Studies on essential oils, Part 41. Chemical composition, antifungal, antioxidant and sprout suppressant activities of coriander (<i>Coriandrum sativum</i>) essential oil and its oleoresin

Abstract

Abstract Gas chromatography–mass spectrometry (GC–MS) analysis of the seed oil of coriander ( Coriandrum sativum ) showed the presence of 52 components, accounting for 98.45% of the total oil. The major components were linalool (75.30%), geranyl acetate (8.12%) and α ‐pinene (4.09%). Its oleoresin showed the presence of 28 components. Oleic acid (36.52%), linoleic acid (33.2%) and palmitic acid (11.05%) were the major components. The antifungal activities of coriander oil and its oleoresin against eight fungi were evaluated using the inverted petriplate and food poison techniques. Using the inverted petriplate method, the essential oil was found to be highly active against Curvularia palliscens , Fusarium oxysporum , Fusarium moniliforme and Aspergillus terreus. In the case of the oleoresin, more than 50% mycelial zone inhibition was obtained for the fungi Fusarium oxysporum , Aspergillus niger and Aspergillus terreus . Using the food poison technique, the essential oil showed 100% inhibition on the growth of A. terreus , A. niger , F. graminearum and F. oxysporum , whereas its oleoresin showed weaker fungitoxic activity, exhibiting 100% inhibition on the growth of F. oxysporum only. The oleoresin had a better antioxidant activity for sunflower oil than essential oil and synthetic antioxidants, BHA and BHT. The oil was also found to exert strong sprout suppressant activity (SSA) for potatoes. Copyright © 2006 John Wiley &amp; Sons, Ltd.