + H2O2 + ascorbate) Fenton's reaction. The study indicate coriander is one of the most effective spice in terms of antioxidant properties and can serve as natural source to develop the free radical scavengers and antioxidant agents.