CORIANDER (Coriandrum Sativum L.) ESSENTIAL OIL CHANGES LEVELS DURING THE SPRING SEASON

Abstract

Essential oils have been used for thousands of years for medicinal, health, and food purposes. Coriander (Coriandrum sativum L.), which belongs to the Mediterranean countries, is an herbaceous plant and a rich source of vitamins and minerals. There was a concentration on coriander's medical and nutritional aspects. Corianders were harvested for three consecutive months. Each time, they were transferred to the laboratory. Their essential oils were measured using a GC-MS (Hewlett Packard - US). Essential oils were identified by calculating specific indices and at programmed temperature conditions for (C6 - C26) oils of an HP-5 column under identical operating conditions. Essential oils evaluation was done in three replicates at each harvesting time, and the difference in the essential oil content showed the effect of harvesting stages on them. A total of 45 essential oils were measured in three harvesting stages. Linalool (3.46, 7.05, and -6.27% from the first to the third harvest, respectively) was identified as the main component in coriander oil. In the first harvest, the mass under study contained more than 20% Germacrene, which was reduced to below 2% in subsequent harvests. Also, Decanal, Cyclodecane, 2-docecen-1-ol, Tetradecanal, Neophetadiene, Oleic acid, and phytol had a significant percentage in all three harvests. Coriander samples had significantly higher amounts of essential oils as green leafy vegetables. On the other hand, scientists can achieve medical extract of coriander. It is concluded that coriander is a valuable sample to use in both the medical and food industries.