ABSTRACT
Coriander (Coriandrum sativum) is one of the most consumed aromatic plants worldwide, belonging to the family Umbelliferae/Apiaceae. The leaves and seeds of the plant are valuable parts, widely used as a seasoning in food preparation. Essential oil and fixed oils obtained from this aromatic plant possess biological activities such as antimicrobial and antioxidant activities. These activities have attracted the attention of the food industry. Coriander fixed oil contains a high amount of petroselinic acid and various phytochemicals such as tocols, sterols, and phenolics. The major component of coriander essential oil is linalool. Due to the antioxidant and antimicrobial effects of these phytochemicals, fixed and essential oils could be used in food formulations to enhance the shelf-life of food products and are preferred as natural preservatives or additives.
