ABSTRACT
Coriandrum sativum L. (coriander) is a globally known medicinal and aromatic plant utilized in numerous fields and applications, especially in light of its abundant profile of volatile organic compounds. The commonly used coriander varieties are C. sativum L. var. vulgare alef and C. sativum L. var. microcarpum DC. Due to its rich chemical constituents, volatile and non-volatile ones, coriander is used as a food seasoning in multiple cuisines and as an antioxidant, anti-inflammatory, antimicrobial, and analgesic agent. In all cases, the coriander plant has to be divided into two objects: fruits (seeds) and aerial parts (cilantro). Those two's chemical characteristics are entirely different in terms of phytochemical composition and consequent utilization. The first object, coriander seeds, is a rich source of essential oils and lipids, whose content varies between 0.8 and 2.1% and 22.9 and 33.5%, respectively. The most characteristic seed essential oil constituent is linalool (particularly S-(+)-linalool), with an abundance even up to 87.5%, and it is followed by α-pinene, phellandrene, and γ-terpinene. Regarding lipids composition, the substantial value of coriander seeds comes from the dominant presence of unsaturated free fatty acids and poly-unsaturated free fatty acids, such as petroselinic, oleic, α-linolenic, and linoleic ones.
For the second object – cilantro – the yield of essential oils is incomparably lower than in the case of coriander seeds. Nevertheless, its chemical constituents are characterized by a strong, distinctive aroma. The main group of those compounds are unsaturated aldehydes, especially (E)-2-decenal, (E)-2-dodecenal, and linear alcohols, such as decanol or (Z)-3-hexen-1-ol. In addition, the phenolic content of cilantro should be considered due to the significant presence of flavonoids, coumarins, and phenol carboxylic acids.
