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Bioactive Constituents and Applications of Seed Spice: Coriander

Chaynika, Verma (2009) Bioactive Constituents and Applications of Seed Spice: Coriander. Masters thesis, University of Mysore.

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: Coriander, the important and commonly used spice has a long tradition in its applications in food as well as medicine. Unlike many other seed spices, coriander requires optimum processing, particularly the moisture content should be in the optimum range of around 10%. The dried coriander fruits are usually powdered and forms the major ingredient in many of the Spice mixes. Apart from the Carbohydrates and proteins in significant amounts, it also contains Ca 709, Mg 330, P 409, K 1267, Na 35, Zn 5 and Riboflavin 2 mg/100 g respectively of the edible portion. The extract of the coriander individually or in combination with other spices finds potential therapeutic applications. The Indian variety of coriander usually contains up to 0.4% of essential oil which contribute the characteristic aroma to the species. The major ingredient in the essential oil is linalool (58-75%), and other significant compounds include α-Pinene, terpineol, cuminal, citronellol, Geraniol and geranyl acetate. The nonvolatile compounds include, α-tocopherol, stigmasterol, ergost-5-en-3-ol, β-amyrin, stigmast-4-en-3-one along with other bioactive flavonoid constituents, quercetin 3-glucuronide, isoquercetin and rutin other minor constituents. Phenolic acids are the major components responsible for medicinal properties of coriander and seven phenolic acids, tannic, Gallic, caffeic, cinnamic, chlorogenic, ferulic, and vanillic acids are reported. Clevenger distillation is employed in large for the isolation of essential oil, though, the advanced extraction methods such as supercritical extraction is being explored by the industry. Also, the storage conditions play an important role as it is highly prone 89 Conclusion for infestation. The reports indicate that the storage of the processed seeds under dark conditions showed better stability (for example the linalool content retained from 69.75% to 68.75% over a period of 12 months), whereas, it has come down from 69.75% to 23.51%. Various parts of coriander are being used for its potential applications. The fresh leaves find applications in many food preparations, particularly in garnishing wherein it imparts a characteristic flavor. The leaves along with its tender stem also find applications in south Indian preparations like Sambar and Rasam. In addition, the roots have the potential for the use in various traditional medicines, perfumery, soaps, candy, cocoa, chocolates, tobacco, meat products, beverages and to mask offensive odor in pharmaceutical preparations. The essential oil is also added to carbonated beverages (Rogers et al, 1971). In western countries, used for flavoring liquors, especially gin & variety of food stuffs. Coriander essential oil which is used in aromatherapy for healing digestive problems, including flatulence, indigestion and constipation, to eliminate toxins, to stimulate circulation, to ease migraine and to treat rheumatism and arthritis. Coriander essential oil reportedly possesses analgesic, stimulant, anti-bacterial, anti-infectious and carminative properties. The reports also show that processed coriander fruits find a number of medicinal and pharmacological applications such as hypolipidemic, antibacterial, antiplatelet, immunomodulatory, antidiabetic and antioxidant properties. Presently, the coriander fruits are extensively used in its powdered form, in addition to the Oleoresin and essential oil which finds application in value added products. The ISO specifications are defined and established for the whole coriander fruits, coriander powder and packaging aspects which needs to be complied in the international trade.
Uncontrolled Keywords: Coriander; seed spice; spices; potential applications; Coriander essential oil
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jul 2010 11:25
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9572

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