Microwave-assisted hydrodistillation extraction of essential oil from coriander seeds and evaluation of their composition, antioxidant and antimicrobial activity

Negin Ghazanfari; Seyed Ali Mortazavi; Farideh Tabatabaei Yazdi; Morteza Mohammadi

doi:10.1016/j.heliyon.2020.e04893

Microwave-assisted hydrodistillation extraction of essential oil from coriander seeds and evaluation of their composition, antioxidant and antimicrobial activity

Heliyon. 2020 Sep 14;6(9):e04893. doi: 10.1016/j.heliyon.2020.e04893. eCollection 2020 Sep.

Authors

Negin Ghazanfari¹, Seyed Ali Mortazavi², Farideh Tabatabaei Yazdi², Morteza Mohammadi³

Affiliations

¹ Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
² Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
³ Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.

Abstract

Coriander seeds essential oil is used in food preparation, perfume, cosmetics and pharmaceuticals. In this study, extraction of essential oil from coriander seeds was done by hydrodistillation (HD) and microwave assisted hydrodistillation (MAHD) methods. Chemical composition, total phenol contents, antimicrobial and antioxidant properties of essential oils were measured and the results were compared between HD and MAHD methods. Scanning electron microscopy (SEM) results showed that the essential oils had inhibitory effect on the bacterial membrane and cell wall. Results showed that total phenol contents and antioxidant activity increased under heat and microwave conditions. Coriander seeds essential oil had a very strong effect on Candida albicans. Gram-positive bacteria were more sensitive to the essential oil of coriander seeds than Gram-negative bacteria. The essential oil extracted by MAHD showed better antimicrobial activity, higher phenols yield and antioxidant activity. According to the results of GC-MS, linalool was the most common constituent of both essential oils.

Keywords: Antimicrobial activity; Coriander seeds; DPPH assay; Food science; GC-MS; OSI; SEM.