Wangensteen H, Samuelsen AB, Malterud KE
Food Chemistry, 2004
Extracts of different polarity from leaves and seeds of coriander (Coriandrum sativum) and coriander oil were investigated for their antioxidant activity. Three different bioassays were used, namely scavenging of the diphenylpicrylhydrazyl (DPPH) radical method, inhibition of 15-lipoxygenase (15-LO) and inhibition of Fe2+ induced porcine brain phospholipid peroxidation. Total phenolic content was quantified as well. Positive correlations were found between total phenolic content in the extracts and antioxidant activity. Coriander leaves showed stronger antioxidant activity than the seeds, and in both parts of coriander, the ethyl acetate extract contributed to the strongest activity. In conclusion, addition of coriander to food will increase the antioxidant content and may have potential as a natural antioxidant and thus inhibit unwanted oxidation processes.
Wangensteen H, Samuelsen AB, Malterud KE. Antioxidant activity in extracts from coriander. Food Chem. 2004, 88(2), 293-297.