Coriander

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Unleashing the Exploitation of Coriander (Coriander
sativum L.) for Biological, Industrial and
Pharmaceutical Applications
Beemnet Mengesha Kassahun
Ethiopian Institute of Agricultural Research, Wondo Genet Agricultural Research Center. P. O Box 198, Shashemene,
Ethiopia. Email: mengeshabeemnetk@gmail.com
Accepted 30 August 2020
Coriander (Coriander sativum L.) is an annual spice, herb and medicinal plant belonging to the family
Umbelliferae. It has been used throughout the world since ancient times for various purposes due to its
exceptional phytochemicals that are not common in other plants. Essential oils and fatty acids obtained
from its dried fruit can be applied commercially in pharmaceutical, food and beverages, plastic,
cosmetic, fragrance and detergent industries. Likewise, it has insecticidal activity of stored products,
reduces heavy metal contamination, natural antibiotic poultry feed additive and efficient broiler growth
promoter. It is also considered as a good melliferous plant due to its considerable nectar production.
Though coriander is a promising versatile plant, the information and knowledge’s concerning the plant
and its potential applications are scatterdly available. This hinders the proper exploitation of the
coriander potentials. For contributing in addressing the existing gap, we conducted a systematic and
comprehensive review through searching relevant papers in various databases. Therefore, this
publication provides plenty of information summarized from over 594 germplasm obtained from over 53
countries. Moreover, the paper intends to summarize and document the past and current evidences to
contribute for coriander cultivation, utilization and perhaps to create further interest in research.
Keywords:Coriander, essential and fatty oil, linalool, medicinal, petroselinic acid, phytonutrients, spice and
herb
Cite this article as:Beemnet M.K(2020). Unleashing the Exploitation of Coriander (Coriander sativum L.) for
Biological, Industrial and Pharmaceutical Applications. Acad. Res. J. Agri. Sci. Res. 8(6): 552-564
INTRODUCTION
Coriander (Coriandrum sativum L.) is an annual plant
that belongs to the family Umbelliferae possessing spice,
aromatic, nutritional as well as medicinal properties
(Diederichsen and Hammer, 2003; Khan et al., 2014;
Laribiet al., 2015; Mandal and Mandal, 2015; McAusland et
al., 2020). The origin of coriander is uncertain, the area
suggested by most authors being the Near East
(Diederichsen, 1996). Some authors suggested central
Asia and Mediterranean countries (Vaidya et al. 2000;
Meena et al., 2014; Laribiet al., 2015).Balasubramanianet
al. (2011) stated that coriander is native to southern
Europe, North Africa and southwestern Asia. Major
producers are India, Morocco, Canada, Pakistan,
Romania, Ukrain, Russia (Priyadarshi et al., 2016), United
States, Canada, Argentina and Mexico (Sharma et al.,
2014).
Academic Research
Journal of Agricultural
Science and Research
Vol. 8(6), pp. 552-564, August 2020
DOI: 10.14662/ARJASR2020.555
Copy©right 2020
Author(s) retain the copyright of this article
ISSN: 2360-7874
http://www.academicresearchjournals.org/ARJASR/Index.htm

Coriander is one of the important and earliest seed
spices crop known to mankind (Meena et al., 2014), which
can be dated back to the history of Queen of Sheba who
visited king Solomon mentioned in the Holy Bible. The
aromas and flavors have for many years attracted the
attention of man is due to the presence of pleasant
aromatic odoror essential oil rich in linalool found in the
stem, leaves and fruits of coriander (Taneva et al., 2016;
Beyzi et al., 2017). It can be used directly or indirectly for
diverse purposes. It can be used as a spice in culinary
(Diederichsen, 1996; Mengesha et al., 2010; Geremew et
al., 2015), medicine (Delaquis et al., 2002; Kubo et al.,
2004; Nadeem et al., 2013; Singletary, 2016), food industry
(Bhat et al., 2014; Pacheco et al., 2016; Prachayasittikul et
al., 2018) in perfumery, beverage and pharmaceuticals
industries (Priyadarshi et al., 2016).
Coriander is also a good melliferous plant and studies
indicated that coriander can be used for honey bee
production (Bhalchandra et al., 2014; Abou-Shaara,
2015).Furthermore, leaves and fruits of coriander have
significant quantities of protein, fat, carbohydrate, calcium,
phosphorous, sodium, zinc, carotene, thiamine, riboflavin,
niacin, tryptophase, vitamin B6, Folate, vitamin A, vitamin
D, vitamin B-12, vitamin C and vitamin E (Nimish et al.,
2011; Bhat et al., 2014; USDA, 2016). On the other hand,
coriander fruit contain significant amount of fatty oil rich in
petroselinic acid, linoleic acid, oleic acid, palmitic acid and
stearic acid (Beyzi et al., 2017). Additionally, the remaining
oil cake contains protein, fat, nitrogen free extract,
cellulose and ash that can potentially be used as animal
feed (Ramadan and Morsel, 2002; Kadiri et al., 2017).
Despite coriander is a promising spice, herb, aromatic,
medicinal and industrial application potentials; it is
considered as underutilized and neglected crop (Beemnet
and Getinet, 2010; Kalidasu et al., 2015). Therefore, this
paper was intended to provide information about the
overall characteristics and potential uses of coriander and
thereby to contribute for its cultivation and utilization.
Taxonomy and Classification of Coriander
Coriander (Coriandrum sativum L.) is a dicotyledonous
(Singh et al., 2017) multipurpose herbaceous annual plant
having 2n=22 chromosomes (Arif et al., 2014; Song et al.,
2020) with cross-pollination as mode of reproduction
(Singh et al., 2017) belongs to the family Umbelliferae
(Khan et al., 2014).The family Umbelliferae includes a
number of economically important crops such as anise
(Pumpinella anisum L.), caraway (Carum carvi L.), fennel
(Fennuclum vulgarae L.), and parsley (Petroselinum
sativum L.) (Janick, 1972). Umbellifers are herbs, rarely
shrubs or small trees with annual, biennial and perennial
growth characteristics, with hollow or pithy stem, alternate
or rarely opposite leaves, and usually pinnately or
alternatively divided blade (Hedburg and Hedburg, 2003).
Beemnet 553
The Umbelliferae family consists of about 450 genera
and approximately 3550 species (Hedburg and Hedburg,
2003). The genus Coriandrum to which coriander belongs
contains only 2 species. One is the cultivated plant C.
sativum and the other is a wild species C. tordylium
(Hedge and Lamond, 1972).The closest genus to
Coriandrum is Bifora (Rickett, 1969). This genus has three
different species namely B. americana, B. radians, and B.
testiculata. B. radians are morphologically similar to
coriander; however, the fruits have a different shape and
fatty oil, and do not contain essential oils (Diederichsen,
1996). The green plant of B. radians has a very strong
smell, which is similar to coriander; however, it is not used
as a cultivated plant because of its toxicity to cereals with
which it grows and due to its unpleasant smell, which is
offensive to consumers (Diederichsen, 1996). There are
also perennial plants under the family of umbeliferae with
the chromosome numbers (2n=22) are similar in most of
the species including coriander, but different number
(2n=20) was reported only for B. radians (Goldblatt and
Johnson, 1994), which might further explain difficulties in
crossing coriander and Bifora species.
Coriander leaves are small herb having many branches
and sub-branches (Khan et al., 2014). New leaves are oval
but aerial leaves are elongated (Kassahun, 2018;
Diederichsen, 1996; Hedburg and Hedburg, 2003). Flowers
are white, having slightly brinjal like shades while fruit are
round in shape (Jansen, 1981; Rubatzskey et al., 1999;
Beemnet and Getinet, 2010; Kassahun et al., 2018).
Macroscopic characteristic of fruit is globular, mericarps
usually united by their margins forming a cremocarp about
2-4 mm in diameter, uniformly brownish-yellow or brown,
glabrous, sometimes crowned by then remains of sepals
and styles, primary ridges 10, wavy and slightly
inconspicuous secondary ridges 8 and straight with
aromatic odour (Diederichsen, 1996; Khan et al., 2014;
Bairwa et al., 2017).
Origin and Distribution
Coriander has been known since very ancient times.
Coriander seeds have been found in Egyptian tombs of the
twenty-first dynasty who ruled Egypt some 3000 years ago
(Holland et al., 1991). The origin of coriander is uncertain,
the area suggested by most authors being the Near East
(Diederichsen, 1996; Arif et al., 2014). Some authors
Vavilov (1992) and Mengesha (2010) for example
suggested a much wider origin for coriander which includes
central Asia, the Near East and Abyssinia. The others
mention central Asia and Mediterranean countries (Vaidya
et al. 2000; Meena et al., 2014; Laribiet al., 2015).
Balasubramanian et al. (2011) stated coriander is native to
southern Europe and North Africa to southwestern Asia.
Coriander is now reported to be cultivated in Argentina,
Brazil, India, Italy, Linia, Mexico, Morocco, the Netherlands

554 Acad. Res. J. Agri. Sci. Res.
and Paraguay, Peru, Poland, Rumania, Somalia, Spain,
USA, former Soviet Union, north African countries and
Yugoslavia (Rubatzskey et al., 1999; Khan et al., 2014).
Cultivation of coriander over many continents indicates its
wider adaptability to different agro ecological conditions
and economic significance of the crop in diversified
societies of the world. The major producers are India,
Morocco, Canada, Pakistan, Romania, Ukrain, Russia
(Priyadarshi et al., 2016), United States, Canada,
Argentina and Mexico, and more than 80% of total world
production of coriander seeds is from India (Sharma et al.,
2014).
Ecology and Cultivation of Coriander
Coriander can be grown under a wide range of
conditions, from temperate to sub tropical climates
(UNIDO/FAO, 2005). Coriander is reported to be grown
successfully in most soil types provided that there is
sufficient moisture; however, it thrives best on medium to
heavy soil and locations with good drainage and well-
distributed moisture (Macvey et al., 1991; Verma et al.,
2011). Suitable pH ranges from 4.5 to 8.0, with an optimum
of 6.3 (Blade et al., 2016). Although the crop is heat loving,
a temperature range 20-25oC is optimum for germination
and early growth of coriander is (Sharma and Sharma,
2004), 10-30oC provides optimum growing conditions for
foliage production (Anon., 2000) and growing temperature
of 18°C is optimum for coriander seed production (Blade
etal., 2016).
Coriander is propagated by seed and usually sown in
rows at 2 cm depth, with spacing of 15-30 cm between
plants after thinning and 25-75 cm between rows (Jan et
al., 2011; Katiyar et al., 2014; Sharma et al., 2016). The
seeding rate is 10-40 kg/ha depending of row and
broadcasting method of sowing (Tindall, 1983; Kizil, 2002;
Moniruzzaman et al., 2013). Thinning to a permanent
spacing is carried out when the seedling reaches a height
of about 8 cm (Mackvey et al., 1991). In regions with
warmer climates, the best sowing time for rain fed crops is
at the beginning of the rainy season (Tindall,
1983).Additional plant irrigation is necessary in such
regions during different crop growth stages. The
requirement of water by the crop depends predominantly
on the edaphoclimatic conditions (Angeli et al., 2016);
however, the uniform and continuous supply of water is
desirable due to its relatively shallow root system (Smith et
al., 2011), and care must be taken to avoid saturated
conditions that promote disease.
Application of 90-120 Kg N/ha was found to improve the
yield of coriander (Sharmaet al., 2016); however, Pacheco
et al. (2016) reportednumber of leaves and antioxidant
activity of coriander are not affected by the concentration of
fertilizer. Szempliński and Nowak (2015) also reported
chemical composition of coriander fruits was more strongly
determined by the weather conditions during the growing
season than by nitrogen fertilization.
Leaf number, seed yield, essential oil and fatty oil
contents of coriander evaluated globally obtained from over
53 countries considering 594 germplasm ranged from 1 to
70 per plant, 160 to 4510 kg/ha, 0.03 to 2.70% and 4.9 to
30.15%, respectively (Table 1). Variation in agronomic and
chemical characteristics of coriander can be due to
variation in the region, climate and soil conditions in which
the plants were grown (Beyzi et al., 2017), environmental
conditions (Piccaglia and Marotti, 1993; Fuente et al,
2003), cultural practices (Kaya et al., 2000) and genetic
structure (Kassahun et al, 2011; Small, 1997;
Diederichsen, 1996). As statedfor other seed crops, the
increase in harvest index is relatedto the occurrence of
more appropriate environmental conditions (Kang et al.,
2002), which cause an enhancement in both seedyield and
plant biomass. It may be concluded that a close
associationexists between the productivity levels of
coriander and itsaboveground biomass and oil yield.
This association appears to also be linkedto the overall
superior vigor of plants thus the higher leaf, seed, essential
and fatty oil yield. Hence, agronomic practices, which favor
vigorous development, have a meaningful impact on the
yield and quality of coriander oil. Comparing different
germplasm sources, variations have been noted between
the odor characters of oils from different types and sources
of the coriander (Telciet al., 2006). The oil content in
coriander varies with different varieties: small-fruit types
contain higher oil content than large-fruited types
(Kassahun et al., 2013). The oil content of the large-fruit
types ranges between 0.03-0.35%, while the oil of small-
fruit types range between 0.8-2.7% (Purseglove et al.,
1981; Small, 1997). Comparing different sources of plants,
it was reported that European coriander oils generally have
superior quality to Moroccan and Indian (Jansen, 1981).
Frost also reduces the yield of coriander very much (Nhed
et al., 2015) and identifying conducive cultivation season
that escapes frost occurrence at critical growth periods is
important. Seed treatment after harvest is important to
protect loses caused by phatogeneous Chalcid fly (Systole
albipennis Walk) through six hour fumigation using methyl
bromide (Jansen, 1981).

Beemnet 555
Table 1.
Economic traits including leaf number, fruit yield, essential oil and fatty oil content of coriander germplasm at global level
Variables Range of
values References Evaluated
number of
germplasm
Summary of germplasm sources by
country
Basal leaf
number/plant 1-70
4-21 (Beemnet and Getinet, 2010;
n=49), 1->10 (Diedrichsen, 1996;
n=237), 2-70 (Lopez et al., 2006; n=60),
3-23.2 (Arif et al., 2014; n=69)
415
Afghanistan (3), Algeria (4), Armenia
(8), Austria (1), Azerbaijan (3),
Belorussia (1), Bhutan (7), Bulgaria
(1), Canada (2), Chile(3), China(1),
Columbia (1), Cuba
(2),Czechoslovakia/former (1), Czech
Republic(1), Daghestan (4), Egypt (3),
Ethiopia (135), France(2),
Germany(12), Georgia(5), Hungary
(1), India(31), Iraq (2), Iran (3), Italy
(2), Jemen (2), Kasachstan (2),
Kazakhstan(1), Kirgysia (1), Libya (4),
Mexico(7), Mongolia (1),
Netherlands(3), Oman(12),
Pakistan(75), Poland(1), Romania(2),
Russian Federation(5), Somalia (1),
Spain (1), Sudan(6), Syria(18),
Tadjikistan (2), Tajikistan(2), Tunisia
(6), Turkey(1), Ukraine (1), United
Kingdom(1), United States of
America(5), Uzbekistan (1), Unknown
origin (193)
Fruit yield (kg/ha) 160-4510
910-3100 (Beemnet and Getinet, 2010;
n=49), 160.4-3045.8 (Geremew et al.,
2015; n=81), Jansen (1981), Tindall
(1983), 126.11-162.22 (Ali et al., 2015),
934.8-1036 (Jan et al., 2011), 1620-
4510 (Meena et al., 2014; n=24),
158
Essential oil
content (%) 0.03-2.70
0.07-2.24 (Lopez et al., 2006; n=60),
0.23-1.02 (Beemnet and Getinet, 2010;
n=49), 0.45-0.9 (Geremew et al., 2015;
n=81), 0.03-2.6 (Nadeem et al., 2013),
0.03-2.7 (Purseglove et al., 1981), 0.03-
2.6 (Diedrichsen,1996; n=237)
428
Fatty oil
content% 4.9-30.15
4.9-30.15 (Lopez et al., 2006; n=60),
7.23-18.6 (Beemnet and Getinet, 2010;
n=49), 4.85-11.9(Geremew et al., 2015;
n=81), 9.9-27.7 (Diedrichsen,1996;
n=76)
266
Major phytochemical compositions of coriander
Nutritional
Coriander nutrition is basically due to its green leaves and dried fruits (Figure 1B and H). Like all other green leafy
vegetables, its leaves are a rich source of vitamins, minerals and iron. Its leaves contain high amount of vitamin A (β-
carotene) and vitamin C. The green herbs contain vitamin C upto 160 mg/100 g and vitamin A upto 12 mg/100 g (Girenko,
1982). It is very low in saturated fat and cholesterol and a very good source of thiamine, zinc and dietary fiber. Green
coriander contains up to 87.9% water (Peter, 2004).Likewise, Pilley 2017 reported that coriander leaf have protein 12.37 g
and 2.13 g, total lipid (fat) 17.77 g and 0.52 g, carbohydrate 54.99 g and 3.6 g, fiber 41.9 g and 2.8 g, calcium 709 mg, iron
16.32 mg, phosphorus 409 mg, magnesium 330 mg, potassium 1267mg, sodium 35 mg, zinc 4.70 mg, vitamin C 21 mg and
27 mg, thiamin 0.239 mg and 0.067 mg, riboflavin 0.290 mg and 0.16 mg, niacin 2.130 mg and 1.11 mg, respectively.
Coriander dried fruit has got several nutritional constitutes of energy, protein, carbohydrate, minerals, vitamins, minerals (g),
starch, pentosans, sugar, and crud fiber (Table 2).
Table 2.
Nutritional composition of coriander fruit
Composition
References
USDA
(2016) Diedrichsen
(1996)
Rajeshwari
and
Andallu,
(2011)
National
Nutrition
Program
(2012)
Verma
et al.
(2011) Peter
(2004)
Nimishet
al
(2011)
Water (g) 7.30 11.37 7.3 11.2 - - 8.9
Food energy (kcal) 279 - 279 - 23 - -
Protein (g) 21.93 11.49 21.83 14.4 2 - -
Fat (g) 4.78 19.15 4.76 16.1 0.5 20
Ash (g) - - 14.02 - - - 2.0

556 Acad. Res. J. Agri. Sci. Res.
Table 2. continues
Carbohydrate (mg) 52.10 - - 21.6 - - -
Calcium 1246 - - - - - -
Magnisium 694 - - - - - -
Phosphorous (mg) 481 - - - - - -
Sodium (mg) 211 - - - - - -
Potassium (mg) 4466 - - - - - -
Iron (mg) 42.46 - - - - - -
Zinc 4.72 - - - - - -
Vit-C (mg) 566.7 - 566.7 - 27 - -
Vitamin B6 0.610 - - - - - -
Foliates (µg) 274 - - - - - -
Nayacin (mg) 10.707 - - - - - -
Pantothenic (mg) - - - - - - -
acid pyridoxine (mg) - - - - - - -
riboflavin (mg) 1.500 - - - - - -
thiamin (mg) 1.252 - - - - - -
vitaminA (IU) 5850 - - - - - -
vitamin E (mg) 1.03 - - - - - -
vitamin K 1359.5 µg - - - - - -
Crude fiber (g) 10.4 28.43 - - - 30 -
Starch (g) - 10.53 - - - 11 -
Pentosans (g) - 10.29 - - - - -
Sugar (g) 7.27 1.92 52.10 4 - -
Minerals (g) - 4.98 4.98 4.4 - - -
Essential oil
Essential oils are colorless or slightly yellow complex mixtures of odorous and volatile compounds which are found in
plants in the subcuticular space of glandular hairs, in cell organelles, in execratory cavities and cannals (Rehman et al.,
2016). Coriander seed oil is included among the major essential oils in the world market (ITC, 2016). The major
constituents of coriander fruit essential oils are linalool (19.8-91.77%), α-pinene (0.09-10.7%), ɤ-terpinene (0.2-9%),
geranyl acetate (1.44-8.59%), camphor (2.01-5.67%) terpinolene (0.14-5.85%) and Geraniol (1.84-2.6%) (Table 3). The
variation in composition of the volatile oil, which determines the odor and flavor character of coriander, is influenced by the
genetic origin and onthogenesis.
Misharina (2001) found the coriander seed in Russia has more concentration of camphor (69.75%) and less
concentration of linalool (2.96%), while seed from New Zealand have camphor (5.1%) and linalool (65.8%) (Smallfield et al.,
2001). On the other hand, Bhuiya et al. (2009) and Msaada et al. (2009) indicated that the chemical composition of
essential oil undergoes changes during ontogenesis, which affects the aroma of the plant, and thus the coriander fruit
aroma is completely different from the aroma of the herb (Neffati and Marzouk, 2008). Fan and Sokorai (2002) also
reported that the chemical composition of coriander fruits and fresh cilantro was affected by degree of maturity. In the
unripe fruit (Figure 1G) and leaves (Figure 1A), aliphatic aldehydes predominate in the steam volatile oil and are
responsible for the peculiar, fetid-like aroma that is not liked by most consumers (Bhuiyan et al., 2009). Immature fruits and
leaves have an unpleasant odour called a “stink bug smell” which is due to trans-tridecen contained in the oil (Mandal and
Mandal, 2015). However, upon ripening, the fruits acquire a more pleasant and sweet odor together with the major
constituent of the volatile oil.

Beemnet 557
Table 3:
Major constituents of coriander fruit essential oil
Compounds
Reported values
Lopez et
al. (2008) Hanafi et
al. (2014) Diedrichsen
(1996, n=237)
Shahwar et
al. (2012)
Kiralan et
al. (2009;
n=3)
Nadeem et
al. (2013)
Beyzi et
al. (2017;
n=4)
Eljazi et
al.
(2018)
Linalool 71.21-
83.15 70.43 19.8-82.0 55.49 69.31-
82.65 60-80 89.44-
91.77 79.22
α-pinene 3.71-9.14 3.96 10.7 7.14 1.43-3.6 0.2-8.5 0.09-0.47 2.32
ɤ-terpinene 2.01-3.84 3.5 9 7.47 0.2-0.22 1-8 0.7-1.99 6.26
geranyl
acetate 3.52-8.59 2.25 4 4.24 1.44-2.77 0.1-4.7 1.88-2.47 1.75
camphor 2.5-5.67 4.33 3 5.59 3.18-4.03 0.9-4.9 2.01-2.83 2.63
terpinolene 2.22-5.85 0.45 - - 0.37-0.43 <0.5 0.14-0.2 0.43
geraniol - - 1.9 2.23 2.37-2.6 1.2-4.6 1.84-2.37 -
Fatty oil
Solvent extracted coriander fruit commonly yields from 4.9 to 30.15% fatty oil (Table 1). The remaining oil cake usually
contains 21% water, 3% protein, 4% fat, 21% nitrogen free extract, 4% cellulose and 7% ash (Ramadan and Morsel, 2002).
The fatty oil of the fruit contains 54.6-77.1% petroselinic acid, 14.61-17.37% linoleic acid, 2.94-10.57% oleic acid, 3.74-
5.61% palmitic acid and 0.8-5.45 stearic acid (Table 4). Due to the presence of high amount of petroselinic acid and its
unique unsaturation characteristics rare among octadecenoic acids offers the opportunity to produce chemical derivatives
different from those that can be produced from other oils (Placek, 1963). And hence, the fatty acid of coriander is of interest
in industrial applications.
Table 4:
Major constituents of coriander fruit fatty acid
Fatty acids
Reported values
Lopez et al.
(2008, n=60) Diedrichsen
(1996; n=76) Ramadan and
Morsel (2002)
Kiralan et al.
(2009; n=3) EFSA (2013) Beyzi et al.
(2017; n=4)
Petroselenic 66.75-73.14 54.6-75.7 65.7 72.32-77.1 62.08-71.4 79.78-81.96
Linoleic 14.61-16.51 16.6 16.7 14.76-17.37 13.82-17.3 13.51-14.72
Oleic 8.87-10.57 7.5 7.85 2.94-3.44 9.01-13.29 -
Palmitic 4.59-5.61 3.8 3.96 3.74-5.18 3.19-4.02 3.11-3.72
Stearic 2.60-5.45 - 3.91 0.8-0.96 0.68-1.02 0.7-1.66
Importance/Uses of Coriander
The history of the cultivation and utilization of spices in
have played an important role in the history of civilization,
exploration and commerce. Their uses can be dated back
to the history of Queen of Sheba who visited king Solomon
mentioned in the Holy Bible (Purseglove et al., 1981).
Spices, plants with strong aromas and flavors, have for
many years attracted the attention of man, probably at first
for fragrances and perfumes, flavoring and condiments,
food preservatives, curatives and aphrodisiacs (Janick,
1972).
Spice/Culinary uses of coriander fruit and leaves
Coriander is grown for its fruits and leaves (Figure 1B
and H) that have a distinctive fragrant odors and pleasant
mild sweet, yet slightly pungent taste (Jansen, 1981).
Coriander seeds and leaves as a spice in food products
provide nutrition to the diet in addition to aroma and taste
(Mahamane et al., 2016). It was reported that coriander
seed and leaves contribute dietary fiber, iron, magnesium
and manganese to the diet (Ensminger and Esminger,
1986). Furthermore, fresh leaves, dried leaves and seeds
of coriander have significant quantities of protein, fat,
carbohydrate, calcium, phosphorous, sodium, zinc,
carotene, thiamine, riboflavin, niacin, tryptophase, vitamin
B6, Folate, vitamin A, vitamin D, vitamin B-12, vitamin C
and vitamin E (Holland et al., 1991; Nimish et al., 2011;
Bhat et al., 2014; USDA, 2016).
Large seeded types of coriander are mainly cultivated for
seed spice and vegetable leaf production (Holm and
Slinkard, 2002). The finely ground coriander fruit is a major

558 Acad. Res. J. Agri. Sci. Res.
ingredient in curry powder (Shwell-Cooper, 1973), mixed
spice, flavoring bread and cakes, flavoring of spirits
(Diederichsen, 1996; Hedburg and Hedburg, 2003; Kaium
et al., 2015). The leaves of coriander, cilantro, is almost
indispensable to daily meal preparations. The leaves give a
pleasant taste to soups and dishes prepared from meat
and fish (Jansen, 1981; Purseglove et al., 1981; Williams
et al., 1991). Moreover, the young leaves are used in
Mexican salsa, Far eastern dishes, and oriental foods
(Splittstoesser, 1990).A newer niche for this crop is the
organic market, in which it is commanding high premiums.
The market for various coriander purees and pastes has
increased considerably due to their demand in fast food
industries (Ahmed and Shivahu, 2004).
Medicinal usesof coriander leaves and seeds
Coriander seeds and leaves are directly employed for
medicinal purposes in different parts of the world and it is
high on the list of the healing spices (Nadeem et al., 2013).
Coriander seeds are mainly used as a drug for indigestion,
against worms, rheumatism and pain in the joints (Wichtl,
1994). Recent studies on the direct use of the seed with
dishes as a spice have also showed its effects on
carbohydrate metabolism (Gray and Flat, 1999; Chithra
and Leelamma, 2000). Coriander is a house hold remedy
for biliousness (Jansen, 1981), anti-diabetic, anti-
inflammatory andagainst stomachache for which either
fruits are boiled in water and drunk or the leaves are
chewed (Hedburg and Hedburg, 2003). Fresh coriander
leaf was found to contain an antibacterial compound
dodecenal, which is safe and natural means of fighting
Salmonella that causes a deadly food borne illness (Kubo
et al., 2004). They also recognized that dodecenal is twice
as effective as the commonly used antibiotic drug
gentamycine at killing Salmonella under laboratory tests.
After dodecenal was found in comparable amounts in fresh
leaves of coriander, the leaves are usually eaten more
frequently as the main ingredients in salsa, along with
tomatoes, onions and green chilies (Kubo et al., 2004).
Uses of coriander essential oil
Coriander essential oils (Figure 1I) are important
compounds used in different industrial application that are
present in the seeds and leaves (Shahwar et al., 2012),
which is responsible for imparting the spicy aroma and
taste (Rubatzskey et al., 1999). Coriander essential oil has
a finer odor than many other commercial essential oils and
can be used as a starting point for the manufacture of
many products (Jansen, 1981). Its range of utility as
flavoring agent is wide and includes pickles, sauces,
seasonings and confectionery items. The distilled essential
oil from the fruits is used, for instance, in perfumes
manufacturing, soaps, candy, cocoa, chocolate, tobacco,
meat products, baked foods, canned soups, and alcoholic
beverages like gin and to mask offensive odors in
pharmaceutical preparations (Kochhar, 1981; Singh et al.,
2006; Aumatell, 2012; Meena et al., 2014; Aumatell, 2016;
Dussort et al., 2014).
Volatile components in essential oil, from both seeds and
leaves, have been reported to inhibit growth of a range of
microorganisms (Delaquis et al., 2002; Silva and
Domingues, 2017; Kačániováet al., 2020). The coriander
oil has lipid peroxidation (Tanabe et al., 2002; Lal et
al.,2004) andantioxidant properties (Samojlik et al., 2010;
Laribi et al., 2015; Duarte et al., 2016; Kačániováet al.,
2020). Moreover, Antinflamatory activities (Hanafiet al.,
2014), sedative-hypnotic (Emamghoreishi et al., 2006),
diuretic activities (Jabeen et al., 2009; Abderahim et al.,
2008), Anti-helminthic activities (Eguale et al., 2007;
Nimish et al., 2011), hypoglycemic activity (Gray and Flatt,
1999; Selvan, 2003),metal detoxification (Abidhusen,
2012), anti-anxiety (Mahendra and Bisht, 2011), anti-
proliferative and carminative activities (Kochhar, 1981)
activities of the essential oil is also reported. Oleoresin
from coriander is used as a flavoring agent, as an
ingredient in pharmaceutical formulation and in perfumery
(Singh et al., 2006).Bha et al. (2014) stated that coriander
essential oil is very important for growth and for proper
functioning of brain. Coriander is found to be rich in
pthalides group of compounds which showed the potential
anti-cancer activities in various cell lines (Ganesan et al.,
2013).
Uses of coriander fatty acids
Fatty acids are also important components of coriander
seeds; the main fatty acids detected in coriander are
petroselenic, linoleic, oleic acid and palmitic acids
(Diederichsen, 1996; Ramadan and Morsel, 2002;
Ramadan and Morsel, 2003). The fatty acid of coriander is
of interest because of the high level of petroselenic acid.It
was reported that dietary petroselinic acid, which is present
at a high level in coriander oil, was found to strongly
reduce the level of arachidonic acid in the heart (Weberet
al., 1995) and liver (Weber et al., 1995; Weber et al.,
1997).Petroselenic acid has a potential non-food
application in oleo chemistry to be used as a plastic
lubricant during nylons manufacturing. Petroselenic acid
opens up another potential to be used in the manufacture
of medium chain acids, since it can be split in to lauric and
adipic acids by oxidative cleavage (Lopez et al., 2008).
Lauric acid used to obtain surfactants and edible products,
and adipic acid for nylon synthesis (Kleiman and Spencer,
1982; Isbell et al., 2016). At present, adipic acid is derived
from mineral oil by a process, which releases gases such
as N2O that damage the ozone layer and contribute to
global warming. Adipic acid derived from coriander seed is
a more environmentally friendly product (Askew, 1992).
Oleic acid is used as a major constituent in the food

industries in particular for salad cream dressing and
mayonnaise preparation (Askew, 1992). Residues from
distillation can be used for livestock feed, and the fatty
acids also have potential uses as lubricants (Purseglove et
al., 1981).
Biological uses of coriander
A further benefit from coriander is derived from the
reproductive biology of the plant. Coriander produces a
considerable quantity of nectar and thereby attracts many
different insects for pollination (Figure 1F), which shows
that coriander is a good melliferous plant (Jerkovic et al.,
2013; Bhalchandra et al., 2014; Bou-Shaara, 2015; Moise,
2015). In Russia, one hectare of coriander allows
honeybees to collect about 500 kg of honey (Lukj’anov and
Reznikov, 1976; cited by Diederichsen, 1996).
Other uses of coriander
The stubbles after harvest can be used as a fuel wood
and the residue of the seed after distillation can be used as
cattle feed. Coriander essential oil has insecticidal activity
against stored product beetle pests (Callosobruchus
maculates) (Villalobos, 2003; Eljazi et al., 2018). Recent
Beemnet 559
study results revealed that coriander extract or powder can
be used as antibiotic alternative in broiler feeds
(Hosseinzadeh et al., 2014). Many other health benefits of
coriander for the control of swellings, diarrhea, mouth
ulcers, anemia, menstrual disorders, small pox, eye care,
conjunctivitis, skin disorders are reviewed by Rajeshwari
and Andallu (2011). Recently it was proved that the extract
of coriander leaves can reduce heavy metal contamination
of Pb, Hg and Cu in rod shellfish (Kadiri et al., 2017;
Winarti et al., 2017).Naeemasa et al. (2015) and Ahmad et
al. (2016) reported that coriander powder in the diet and
coriander extract in water could replace synthetic
antibiotics and could be regarded as natural feed additives
and growth promoters in poultry diets.The use of coriander
extract or powder as antibiotics alternative in broiler feeds
is also reported (Hosseinzadeh et al. (2014). Likewise,
coriander oil was shown to be an efficient growth promoter
in broiler (Ghazanfari et al., 2015). Moreover, El-Sayed and
Ahmed (2017) investigated that coriander powder
enhanced the growth performance and immune status of
ratsand can be used as natural feed supplements in the
diet. These potentials of coriander are an external effect
that has both biological and economical importance which
signifies the versatility of plant.
Figure 1. Different growth, development and functional aspects of coriander: (A) Young
seedlings; (B) growth attained for green herb utilization; (C) growth transition to generative growth
stage; (D) flowering growth stage; (E) individual flower; (F) honey bees collecting nectars form
coriander flowers; (G) green mature coriander fruits; (H) Fully matured and dried coriander fruits;
(I) Essential oils extracted from coriander fruits.

560 Acad. Res. J. Agri. Sci. Res.
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