Coriander Fruit Research Articles

Larvicidal activity of essential oils extracted from commonly used herbs in Lebanon against the seaside mosquito, Ochlerotatus caspius

This study investigates the potential of essential oils from commonly used medical and culinary herbs in Lebanon as an environmentally safe measure to control the seaside mosquito, Ochlerotatus caspius. The composition of essential oils extracted from parsley seeds and leaves, alpine thyme inflorescences, anis seeds, and coriander fruits were analyzed by GC–MS, and the major components of these oils were found to be thymol, sabinene, carvacrol, anethole, and linalool, respectively. Mosquito larvicidal assays were conducted to evaluate the LC 50 and LC 90 after 24 and 48 h of the essential oils and their major constituents. All of the tested oils proved to have strong larvicidal activity (LC 50: 15–156 ppm) against Oc. caspius fourth instars, with the most potent oil being thyme inflorescence extract, followed by parsley seed oil, aniseed oil, and then coriander fruit oil. Toxicity of each oil major constituent was also estimated and compared to a reported larvicidal compound, eugenol.

Changes on essential oil composition of coriander ( Coriandrum sativum L.) fruits during three stages of maturity

The essential oils composition of coriander ( Coriandrum sativum L.) fruits obtained by hydrodistillation was studied at three stages of maturity by GC–FID and GC–MS. Essential oil yields showed marked increase during maturation process and forty one compounds were identified. Geranyl acetate (46.27%), linalool (10.96%), nerol (1.53%) and neral (1.42%) were the main compounds at the first stage of maturity (immature fruits). At the middle stage, linalool (76.33%), cis-dihydrocarvone (3.21%) and geranyl acetate (2.85%) were reported as the main constituents. Essential oils at the final stage of maturity (mature fruits) consist mainly on linalool (87.54%) and cis-dihydrocarvone (2.36%). Additionally, accumulation of monoterpene alcohols and ketones was observed during maturation process of coriander fruit.

The infraspecific taxa of coriander ( Coriandrum sativum L.)

Based on systematic field observations of 330 genebank accessions, a literature review and on inspection of the relevant herbarium materials, a formal taxonomic distinction of three subspecies covering ten botanical varieties of coriander (Coriandrum sativum L.) is proposed. Besides morphological characters, the characteristics of the volatile oil in the coriander fruits are used for description of the infraspecific groups. Characterization data from the coriander collections at the German and the Canadian national genebanks were used, genebank accessions and herbarium specimens are designated as reference specimens for the proposed infraspecific taxa. The relevance of the classification for use in plant breeding work, genebank management, and for understanding the geographical distribution and evolution of coriander is discussed.

Glycosides of 2- C-methyl- d-erythritol from the fruits of anise, coriander and cumin

Eight glycosides of 2- C-methyl- d-erythritol ( 1) were isolated from the fruit of anise, and their structures were clarified as 1- O-β- d-glucopyranoside, 3- O-β- d-glucopyranoside, 4- O-β- d-glucopyranoside, 1- O-β- d-fructofuranoside, 3- O-β- d-fructofuranoside, 4- O-β- d-fructofuranoside, 1- O-β- d-(6- O-4-hydroxybenzoyl)-glucopyranoside and 1- O-β- d-(6- O-4-methoxybenzoyl)-glucopyranoside of 2- C-methyl- d-erythritol ( 2– 9), respectively. Furthermore, 2 and 4 were isolated from the fruit of coriander, and 2, 3 and 4 were isolated from the fruit of cumin. Though the phosphate of 1 was known to be one of the first precursors of isoprenoids in the non-mevalonate pathway, and 1 is considered to be a common constituent in Umbelliferous plants, the glycosides of 1 are found for the first time.

Statistical Analyses on the Essential Oil of Italian Coriander (Coriandrum sativum L.) Fruits of Different Ages and Origins

Thirty-one samples of Coriandrum sativum L. fruits, of different origin, year of cultivation (harvest) and crop management systems were subjected to volatile component analysis by combining Head Space Solid Phase Microextraction (HS-SPME) with GC/MS. In order to determine the importance of the major sources of volatile variability, some statistical analyses, including Cluster Analysis (CA) and Principal Component Analysis (PCA), were performed on the obtained data. The compounds, which gave the main contribution to the partition and classification of the original data, were α-pinene, p-cymene, γ-terpinene and linalool. The age of the fruits, which ranged from 1–16 years, seemed to generate rather identifiable effects such as a decreasing trend on α- and γ-terpinene, terpinolene and linalool, and an increase in p-cymene. The same components also seemed to vary depending upon the geographic location of the cultivation. No statistically relevant differences were detected between the biological and conventional cropping management techniques.

Minor volatile constituents of essential oil and extracts of coriander (Coriandrum sativum L.) fruits

L'etude de l'huile essentielle, de l'extrait hydroalcoolique et de l'extrait obtenu par distillation de l'infusion aqueuse des fruits de coriandre, a permis de detecter 133 composes volatils. Le linalol est le compose le plus abondant dans tous les echantillons examines et il atteint 81 % de la fraction volatile totale dans l'extrait aqueux. On a souligne les differences les plus remarquables entre l'huile essentielle et les extraits. Le camphre (5,6 %), l'acetate de geranyle (4 %) et le geraniol (1,5 %) se trouvent en grande quantite dans l'huile essentielle, tandis que la teneur en hydrocarbures sesquiterpeniques depasse 13 %. Quarante-quatre composes mineurs ont ete rapportes pour la premiere fois dans les extraits aromatiques et dans l'huile essentielle du coriandre, acetate de myrtenyle, verbenone, myrtenol, p-cymenol-8, et quelques diols comme le dimethyl-2,6-octadiene-3,7-diol-2,6 et le dimethyl-2,6-octadiene-1,7-diol-3,6 etant les plus representatifs. Dans l'huile essentielle on a identifie deux isomeres de l'epoxy-6,7-linalol ; l'acetate de dihydro-2,3-epoxygeranyle a ete trouve dans l'extrait hydroalcoolique seulement. En plus, on a mis en evidence la correlation entre les diols et les produits d'oxydation des terpenes.

Coriander essential oil composition from two genotypes grown in different environmental conditions.

The objective was to study the essential oil composition of coriander fruits in plants growing in environments differing in soil conditions and weediness level. Factorial field experiments were conducted in two locations from the Rolling Pampas, Argentina, and two coriander landraces (European and Argentinean) were tested under two levels of nitrogen fertilization and weediness. Data were evaluated with uni- and multivariate techniques. The variation in the oil composition was related to the relative proportion of the constituents and not to the presence/absence of a particular component. Weather conditions in 1997 favored linalool and camphor in both landraces. Location, fertilization, and weediness also affected the chemical profile. The European landrace showed a more stable concentration of the major components than the Argentinean landrace. These results, which show the relationships between some environmental conditions and the essential oil composition, are useful in the development of innovative strategies aimed to improve oil composition and to manage crop pests.

CULTIVATION TRIALS OF CORIANDER (CORIANDRUM SATIVUM L.) IN A SEMI-ARID MEDITERRANEAN ENVIRONMENT

CULTIVATION TRIALS OF CORIANDER (CORIANDRUM SATIVUM L.) IN A SEMI-ARID MEDITERRANEAN ENVIRONMENT

Composition and Quality of the Essential Oil of Coriander (Coriandrum sativum L.) from Argentina

The essential oils obtained from fruits of coriander growing in six different zones of Argentina were analyzed by GC, IR and olfactive evaluation. The composition of five commercial oils produced in two areas of Buenos Aires Province were compared with three Russian oils imported by the Argentinian fragrance and flavor industry. Twenty components were identified which accounted for 96.6-99–7% of the total oils composition. The main constituents were linalool (68.9-83–7%), γ-terpinene (2,2-5.1%), camphor (3.2-4.8%), α-pinene (1.0–6.5%), geraniol (1.4–3.2%) and geranyl acetate (0.8–3.8%). The contents of cis- and trans-linalool oxide (0.1–0.4%) were low.

Volatile compounds and odor characteristics of carbon dioxide extracts of coriander (Coriandrum sativum L.) fruits

Volatile components of coriander fruits were isolated by supercritical carbon dioxide (SC-CO2) extraction at 9 MPa/40 degrees C and analyzed using GC-MS. The composition of SC-CO2 extract was compared with liquid CO2 (LCO2) extract (5.4 MPa/25 degrees C). The SC-CO2 extract resembled the conventional isolates in the relative amounts of monoterpene hydrocarbons. The oxygenated monoterpenes comprised 80 % of the SC-CO2 and 82% of the LCO2 extract, linalool being the main compound (67%) in both extracts. The sensory characteristics of the aroma of CO2 extracts were evaluated and compared with those of freshly ground spice. No major differences in the average intensities of any odor attribute could be found between the coriander fruits harvested in 1990 and 1991. The SC-CO2 extract was evaluated to be more terpenous and less sweet than the reference (coriander 1990). The assessors described the supercritical extract as the most terpenic and spiciest with some pungency. The aroma of LCO2 extract was characterized as distinctly pomerancelike and sweet, although all odor attributes were evaluated to be less intense than those in freshly ground coriander fruits.

Compositional differences of coriander fruit oils from various origins

AbstractThe composition of the volatile oil of coriander fruit of different geographical origins was investigated by means of gas‐liquid chromatography, column chromatography and coupled gas chromatography‐mass spectrometry. The 18 most important components were identified and quantified.

Application of liquid carbon dioxide to the extraction of essential oil of coriander (Coriandrum sativum L.) fruits

The essential oil of coriander (Coriandrum sativum L.) fruits was extracted by liquid CO2. A J&W high pressure extraction apparatus was modified by providing means of visual control of the extraction. The apparatus could be filled with the optimum amount of extractant without disassembling the extractor. The modification made it possible to select the Soxhlet unit to function either continuously or in siphon cycles. The liquid CO2 extracts were compared with hydrodistillates and solvent extracts using capillary gas chromatography. Some 40 of the compounds were identified by mass spectrometry.

The determination of the petroselinic acid content of coriander (Coriandrum sativum) oil by capillary gas chromatography

AbstractA rapid capillary gas chromatographic method has been developed for screening coriander fruits for petroselinic acid content. The method also permits determination of the concentrations of the other major long‐chain fatty acids present in coriander oil and allows an estimate of the total oil content of the sample to be determined. The method is applicable at the single fruit level and the results of analysing the constituent husk and embryo fractions have shown significant differences between their fatty acid compositions.

The isolation of volatile oil from coriander fruit by steam distillation

AbstractThe isolation of the essential oil of coriander fruit by steam distillation is described. The chemical composition of the oil was investigated by means of gas‐liquid chromatography, column chromatography and coupled gas chromatography‐mass spectrometry. The 18 most important components were identified and quantified.

Yield and glucosinolate of mustard seeds and volatile oils of caraway seeds and coriander fruit: II Yield and volatile oils of caraway seeds (Carum carvi L.)

Caraway was grown in Freising, West Germany and at three locations in Finland. The growth substrate was a fertilized peat of the same quality at each location. The total volatile oil contents of the seeds varied between 5.45 and 7.59 ml/100g. There were no significant differences in total oil content or in carvone content between the seeds grown at different locations. In addition, different varieties (‘Hungarian’, ‘Kami’, ‘Caraway I and ll’ Sv) were tested in Helsinki. The average yield was 3200 kg/ha at the first harvest and 800 kg/ha in the second year. The Hungarian cultivar gave the largest yield and the growth period of this variety was approximately one week shorter than that of the Scandinavian varieties ‘Kami’ and ‘Caraway I and IT. The volatile oil contents of the seeds ranged between 4.22 and 6.98 ml/100 g. There were no significant differences between the varieties in the total oil contents. The proportion of carvone varied between 48 and 56 % of the total oils.

Yield and glucosinolates in mustard seeds and volatile oils in caraway seeds and coriander fruit: I Yield and glucosinolate contents of mustard (Sinapis sp., Brassica sp.) seeds

Different varieties of yellow mustard (Sinapis alba L.), brown mustard (Brassica juncea (L.) Czern.) and black mustard (Brassica nigra (L.) W.D.J. Koch) were tested in 1983—1985 at three locations in Finland. The average seed yield of yellow mustard was 2220 kg/ha, it’s sinalbine content being 2.2—5.2 g/100g. There were no major differences between the tested varieties. Varieties ‘Kirby’ and ‘Gisilba’ produced the largest yields. ‘Gisilba’ and ‘Ochre’ had the shortest growth periods. The sinalbine content in yellow mustard seeds varied more between the years than between the varieties. The average yield of brown mustard was 1620 kg/ha. The variety ‘Picra’ was slightly better than the other varieties with respect to yield and early ripening. The sinigrine content in brown mustard seeds were approximately from traces to 4.4 g/100 g those of ‘Dome’, ‘Blaze’, ‘Sv 8341001’ and ‘Trowse’ being highest. Black mustard yielded less than 700 kg/ha, the sinigrine content of the seeds being 1.8—4.5 g/100g.

Yield and glucosinolate of mustard seeds and volatile oils of caraway seeds and coriander fruit: lll Yield and volatile oils of coriander fruit (Coriandrum sativum L.)

Certain cultivars of coriander were tested during 1983—1985 at two locations in Finland, namely Helsinki and Kangasala. Only five cultivars were available for the trials: ‘Kultive’, ‘Hungarian’ l and ll, ‘Coriander’ LD and ‘Lucs’. The seeds germinated in 11—19 days and the vegetation reached a height of 36—115 centimeters by the end of the growing season. The growth period ranged from 108 to 132 days. The fruit yields ranged from 790 to 1900 kg/ha in loamy soil in Helsinki, and from 120 to 390 kg/ha in crusted silt soil in Kangasala. There were no significant differences between the yields of different cultivars in any single trial, despite the considerable annual variation. The amount of volatile oils in the fruit ranged from 0.34 to 1.49 ml/100 g and the proportion of the main compound, linalool, was 48.7—72.7 %.The small-fruited cultivars(‘Hungarian’ I and It, ‘Lucs’) had a higher oil content than those with larger fruits(‘Kultive’, ‘Coriander’ LD) but growth period of the small-fruited cultivars was too long for cultivation in the climatic conditions of the Nordic countries.

Volatile Constituents Obtained by the Extraction with Alcohol-Water Mixture and by Steam Distillation of Coriander Fruit.

Volatile Constituents Obtained by the Extraction with Alcohol-Water Mixture and by Steam Distillation of Coriander Fruit.

Development of Coriander Fruit Infected by <i>Protomyces macrosporus</i> Unger

Development of Coriander Fruit Infected by <i>Protomyces macrosporus</i> Unger

POPULATION ECOLOGY OF THE LITTLE CORMORANT, <I>PHALACROCORAX NIGER</I> IN A COLONY

Population ecology of the little cormorant (Phalacrocorax niger) was studied from February 2003 to March 2004. The study was performed at the village named Dhonagoda near the river Dhonagoda under the thana Matlab in the district of Chandpur. In the non breeding season, the little cormorant was found in Dhonagoda river, canal situated on the both sides of the Matlab-Dhonagoda embankment and in the ponds near the breeding site. In the breeding season they selected their nesting site in several trees of a house in its immediate vicinity of pond. They built their nests at Koroi (Albizzia procera), Mango (Mangifera indica), Fig (Ficus spp.), Siamese rough bush (Streblus asper), Coconut (Cocos nucifera). The little cormorant prepared nests in the trees, the height of which varied from 9.2 to 11.2 m and the breadth from 66 to 125 cm. Numerous nests (3 to31) were built in a single tree. The little cormorant collected dry pepper (Capsicum frutescens) twigs, dry leaves of Eucalyptus (Eucalyptus citriodora), fruits of Coriander (Coriandrum sativum), grass (Cynodon dactylon), dry stem of Indian Plum (Zizyphus jujuba), Marsh herb (Enhydra fluctuans), Jute (Corchorus olitorius), straw etc. as nesting materials. During the study period, 198 nests were recorded in the colony. In total, 718 eggs were laid. Among these 557 eggs were hatched and 408 nestling were fledged. In the study period, it was recorded that 124 (83.22%) nestling were stolen by the local boys.
 
 Key words: Population, ecology, little cormorant (Phalacrocorax niger), colony, Bangladesh. 
 
 Ecoprint Vol.11(1) 2004.