CILANTRO

Cilantro

Abstract

Cilantro (Coriandrum sativum) is one of the most commonly used herbs and spices in the globe are derived from the same plant, Coriandrum sativum. The leaves of this plant are often referred to as cilantro, while the seeds are most normally called coriander. Antioxidant and antibacterial activities of freeze-dried and irradiated parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) leaves and stems were determined on methanol and water extracts. The total phenolic content was quantified with the Folin-Ciocalteau reagent. Several mechanisms of potential antioxidant activity of all extracts, including determining relative free radical-scavenging and ferrous ion-chelating activities, as well as reducing power, were examined.

Assessment of the total antioxidant activity of all extracts was done using an iron-induced linoleic acid oxidation model system. Antimicrobial activity towards Bacillus subtilis and Escherichia coli by different extracts was assessed by determining cell damage. Total phenolic content varied between parsley and cilantro, leaf and stem, as well as methanol and water extracts. Methanol-derived leaf extracts exhibited significantly (p < 0.05) greater radical-scavenging activity towards both lipid- and water-soluble radicals, which was attributed to the total phenolic content. Ferrous ion-chelating activity was significantly (p < 0.05) greater in the stem methanol extracts, and corresponded to antioxidant activity.

Prooxidant activity was a feature of all aqueous extracts and corresponded to the reducing activity of both leaf and stem parts of parsley and cilantro. Bacterial cell damage, resulting in significant (p < 0.05) greater growth inhibition of B. subtilis and E. coli, corresponded to ferrous sequestering activity of methanol-derived stem extracts.

Cilantro

Introduction

Cilantro (Coriandrum sativum) is one of the most commonly used herbs and spices in the globe are derived from the same plant, Coriandrum sativum. Culinary herbs have a long history of use as important constituents that can reduce food spoilage and control against the growth of food-borne pathogens. Notwithstanding this, many herbs also contribute to the enhancement of flavour in both foods and beverages. Parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) are two culinary herbs commonly used to flavour the cuisines of China, Mexico, South America, India and South East Asia. In addition, culinary herbal extracts and essential oils have become increasingly popular as alternative sources of natural preservative agents, largely because herbs are widely cultivated, effective and safe for consumption.

Lipid oxidation is a major cause of food quality deterioration. Many culinary herbs (e.g., rosemary, sage and thyme) have been shown to function as natural antioxidants (Jaswir, Che Man, & Kitts, 2000). Components of fresh parsley leaf scavenge superoxide anion in vitro (Campanella, Bonanni, Favero, & Tomassetti, 2003), and methanol extracts of parsley scavenge hydroxyl radical in addition to protecting against ascorbic acid-induced membrane oxidation (Fejes et al., 2000).

Supplementation of diets with fresh parsley leaf can increase antioxidant capacity of rat plasma (Hempel et al., 1999) and decrease oxidative stress in humans (Nielsen et al., 1999). Similarly, aqueous and ethanol extracts of fresh cilantro leaf strongly inhibit linoleic acid oxidation in an emulsion (Kaur & Kapoor, 2002), whereas essential oil obtained from fresh cilantro leaf inhibits lipid oxidation in both model ...