Chemical composition and antioxidant activity of the coriander cake obtained by extrusion

This study was designed to examine the effect of operating conditions on essential oil composition and antioxidant activity of coriander cakes. Twenty-nine components were determined in essential oils, which were mostly alcohol monoterpenes. The highest essential oil yields (0.11%) were obtained by the nozzle diameter of 5 mm. The main components of cake essential oil linalool, γ-terpinene, geranyl acetate, linalyl acetate and camphor showed significant variations with different nozzle diameter.The total phenol contents and condensed flavonoid contents varied between different nozzle diameters; the highest values obtained of small diameters (5 and 6 mm). Significant differences were also found in total tannin contents among different nozzle diameters. The total phenol contents decreased significantly (p < 0.05) when increased the nozzle diameter to 9 mm and reached 9.11 mg GAE/g.The screening of antioxidant activity of the different coriander cakes using the di(phenyl)-(2,4,6-trinitrophenyl) iminoazanium radical (DPPH) assay showed an appreciable reduction of the stable radical DPPH, although small nozzle diameter was the most efficient method with an IC₅₀ reached of 55 μg/ml as compared with bigger diameter (IC₅₀ = 88 μg/ml).All the extracts had lower β-carotene bleaching activity than that of synthetic antioxidant BHA and BHT. Coriander cake extracts presented a very low reducing power ability (EC₅₀ ≈ 700 μg/ml) compared to ascorbic acid (EC₅₀ = 40 μg/ml).     

Proton NMR Assay of Essential Oils VIII. Assay of Linalool in Coriander Oil

Abstract

A quantitative assay for linalool in a commercial sample of coriander oil is described. Good agreement was obtained with results found by the acetylation method. No interference from other oil constituents was noted.     

Optimization and ecofriendly synthesis of iron oxide nanoparticles as potential antioxidant

The present study involves the use of Box-Behnken design for optimization of the energy-efficient process variables, eco-friendly synthesis of nanoparticles of iron oxide using Coriandrum sativum L. (cilantro) leaf extract. The factors, which significantly influenced mean nanoparticle size, surface charge, and size distribution, were the volume of leaf extract, agitation speed, and temperature. The developed model using Box-Behnken design was validated by synthesizing the iron nanoparticles using optimized operational conditions i.e. 10 ml volume of leaf extract, 1500 rpm agitation speed and 30 °C temperature. This resulted in the formation of highly stable iron oxide nanoparticles with mean particle size 161.5 nm and polydispersity index 0.132 with a zeta potential of −19.5 mV. The free radical inhibitory activity of prepared iron oxide nanoparticles was found comparable to ascorbic acid. These results reveal that iron nanoparticles for a biomedical application can be prepared at ambient temperature in an eco-friendly manner.