• Culinary science and hospitality research
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• v.15 no.4
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• pp.73-85
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• 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
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• v.4 no.1
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• pp.1-15
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• 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.

• Nutritional Sciences
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• v.4 no.1
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• pp.13-19
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• 2001

This study was designed to investigate the effects of Coriandrum Sativum L. on lipid metabolism in rats with hypertriglyceridemia. Also, we compared the effects of the leaf, seed and root of Coriandrum Sativum L. on lipid metabolism in rats with hypertriglyceridemia. Hypertriglyceridemia was induced in 32 male Sprague-Dawley rats weighting 108$\pm$13 g through the feeding of high-fat diets containing 20% fat and 5% cellulose for ten days. The rats were divided into four groups as follows : control (C), leaf (L), seed (S) and root (R) groups. For the five-week experimental period, the C group was fed the above diet an the L, S and R groups were fed Coriandrum Sativum L. diets containing 5% dry leaf, seed and root of Coriandrum Sativum L., respectively. Intake of diet and weight gain were significantly lower in the C group than in the L, S and R groups. But there was no significant difference among the L, S and R groups. Because of weight differences among the groups, all obtained data was adjusted to weight. The level of plasma total cholesterol was not significantly different among the four groups. But after adjusting to weight differences, the level of plasma triglyceride was significantly higher in the C groups than in the L and S groups. These results suggest that dietary Coriandrum Sativum L. may increase appetite and have an inhibitory effect on the lipid metabolism of rats with hypertriglyceridemia. Also, those effects may be partly different (leaf, root and seed) from those of Coriandrum Sativum L.

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

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.684-691
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• 2001

This study was designed to investigate the effects of Coriandrum sativum L. on lipid metabolism in nondiaetic and stretozotocin-induced diabetic.Thirty two mael Sprague-Dawley rats weighting 108$\pm$13 g were divided into four groups as follow: control (C), leaf(L), seed (S) and root (R) groups. For four weeks of experimental periods, the C group were fed basal diet and the L, S and R groups were fed Coriandru sativum L. diets containing 5% dried leaf, seed and root of Coriandrum sativum L, respectively. diet intakes, weight gain and food efficiency were not significantly different among the four groups. The liver and heart weights of L, s and R groups were significantly different amount the control group. The levels of plasma insulin was significantly increased but the plasma glucose levels was not decreased in all Coriandrum group. The levels of plasma lipids was not significantly different among the four groups. the levels of plasma total cholesterol was significantly decreased in R groups. The levels of plasma and liver TBARS values were significantly decreased in R groups. The levels of plasma vitamin E were tendency to decrease in all coriandum groups. These results indicate feeding diet with coriander did not show the hypolipidemic effect but show the antioxidative effect.

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

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.692-696
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• 2001

To develop natural food preservatives, ethanol and water extracts were prepared from the coriander (Coriandrum sativum L.) and antimicrobial activities were examined against 10 microorganisms which were food borne pathogens and/or food poisoning microorganisms and food-related bacteria and yeasts. Ethanol extract exhibited antimicrobial activities for the microorganisms tested, but not on lactic acid bacteria and yeast. Especially, minimum inhibitory concentrations (MIC) for Bacillus subtilis and Bacillus cereus were as low as 0.25mg/mL. antimicrobial activity of the ethanol extract was not destroyed by the heating at 121$^{\circ}C$ for 15min and not affected by pH. The ethanol extract of coriander exhibiting high antimicrobial activities was fractionated in the order of hexane, chloroform, ethylacetate and butanol fractions to test antimicrobial activity. The highest antimicrobial activity adjust bacteria tested was found in the ethylacetate fraction.

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

• Natural Product Sciences
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• v.13 no.1
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• pp.85-89
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• 2007

To determine whether the essential oil from Coriandum sativum and its main component, linalool, exhibit antifungal activity, we employed a broth dilution assay and disk diffusion test using common pathogenic Candida and Trichophyton species. Both coriander oil and linalool significantly inhibited growth of the tested fungi, with minimal inhibitory concentrations (MICs) in the range of $0.03{\sim}2mg/ml$. Furthermore, in a checkerboard titer test, both the oil fraction and linalool exhibited synergism when combined with ketoconazole, with resultant FICIs ranging from 0.06 to 0.53. Notably, hyphal formation in C. albicans cells was obviously inhibited by C. sativum essential oil in this experiment.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.80-90
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• 2001

This study was carried out to investigate to proximate compositions, free sugars, organic acids, amino acids, and volatiles from the fresh leaf, root and seed of coriander. The research results are as follows: Moisture was 79.93% in the leaf, 81.89% in the root. Crude protein, crude lipid and crude ash were the highest in the seed. Ascorbic acid was 65.4mg% in the leaf and 37.83mg% in the root. Glucose, fructose and sucrose were the major free sugars. Glucose was 7.92mg% and fructose 7.51mg% in the leaf. Sucrose was 17.34mg% in the root, highest level. Among organic acids, malic acid was 354.55mg% in the leaf, the highest level. The content rate of organic acids was high in the order of leaf, seed and root. The content rate of total amino acid was high in the order of seed, root and leaf. Glutamic acid and aspartic acid were high in the leaf and root. Glutamic acid and proline were high in the seed. The content rate of free amino acid is the same as that of total amino acid. Glutamic acid and serine were high in the leaf and seed. Glutamic acid and treonine were high in the root. The contents of total amino acid in each parts of the coriander was higher than that of free amino acid, The composition of amino acid in the total amino acid and free amino acid was different. The volatile constituents were extracted by steam distillation method and analyzed by GC-Mass. The content of the volatile constituents was 45.31mg% in the leaf, (E)-2-decenal was the highest, followed by decanal, 2-dodecenal, (E)-2-decen-1-ol in order, aldehyde and alcohol was major constituents. The content of the volatile constituents was 36.01mg% in the root and 54.37mg% in the seed. linalool was the highest in the root and seed. it was 22.27 %, 53.67% in root and seed.