International Journal of Scientific & Engineering Research, Volume 5, Issue 2, February-2014 57

ISSN 2229-5518

Effect of the Environment on Content and

Composition of Essential oil in Coriander

Siddharth Priyadarshi, Babasaheb Bhaskarrao Borse*

AbstractCoriandrum sativum L. has a distinct flavour and aroma which is due to the essential oil present in it. The main component of the es- sential oil of the fruit is monoterpenoids and linalool. All parts of the plant are edible. The content and composition of essential oil is influenced by climatic conditions, agro technology and stage of maturity at time of harvesting, geography of growing region, abiotic stress such as salinity and process of extraction of oils.

Index TermsCoriandrum sativum L., Cultivars, Cultivation and usage, Identified volatile compounds, Nutrient composition, Pharmacological properties, Sowing time, Stages of maturity

—————————— ——————————

1 INTRODUCTION

Coriandrum sativum L. is a vital spice crop and inhabits a key position in flavouring substances. Dhanyaka consist of dried ripe fruits of Coriandrum sativum Linn Apiaceae [1]. The whole plant and particularly the unripe fruit when rubbed give char- acteristic aroma [2] and strong odour hence the name corian- der [3]. All parts of the plant are edible but in cooking mostly the fresh leaves and the dried seeds are used. Coriander which is available throughout the year and provides a fragrant fla- vour that is indicative of both citrus peel and sage. The main component of the essential oil of the fruit is monoterpenoids and linalool. It is originated around the Mediterranean regions and is cultivated mainly in the tropical areas. It is commercial- ly grown in Argentina, India, Mexico, Morocco, Romania, Russia and Ukraine etc. [4]. India being the largest producer of coriander in world. The main coriander growing states in In- dia are Rajasthan, Madhya Pradesh, Andhra Pradesh and Tamil Nadu. Coriander is also grown in some other states of India like Uttar Pradesh, Himachal Pradesh, Gujarat, Ut- taranchal, Bihar, West Bengal, Jharkhand, Chhattisgarh, Kar- nataka and Orissa (Figure 1). The major markets in India are located in Rajasthan and Madhya Pradesh but the three largest markets in Rajasthan are Kota, Ramganj Mandi and Baran. The genus Coriandrum L. has two species. The Coriandrum sativum L. is approximately 30–100 cm in height, with strong-smelling leaves.

Siddharth Priyadarshi is currently pursuing Ph.D. degree in Biological Science from Academy of Scientific and Innovative Research (AcSIR) at CSIR-CFTRI, Karnataka, India, Phone: +91-8799102790

E-mail: spriyadarshi84@gmail.com

*Author for Corresspondence: - Dr. Babasaheb Bhaskarrao Borse, Principal Scientist, PPSFT, CSIR- CFTRI,

Mysore, Karnataka, India- 570 020, Phone: +91- 7259376170

E-mail: borsebb@cftri.res.in, bbborase@yahoo.com

The mature fruits and leaves have a fresh and pleasant flavour. They are mainly used all over the world in ground or volatile isolate form for flavouring sweets, tobacco products, beverag- es, baked goods and as a vital ingredient for curry powder. The fruits gives essential oil ranging from approximately 0.5 to
2.5% which is used both in the manufacture of soaps and per-
fumes and in flavours. It is cultivated as a domestic plant [5]. At commercial level, coriander exists in two categories: the small-fruited C. sativum L. var. microcarpum DC and the larger fruited C. sativum L. var. vulgare Alef [6]. The former is repre- sented by the volatile oil-rich Russian coriander, while the latter includes Moroccan, Indian and some other Asiatic types of coriander; all of them have very low volatile oil contents [7], [8].

Figure 1: Coriander Growing States in India

IJSER © 2014 http://www.ijser.org

International Journal of Scientific & Engineering Research, Volume 5, Issue 2, February-2014 58

ISSN 2229-5518

2 BOTANICAL CLASSIFICATIONS

Coriandrum sativum L. belongs to the family Apiaceae with bo- tanical classification [9] as shown in Table 1. It is small herb having several branches and sub-branches. The newly formed leaves are oval but aerial leaves are elongated in shape. The fruits are round in shape while flowers are white in colour, having slightly brinjal like shades [10], [11], [12], [13].

2.1 Common Indian names (Vernacular names)

Telugu: dhaniyalu; Tamil: kothamali; Punjabi: dhania; Oriya: dhania; Marathi: dhana, kothimber; Malayalam: kothumpkala- ri bija, kothumpalari; Kashmiri: daaniwal, kothambalari; Kan- nada: kothambri, kothmiri bija; Gujarati: kothmiri, konphir, libdhane; Bengali: dhane, dhania.
Table 1: Botanical Classifications

3 NUTRIENT COMPOSITION

The nutrient composition of coriander, commonly known as
‘cilantro’ is given in (Table 2). Coriander oil functions as an
essential ingredient in curry mixes and is also used in baked
foods, spices [14]. Coriander seeds contain petroselinic acid, linoleic acid, oleic acid and palmitic acid (Figure 2). Major components of essential oil are linalool, α-pinene, camphor and geraniol. On the basis of different parts of the plant, cori- ander has very different uses. The traditional use which is based on the primary products of the plant (i.e. the fruits and the green herb), is two-fold: medicinal and culinary. Both the fatty acids and essential oils are used either separately or in combined form in the industry [4].
Coriandrum sativum has good antioxidant property and some of its active components have also been identified. Coriander contains active phenolic acid compounds, including caffeic and chlorogenic acid. The flavonoids include quercetin, keampferol, rhamnetin and apigenin. Most of these com- pounds are obtained through the diet and known to inhibit free radicals generated in the body. There is still narrow knowledge of the mechanisms through which they act but initial research indicates that Coriandrum sativum is effective in both treatment and prevention of several chronic diseases.
Table2: Chemical composition of Coriandrum sativum

Figure 2: Chemical structures of Essential Oil and Fatty acids present in Coriander

IJSER © 2014 http://www.ijser.org

International Journal of Scientific & Engineering Research, Volume 5, Issue 2, February-2014 59

ISSN 2229-5518

3.1 Constituents coriander essential oils identified in

Coriander essential oil was reported to contain a number of compounds [15], [16] (Table 3). The major compounds in cori- ander are Aliphatic Alcohols, Aliphatic Aldehydes, Aliphatic Hydrocarbons, Monoterpene Alcohols, Monoterpene Esters, Monoterpene Hydrocarbons, Monoterpene oxides and Car- bonyls, Phenols, Sesquiterpenes and some Miscellaneous compounds like Acetic acid and α-pdimethyl styrene.
Table 3: Classification of identified volatile compounds in Co- riandrum sativum

4 VARIATIONS IN THE CONTENT AND COMPOSITION OF ESSENTIAL OIL

The content and composition of essential oil is influenced by various climatic conditions like geography of growing region, season, variety and agro technology, stage of maturity at time of harvesting, nature of fruit part, abiotic stress such as salini- ty, water stress and process of extraction of oils. Many scien- tists have worked on the effect of various environmental fac- tors on the composition and content of essential oil in the cori- ander.

4.1 Effect of different growing regions, stages of maturity and their interaction

Masaada and his co-worker while working on the essential oils composition of coriander (Coriandrum sativum L.) fruits obtained by hydro distillation at three stages of maturity found (Table 4) that the yield of essential oil showed remarka- ble increase during maturity process and various compounds were identified at different stages of maturity [17]. Monoter- pene alcohols and ketones were also observed during the pro- cess of maturation of coriander fruit. The yield of essential oil at initial, middle and the final stage of maturity were 0.01%,
0.12% and 0.35% (w/w) respectively. The first stage of maturity mainly contained monoterpene esters (46.27%). The com- pounds detected in the fruit at the middle stage were mono- terpene alcohols (76.77%), ketones (3.43%), esters (2.85%) and ethers (1.87%) while major constituents of oil were linalool (76.33%), cis-dihydrocarvone (3.21%), geranyl acetate (2.85%) and anethole (1.41%) while monoterpene alcohols (88.51%) and ketones (2.61%) were the main compounds in essential oil at final stage of maturity.
Masaada and his co-worker studied changes in oil yield and
fatty acid profiles during maturation of coriander (Coriandrum sativum L.) fruits cultivated in Menzel Temime and Oued Beja. They found that rapid accumulation of oil started at newly formed fruits and continued till the full maturity of fruits [18]. Their result showed that during fruit maturation, fatty acid profiles varied significantly among the growing regions and stages of maturity. Fatty acid profile of fruits at full maturity cultivated in Oued Beja showed that petroselinic acid (80.90 ±
9.45%) was the main component followed by oleic (14.79 ±
2.25%), palmitic (3.50 ± 0.65%) and stearic (0.49 ± 0.09%) acids.
While in Menzel Temime, at full maturity, the main fatty acids were petroselinic acid (80.86 ± 7.23%) followed by oleic (14.83
± 2.05%), palmitic (3.27 ± 3.12%) and stearic (0.31 ± 0.05%) ac-
ids. They concluded that fruit development resulted mainly in a decrease of palmitic acid and an increase of petroselinic acid in both growing regions. Monounsaturated fatty acids in- creased however, saturated and polyunsaturated fatty acids decreased considerably during maturation of fruit. At the first four stages of maturity oil composition has a healthy and nu- tritionally value and the last stages were important in terms of economic and industrial applications.
Masaada and his co-worker while working on coriander (Cori-

andrum sativum L.) fruits to investigate the composition of volatile components of the essential oils extracted; found that the highest yield of the oil were observed at final stages of ma- turity [19]. The yield of the essential oil was highly affected by the growing region, stages of maturity and their interaction. The composition of essential oil changed significantly among the various growing region and stages of maturity. At final stages of maturity, the highest yield of 0.324 ± 0.09% and 0.327

± 0.08% was observed in both Menzel Temime and Borj El Ifaa, respectively.

IJSER © 2014 http://www.ijser.org

International Journal of Scientific & Engineering Research, Volume 5, Issue 2, February-2014 60

ISSN 2229-5518

In another experiment carried out by Masaada and his co- worker on the composition of volatile components of the es- sential oils extracted from fruits of coriander (Coriandrum sa- tivum L.) at four stages of maturity, they reported that the yield of the essential oil showed noticeable increase during maturation process. They identified 41 different compounds at different stages of maturity and observed the accumulation of monoterpene alcohols during maturation process of coriander fruit [20]. The yield of essential oil increased during matura- tion process. The main compound was linalool at all stages of ripening which ranges between 36.69 -72.35%. At the first stage of maturity the main compound identified were Geranyl acetate (35.17%), β-caryophyllene (3.47%) and borneol (3.26%) while at second stage the main compound were geranyl ace- tate (8.21%), camphor (4.01%) and menthol (2.96%). In the third stage, geranyl acetate (20.66%), α-humulene (5.44%) and limonene (1.68%) was the main compound but at the final stage of maturity linalool (72.35%) was the main content fol- lowed by geranyl acetate (1.49%) and borneol (0.97%).
The essential oil yield at immature fruits is more than any other stages of maturity [21]. Wierdak also studied the effect of different plant growth stages on content and chemical compo- sition of coriander. They found more compounds in coriander oil during vegetative phase as compared to generative phase [22]. Coriander herb essential herb contained highest amount of aliphatic aldehyde and after each subsequent harvest of herb there was decrease in the content of aliphatic aldehyde.

4.2 Effect of different accession, cultivars and different sowing time

Ebrahimi and his co-worker cultivated Coriandrum sativum L. in different parts of Iran and analysed the chemical profiles of different accessions of coriander. The result showed that Lin- alool, neryl acetate, γ-terpinene and α-pinene were the major components in oil of coriander accessions and almost all ac- cessions studied contain 60% linalool [23]. The dried seed con- tained the essential oil between 0.1-0.36 percent. They also concluded that variation in oil content and composition in Iran is due to influence of agricultural practices, environmental and genetic factors.
Arganosa and his co-worker grew cultivars of Coriandrum sa-

tivum L. at several locations in Western Canada in different years to analyze essential oil content of seed, seed weights and percentage of linalool in the essential oil. The result for both small-seed and large-seed cultivars showed highest seed yield, essential oil yield, linalool content and seed weight [24]. The average seed yields of six large varieties over three years was

1999 kg/ha in comparison to average yield of six smallvarieties
over three years and also the average weight of 1000 large seed
were greater than average weight of 1000 small seed cultivars. Coriander plants under irrigation produced higher seed yield of 2401 kg/ha as well as higher essential oil content (0.88%) whereas plants under dryland conditions has seed yield of
2286 kg/ha and essential oil content of 0.82% . The splitting of seed for reducing seeding costs prior to seeding did not ad- versely affect chemical composition of essential oil, seed size and seed yield but the irrigation increased the essential oil content and seed yield while it decreased the percentage of linalool in essential oil and seed weight. The average linalool content in small seeded cultivars was higher (65.3%) in com- parison to the large-seeded cultivars (61.6%).

Table 4: Chemical composition of essential oil in Coriandrum sativum herbs and fruits at different stages of maturi- ty
tr: trace (<0.01%), % in (w/w)

IJSER © 2014 http://www.ijser.org

International Journal of Scientific & Engineering Research, Volume 5, Issue 2, February-2014 61

ISSN 2229-5518

Toncer et al. conducted two year trials with Coriandrum sa- tivum L to find the most suitable sowing time for essential oil production of coriander in GAP region. They used five differ- ent sowing times and the result for highest seed yield, highest plant height and highest essential oil content was obtained from plants sown on 15 November [25].

Yildirim and Gok worked on ecological condition in different

sowing time (April 5 and 20, May 5 and 20) to determine the essential oil ratio and components of different varieties of corian- der. They found that the essential oil ratio was influenced by the variety (highest 0.45% from Gurbuz variety) and sowing time (highest 0.5% from May 20) [26]. The average yield of essential oil changed from 0.09 to 0.116 L ha-1. The ratio of Linalool changed from 68.3 to 74.8% while Gamma terpinene ratio changed from 7 to 8%.
Zheljazkov et al. studied the effect of cultivars (‘Alekseevski’ and ‘Jantar ’), sowing date (24 May and 8 June) and regions (Truro and Canning, Nova Scotia) on seed essential oil compo- sition of Coriandrum sativum in Atlantic Canada (Table 5). The result showed that coriander grown in Nova Scotia has low yield. The maximum yield (429 kg ha−1) was achieved during the two summers. The overall essential oil content of coriander seed was high for Truro in 2001 which ranged from 0.8 to 2.2% (v/w) for both cultivars. The ‘Alekseevski’ performed better than ‘Jantar ’ cultivar in Truro in 2001 while in Canning during
2002 coriander seeded on 8 June did not survive due to the low precipitation in June. Significant interaction was observed between date and cultivar for the Truro location in 2001. The date was the most significant factor for both locations in 2001 and for Canning in 2002 [27]. The overall coriander seed essen- tial oil content was high for both cultivars although the seed yields were low. There was a significant effect of cultivar on essential oil content with ‘Jantar ’ having higher essential oil content than ‘Alekseevski’ in Truro. The earlier seeding date of both cultivars in both locations resulted in higher essential oil yield relative to the second seeding date in 2001 but in 2002
‘Jantar ’ from Truro had greater oil yield. The result also
showed that linalool was major constituent ranging from 64%
to 84.6% which is respectively 70.0% and 68.2% in Hungary and India.
4.3 Effect of water stress and chemical compounds Saxena et al. evaluated twelve coriander (Coriandrum sativum) accessions to check the effect of water stress on seed quality
parameters such as seed size, test weight, essential oil and to-
tal oil. Their result showed considerable genotypic variation as
well as considerable interaction of genotype with environment [28]. The terminal water stress showed decrease in quality pa- rameters while mid-term water stress do not have any adverse effect on the studied quality parameters in most of the acces- sions. Under control (non-stress) condition, the essential oil content ranged between 0.01- 0.51% and total oil varied be- tween 9.25-16.59%. The size of seed ranged from 3.11 mm to
4.38 mm. Ghamarnia and Daichin conducted an experiment to evaluate the effects of different water stress treatments on dif- ferent coriander. The result showed significant decrease in seed yield, oil yield and water use efficiency based on seed and oil with increasing water stress [29]. The result of treat- ments T1 (100 %) and T4 (40 %) of crop water requirement in
2011 showed that maximum seed yield was 240 Kg/ha while
minimum was 46 Kg/ha and maximum oil yield was 142
Kg/ha while minimum was 9 Kg/ha.

Table 5: Effect of cultivars (‘Alekseevski’ and ‘Jantar ’) sowing date and regions (Truro and Canning) on seed essential oil composition of Coriandrum sativum in Atlantic Canada

IJSER © 2014 http://www.ijser.org

International Journal of Scientific & Engineering Research, Volume 5, Issue 2, February-2014 62

ISSN 2229-5518

The highest water use efficiency obtained for seed was 4.76 and for oil was 2.79 Kg/ha/mm while minimum for seed was
0.9 and for oil was 0.17 Kg/ha/mm. The maximum seed (240
Kg/ha) and oil yield (140 Kg/ha) in 2012 was achieved by
treatment T1 while the minimum seed (36 Kg/ha) and oil yield (5 Kg/ha) was achieved by treatment T4. The highest plant height (42 and 39 cm) and root length (42 and 43 cm) was ob- tained with treatment T1 and the lowest plant height (18 and
17cm) and root length (15 and 13 cm) was obtained with T4
treatment in 2011 and 2012 respectively. In 2011, the highest (71 g) dry weight was achieved by treatment T1 and lowest (18 g) dry weight was achieved by treatment T4. While in 2012, the highest (73 g) dry weight was achieved by treatment T1 and lowest (19 g) dry weight was achieved by treatment T4.Thus they concluded that coriander is sensitive to water stress.
The total phenolic amount, antioxidant activity in methanolic
extracts and fruit essential oil composition of Coriandrum sa- tivum under saline conditions was done by Neffati and his co- worker. They found significant reduction in fruit yield and an increase in essential oil with increasing levels of NaCl [30]. There was decrease in fruit yield by 25, 32 and 36% with in- creasing salinity level to 25, 50 and 75 mM NaCl respectively. The essential oil yield was 0.3 % in control (0 mM NaCl) plant but it increased to 0.53% and 0.55% under 50 and 75 mM NaCl respectively. The amount of linalool and camphor also in- creased with increasing NaCl concentrations.
Hesami and his co-worker studied the effects of application of salicylic acid, irrigation intervals and their interaction on growth of plant height, number of branches per plant, seed yield and plant biomass. The result showed that extending the irrigation interval from 4 to 8 days decreased the plant height from 44.4 to 41.4 cm while there was no significant effect of salicylic acid application as well as interaction of irrigation interval and salicylic acid application on plant height and number of branches per plant [31]. The highest seed yield of
1440.5 kg ha–1 and plant biomass of 2839.7 kg ha–1 was pro- duced by application of 0.01 mM salicylic acid at 4 days inter- val of irrigation.
Bhunia and his co-worker conducted an experiment to study water use, water use efficacy, nitrogen uptake, yield and eco- nomics of different cultivars Coriandrum sativum under various levels of irrigation and nitrogen. The result showed that with increasing levels of nitrogen there was increase in nitrogen uptake and water consumption as plants extracted more water from lower depth under high level of nitrogen [32]. The high- est seed yield of 11.3 q ha-1 and stover of 37.38 q ha-1 were rec- orded at higher (60 kg ha-1) dose of nitrogen. Yield and yield attributes also increased with increase in irrigation frequency.

4.4 Effect of different locations and land races

Telci and his co-worker conducted field experiments in two different locations of Turkey on two varieties of Coriandrum

sativum L. (var. vulgare Alef. and var. microcarpum DC.) to inves- tigate composition, oil content and yield of the varieties. They reported that seed yield varied between 953-1006 kg/ha and

743-1102 kg/ha in Diyarbakır and Tokat region respectively.
They concluded that biomass and seed yields were affected by ecological variation and variety also had effect on oil content i.e. microcarpum had higher oil content than vulgare [33]. Bandoni et al. analysed the essential oils obtained from fruits of coriander grown in six different zones of Argentina. They identified twenty components which accounted for 96.6-99.70/ of the total oils composition. There were low content of cis- and trans-linalool oxide [34].
Hadian et al. studied the variability in the essential oil content and composition of different Iranian landraces of Coriandrum sativum L. cultivated in a common environment. They found considerably differed essential oil production among the local landraces. The oil content of landraces varied from 0.4 % to 1.6
% (w/w) of the dry weight. They identified total thirty-three constituents that represented about 95.7 % to 99.8 % of the composition of essential oils [35]. The linalool was the main component with an average of 80.1%. They concluded that as variation in chemical composition of studied landraces is mainly attributed to their genetic background so selection of landraces with special aroma and/or activities is possible and they further can be subjugated for use in industry or as start- ing material for use in the breeding programs of the coriander. Nadjafi and his co-worker studied the termination of irrigation in different phenological stages in different land races of cori- ander with three irrigation treatments: irrigation terminated at the start of blooming, irrigation terminated at the start of flowering and irrigation terminated at start of seed formation. The result showed that irrigation regimes do not have any significant effect on yield yet irrigation terminated at start of seed formation gave the highest seed yield. The highest see yield (43.06 g.m-2) was obtained in irrigation terminated at start of seed formation [36]. There was significant increase in the Linalool content in seeds and essential oil percentage of coriander in water deficit condition. No significant difference was observed in seed yield and essential oil yield between the land races, seed weight per plant, plant height and number of umbellets per umbel but significant difference was observed in essential oil main components between different land races. Apart from this, no significant interaction between land races and irrigation regimes was also observed.

5 CULTIVATION AND USAGE OF CORIANDER

5.1 Cultivation

Coriander is a crop of tropical region. For high yield and good quality of coriander, it requires a cool and fairly dry frost free climate mainly at the time of flowering and seedling stages. The coriander requires an optimum temperature of 20-25 0C for germination and early growth [6]. The seeds have diuretic

IJSER © 2014 http://www.ijser.org

International Journal of Scientific & Engineering Research, Volume 5, Issue 2, February-2014 63

ISSN 2229-5518

and carminative property and are also used in the preparation of many house hold medicines to cure seasonal fever, stomach disorders, bed cold and nausea.

5.2 Medicinal and Pharmacological Properties

Coriander has carminative, stimulant, diuretic and diaphoretic activity so it is used in disorders of respiratory, digestive and urinary systems in the Indian traditional medicine. It also has been indicated for a number of medical problems in Iranian traditional medicine such as convulsion, dyspeptic com- plaints, insomnia and loss of appetite [37], [38], [39], [40], [41].The chemical compounds of the plant and their pharma- cological properties are given in Table 6.

Table 6: Chemical compounds in Coriandrum sativum L. and their pharmacological properties

5.3 Culinary utility

Coriander is commonly used as a flavouring substance. The stems, leaves and fruits have a pleasant aromatic odour. The entire young plant of the coriander is used in preparing chut- neys and the leaves are also used for flavouring sauces, soups and curries; coriander oil and oleoresin are primarily used in seasonings for sausages and other meat products. They are also used in baked goods, condiments, chewing gums and in curry mix [6].

6 CONCLUSIONS

There is a great influence of the environment on the yield of the coriander herb, seed and oil. The essential oil is greatly influenced by growing region, stages of maturity and their interaction, growing seasons, water stress and varieties of the coriander. At full maturity main fatty acids of coriander grown in Oued Beja were petroselinic acid (80.90 ± 9.45%), followed by oleic (14.79 ± 2.25%), palmitic (3.50 ± 0.65%) and stearic (0.49 ± 0.09%) acids. While fruits cultivated in Menzel Temime at full maturity showed that, petroselinic acid is the main compound (80.86 ± 7.23%) followed by oleic (14.83 ± 2.05%), palmitic (3.27 ± 3.12%) and stearic (0.31 ± 0.05%) acids. Con- sidering growing seasons the plants sown on November 15 in Diyarbakir during 1996-97 has highest seed yield of 66.77 kg/da as well as highest essential oil content of 0.34 % in com- parison to the plants sown on December 15, January 15, Feb- ruary 15 and March 15. Water stress also effect the seed and oil yield and water use efficacies based on seed and oil yield. There is significant decrease in these evaluated parameters with increasing water stress. In comparison to control treat- ment (100%), the seed and oil yield for different treatments with water stress of 40, 60 and 80% were respectively (83, 95), (67, 82) and (24, 44)%. This shows that coriander is sensitive to water stress. So it is required to take into consideration the effects of growing region, maturity process, season, variety and water stress; as these factors affect the composition, quali- ty and yield of essential oil. Such environmental variations causes change in the content and composition of essential oil, seed and coriander herb.

ACKNOWLEDGMENTS

Mr. Siddharth Priyadarshi is thankful to UGC, New Delhi for awarding the Fellowship, RGNF 2012-13 to him. The authors acknowledge the Academy of Scientific and Innovative Re- search (AcSIR), New Delhi; Director CSIR-CFTRI and Head PPSFT Department CSIR-CFTRI, Mysore for the facilities pro- vided and keen interest in the work.

IJSER © 2014 http://www.ijser.org

International Journal of Scientific & Engineering Research, Volume 5, Issue 2, February-2014 64

ISSN 2229-5518

REFERENCES

[1] Evans, W.C.; 2002. Trease and Evans Pharmacognocy.
Fifteenth International edition. WB Saunders, Edin-
burgh, London, New York; pp. 262.
[2] Gruenwalded, J.; P.D.R.H.M.; 2004. Physicians’ desk
reference for herbal medicine. Medical Economics
N.J.; 08, pp 378-384.
[3] Pathak, N.L.; Kasture, S.B.; Bhatt, N.M.; Rathod, J.D.;
2011. Phytopharmacological Properties of Coriander sativum as a Potential Medicinal Tree: An Overview. Journal of Applied Pharmaceutical Science 01 (04), pp
20-25.
[4] Diederichsen, A.; 1962. Promoting the conservation
and use of underutilized and neglected crops Corian- der (Coriandrum sativum L), 1st edition International Plant Genetic Resources Institute IPGRI Italy; pp.1-82.
[5] Carrubba, A.; Torre, R.; Di Prima, A.; Saiano, F.; Alonzo, G.; 2002. Statistical analysis on the essential oil of Italian coriander (Coriandrum sativum L.) fruits of different ages and origins. Journal of Essential Oil Research; 14 (6), pp 389–396.
[6] Rajeshwari, U.; Andallu, B.; 2011. Medicinal benefits of coriander (Coriandrum sativum L). Spatula D.D.1 (1), pp 51-58.
[7] Purseglove, J.W.; Brown, E.G.; Green, C.L.; Robbins,
S.R.J.; 1981. Spices. Longman, London and New York,
II; pp 736-788.
[8] Singh, V.P.; Ramanujam, S.; 1973. Expression of an-
dromonecy in coriander, Coriandrum sativum L. Eu- phytica; 22 (1), pp 181-188.
[9] Verma, A.; Pandeya, S.N.; Yadav, S.K.; Singh, S.; Soni, P.; 2011. A Review on Coriandrum sativum (Linn.): An Ayurvedic Medicinal Herb of Happiness. Journal of Advances in Pharmacy and Healthcare Research; 1 (3), pp 28-48.
[10] British pharmacopoeia; 2003. Introduction General Notices Monographs, medicinal and Pharmaceutical. British pharmacopeia commission, London; 1 (A-I), pp 542-543.
[11] Monograph of the fifth edition of European Pharma-
copoeia 2004 Stationary office on behalf of the medi- cines and healthcare products Regulatory agency (MHRA). London: The stationary office, 2008; pp 617 .
[12] USP 27-The United States pharmacopoeia & NF 22;
2004. The National formulary; Asian edition; by au-
thority of the United States pharmacopial convention, Inc., Washington; pp 2853.
[13] Handa, S.S.; Kaul, M.K.; 1996. Supplement to cultiva-
tion and utilization of medicinal plant. National Insti- tute Of science communication, Regional research la- boratory (CSIR), Jammu-Tavi, India; pp 818.
[14] Sharma, M.M.; Sharma, R.K.; 1999. Coriander Hand-
book of herbs and spices. Woodhead publishing lim- ited; pp 1-6.
[15] Parthasarathy, V.A.; Chempakam, B.; Zachariah, T.J.;
2008. Coriander in Chemistry of Spices. CAB Interna-
tional UK; pp 190-206.
[16] Ramezani, S.; Rahamanian, M.; Jahanbin, R.; Mo-
hajeri, F.; Rezaei, M.R.; Solaimani, B.; 2009. Diurnal
Changes Essential oil content of Coriander (Corian- drum sativum L.) Aerial parts from Iran. Research Journal of Biological Sciences; 4 (3), pp 277-281.
[17] Msaada, K.; Hosni, K.; Taarit, M.B.; Chahed, T.;
Kchouk, M.E.; Marzouk, B.; 2007. Changes on essen-
tial oil composition of coriander (Coriandrum sativum L.) fruits during three stages of maturity. Food Chem- istry; 102 (4), pp 1131–1134.
[18] Msaada, K.; Hosni, K.; Taarit, M.B.; Hammami, M.;
Marzouk, B.; 2009. Effects of growing region and ma-
turity stages on oil yield and fatty acid composition of coriander (Coriandrum sativum L.) fruit. Scientia Hor- ticulturae; 120, pp 525–531.
[19] Msaada, K.; Taarit, M.B.; Hosni, K.; Hammami, M.;
Marzouk, B.; 2009. Regional and maturational effects
on essential oils yields and composition of coriander
(Coriandrum sativum L.) fruits. Scientia Horticulturae;
122, pp 116–124.
[20] Msaada, K.; Hosni, K.; Taarit, M.B.; Ouchikh, O.; Mar-
zouk, B.; 2009. Variations In Essential Oil Composi-
tion During Maturation Of Coriander (Coriandrum Sa- tivum L.) Fruits. Journal of Food Biochemistry; 33 (5), pp 603–612.
[21] Ramezani, S.; Rasouli, F.; Solaimani, B.; 2009. Chang-
es in Essential Oil Content of Coriander (Coriandrum

sativum L.) Aerial Parts during Four Phonological

Stages in Iran. Journal of Essential Oil Bearing Plants;
12 (6), pp 683–689.
[22] Wierdak, R.N.; 2013. Essential Oil Composition of the
Coriander (Coriandrum sativum L.) Herb Depending
On the Development Stage. Acta Agrobotanica; 66 (1), pp 53-60.
[23] Ebrahimi, S.N.; Hadian, J.; Ranjbar, H.; 2010. Essential oil compositions of different accessions of Coriandrum sativum L. from Iran. Natural product research; 24 (14), pp 1287–1294.
[24] Arganosa, G.C.; Sosulski, F.W.; Slikard, A.E.; 1996.
Seed Yields and Essential Oil of Northern-Grown Co- riander (Coriandrum sativum L.). Journal of Herbs, Spices & Medicinal Plants; 6 (2), pp 23-32.
[25] Toncer, O.; Tansi, S.; Kizil, S.; 1998. The Effect of Dif- ferent Sowing Time on Essential Oil of Coriander in Gap Region. Anadolu, Journal of AARI; 8 (2), pp 101–
105.

[26] Yildirim, B.; Gok, N.; 2012. Effect of Sowing Date

IJSER © 2014 http://www.ijser.org

International Journal of Scientific & Engineering Research, Volume 5, Issue 2, February-2014 65

ISSN 2229-5518

and Varieties on Essential Oil Ratio and Essen- tial Oil Components of Coriander (Coriandrum sativum L.) in Van Ecological Condition. Journal of Animal and Veterinary Advances; 11 (11), pp 1925-

1929.

[27] Zheljazkov, V.D.; Pickett, K.M.; Caldwell, C.D.; Pincock, J.A.; Roberts, J.C.; Mapplebeck, L.; 2008. Cul- tivar and sowing date effects on seed yield and oil composition of coriander in Atlantic Canada. Indus- trial crops and products; 28, pp 88–94.
[28] Saxena, S.N.; Kakani, R.K.; Saxena, R.; Anwer, M.M.;
2010. Effect of water stress on seed quality of corian-
der (Coriandrum sativum L.). Journal of Spices and
Aromatic Crops; 19 (1&2), pp 53–56.
[29] Ghamarnia, H.; Daichin, S.; 2013. Effect of different
water stress regimes on different Coriander (Coriander sativum L.) Parameters in a semi-arid climate. Interna- tional Journal of Agronomy and Plant Production; 4 (4), pp 822-832.
[30] Neffati, M.; Sriti, J.; Hamdaoui, G.; Kchouk, M.E.;
Marzouk, B.; 2011. Salinity impact on fruit yield, es- sential oil composition and antioxidant activities of Coriandrum sativum fruit extracts. Food Chemistry
124, pp 221–225.
[31] Hesami, S.; Nabizadeh, E.; Rahimi, A.; Rokhzadi, A.;
2012. Effects of salicylic acid levels and irrigation in- tervals on growth and yield of coriander (Coriandrum sativum) in field conditions. Environmental and Ex- perimental Biology 10, pp 113–116.
[32] Bhunia, S.R.; Ratnoo, S.D.; Kumawat, S.M.; 2009. Ef-
fect of irrigation and nitrogen on water use, moisture extraction pattern, nitrogen uptake and yield of cori- ander (Coriandrum sativum L.) in north-western irri- gated plains of Rajasthan. Journal of Spices and Aro- matic Crops 18 (2), pp 88–91.
[33] Telci, I.; Toncer, O.G.; Sahbaz, N.; 2013. Yield, Essen-
tial Oil Content and Composition of Coriandrum sa- tivum Varieties (var. vulgare Alef and var. microcarpum DC.) Grown in Two Different Locations. Journal of Essential Oil Research 18 (2), pp 189-193.
[34] Bandoni, A.L.; Mizrahi, I.; Juarez, M.A.; 1998. Compo- sition and Quality of the Essential Oil of Coriander (Coriandrum sativum L.) from Argentina. Journal of Essential Oil Research 10 (5), pp 581-584.
[35] Hadian, J.; Ebrahimi, S.N.; Akramian, M.; Mumivand,
H.; 2012. Variability in the Essential Oil Content and Composition of Iranian Landraces of Coriander (Cori- andrum sativum L.), Cultivated in a Common Envi- ronment. Journal of Essential Oil Bearing Plants; 15 (1), pp 89-96.
[36] Nadjafi, F.; Damghani, A.M.M.; Ebrahimi, S.N.; 2009.
Effect of Irrigation Regimes on Yield, Yield compo-
nents, Content and Composition of the Essential Oil
of Four Iranian Land Races of Coriander (Coriandrum sativum). Journal of Essential Oil Bearing Plants; 12 (3), pp 300-309.
[37] Benjumea, D.; Abdala, S.; Hernandez-L.F.; Perez, P.P.;
Martin, H.D.; 2005. Diuretic activity of Artemisia thus-

cula, an endemic canary species. Journal of Eth- nopharmacology; 100 (1-2), pp 205–209.

[38] Maghrani, M.; Zeggwagh, N.A.; Haloui, M.; Eddouks, M; 2005.. Acute diuretic effect of aqueous extract of Retama raetam in normal rats. Journal of Ethnophar- macology; 99 (1), pp 31-35.
[39] Mir, H.H.; 1992. Coriandrum sativum In: Application of
Plants in Prevention and Treatment of Illnesses. Is- lamic Cultural Publication, Tehran; 1, pp 247-252.
[40] Zargari, A.; 1991. Coriandrum sativum L. In. Herbal
Medicine; 1, pp 586–590.
[41] Duke, J.A.; 2002. Handbook of Medicinal Herbs, se-
cond ed., CRC Press LLC, Boca Raton, Florida, USA;
pp 222-223.

IJSER © 2014 http://www.ijser.org