Open AccessChemical Composition and Antioxidant Activity of Essential Oil of Coriandrum sativum L. Seeds Cultivated in Afghanistan
Author(s) -
Samira Jafari,
Yoshihito Mori
Publication year - 2021
Publication title -
european journal of medicinal plants
Language(s) - English
Resource type - Journals
ISSN - 2231-0894
DOI - 10.9734/ejmp/2021/v32i430388
Subject(s) - coriandrum , ascorbic acid , essential oil , sativum , dpph , linalool , chemistry , food science , antioxidant , high performance thin layer chromatography , botany , chromatography , biology , biochemistry , thin layer chromatography
Coriandrum sativum L. is an aromatic plant belonging to the Apiaceae (Umbelliferae) family, originating in the Mediterranean region. C. sativum is widely cultivated worldwide and has nutritional and medicinal values. The C. sativum seeds contain an essential oil that is used in different industries like pharmaceuticals, cosmetics, and food. This study aims to extract, analyze, and evaluate the antioxidant activity of C. sativum seed essential oil cultivated in Afghanistan. The essential oil was extracted by hydro-distillation (HD) extraction and analyzed by High-performance thin-layer chromatography (HPTLC). The HD extraction provided an essential oil yield of 0.16 % (v/w). Also, HPTLC analysis of the essential oil determined two components of the oil, linalool and myrcene. The quantification of linalool content and HPTLC method validation were determined using densitometric analysis. As a result, the linalool content was identified 60.06 %, and the HPTLC method proved as a valid method for analysis of the essential oil. Furthermore, the antioxidant activity of the essential oil was determined using DPPH radical scavenging assay and reported as IC50. The ascorbic acid utilized as the positive control, and the antioxidant activity of the essential oil evaluated in comparison with ascorbic acid. The IC50 of ascorbic acid and the essential oil were determined 0.02 ± 0.0004 (mg/ml) and 21.05± 0.284 (mg/ml), respectively. Thus, the essential oil showed lower antioxidant activity than ascorbic acid. This study is the first report on the extraction, chemical composition, and antioxidant activity of C. sativum seed essential oil cultivated in Afghanistan.