Flavour characterisation and free radical scavenging activity of coriander (Coriandrum sativum L.) foliage.

Siddharth, P. and Hafeeza, Khanum and Ravi, R. and Borse, B. B. and Madhava Naidu, M. (2016) Flavour characterisation and free radical scavenging activity of coriander (Coriandrum sativum L.) foliage. Journal of Food Science and Technology, 53 (3). pp. 1670-1678. ISSN 0022-1155

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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 %).

Item Type:	Article
Uncontrolled Keywords:	Coriander foliage . Microcarpum DC and Vulgare alef varieties .Volatile flavour compounds . Radical scavenging activity . E-Nose . Descriptive sensory analysis
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Lipid Science and Traditional Foods Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Jun 2017 08:56
Last Modified:	22 Feb 2018 10:28
URI:	http://ir.cftri.res.in/id/eprint/12723

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