Inhibitory effect of coriander(Coriandrum sativum L.)extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings

Coriander(Coriandrum sativum L.)is recognized for its antioxidant property,as a kind of natural phenolic-rich ingredient.Polycyclic aromatic hydrocarbons(PAHs)present a class of heat-driven hazards in foods,especially the processed meat.In this study,the effect of coriander root and leaf extract on the formation and inhibition of PAH8 in roasted duck wings was firstly investigated.Coriander root extract(CRE)and coriander leaf extract(CLE)with five concentration groups(200,400,600,800,1000 mg/L)were prepared respectively to marinate the duck wings.CRE marinade exhibited greater inhibitory effect on PAH8 formation in roasted duck wings that ranged from 65.0%-87.4%.The electron spin resonance study indicated a significantly positive correlation between PAH8 and free radical level,suggesting the participation of radicals in PAHs formation.Also,it was speculated that the inhibitory effect on PAH8 was related to the phenolic compounds identified in coriander marinades.CRE made greater inhibitory effect on the formation of PAH8 and could be considered as a kind of natural source to mitigate PAHs in heat-processed meat products.

Evaluating therapeutic potential of coriander seeds and leaves(Coriandrum sativum L.) to mitigate carbon tetrachloride-induced hepatotoxicity in rabbits

Objective: To evaluate the hepatic and renal protective potential of coriander seeds and leaves using animal feed model. Methods: Coriander seeds-and leaves-based sauces were administrated to normal(Study Ⅰ) and carbon tetrachloride(2 mL/kg B.W.)-induced hepatotoxic rabbits(Study Ⅱ). Hepatic and renal biomarkers like aspartate aminotransferase,alanine aminotransferase. alkaline phosphatase, superoxide dismutase and catalase were measured. Results: Coriander leaves-based sauce exerted more decline(P<0.05) in serum aspartate aminotransferase, alanine aminotransferase and alkaline phosphatase levels in the study Ⅱ as 18.32%. 19.91% and 21.24%, respectively. While, hepatic superoxide dismutase and catalase levels were raised significantly(P<0.05) in both studies. Renal parameters also depicted positive impact by the provision of developed sauces. Conclusions: Coriander seeds and leaves based sauces are effective in alleviating the hepato/renal toxicity. The hepatoprotective effect of coriander leaves is more pronounced as compared to coriander seeds.

Coriander(Coriandrum sativum L.) essential oil: chemistry and biological activity

Coriandrum sativum L.(C. sativum) is one of the most useful essential oil bearing spices as well as medicinal plants, belonging to the family Umbelliferae/Apiaceae. The leaves and seeds of the plant are widely used in folk medicine in addition to its use as a seasoning in food preparation. The C. sativum essential oil and extracts possess promising antibacterial, antifungal and anti-oxidative activities as various chemical components in dif erent parts of the plant, which thus play a great role in maintaining the shelf-life of foods by preventing their spoilage. This edible plant is non-toxic to humans, and the C. sativum essential oil is thus used in dif erent ways, viz., in foods(like l avoring and preservatives) and in pharmaceutical products(therapeutic action) as well as in perfumes(fragancias and lotions). The current updates on the usefulness of the plant C. sativum are due to scientii c research published in dif erent web-based journals.

Oil and fatty acid accumulation during coriander (Coriandrum sativum L.) fruit ripening under organic cultivation

To evaluate the accumulation of oil and fatty acids in coriander during fruit ripening, a field experiment was conducted under organic cultivation conditions in Auch(near Toulouse,southwestern France) during the 2009 cropping season. The percentage and composition of the fatty acids of coriander were determined by gas chromatography. Our results showed that rapid oil accumulation started in early stages(two days after flowering, DAF). Twelve fatty acids were identified. Saturated and polyunsaturated acids were the dominant fatty acids at earlier stages(2–12 DAF), but decreased after this date. After this stage,petroselinic acid increased to its highest amount at 18 DAF. In contrast, palmitic acid followed the opposite trend. Saturated and polyunsaturated fatty acids decreased markedly and monounsaturated fatty acids increased during fruit maturation. It appears that the fruit of coriander may be harvested before full maturity.

Mechanism of Coriander in the Treatment of Osteoarthritis Based on Network Pharmacology

[Objectives]To explore the mechanism of coriander in the treatment of osteoarthritis by means of network pharmacology.[Methods]The effective active components of coriander and their targets were screened from TCMSP database.The targets related to osteoarthritis were screened from CTD database.The targets of active components were matched with the targets of diseases to obtain potential targets.PPI was constructed by using STRING database,and key target proteins were selected according to the degree value and the medium number.The DAVID database is used to analyze the biological functions and pathways of potential targets.[Results]15 active components of coriander were screened out by using OB and DL,and corresponding 102 targets were found,of which 45 were intersected with osteoarthritis-related targets,and PPI network contains 45 targets.The enrichment analysis of go includes 100 items,including 72 items related to biological processes,17 items related to cell components,11 items related to molecular functions,and 62 items related to KEGG pathway.[Conclusions]The results of network pharmacological analysis in this study indicate that the effective active ingredients of coriander mainly act on key targets such as CASP3,IL6,ALB,VEGFA,EGFR,MYC,CCND1,PPARG,FOS,RELA,etc.Multiple signal pathways such as p53 and PIK-AKt regulate the expression of genes to achieve the purpose of treating osteoarthritis,and lay a certain foundation for the mechanism of coriander to treat osteoarthritis.

Identification of a senescence-related protease in coriander leaves

Senescence-related protease may play an important role in leaf senescence. By improved SDS-Gela-tin-PAGE assay, a 63 ku senescence-related protease (63 SRP) in coriander leaves was identified. Activity of 63 SRP was increased in parallel to the advance of coriander leaf senescence, and inhibited by treating the leaf with gibberellic acid, and enhanced by ethylene treatment. The 63 SRP was suggested to be a serine protease based on the fact that its activity was inhibited by the protease inhibitor PMSF. The optimal temperature for the activity of the 70 ku protease was 50°C. The maximal activity was observed at pH 6-9, some activity could be observed on the gel slices incubated at pH 5 or 11. The 63 SRP was partly purified by the way of ammonium sulfate precipitation and then gel slicing after gel elec-trophoresis.

Modelling of phosphorus accumulation in an aeroponic coriander crop

A model was developed for phosphorus(P)concentration over time in a closed aeroponic coriander culture.In addition,the setting and starting up of the soilless culture is described,and the measurements of electrical conductivity(EC),pH and concentration of major ions in the mixing tank are provided.By using mass balance principles,the dynamics of the nutrient concentration in the mixing tank and in the drainage solution are stated.Two series of continuous stirred tank reactors are considered for the flow structure,using a power law relationship to represent the rate of nutrient removal,considering water volume changes.Phosphorus concentration measurements were used for model fitting,and the resulting simulation is in good agreement with data.

Integration of the metabolome and transcriptome reveals the metabolites and genes related to nutritional and medicinal value in Coriandrum sativum

Coriandrum sativum(Coriander) or Chinese parsley is a culinary herb with multiple medicinal effects, which is widely used in cooking and traditional medicine. It is enriched with essential oils and anti-oxidant compounds with unknown significance. To explore the untapped reservoir of Coriander, we studied the transcriptome and metabolic profiles from three developmental stages. Here, we identified 10 tyrosine metabolic pathway-related genes(TMPRGs), six porphyrins and chlorophyll metabolic pathway-related genes(PCMPRGs), and five Vitamin E metabolic pathway-related genes(VEMPRGs). These genes were associated with the early development of Coriander. Our analysis suggests that these pathways are involved in the production of critical phenolic metabolites. Furthermore, we constructed the interaction network between these pathway-related genes and transcription factors(TFs), which supported the regulatory pathways for phenolic metabolites. Interestingly, we identified several nutritional or medicinally relevant metabolites, including 59 phenols, two polyamines, 12 alkaloids, and one terpenoid. The higher concentrations of metabolites were from caffeic acid, agmatine, and its derivatives. We found higher levels of caffeic acid and agmatine at 30 days compared to 60 or 90 days. This study provides evidence to stimulate further investigation of the role of these metabolites in medicinal and nutritional research.

Chemical and Microbiological Characterization of Egyptian Cultivars for Some Spices and Herbs Commonly Exported Abroad

The present study highlighted some chemical, nutritional, microbiological and essential oil characteristics of the Egyptian traditional cultivars for seeds of cumin (Cuminum cyminum) and coriander (Coriandum sativum) spices as well as for basil whole herb (Ocimum basilicum) collected from different Egyptian export centers as being ready for export. The found values for humidity in dry seeds of cumin (7.4%) and coriander (6.4%) as well as total ash and ash insoluble in acid (in cumin 7.7% and 0.74%, but in coriander 5.3% and 0.55%, respectively) were lower than the maximum limits indicated by the Egyptian Specification Standards (ES) and by International Standards Organization (ISO) for cumin and coriander seeds. Analysis of essential minerals in seed spices and herbs indicated that they were are rich in K, Ca, Na, Fe and Zn. Total bacterial count was low content in seeds of cumin and coriander as well as fresh whole basil herb. The microbiological load in all tested seed spices and herbs was found lower than those indicated by the ES and ISO for cumin and coriander seeds. Yields in hydro-distilled essential oils (EOs) were the highest in cumin seeds (3.762%), while both coriander and basil herb had lower amounts (0.285% and 0.686%, respectively). EOs contents were found higher than the maximum limits for cumin (1.5% - 2.5% on dry weight basis), but the within the limits for coriander (0.1% - 0.5% on dry weight basis) as indicated by the ES and ISO for cumin and coriander seed oils. Gas chromatography of extracted EOs from seeds of cumin and coriander as well as basil herbs indicated the presence of 41, 35 and 47 compounds, respectively, where cuminaldehyde was the major component in cumin volatiles, but was linalool in volatiles of both coriander seeds and basil herbs. EOs of basil herbs grown in Egypt, were of the high linalool-chemotype which were characterized by high contents of linalool and relatively lower amounts of eugenol. However, the major compounds in the three tested EOs from seeds or herbs grown in Egypt are in accordance with literature reports from different parts of the world. Volatile oil components in EOs of the three tested Egyptian spices and herbs were classified into groups, based on the relative area (%). The proportion of the major and the other main components in EOs from seeds of cumin and coriander cultivars were within the ranges indicated by both the ES and ISO for cumin seed oils (cuminaldehyde between 15% - 46%) and for coriander seed oils (linalool between 65% - 78%). No Egyptian Specification Standards are established yet for fresh basil herbs and for basil oil of Linalool chemotype, but only present for basil oil of methylchavicol-chemotype.