Changes in essential oil composition and fatty acid profile of coriander (Coriandrum sativum L.) leaves under salinity and foliar-applied silicon

The herbal material of Coriandrum sativum is the fruit. Fresh herb is also used as an aromatic spice. The aim of the present study was to evaluate the content and chemical composition of coriander herb obtained at different plant growth stages. Coriander plants were grown in a glasshouse, the herb was harvested at the initial stage of flowering and from regrowing shoots. Essential oil extraction from the herb was performed by the hydrodistillation method, whereas the assessment of the chemical composition – using GC-MS method. The examined material contained 0.17–0.29 ml × 100g-1 of essential oil, depending on the stage of plant development when the harvest was done. 61 (generative phase) and 65 (vegetative phase) compounds were found in the examined coriander oil. The essential oil from the coriander herb contained the highest amount of aliphatic aldehydes, among which was decanal, E-2-dodecanol and E-2-decenol had the highest percentages. The contents of most aliphatic aldehydes decreased with each subsequent harvest of the herb. In addition to the above-mentioned aliphatic aldehydes, the presence of linalool, phytol, and oleic acid was found in the essential oil extracted from the coriander herb.

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Effects of two sodium salts on fatty acid and essential oil composition of basil (Ocimum basilicum L.) leaves

Acta Physiologiae Plantarum ◽

10.1007/s11738-013-1271-4 ◽

2013 ◽

Vol 35 (8) ◽

pp. 2365-2372 ◽

Cited By ~ 6

Author(s):

Imen Tarchoune ◽

Olfa Baâtour ◽

Jamel Harrathi ◽

Ghaith Hamdaoui ◽

Mokhtar Lachaâl ◽

...

Keyword(s):

Fatty Acid ◽

Essential Oil ◽

Essential Oil Composition ◽

Ocimum Basilicum ◽

Oil Composition ◽

Sodium Salts

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Salt effects on Origanum majorana fatty acid and essential oil composition

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.4495 ◽

2011 ◽

Vol 91 (14) ◽

pp. 2613-2620 ◽

Cited By ~ 14

Author(s):

Olfa Baâtour ◽

Rym Kaddour ◽

Hela Mahmoudi ◽

Imen Tarchoun ◽

Iness Bettaieb ◽

...

Keyword(s):

Fatty Acid ◽

Essential Oil ◽

Essential Oil Composition ◽

Oil Composition ◽

Salt Effects ◽

Origanum Majorana

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Assessing the fatty acid, essential oil composition, their radical scavenging and antibacterial activities of Schinus terebinthifolius Raddi leaves and twigs

Journal of Food Science and Technology ◽

10.1007/s13197-018-3049-6 ◽

2018 ◽

Vol 55 (4) ◽

pp. 1582-1590 ◽

Cited By ~ 4

Author(s):

Asma Ennigrou ◽

Hervé Casabianca ◽

Emmanuelle Vulliet ◽

Belgacem Hanchi ◽

Karim Hosni

Keyword(s):

Fatty Acid ◽

Essential Oil ◽

Radical Scavenging ◽

Antibacterial Activities ◽

Essential Oil Composition ◽

Oil Composition ◽

Schinus Terebinthifolius

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Comparison of essential oil composition and antimicrobial activity of Coriandrum sativum L. extracted by hydrodistillation and microwave-assisted hydrodistillation

Journal of Food Science and Technology ◽

10.1007/s13197-014-1286-x ◽

2014 ◽

Vol 52 (4) ◽

pp. 2452-2457 ◽

Cited By ~ 26

Author(s):

Mohammad Hossein Salehi Sourmaghi ◽

Gita Kiaee ◽

Fereshteh Golfakhrabadi ◽

Hossein Jamalifar ◽

Mahnaz Khanavi

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Essential Oil Composition ◽

Coriandrum Sativum ◽

Oil Composition ◽

Microwave Assisted

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Essential Oil Composition of Three Peperomia Species from the Amazon, Brazil

Natural Product Communications ◽

10.1177/1934578x0900400323 ◽

2009 ◽

Vol 4 (3) ◽

pp. 1934578X0900400 ◽

Cited By ~ 2

Author(s):

Patrícia Natália B. de Lira ◽

Joyce Kelly R. da Silva ◽

Eloisa Helena A. Andrade ◽

Pergentino José C. Sousa ◽

Nayla N. S. Silva ◽

...

Keyword(s):

Fatty Acid ◽

Essential Oil ◽

Essential Oils ◽

Aromatic Compounds ◽

Brine Shrimp ◽

Biological Properties ◽

Essential Oil Composition ◽

Caryophyllene Oxide ◽

Oil Composition ◽

Larvicidal Activities

The essential oils of three species of Peperomia from the Amazon, Brazil, were hydrodistilled and their 96 volatile constituents identified by GC and GC-MS. The main constituents found in the oil of P. macrostachya were epi-α-bisabolol (15.9%), caryophyllene oxide (12.9%), myristicin (7.6%), an aromatic compound (6.6%) and limonene (5.4%). The oil of P. pellucida was dominated by dillapiole (55.3%), ( E)-caryophyllene (14.3%) and carotol (8.1%). The major volatile found in the oil of P. rotundifolia was decanal (43.3%), probably a fatty acid-derived compound, followed by dihydro-β-santalol (9.0%), ( E)-nerolidol (7.9%) and limonene (7.7%). The aromatic compounds elemicin, myristicin, apiole, dillapiole and safrole identified in these Peperomia species has been found also in Amazon Piper species. The oils and methanol extracts showed high brine shrimp larvicidal activities. The oil of P. rotundifolia (LC50 = 1.9 ± 0.1 μg/mL) was the more toxic, followed by the extract of P. pellucida (LC50 = 2.4 ± 0.5 μg/mL) and the oil of P. macrostachya (LC50 = 9.0 ± 0.4 μg/mL), therefore with important biological properties.

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