• Culinary science and hospitality research
• /
• v.15 no.4
• /
• pp.73-85
• /
• 2009

Coriander(Coriandrum sativum L.), which has a unique flavor and antioxidant and anti-cancer effects, is a natural functional spice most preferred by Chinese, and its nutritive superiority is recognized and its consumption is increasing even in Western countries. This study attempts to increase use and consumption of Gochujang in the Chinese market by adding coriander to Gochujang. For this purpose, coriander powder and extract were added to Gochujang. Conclusions drawn from this study are as follows. CP7(7 g of coriander powder, 93 g of hot pepper paste) showed the highest score in color(4.04), coriander smell(3.72), coriander taste(3.92), and softness(4.36) while CJ4(10 g of coriander juice, 90 g of hot pepper paste) showed the highest score in gloss(3.42), coriander smell(3.04), and coriander taste(4.29), This reveals that, with increase in the addition of coriander extract, coriander smell and taste grow stronger and Gochujang smell and taste grow weaker.

• Advances in environmental research
• /
• v.4 no.1
• /
• pp.1-15
• /
• 2015

A pot experiment was conducted to assess the effects of red pepper (Capsicum annuum) and coriander (Coriandrum sativum) on seedling growth of wheat (Triticum aestivum). The aqueous extracts treatment of red pepper and coriander showed a significant (p < 0.05) reduction in root, shoot and seedling length, number of leaves and seedling dry weight of wheat (T. aestivum) as compared to control. The inhibitory different effect on growth of wheat (T. aestivum) was directly proportional to the increasing concentration (1, 2, 3, 4 and 5%) of aqueous extracts of red pepper and coriander as compared to control treatment (0%). The root, shoot, seedling length and number of leaves of T. aestivum significantly p < 0.05 decreased at 5% concentration of red pepper as compared to control. The root, shoot and seedling growth of T. aestivum was also significantly reduced at 1, 2, 3, 4 and 5% concentration of coriander as compared to control. The root, shoot and leaves dry weight of T. aestivum at 5% coriander extract treatment concentration decreased as compared to control. The tolerance in seedlings of T. aestivum to red pepper and coriander extract treatment was dose dependent as compared to control. The seedlings of T. aestivum showed low percentage of tolerance to pepper extract treatment than coriander extract treatment.

• Korean Journal of Human Ecology
• /
• v.5 no.1
• /
• pp.94-106
• /
• 2002

The present study investigated free sugar, organic acid, volatile components in fresh leaf and root of the coriander respectively, and in blanched leaf and root of the coriander, respectively. The research results are as follows : Glucose, fructose and sucrose were detected in leaf and root of the coriander. The content of total free sugar was 22.91mg% in leaf and 23.84mg% in root. By blanching, the contents of total free sugar decreased to 21.28mg% and 21.89mg% in leaf and root respectively. Malic acid, trataric acid were detected in leaf and root of the coriander. The content of total organic acid in leaf was higher than that in root of the coriander. By blanching, the content of total organic acid significantly decreased in leaf and slightly decreased in root. A total of 98 flavor components were detected in the leaf of coriander and total contents of those were 878.485mg/kg. The major components were (E)-2-Decen-1-ol, (E)-2-Decenal, and (E)-2-Tetradecenal. And a large amount of aldehydes and alcohols were shown in the leaf of coriander. By blanching, a total of 75 flavor components were detected in the leaf of coriander and total contents of those were 846.49mg/kg. The major components were (E)-2-decenal, (E)-2-Tetradecenal, decanal. The amounts of aldehydes were increased more. However, the amounts of alcohols were decreased more than those of the fresh leaf, respectively. A total of 77 flavor components were detected in the root of coriander and total contents of those were 455.064mg/kg. The major components were (E)-2-Tetradecenal, (E)-2-Decenal, and (E)-2-Dodecenal. By blanching, the kinds and the contents of the flavor components decreased and the major components is the same of the fresh root. And the contents of aldehydes and alcohols, acids decreased. However, the contents of esters and ketons increased.

• KSBB Journal
• /
• v.25 no.4
• /
• pp.379-386
• /
• 2010

In the present study, biocompatible poly (ethylene glycol) (PEG) microparticles containing coriander essential oil were prepared using a supercritical particles from gas saturated solution (PGSS) process to improve the stability of the coriander oil. The effects of various process parameters such as temperature, pressure, and nozzle diameter on the morphology and entrapment efficiency of coriander oil loaded PEG microparticles were then investigated. A positive influence on the formation of spherical microparticles was observed with increasing temperature and decreasing pressure. Furthermore, somewhat more porous microparticles were produced with an increase in pressure. At a given temperature, the highest entrapment efficiency of coriander essential oil in PEG microparticles was observed under the lowest experimental pressure condition.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.3
• /
• pp.436-446
• /
• 2012

A study was undertaken to examine the effect of the addition of coriander leaves(Coriandrum satovim L.) and brocolli stem powder addition on the quality attributes of pound cakes. Coriander leaves & brocolli stem powder was added to the batter, at a ratio of 10, 12.5 and 15%, respectively. The antioxidant activity was estimated by a DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in coriander leaves & brocolli stem powder and pounds cakes. Antioxidative activity had correlated highly with the total flavonoids contents of coriander leaves & brocolli stem powder of pound cakes, respectively(r=0.9096). The quality characteristics of coriander leaves & brocolli stem powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust, and the sensory quality of the cakes. The specific volume decreased significantly, with increasingly substituted level of coriander leaves & brocolli stem powder(p<0.01). The lightness was significantly decreased with increases in the coriander leaves & brocolli stem powder of pound cake crust and crumb(p<0.01). The hardness, chewiness and gumminess tended to reduce, and the cohesiveness decrease in both of powder. The consumer acceptability score for 10% coriander leaves & brocolli stem powder of pound cakes ranked significantly(p<0.01) higher than those of the other groups in taste, flavor and color. These results showed that coriander leaves & brocolli stem powder are good ingredients to increase the consumer acceptability and the health.

• Bulletin of the Korean Chemical Society
• /
• v.30 no.11
• /
• pp.2675-2679
• /
• 2009

This paper reports the example of headspace mulberry paper bag micro solid phase extraction (HS-MPB-$\mu$-SPE) as a new sampling method for the determination of volatile flavor composition of coriander seeds. Adsorption efficiencies between two configurations of mulberry paper bag were compared, and several parameters affecting the HS-MPB-$\mu$-SPE were investigated and optimized. The optimized technique uses an adsorbent (Tenax TA, 0.1 mg) contained in a mulberry paper bag of front configuration where fine surface was outside, and minimal amount of organic solvent (0.6 mL). Linalool and $\gamma$-terpinene were found as abundant flavor compounds from coriander seeds. The limit of detection (LOD) and the limit of quantitation (LOQ) for linalool of major flavor in coriander seeds were 10.3 ng/mL and 34.4 ng/mL, respectively. The proposed method showed good reproducibility and good recovery. The HS-MPB-$\mu$-SPE is very simple to use, inexpensive, requires small sample amounts and solvent consumption. Because the solvent for extraction is reduced to only a very small volume, there is minimal waste or exposure to toxic organic solvent and no further concentration step.

• Journal of the Korean Chemical Society
• /
• v.58 no.1
• /
• pp.25-32
• /
• 2014

Corrosion inhibition of 304 stainless steel (SS) in 1 M HCl by aqueous extract of coriander seeds was studied using weight loss, potentiodynamic polarization, electrochemical impedance spectroscopy (EIS) and electrochemical frequency modulation (EFM) techniques. Values of inhibition efficiency obtained are dependent upon the concentration of extract and temperature. Generally, inhibition was found to increase with inhibitor concentration, but decrease with temperature. Physical adsorption mechanism has been proposed for the inhibition with Langmuir adsorption isotherm obeyed. Values of activation energy of the inhibited corrosion reaction of 304 SS are greater than the value obtained for the blank. Thermodynamic consideration reveals that adsorption of aqueous extract of coriander seeds 304 SS surface is spontaneous.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.320-320
• /
• 2022

Coriander(Coriandrum sativum L.) belongs to the family Umbelliferae/Apiaceae. It is cultivated as a spice and medicinal herb around the world, including its leaves and seeds. Coriander leaves have soft and fragrant, so they can be used in cuisines such as China, Mexico, and, Southeast Asia. Coriander leaves contain a high amount of vitamin C, carotene, and multiple polyphenols. Coriander essential oils and extracts have various chemical components and are known to have antioxidant, antibacterial, and antifungal activities. This study was carried out for resource discovery, propagation, and DB construction of aromatic plants. In order to evaluate the genetic characteristics, 30 kinds of Coriander seeds were supplied from the Center for Genetic Resources. The evaluation of characteristics of the basal part leaf number, leaf shape, and plant height was investigated. Also, Essential oils extract from various parts of plants including the leaves, flowers, and steam isolated by simultaneous distillation extraction(SDE) apparatus. In the results, heights showed growing to 70 cm over and basal part leaf number 0 to7. The leaves are variable, they are measured according to leaves incisions, and most of the included incision. The qualitative analysis of EOs was performed using gas chromatography-mass spectrometry. EOs had various chemical compositions. Major compounds were trans-2-Decenal, linalool, decanal, 2-Dodecenal, 13-Tetradecanal, 2-Undecenal.

• Korean journal of applied entomology
• /
• v.44 no.1 s.138
• /
• pp.37-41
• /
• 2005

Essential oil of five plants were screened for fumigation toxicity against Blattella germanica male adults. Among them, coriander oil showed $100\%$ fumigation toxicity against B. germanica male adults at 20 and $10{\mu}{\ell}/{\ell}$ (air) dose, respectively. Through the constituent analysis using GC and GC/MS, we confirmed that main constituents of coriander oil were ${\alpha}$-pinene ($6.1\%$), camphene ($1.1\%$), ${\beta}$-pinene ($0.5\%$), ${\beta}$-myrcene ($0.8\%$), limonene ($2.5\%$), ${\gamma}$-terpinene ($4.5\%$), ${\rho}$-cymene ($1.8\%$), ${\alpha}$-terpinolene ($0.5\%$), camphor ($4.9\%$), linalool ($70.5\%$), ${\alpha}$-tepineol ($0.7\%$), geranyl acetate ($2.8\%$) and geraniol ($1.4\%$). Among them, ${\gamma}$-terpinene and geranyl acetate showed $100\%$ fumigation toxicity at $10{\mu}{\ell}/{\ell}$ (air) dose, respectively. It can be concluded that coriander oil is potential control agents against B. germanica.

• Korean journal of food and cookery science
• /
• v.17 no.3
• /
• pp.269-274
• /
• 2001