Antioxidant activity of methanolic extracts from three coriander (Coriandrum sativum L.) fruit varieties

• Main Authors: Kamel Msaada, Mariem Ben Jemia, Nidhal Salem, Olfa Bachrouch, Jazia Sriti, Sonia Tammar, Iness Bettaieb, Iness Jabri, Sara Kefi, Ferid Limam, Brahim Marzouk
• Format: Article
• Language: English
• Published: Elsevier 2017-05-01
• Series: Arabian Journal of Chemistry
• Subjects: Coriandrum sativum L.; Fruit; Methanolic extract; Polyphenols; Antioxidant activities
• Online Access: http://www.sciencedirect.com/science/article/pii/S1878535213004395

In this study, fruit methanolic extract of three coriander (Coriandrum sativum L.) varieties (Tunisian, Syrian and Egyptian) was assayed for their antioxidant activities. Obtained results showed that there are significant (P < 0.05) variations in total polyphenols (0.94 ± 0.05–1.09 ± 0.02 mg GAE/g DW), total flavonoids (2.03 ± 0.04–2.51 ± 0.08 mg EC/g DW) and total condensed tannin (0.09 ± 0.01–0.17 ± 0.01 mg EC/g DW) contents. The RP-HPLC analysis revealed the identification of phenolics in coriander fruits with chlorogenic and gallic acids as main compounds in Tunisian, Syrian and Egyptian varieties, respectively. Moreover, fruit methanolic extracts exhibited remarkable DPPH radical scavenging activity with IC50 values ranged from 27.00 ± 6.57 to 36.00 ± 3.22 μg/mL. EC50 values of reducing power activity varied significantly (P < 0.05) from 54.20 ± 6.22 to 122.01 ± 13.25 μg/mL. The IC50 values of β-carotene bleaching assay were between 160.00 ± 18.63 and 240.00 ± 26.35 μg/mL. Our results indicated that coriander fruit might constitute a rich and novel source of natural antioxidants and may be suggested as a new potential source of natural antioxidant and could be used as food additive.