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Deodorizing Effect of Coriander on the Offensive Odor of the Porcine Large Intestine
Abstract
The deodorizing effect of coriander (Coriandrum sativum L.) on the offensive odor caused by porcine large intestine was studied. Both 0.5 and 2.0 g of coriander were found to deodorize the stench of 2.0 g porcine large intestine almost completely, and the deodorant effect of coriander was maintained for 6 hrs or more even after the peculiar odor of the coriander disappeared. We detected four main compounds that contributed to the porcine large intestine odor: 4-Methylphenol (a sludge-like substance), unknown compound I (porcine large intestine-like), unknown compound II (a sludge-like substance) and Indole (excrement-like). Eleven main compounds of coriander odor were detected: Decanal, 2-Decenal, Undecanal, 2-Undecenal, 1-Decanol, (E)-2-Undecen-1-ol, 2-Dodecenal, (E)-2-Tetradecenal, Hexadecanal, Octadecenal and 9-Octadecenal. Although the four main compounds were not significantly decomposed by the coriander treatment, the coriander had a remarkable deodorant effect on the offensive odor emitted by the porcine large intestine.
... The mechanism of action of chlorophyll in deodorizing TMA odour by forming complexes opens avenues for exploring other compounds (Dashwood et al. 1996). This is intriguing in the context that recently (E, E)-2, 4-undecadienal, a naturally derived compound isolated from coriander leaves, was demonstrated to have a deodorant effect against the offensive odour of cooked porcine large intestine (chitlins) (Ikeura et al. 2010;Kohara et al. 2006). ...
... This is a first such study where this chemical compound has been demonstrated to deodorize the offensive odour of TMA. Previously, the deodorizing ability of (E, E)-2, 4-undecadienal on the malodour associated with cooking porcine intestine (chitlins) has been demonstrated (Kohara et al. 2006;Ikeura et al. 2010). However, the malodour of chitlins does not come from TMA (Kohara et al. 2006). ...
... Previously, the deodorizing ability of (E, E)-2, 4-undecadienal on the malodour associated with cooking porcine intestine (chitlins) has been demonstrated (Kohara et al. 2006;Ikeura et al. 2010). However, the malodour of chitlins does not come from TMA (Kohara et al. 2006). Possible mechanisms for the deodorizing effect of (E, E)-2, 4-undecadienal on TMA include chemical, physical, biological and sensory actions (Ikemoto 1996). ...
Introduction: Trimethylaminuria is a malodour syndrome caused by a functional defect of flavin-containing monoxygenase 3 (FMO3), resulting in accumulation of trimethylamine in body secretions. Recently, (E, E)-2, 4-undecadienal has been shown to deodorize the offensive odour of cooked porcine intestines (chitlins). We tested the deodorizing effect of commercially available (E, E)-2, 4-undecadienal on the odour of trimethylamine (TMA) in solution.
Study Participants: Eleven volunteers among staff of the Children’s Hospital at Westmead, Sydney, Australia.
Methods: This was a study in three stages. In the first stage,12 volunteers sniffed and graded a commercially available trimethylamine at variable concentrations (12.5–10,000 μmol/L). Those who could smell trimethylamine scored the odour of mixtures of (E, E)-2, 4-undecadienal and trimethylamine. Finally, the odour of trimethylamine was graded with increasing concentrations of (E, E)-2, 4-undecadienal (0.1–100 ppm).
Results: All except one could detect the characteristic trimethylamine odour at varying concentrations (12.5–10,000 μmol/L) and reported the odour as offensive and fish like. There was a dose response effect of the ability of (E, E)-2, 4-undecadienal to deodorize the odour of trimethylamine. (E, E)-2, 4-undecadienal at 10 ppm appeared to deodorize the odour of trimethylamine at 1,000 μmol/L without making the former’s odour obvious.
Conclusions: We have demonstrated that (E, E)-2, 4-undecadienal has a deodorizing effect on the offensive odour of trimethylamine in solution. The mechanism of action for this effect and potential for treatment of affected individuals needs further research.
... ; the others are taken from Pherobase : c Varming et al. 2004, d Umano et al. 2002, e Chung et al. 1993, f Ruther 2000, g Weingart et al. 2011, h Wei et al. 2001, i Valim et al. 2003, j Ferreira et al. 2001, k Hayata et al. 2003, l Weckerle et al. 2001, m Chisholm et al. 2003, n De Marques et al. 2000; o Kohara et al. 2006, (5) Estimation of the concentration was based on the response curves calculated for one representative molecule of the chemical family. This approach involved performing six calibration curves linear in the concentration ranges tested (correlation coefficients, always>0.99) ...
... Sanchez-Ortiz et al. 2012, n De Marques et al. 2000, o Kohara et al. 2006; (5) Estimation of the concentration was based on the response curves calculated for one representative molecule of the chemical family. This approach involved performing six calibration curves linear in the concentration ranges tested (correlation ...
Root volatile organic compounds (VOCs), their chemistry and ecological functions have garnered less attention than aboveground emitted plant VOCs. We report here on the identification of VOCs emitted by barley roots (Hordeum vulgare L.). Twenty nine VOCs were identified from isolated 21-d-old roots. The detection was dependent on the medium used for root cultivation. We identified 24 VOCs from 7-d-old roots when plants were cultivated on sterile Hoagland gelified medium, 33 when grown on sterile vermiculite, and 34 on non-sterile vermiculite. The major VOCs were fatty acid derived compounds, including hexanal, methyl hexanoate, (E)-hex-2-enal, 2-pentylfuran, pentan-1-ol, (Z)-2-(pentenyl)-furan, (Z)-pent-2-en-1-ol, hexan-1-ol, (Z)-hex-3-en-1-ol, (E)-hex-2-en-1-ol, oct-1-en-3-ol, 2-ethylhexan-1-ol (likely a contaminant), (E)-non-2-enal, octan-1-ol, (2E,6Z)-nona-2,6-dienal, methyl (E)-non-2-enoate, nonan-1-ol, (Z)-non-3-en-1-ol, (E)-non-2-en-1-ol, nona-3,6-dien-1-ol, and nona-2,6-dien-1-ol. In an olfactometer assay, wireworms (larvae of Agriotes sordidus Illiger, Coleoptera: Elateridae) were attracted to cues emanating from barley seedlings. We discuss the role of individual root volatiles or a blend of the root volatiles detected here and their interaction with CO2 for wireworm attraction.
... Similarly, wine aroma is disturbed by larger amounts of (E)-2-decenal, a component of a hemipteran bug defensive secretion (Mohekar et al., 2017). Conversely, a suite of unsaturated, odor-active aldehydes from coriander, including (E,E)-2,4-undecadienal, had a deodorizing effect on the malodor of porc intestines (Kohara et al., 2006;Ikeura et al., 2010). ...
All living things speak chemistry. The challenge is to reveal the vocabulary, the odorants that enable communication across phylogenies and to translate them to physiological, behavioural and ecological function. Olfactory receptors (ORs) interface animals with airborne odorants. Expression in heterologous cells makes it possible to interrogate single ORs and to identify cognate ligands. The cosmopolitan, anthropophilic strain of the vinegar fly Drosophila melanogaster depends on human resources and housing for survival. Curiously, humans sense the pheromone (Z)-4-undecenal (Z4-11Al) released by single fly females. A screening of all human ORs shows that the most highly expressed OR10A6 is tuned to Z4-11Al. Females of an ancestral African fly strain release a blend of Z4-11Al and Z4-9Al, that produces a different aroma, which is how we distinguish these fly strains by nose. That flies and humans sense Z4-11Al via dedicated ORs shows how convergent evolution shapes communication channels between vertebrate and invertebrate animals.
... The numerous health benefits and the aromatic herb's protective effect to preserve food for longer periods [1] promote its use in foods. One of the important attributes of coriander is the quality of its aroma [2]. Therefore, coriander leaves are an important salad ingredient, helping to reduce the use of salad dressing high in sodium, sugar, and fat contents [3]. ...
The influence of spectral light on leaf quality and phytochemical contents and composition of aroma compounds in coriander leaves grown for fresh use under photo-selective nets; pearl net [40% shading; and 3.88 blue/red ratio; 0.21 red/far red ratio; photosynthetic radiation (PAR) 233.24 (μmol m− 2 s− 1)] and red net [40% shading and 0.57 blue/red ratio; 0.85 red/far red ratio; 221.67 (μmol m− 2 s− 1)] were compared with commercially used black nets [25% shading; 3.32 blue/red ratio 0.96 red/far red ratio; 365.26 (μmol m− 2 s− 1)] at harvest and after 14 days of storage.
... Essential oil of herbs has many volatile compounds which have a deodorizing effect, and it was reported that essential oil of thyme, rosemary and sage suppressed the trimethylamine odor, which constitutes the main odor of fish-like smells (Kikuchi et al., 1968(Kikuchi et al., , 1969. Furthermore, volatile compounds of coriander deodorized an offensive odor stemming from porcine large intestine ( Kohara et al., 2006;Ikeura et al., 2010). Additionally, in Japan, many deodorizers utilize volatile aromatic compounds which are advantageous over water-soluble compounds for deodorizing widely diffused offensive odors. ...
The deodorizing activity of dokudami (HouttuyniacordataThunb.) for masking the odor of fresh garlic was investigated, and the volatility of the deodorizing compounds was examined. Two grams of garlic was placed in a beaker and heated for 5 min at 40 °C. Next, aliquots of 0.01 and 0.05 g of powdered samples of seven plants (dokudami, thyme, rosemary, coriander, dandelion, spiny sow thistle and green tea) were mixed with 1 ml of volatile or non-volatile dokudami extract and added to the garlic sample. The garlic odor intensity was subsequently evaluated by sniffing by 10 trained individuals. The deodorizing activity test was carried out at 0, 3 and 6 h after adding the dokudami extract. The deodorizing effect of dokudami on masking garlic odor was the highest of any plant and became higher with increased dose. In addition, the deodorizing activity of dokudami increased with time and persisted. Moreover, whether the deodorizing compounds of dokudami were volatile or non-volatile was investigated. The deodorizing activity of a volatile solution of dokudami against garlic was extremely higher than that of dokudami dry powder. Our findings revealed that the deodorizing compound of dokudami is volatile.
Coriander aroma from Coriandrum sativum L. leaves, having a strong oriental scent was characterized by using limited odor unit (Lod) and sensory perception in preference. Forty-two volatile compounds from the coriander extracts collected by modified solvent extracts were identified by GC/MS and retention indices. (E)-2-Tetradecenal was a major component (40.6% of the total oil). Odor thresholds for 42 compounds identified in this oil were determined by organoleptic manner using two out of five tests and then Lod values are calculated from the odor thresholds and individual concentrations. Finally, as sensory test of different concentrations of coriander oils indicated that the most preferable concentration of coriander leave oil for human perception was between 1000 ppm and 60 ppm, Lod analyses at 1000 ppm and 60 ppm should, therefore, reveal important chemicals that contribute to the critical judgment of assessors in preference.10.1039/9781849737685-00066
All parts of the plant are edible, but the dried seeds (Coriandri fructus), fresh
leaves (Coriandri folium) and aerial parts of plant (Coriandri herba) are the most
common used. A seeds is used like powdered, dry extract, tea, tincture, decoction
or infusion, leaf as vegetable or spice, and aerial parts for distilation of essential
oil.Medicinal benefits: In folk medicine, the seeds of coriander are used as an
aromatic, carminative, stomachic, antispasmodic and against gastrointestinal
complains such as dyspepsia, flatulance and gastralgia. It is often recomanded for
insomnia and anxiety. Seed is also used as an analgetic and antirheumatic agent.
This plant is also used like anthelmintic for Ascaris lumbricoides and Pheretima
posthuma. Its use is recommended for healing urinary system, ie uretritis, cistitis
and urinary tract infection. It has also been used in heavy metal detoxification.
Pharmacological studies have demonstrated antibacerial and antifungal properties.
This sdudies indicatet that coriander revealed a significant scope to develop a novel
broad spectrum of antibacterial herbal formulation, and have potential for new
natural nantifungal formulation. Essential oil and seed extracts from coriander have
been shown to possess antioxidant, antidiabetic, anticancerous and antimutagenic
properties, and plays a protective role against the deleterious effects on lipid
metabolism.Nutritional uses: The dried fruits or seed are used as a condiment in
pickle spices, seasonings, curry powders, sausages, cakes, pastries, biscuits, buns.
It was suggested that addition of coriander to food would increase the antioxidant
content and may have potential as a natural antioxidant and thus inhibit unwanted
oxidation processes.Healing animals: In fish fed mixture is used because of
detoxification efect and immunostimulant activity. Treatment with coriander
extract helps sheep and goat to reduct worms (Haemonochus contortus), and
dietary supplementation in broiler and japanese quail is good growth and helth
promoter.Non food industry: Coriander essential oil is used in parfumery and in
tobaco industry, but it also showed activity against stored-product betle pests. Fatty
oil from coriander seed is new source for biodisel fuel.
The leaves of coriander ( Coriandrum sativum L.) exhibited a strong deodorizing effect against porcine internal organs (large intestine). The effective deodorizing compounds of coriander were identified by separating the volatile component of coriander, testing the effectiveness of each fraction against the offensive odor of porcine large intestine, and then identifying the compounds by GC-MS. The volatile component of coriander was first separated into six fractions (A-F) by preparative gas chromatography, and the deodorizing activity of each of these fractions against the offensive odor was measured. Fraction D, which showed the strongest deodorizing effect, was then separated into 12 subfractions by preparative GC. The deodorant activity of each subfraction was evaluated, and the deodorant compounds were identified by GC-MS. It was discovered that (E,E)-2,4-undecadienal was the most effective deodorizing compound. The deodorizing activity of (E,E)-2,4-undecadienal on the porcine large intestine increased as with concentration, reaching almost complete deodorizing ability at 10 ppb.
Respiration rates of freshly harvested cilantro were moderately high (CO2 at 15 to 20 μL·g-1·h-1) and ethylene production rates were low (<0.2 μL·g-1·h-1) at 5 °C and were typical of green leafy tissues. Cilantro stored in darkness at a range of temperatures in air or controlled atmospheres was evaluated periodically for visual quality, decay, aroma, off-odor, color, and chlorophyll content. Cilantro stored in air at 0 °C had good visual quality for 18 to 22 days, while at 5 and 7.5 °C good quality was maintained for about 14 and 7 days, respectively. An atmosphere of air plus 5% or 9% CO2 extended the shelf-life of cilantro stored at 7.5 °C to about 14 days. Quality of cilantro stored in 3% O2 plus CO2 was similar to that stored in air plus CO2. Atmospheres enriched with 9% to 10% CO2 caused dark lesions after 18 days; 20% CO2 caused severe injury after 7 days. Although visual quality could be maintained for up to 22 days, typical cilantro aroma decreased notably after 14 days, regardless of storage conditions.
Consumption of salsas and dishes containing cilantro has been linked to several recent outbreaks of food-borne illness due to contamination with human pathogens. Ionizing irradiation can effectively eliminate food-borne pathogens from various vegetables including cilantro. However, the effect of irradiation on aroma of fresh cilantro is unknown. This study was conducted to investigate the effect of irradiation on volatile compounds of fresh cilantro leaves. Fresh cilantro leaves (Coriandrum sativum L) were irradiated with 0, 1, 2, or 3 kGy Á radiation and then stored at 3 °C up to 14 days. Volatile compounds were extracted using solid-phase microextraction (SPME), followed by gas chromato- graphic separation and mass spectra detection at 0, 3, 7, and 14 days after irradiation. Most of the volatile compounds identified were aldehydes. Decanal and (E)-2-decenal were the most abundant compounds, accounting for more than 80% of the total amount of identified compounds. The amounts of linalool, dodecanal, and (E)-2-dodecenal in irradiated samples were significantly lower than those in nonirradiated samples at day 14. However, the most abundant compounds (decanal and (E)-2- decenal) were not consistently affected by irradiation. During storage at 3 °C, the amount of most aldehydes peaked at 3 days and then decreased afterward. Our results suggest irradiation of fresh cilantro for safety enhancement at doses up to 3 kGy had minimal effect on volatile compounds compared with the losses that occurred during storage.
The essential oils obtained from fruits of coriander growing in six different zones of Argentina were analyzed by GC, IR and olfactive evaluation. The composition of five commercial oils produced in two areas of Buenos Aires Province were compared with three Russian oils imported by the Argentinian fragrance and flavor industry. Twenty components were identified which accounted for 96.6-99–7% of the total oils composition. The main constituents were linalool (68.9-83–7%), γ-terpinene (2,2-5.1%), camphor (3.2-4.8%), α-pinene (1.0–6.5%), geraniol (1.4–3.2%) and geranyl acetate (0.8–3.8%). The contents of cis- and trans-linalool oxide (0.1–0.4%) were low.
Animal production results in conversion of feeds into valuable products such as meat, milk, eggs, and wool as well as into unavoidable and less desirable waste products. Intensification of animal numbers and increasing urbanization has resulted in considerable attention to odorous gases produced from animal wastes. It is clear that animal manure was, and still is, a valuable resource. However, it may be a major obstacle to future development of the animal industry if its impact on the environment is not properly controlled. Poor odor prevention and control from animal wastes is related to a lack of knowledge of the fundamental nature of odor and its production by farm animals. Odor, like noise, is a nuisance or disturbance and there is no universally accepted definition of an objectionable odor. Thus, regulation and control of odors in the environment is difficult because of the technical difficulties of defining odor limits and their measurement and evaluation. A variety of direct (sensory) and indirect (analytical instruments) methods for measuring odor intensity and determination of individual or key odor components are discussed. The biological origins of the four principal classes of odor compounds, namely branched- and straight-chain VFA, ammonia and volatile amines, indoles and phenols, and the volatile sulfur-containing compounds, are reviewed. Because more than 50% of N from animals is excreted as urea, one strategy to conserve N in waste is to inhibit the urease enzyme that converts urea to ammonia. Laboratory studies to evaluate di- and triamide compounds to control urea hydrolysis in slurries of cattle and swine wastes are presented. Finally, a brief overview of various intervention strategies is provided. Multiple combinations of nutritional management, housing systems, treatment options as well as storage and disposal of animal wastes will be required to reduce environmental pollution and provide for long-term sustainable growth.
A deodorant of methyl mercaptan was isolated from hydrangea (Hydrangea macrophylla Seringe var. otaksa Makino) and determined to be 2,6-dimethoxy 1,4-benzoquinone by HR-EI-MS, and ¹³C-and ¹H-NMR.
The methanol extracts of 167 species (65 families) of spices, crude drugs and other plants were evaluated by gas chromatography for methyl mercaptan odor to search for new oral deodorizers that were more effective than sodium copper chlorophyllin (SCO). The extracts of 40 species (23 families) reduced the amount of methyl mercaptan. All 14 tested plants of Labiatae had remarkable activity. Six plants of sappan-wood (Caesalpinia sappan, Leguminosae), kuko (Lycium chinense, Solanaceae), hoonoki (Magnolia obovata, Magnoliaceae), sage (Salvia officinalis, Labiatae), rosemary (Rosmarinus officinalis, Labiatae) and thyme (Thymus vulgaris, Labiatae) were more effective than SCC. The deodorant effects of the first three plants against methyl mercaptan were found to be novel. The essential oil of the latter three plants is known to remove fishy odor, but in our experiments, the non essential oil fraction also possessed activity for reducing methyl mercaptan, and it is thus suggested that the latter three plants contained new deodorizing components against methyl mercaptan. © 1984, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.
The leaves of thyme (Thymus vulgans L.) were found to contain new compounds, 4'-hydroxy5, 5'-diisopropyl-2, 2'-dimethylbiphenyl-3, 4-dione (1), 5, 5'-diisopropyl-2, 2'-dimethylbiphenyl-3, 4, 3', 4'tetraone (2), and 4, 4'-dihydroxy-5, 5'-disopropyl-2, 2'-dimethylbiphenyl-3, 6-dione (3a). These structures were determined by chemical and spectroscopic methods. The deodorant activity of compound 1 against methyl mercaptan was more effective than that of rosmanol, carnosol and sodium copper chlorophylline.
A deodorant of methyl mercaptan was isolated from hydrangea (Hydrangea macrophylla Seringe var. otaksa Makino) and determined to be 2,6-dimethoxy 1,4-benzoquinone by HR-EI-MS, and ¹³C- and ¹H-NMR. © 1994, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.
Volatiles were recovered from the fresh green leaves of coriander by steam codistillation with pentane and analyzed by capillary gas chromatography-mass spectrometry. A total of 41 compounds were detected. Constituents identified included alkenals in the Cg-C16 range, C7-C1, alkanals, Clo-C12 primary alk-enols and alkanols, and nonane. The estimated mass of volatiles recovered was 4 mg/g (wet weight of leaves) with aldehydes accounting for 82.6 % and alcohols 16.6 50 of the compounds detected. Of the 37 compounds identified, 23 are reported in coriander leaf volatiles for the first time.
Porcine small intestine evolved a specific offensive odor only 0.5 to 1 day after storage at 20 degrees C. We investigated the effects of Houttuyniae cordata (dokudami), refinery final molasses (RFM), green tea, and brown sugar on the evolution of methylmercaptan and ethanol, which were the main components of the volatiles which evolved from porcine small intestine in storage. Furthermore, we determined their antibacterial effect and deodorant activity against methylmercaptan, as possible factors in reducing the offensive odor. Addition of those materials reduced the offensive odor during storage. In particular, dokudami, green tea, and RFM markedly suppressed the evolution of methylmercaptan. RFM was most effective in suppressing the growth of bacteria. Dokudami had the highest deodorant activity, comparable to that of perilla leaves. However, the retardation of methylmercaptan evolution in situ cannot be simply explained by either of deodorant or antibacterial effect. It seems likely that the combined action of both effects affects the evolution of methylmercaptan in situ.
Crushing intensity and distillation time were evaluated for their effects on the oil yield and composition of steam-distilled essential oil from fruits of Coriandrum sativum var. microcarpum L. A comparison of oils produced by laboratory- and pilot-scale stills showed that the two still types gave comparable yields and oil composition. The laboratory still was then used to compare oil yields and compositions from fruits crushed at three different intensities, at intervals during a distillation period of 60 min. Both crushing intensity and distillation time had significant (P< 0.05) effects on the yield and composition of the oil. The maximum oil yield was less from the light-crushed fruits, but the rate of oil recovery was significantly P < 0.05) higher. From the light-crushed fruits, 95% of the maximum yield was extracted in 22.5 min compared with 32 and 39 min for the standard and heavy-crushed fruits, respectively. The effect of crushing intensity on oil composition was most pronounced on the low-boiling-point a-pinene and on the higher-boiling-point geranyl acetate. Crushing had little effect on linalool content, but distillation time could be manipulated to alter the linalool content of the oil.
The Porapak Q column method (PQM) was compared to the method of simultaneous distillation extraction (SDE) under reduced pressure for extraction of the volatile compounds produced by tomato cv. Momotaro. The PQM was found to be effective at trapping and isolating many low and high boiling point volatile compounds and at producing the very desirable natural ripe tomato flavor of extracts. The SDE method was less effective in isolating the higher boiling point volatile compounds and caused deterioration of volatile compounds due to the heating process that takes place during extraction, resulting in an unpleasant boiled green tomato flavor of extracts. The advantages of using the PQM are its simplicity and its high efficiency in isolating many volatile compounds from nonvolatile materials at room temperature. A total of 367 volatile compounds were isolated by the PQM. Of these, hexanal, (Z)-3-hexenal, (E)-2-hexenal, 2- and 3-methylbutanol, and 2-phenylethanol were relatively more abundant than other compounds and (Z)-3-hexenal showed the highest relative amount.
The flavor of the Miyabi variety of Japanese muskmelon was extracted according to the Porapak Q column method (PQM) and evaluated by using aroma extract dilution analysis (AEDA) method. The overall odor of the PQM extracts was perceived as having a natural muskmelon-like odor, suggesting that the PQM was able to extract volatile compounds in muskmelon fruit without degradation of original flavor. Forty-six odorant compounds [Kovats index (KI), 961 < or = KI < or = 2605] were found by GC-sniffing in PQM extracts, confirming the effectiveness of PQM in trapping a wide range of volatile compounds in muskmelon flavor. The 46 odorants could be divided into three groups on the basis of their odor attributes: fruity note (KI < 1300); green, grassy, or cucumber-like note (1300 < KI < 2020); and sweet note (KI > 2020). When the original extracts were diluted in AEDA analysis, seven odorants could still be detected by GC-sniffing at a flavor diluation (FD) factor of 128 or above: one had a fruity note (compound 3); four had a cucumber-like, green, or grassy note (compounds 12, 17, 21, and 23); and two had a sweet note (caramel-like or yakitori-like) (compounds 32 and 34).
Aliphatic (2E)-alkenals and alkanals characterized from the fresh leaves of the coriander Coriandrum sativum L. (Umbelliferae) were found to possess bactericidal activity against Salmonella choleraesuis ssp. choleraesuis ATCC 35640. (2E)-Dodecenal (C(12)) was the most effective against this food-borne bacterium with the minimum bactericidal concentration (MBC) of 6.25 microg/mL (34 microM), followed by (2E)-undecenal (C(11)) with an MBC of 12.5 microg/mL (74 microM). The time-kill curve study showed that these alpha,beta-unsaturated aldehydes are bactericidal against S. choleraesuis at any growth stage and that their bactericidal action comes in part from the ability to act as nonionic surfactants.
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