Flavour characterisation and free radical scavenging activity of coriander (Coriandrum sativum L.) foliage
Priyadarshi, S; Khanum, H; Ravi, R; Borse, BB; Naidu, MM
| HERO ID | 4929281 |
|---|---|
| In Press | No |
| Year | 2016 |
| Title | Flavour characterisation and free radical scavenging activity of coriander (Coriandrum sativum L.) foliage |
| Authors | Priyadarshi, S; Khanum, H; Ravi, R; Borse, BB; Naidu, MM |
| Journal | Journal of Food Science and Technology |
| Volume | 53 |
| Issue | 3 |
| Page Numbers | 1670-1678 |
| Abstract | The primary objective was to characterize Indian Coriandrum sativum L. foliage (Vulgare alef and Microcarpum DC varieties) and its radical scavenging activity. Foliage of Vulgare alef and Microcarpum DC contained ascorbic acid (1.16 ± 0.35 and 1.22 ± 0.54 mg/g), total carotenoids (1.49 ± 0.38 and 3.08 ± 1.2 mg/g), chlorophyll 'a' (8.23 ± 2.4 and 12.18 ± 2.9 mg/g), chlorophyll 'b' (2.74 ± 0.8 and 4.39 ± 1.3 mg/g) and total chlorophyll (10.97 ± 2.6 and 16.57 ± 3.2 mg/g). The polyphenol content was 26.75 ± 1.85 and 30.00 ± 2.64 mg/g in Vulgare alef and Microcarpum DC, respectively. Ethanol extracts (200 ppm) of alef and Microcarpum DC showed higher radical scavenging activity of 42.05 ± 2.42 % and 62.79 ± 1.36 % when compared with 95 % butylated hydroxyanisole. The principal component analysis results indicated that e-nose can distinguish the volatiles effectively. Quantitative descriptive sensory analysis showed that Microcarpum DC variety is superior to Vulgare alef variety. Nearly 90 % of the flavour compounds present were identified by GC-MS in both varieties. The principal component identified in both the varieties were decanal (7.645 and 7.74 %), decanol < n- > (25.12 and 39.35 %), undecanal (1.20 and 1.75 %), dodecanal (7.07 and 2.61 %), tridecen-1-al < 2E > (6.67 and 1.21 %), dodecen-1-ol < 2E- > (16.68 and 8.05 %), 13-tetradecenal (9.53 and 8.60 %), tetradecanal (5.61 and 4.35 %) and 1-octadecanol (1.25 and 3.67 %). |
| Doi | 10.1007/s13197-015-2071-1 |
| Pmid | 27570292 |
| Wosid | WOS:000376459100035 |
| Is Certified Translation | No |
| Dupe Override | No |
| Comments | Journal:Journal of Food Science and Technology (Mysore) ISSN:0975-8402 |
| Is Public | Yes |
| Language Text | English |
| Keyword | Foliage; Chlorophyll; Polyphenols; Sensory evaluation; Free radicals; Electronic nose; Ascorbic acid; Volatiles; Butylated hydroxyanisole; Principal components analysis; Carotenoids; Flavor compounds; Ethanol; Coriandrum sativum |
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