Abstract
Coriander (Coriandrum sativum L.) being an annual herb is most commonly used for seasoning purpose. Its plant seeds, leaves and roots are edible, although they have very distinct flavors and uses. The herb has a light and fresh flavor. Coriander can be used as whole plant and can be processed because of its perishable nature of leaves and to increase the palatability of ripe fruits (seeds) before using it as flavoring agent in different food preparations. Whole plant of coriander mainly fresh leaves and ripe fruits are used for culinary purposes. Coriander leaves have different taste than its seeds, with citrus overtones. Coriander plant is a rich reservoir of micronutrients and nutritional elements which leads us to focus our study on this herb. Coriander is very low in saturated fat however, contains good amount of linoleic acid which is a good source of α-tocopherol and vitamin K. Leaves of plant are rich source of vitamins while seeds are rich in polyphenols and essential oils. Coriander taste is devoted to its essential oil comprising a significant content of linoleic and furanocoumarins (coriandrine and dihydrocoriandrine). Coriander is also well known for its antioxidant, anti-diabetic, anti-mutagenic, anti-anxiety and antimicrobial activity along with analgesic and hormone balancing effect that promotes its use in foods due to numerous health benefits and its protective effect to preserve the food for longer period. The aim of present study was to highlight the processing, nutritional and functional aspects of coriander. Key words: Coriander, processing, fatty acids, antioxidant content, anti-diabetic, anti-mutagenic, anti-anxiety, diuretic activity, metal detoxification, anti-hyperglycemic activity.
Highlights
Coriander (Coriandrum sativum L.) which belongs to the family Apiaceae (Umbelliferae) is mainly cultivated from its seeds throughout the year (Mhemdi et al, 2011)
The type of meat and temperature did not influence the antimicrobial activity of the oil; indicating the potential of coriander oil to serve as a natural antimicrobial compound against Campylobacter jejuni in food (Rattanachaikunsopon and Phumkhachorn, 2010)
After 30 days, it was found that percentage of moulds in cakes containing coriander essential oil at 0.05% did not differ from cakes containing 0.01% BHA and both concentration were not able to control mould growth in cakes but increasing concentration of CEO up to 0.15%, antifungal activity of CEO showed better control on mould growth in cakes than control sample and BHA samples
Summary
Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects. Coriander (Coriandrum sativum L.) being an annual herb is most commonly used for seasoning purpose. Coriander can be used as whole plant and can be processed because of its perishable nature of leaves and to increase the palatability of ripe fruits (seeds) before using it as flavoring agent in different food preparations. Whole plant of coriander mainly fresh leaves and ripe fruits are used for culinary purposes. Coriander plant is a rich reservoir of micronutrients and nutritional elements which leads us to focus our study on this herb. Leaves of plant are rich source of vitamins while seeds are rich in polyphenols and essential oils. The aim of present study was to highlight the processing, nutritional and functional aspects of coriander
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