Comparative Biological Activity Profile of Nava (Freshly Collected) and Purana (Old) Dhanyaka (Coriandrum sativum Linn.) through Gas Chromatography and In-Vitro Anti-Microbial Study

Dhanyaka(Coriandrum sativum Linn.) belonging to family Apiaceae is one such common aromatic edible herb, the fruits of which are used as carminative, antimicrobial and cooling. Classical texts of Ayurveda advocate these fruits to be used in old condition. With this background, a study was done to compare biological activity profile of Nava and Purana Dhanyaka(Coriandrum sativum Linn.) through, Gas chromatography and   in-vitro anti-microbial activity. Materials and methods: Fresh fruits of Dhanyaka(Coriandrum sativum Linn.) were collected from Rona, Gadag district and authenticated. The fresh fruits named as S1 with which essential oil extracted using clevengers apparatus. Few fruits were kept in an air tight container and stored for one year, and at the end of a year named as sample(S2), essential oil extracted and stored. Both samples were subjected for GC and in-vitro antimicrobial activity. Results and Discussion: The Essential oil of Nava Dhanyaka(S1) included 17 identified compounds which was dominated by monoterpenes and sesquiterpene; whereas S2 showed 6 identified compounds in which 3 constituents isoborneol, citronellyl acetate and geraniol were new findings.  In-vitro anti-microbial study of essential oil extract showed that Purana Dhanyaka(S2) had better efficacy with respect to the standard against the strain Escherichia coli and Candida albicans; whereas that of  Nava Dhanyaka(S1) against only one bacterial strain ie., Streptococcus pyogens. Conclusion: Preservation of Dhanyaka(Coriandrum sativum Linn.) showed biological changes in terms of  antimicrobial activity compared to fresh sample. Key words: Dhanyaka, Coriandrum sativum Linn., Gas chromatography, In-vitro antimicrobial study)