Allelopathic effects of red pepper (Capsicum annuum L.) and coriander (Coriandrum sativum L.) on early seedling growth of wheat (Triticum aestivum L.)

Iqbal, Muhammad Zafar,Ahmed, Lubna,Shafiq, Muhammad,Athar, Mohammad Techno-Press 2015 Advances in environmental research Vol.4 No.1

A pot experiment was conducted to assess the effects of red pepper (Capsicum annuum) and coriander (Coriandrum sativum) on seedling growth of wheat (Triticum aestivum). The aqueous extracts treatment of red pepper and coriander showed a significant (p < 0.05) reduction in root, shoot and seedling length, number of leaves and seedling dry weight of wheat (T. aestivum) as compared to control. The inhibitory different effect on growth of wheat (T. aestivum) was directly proportional to the increasing concentration (1, 2, 3, 4 and 5%) of aqueous extracts of red pepper and coriander as compared to control treatment (0%). The root, shoot, seedling length and number of leaves of T. aestivum significantly p < 0.05 decreased at 5% concentration of red pepper as compared to control. The root, shoot and seedling growth of T. aestivum was also significantly reduced at 1, 2, 3, 4 and 5% concentration of coriander as compared to control. The root, shoot and leaves dry weight of T. aestivum at 5% coriander extract treatment concentration decreased as compared to control. The tolerance in seedlings of T. aestivum to red pepper and coriander extract treatment was dose dependent as compared to control. The seedlings of T. aestivum showed low percentage of tolerance to pepper extract treatment than coriander extract treatment.

초임계 PGSS 공정을 이용한 Coriander 정유 함유 PEG 미세입자 제조

최진아(Jin-Ah Choi),임교빈(Giobin Lim),유종훈(Jong-Hoon Ryu) 한국생물공학회 2010 KSBB Journal Vol.25 No.4

본 연구에서는 coriander 정유의 안정성 향상을 위해 초임계 PGSS 공정을 이용하여 coriander 정유가 봉입된 PEG 미세입자를 제조하였으며 공정 온도와 압력, 노즐 크기가 미세입자의 크기, 형태 및 정유의 봉입률에 미치는 영향에 대하여 조사하였다. 100 μm 노즐을 사용하여 얻어진 미세입자의 형상을 분석한 결과 1-10 μm 크기의 구형 입자 형태를 나타내었으나 노즐의 크기가 증가한 경우에는 덩어리진 입자가 얻어짐을 확인하였다. 온도, 압력 변화에 따라 얻어진 미세입자의 경우 일정 압력 조건에서 공정 온도가 높아짐에 따라, 일정 온도 조건에서 공정 압력이 낮아짐에 따라 구형입자 비율이 증가함을 보였으며, 일정 온도 조건에서는 공정 압력이 높아짐에 따라 더 많은 기공을 가지는 입자가 생성됨을 확인하였다. 제조된 PEG 미세입자 내 coriander 정유의 봉입률은 모든 온도 조건에서 가장 낮은 압력인 75 bar일 때 가장 높은 값을 보였다. In the present study, biocompatible poly (ethylene glycol) (PEG) microparticles containing coriander essential oil were prepared using a supercritical particles from gas saturated solution (PGSS) process to improve the stability of the coriander oil. The effects of various process parameters such as temperature, pressure, and nozzle diameter on the morphology and entrapment efficiency of coriander oil loaded PEG microparticles were then investigated. A positive influence on the formation of spherical microparticles was observed with increasing temperature and decreasing pressure. Furthermore, somewhat more porous microparticles were produced with an increase in pressure. At a given temperature, the highest entrapment efficiency of coriander essential oil in PEG microparticles was observed under the lowest experimental pressure condition.

Supplementation of Common White Bread by Coriander Leaf Powder

Lipi Das,Utpal Raychaudhuri,Runu Chakraborty 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.2

Coriander leaves are widely used worldwide as a very common garnish in almost all types of Western,Oriental, and Arabic culinary. It is rich in the beneficial components of antioxidants, trace elements, and essential oils. Bread enriched with coriander leaf powder is therefore likely to have greater acceptability to consumers compared to unfortified bread. In the present study the antioxidant and sensory analyses along with baking and staling characteristics of such breads at supplementation levels of 1.0, 3.0, 5.0, and 7.0%(w/w) on wheat flour have been investigated. Results show that supplementation with coriander leaf powder bettered the crumb moisture content with only a little increase in crumb firmness. A substantial improvement in sensory characteristics was observed with the supplemented breads. A sharp increase in antioxidant content was an important beneficial fortification effect observed in the fortified breads. Coriander leaf content between 3.0 and 5.0% was found to be the optimum supplementation level that offered the best compromise for highest acceptability of the fortified breads.

Nematicidal activity of plant essential oils and components from coriander (Coriandrum sativum), styrax (Liquidamber orientalis) and valerina (Valeriana wallichi) essential oils against pine wood nematode (Bursaphelenchus xylophilus)

Junheon Kim,Sum-Mi Suh,Sang-Gil Lee,Sang-Chul Shin,Il-Kwon Park 한국응용곤충학회 2008 한국응용곤충학회 학술대회논문집 Vol.2008 No.05

Commercial plant essential oils from 27 plant species were tested for their nematicidal activities against the pinewood nematode, Bursaphelenchus xylophilus. Good nematicidal activity against B. xylophilus was achieved with essential oils of coriander (Coriandrum sativum), styrax (Liquidamber orientalis) and valerina (Valeriana wallichi). Analysis by gas chromatography-mass spectrometry led to identification of 26, 10 and 4 major compounds from coriander (Coriandrum sativum), styrax (Liquidamber orientalis) and valerina (Valeriana wallichi) oils, respectively. These compounds from three plant essential oils were tested individually for their nematicidal activities against the pine wood nematode. Among compounds, benzaldehyde, trans-cinnamyl alcohol, cis-asarone, octanal, nonanal, decanal, trans-2-decenal, undecanal, dodecanal, decanol, and trans-2-decen-1-ol showed strong nematicidal activity. The essential oils and their described herein merit further study as potential nematicides against the pine wood nematode.

Phylogenetic inference and secondary structure predictions of Turkish genotypes of Coriandrum sativum (L.) based on ITS4 and ITS5 nrDNA sequences

Furan M. Alp,Yıldız Mehtap,Karatas Merve Dilek,정용석 한국식물생명공학회 2022 Plant biotechnology reports Vol.16 No.6

Coriander, Coriandrum sativum L., is an important medicinal plant belonging to the Apiaceae family, which is grown in many parts of Turkey. In this study, seven Turkish coriander varieties (Antakya, Arslan, Erbaa, Gurbuz, Kerkuk, Kudret-K, and Pelmus) were examined for phylogenetic relations using two ITS region (ITS4–ITS5) sequence information and their secondary structure analysis. The length of the nrDNA ITS sequences obtained in this study varied between 677 and 692 nucleotides for seven samples. The G+C content of the nrDNA ITS region ranged between 47.86 (ITS4) and 48.67% (ITS5). Secondary structural analysis revealed that variation between varieties is more unique. The AMOVA study confrmed the efectiveness of confguration analysis as variants accounted for the majority of the variance. In addition, variation within cultivars was signifcant (97%). This shows that a signifcant part of the variance detected in this study occurred among genotypes. Data analysis, including Shannon information index and scaled diversity overlap graph annotation, also showed that the highest level of heterozygosity occurred in the Arslan, Erbaa and Kudret-K genotypes, with cultivars showing more pronounced diferences genotypically rather than geographically, consistent with the expected heterozygosity (80%). By verifcation of the PCoA analysis, the genotypes of Gurbuz and Arslan are very diferent from those of other groups. This supports the results of the cluster analysis, which showed that the Ankara-origin Gurbuz variety had a very diferent genotypic diference. Our analysis recommends the use of ITS4 sequence and secondary structure data at the intraspecifc levels of coriander taxonomical classifcation. For the frst time, a study has used both sequence information and secondary structural information to describe coriander at the varietal level of taxonomic classifcation

Aqueous Extract of Coriander Seeds as Green Corrosion Inhibitor for 304 Stainless Steel in Hydrochloric Acid Solutions

Fouda, Abd El-Aziz. S.,Rashwan, Salah M.,Abo-Mosallam, Hytham A. Korean Chemical Society 2014 대한화학회지 Vol.58 No.1

Corrosion inhibition of 304 stainless steel (SS) in 1 M HCl by aqueous extract of coriander seeds was studied using weight loss, potentiodynamic polarization, electrochemical impedance spectroscopy (EIS) and electrochemical frequency modulation (EFM) techniques. Values of inhibition efficiency obtained are dependent upon the concentration of extract and temperature. Generally, inhibition was found to increase with inhibitor concentration, but decrease with temperature. Physical adsorption mechanism has been proposed for the inhibition with Langmuir adsorption isotherm obeyed. Values of activation energy of the inhibited corrosion reaction of 304 SS are greater than the value obtained for the blank. Thermodynamic consideration reveals that adsorption of aqueous extract of coriander seeds 304 SS surface is spontaneous.

Analysis of Flavor Composition of Coriander Seeds by Headspace Mulberry Paper Bag Micro-Solid Phase Extraction

Eun-Ju Cha,Mi-Mi Won,이동선 대한화학회 2009 Bulletin of the Korean Chemical Society Vol.30 No.11

This paper reports the example of headspace mulberry paper bag micro solid phase extraction (HS-MPB-μ-SPE) as a new sampling method for the determination of volatile flavor composition of coriander seeds. Adsorption efficiencies between two configurations of mulberry paper bag were compared, and several parameters affecting the HS-MPB-μ-SPE were investigated and optimized. The optimized technique uses an adsorbent (Tenax TA, 0.1 mg) contained in a mulberry paper bag of front configuration where fine surface was outside, and minimal amount of organic solvent (0.6 mL). Linalool and γ-terpinene were found as abundant flavor compounds from coriander seeds. The limit of detection (LOD) and the limit of quantitation (LOQ) for linalool of major flavor in coriander seeds were 10.3 ng/mL and 34.4 ng/mL, respectively. The proposed method showed good reproducibility and good recovery. The HS-MPB-μ-SPE is very simple to use, inexpensive, requires small sample amounts and solvent consumption. Because the solvent for extraction is reduced to only a very small volume, there is minimal waste or exposure to toxic organic solvent and no further concentration step.

Analysis of Flavor Composition of Coriander Seeds by Headspace Mulberry Paper Bag Micro-Solid Phase Extraction

Cha, Eun-Ju,Won, Mi-Mi,Lee, Dong-Sun Korean Chemical Society 2009 Bulletin of the Korean Chemical Society Vol.30 No.11

This paper reports the example of headspace mulberry paper bag micro solid phase extraction (HS-MPB-$\mu$-SPE) as a new sampling method for the determination of volatile flavor composition of coriander seeds. Adsorption efficiencies between two configurations of mulberry paper bag were compared, and several parameters affecting the HS-MPB-$\mu$-SPE were investigated and optimized. The optimized technique uses an adsorbent (Tenax TA, 0.1 mg) contained in a mulberry paper bag of front configuration where fine surface was outside, and minimal amount of organic solvent (0.6 mL). Linalool and $\gamma$-terpinene were found as abundant flavor compounds from coriander seeds. The limit of detection (LOD) and the limit of quantitation (LOQ) for linalool of major flavor in coriander seeds were 10.3 ng/mL and 34.4 ng/mL, respectively. The proposed method showed good reproducibility and good recovery. The HS-MPB-$\mu$-SPE is very simple to use, inexpensive, requires small sample amounts and solvent consumption. Because the solvent for extraction is reduced to only a very small volume, there is minimal waste or exposure to toxic organic solvent and no further concentration step.

고수 정유를 원제로 하는 유제 제형의 잉어에 대한 급성독성

남태훈,전황주,김경남,최연서,이성은 한국환경생물학회 2016 환경생물 : 환경생물학회지 Vol.34 No.3

Essential oils (EOs) extracted from plants possess various biological activities and have been considered as natural insecticides due to their potent insecticidal activities. In regard to develop natural insecticides, EOs are formulated as an emulsifiable concentrate and their acute toxicity against to fishes were determined in a static condition using Cyprinus carpio. Coriander EO was used as an active ingredient mixed with ethanol for solvent and various surface active agents. The tested EOs were obtained from a commercial market, and three different extractions were also undertaken to produce EO using steam distillation, solvent extraction, and supercritical fluid extraction. Among the emulsifiable concentrate including a commercial coriander EO, surface active agents such as Tween 80, sodium dodecyl benzene sulfonate (SDBS), and mixture of SDBS and Nonidet showed acute toxicity to the fish. With the three different EO extraction, coriander EO obtained from supercritical fluids with Triton X-100 exhibited acute toxicity to C. carpio. Taken together, Tetgitol and Nondet are considered as surface active agents for the emulsifiable formulation of coriander EO.

Physicochemical and Sensory Characteristics of Muffins Added with Coriander Seed Powder

Hewa Kaluthotage Krishanta Madhushani,이선미 (사)한국조리학회 2022 한국조리학회지 Vol.28 No.9

This study was undertaken to investigate the effect on the quality characteristics of muffins prepared with different levels of coriander (Coriandrum sativum L.) seed powder (CSP). CSP was added to the muffin batter, at a ratio of 0, 5, 10, 15, and 20% respectively. The physicochemical properties, polyphenol content, and ABTS radical scavenging activity were examined. Volume, specific volume and baking loss rate of the muffins increased significantly with the increasing amount of CSP (p<0.05), while decreasing the pH of the muffins as increasing the amount of added CSP. Regarding the texture profile analysis and color values, hardness, gumminess, brittleness decreased, and L* (lightness) and b* (yellowness) values decreased with the increasing amount of CSP, hardness, gumminess, brittleness, whereas the a* (redness) value of muffin crust increased (p<0.05). The total polyphenol content and ABTS radical scavenging activities of muffins increased with an increasing amount of CSP (p<0.05). Sensory evaluation found that the overall acceptability of the control and CSP-added groups were not significantly different. These findings indicate that the muffins with CSP added have excellent antioxidant activity and high polyphenol content, so it is expected to give the basic information for the development of healthy functional muffins.