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

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 %).