UHPLC Analysis of Polyphenol Composition and Antioxidant Activity from Different Solvent Extracts of Coriandrum sativum Seeds Cultivated in Korea

Praveen Nagella; Muthu Thiruvengadam; Ateeque Ahmad; Ill-Min Chung

doi:10.14233/ajchem.2014.16371

Issue

Vol. 26 No. 19 (2014): Vol 26 Issue 19

Issue Published : September 16, 2014

This work is licensed under a Creative Commons Attribution 4.0 International License.

UHPLC Analysis of Polyphenol Composition and Antioxidant Activity from Different Solvent Extracts of Coriandrum sativum Seeds Cultivated in Korea

https://doi.org/10.14233/ajchem.2014.16371

Praveen Nagella

Department of Applied Bioscience, College of Life and Environmental Sciences, Konkuk University, Seoul 143 701, Republic of Korea

Muthu Thiruvengadam

Department of Applied Bioscience, College of Life and Environmental Sciences, Konkuk University, Seoul 143 701, Republic of Korea

Ateeque Ahmad

Department of Applied Bioscience, College of Life and Environmental Sciences, Konkuk University, Seoul 143 701, Republic of Korea

Ill-Min Chung

Department of Applied Bioscience, College of Life and Environmental Sciences, Konkuk University, Seoul 143 701, Republic of Korea

Corresponding Author(s) : Ill-Min Chung

imcim@konkuk.ac.kr

Asian Journal of Chemistry, Vol. 26 No. 19 (2014): Vol 26 Issue 19
Article Published : September 18, 2014

Abstract

The aim of this work was to establish the polyphenolic profile and antioxidant capacity of Coriandrum sativum seeds that could potentially be used in the human diet. An ultra high performance liquid chromatographic method was used to identify and quantify individual phenolic compounds of the C. sativum seeds. A total of 24 polyphenolic compounds were identified and quantified in C. sativum seeds, including hydroxybenzoic acids, hydroxycinnamic acids, flavonols and other groups of phenolic compounds. Ultra high performance liquid chromatographic analysis of the seed extract revealed that salicylic acid was the dominant phenolic compound in coriander seed extract, it constituted about 650.80 μg/g, followed by gentisic acid (223.45 μg/g), chlorogenic acid (162.10 μg/g), pyrogallol (138.80 μg/g) and syringic acid (90.95 μg/g). The C. sativum seeds was extracted with 4 different solvents (ethyl acetate, methanol, butanol and water) and screened for total phenolic content, total flavonoid content and antioxidant activity. The antioxidant activity of C. sativum seeds was assessed by evaluating the 1,1-diphenyl-2-picrylhydrazyl (DPPH), reducing power, metal chelating and phosphomolybdenum assay. Ethyl acetate extract exhibited the highest phenolic (23.09 mg/g gallic acid equivalent) and flavonoid contents (1.08 mg/g quercetin equivalent). The ethyl acetate extract possesses highest antioxidant activity towards DPPH, reducing power, metal chelating and phosphomolybdenum assay. The antioxidant activity among the C. sativum seed extracts assayed through all the four methods was found to be ethyl acetate > butanol > methanol > water extract. In conclusion, addition of coriander seeds to food increases the antioxidant content and may have potential as a natural antioxidant and thus inhibit undesired oxidation processes.

Keywords

Coriandrum sativum Polyphenolic composition Antioxidant activity DPPH activity Metal chelating activity

Nagella, P., Thiruvengadam, M., Ahmad, A., & Chung, I.-M. (2014). UHPLC Analysis of Polyphenol Composition and Antioxidant Activity from Different Solvent Extracts of Coriandrum sativum Seeds Cultivated in Korea. Asian Journal of Chemistry, 26(19), 6351–6356. https://doi.org/10.14233/ajchem.2014.16371

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References

M.H. Eikani, F. Golmohammad and S. Rowshanzamir, J. Food Eng., 80, 735 (2007); doi:10.1016/j.jfoodeng.2006.05.015.

M. Emamghoreishi, M. Khasaki and M.F. Aazam, J. Ethnopharmacol., 96, 365 (2005); doi:10.1016/j.jep.2004.06.022.

K. Msaada, K. Hosni, M.B. Taarit, T. Chahed, M.E. Kchouk and B. Marzouk, Food Chem., 102, 1131 (2007); doi:10.1016/j.foodchem.2006.06.046.

C. Kaur and H.C. Kapoor, Int. J. Food Sci. Technol., 36, 703 (2001); doi:10.1046/j.1365-2621.2001.00513.x.

J.G. Elliot, Food Technol., 53, 46 (1999).

Y. Choi and J. Lee, Food Chem., 114, 1386 (2009); doi:10.1016/j.foodchem.2008.11.018.

I.S. Carvalho, T. Cavaco and M. Brodelius, Ind. Crops Prod., 33, 382 (2011); doi:10.1016/j.indcrop.2010.11.005.

R.J. Nijveldt, E. van Nood, D.E.C. van Hoorn, P.G. Boelens, K. van Norren and P.A.M. van Leeuwen, Am. J. Clin. Nutr., 74, 418 (2001).

V. Katalinic, S.S. Mozina, D. Skroza, I. Generalic, H. Abramovic, M. Milos, I. Ljubenkov, S. Piskernik, I. Pezo and P. Terpinc, Food Chem., 119, 715 (2010); doi:10.1016/j.foodchem.2009.07.019.

H. Wangensteen, A.B. Samuelsen and K.E. Malterud, Food Chem., 88, 293 (2004); doi:10.1016/j.foodchem.2004.01.047.

N.B. Guerra, E. de Almeida Melo and J.M. Filho, J. Food Compos. Anal., 18, 193 (2005); doi:10.1016/j.jfca.2003.12.006.

G. Singh, S. Maurya, M.P. de Lampasona and C.A.N. Catalan, Flavour Fragrance J., 21, 472 (2006); doi:10.1002/ffj.1608.

V.L. Singleton and J.A. Rossi, Am. J. Enol. Vitic., 37, 144 (1965).

W.C. Willett, Science, 296, 695 (2002); doi:10.1126/science.1071055.

D.R. Katerere and J.N. Eloff, Phytother. Res., 19, 779 (2005); doi:10.1002/ptr.1719.

M. Oyaizu, Jpn. J. Nutr., 44, 307 (1986); doi:10.5264/eiyogakuzashi.44.307.

T.C.P. Dinis, V.M.C. Madeira and L.M. Almeida, Arch. Biochem. Biophys., 315, 161 (1994); doi:10.1006/abbi.1994.1485.

P. Prieto, M. Pineda and M. Aguilar, Anal. Biochem., 269, 337 (1999); doi:10.1006/abio.1999.4019.

R.L. Prior and G. Cao, Hortic. Sci., 35, 588 (2000).

J.A. Ross and C.M. Kasum, Annu. Rev. Nutr., 22, 19 (2002); doi:10.1146/annurev.nutr.22.111401.144957.

H. Wang, M.G. Nair, G.M. Strasburg, A.M. Booren and J.I. Gray, J. Agric. Food Chem., 47, 840 (1999); doi:10.1021/jf980936f.

M.S. Blois, Nature, 181, 1199 (1958); doi:10.1038/1811199a0.

S.J. Huang and J.L. Mau, LWT- Food Sci. Technol., 39, 707 (2006); doi:10.1016/j.lwt.2005.06.001.

R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang and C. Rice-Evans, Free Radic. Biol. Med., 26, 1231 (1999); doi:10.1016/S0891-5849(98)00315-3.

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F. Yamaguchi, M. Saito, T. Ariga, Y. Yoshimura and H. Nakazawa, J. Agric. Food Chem., 48, 2320 (2000); doi:10.1021/jf990908c.

E. Keowmaneechai and D.J. McClements, Food Res. Int., 39, 230 (2006); doi:10.1016/j.foodres.2005.07.010.

Issue

Vol. 26 No. 19 (2014): Vol 26 Issue 19

UHPLC Analysis of Polyphenol Composition and Antioxidant Activity from Different Solvent Extracts of Coriandrum sativum Seeds Cultivated in Korea

Corresponding Author(s) : Ill-Min Chung

Abstract

Keywords

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