Oil of coriander

Oliver (2003) reported pure (S)-(+)-linalool from oil of coriander by formation and recrystallization of its 3,5-dinitroben-zoate ester, followed by regeneration and distillation. Fathima et al. (2001) noted that microwave drying affected the colour, appearance and odour properties of coriander. 

The inhibitory effects of the essential oils of coriander on the mycelial growth and ochra-toxinA production by A. ochraceus NRRL 3174 were studied by Basilico and Basilico (1999). Sage and coriander showed no important effect at any of the concentrations studied. Meena and Sethi (1994) also studied the potential of coriander oil in the control of A. niger, Saccharomyces cerevisiae, Mycoderma sp., L. acidophilus and Bacillus cereus. 

Bandoni, A.L., Mizrahi, I. and Juarez, M.A. (1998) Composition and quality of the essential oil of coriander (Coriandrum sativum L.) from Argentina. Journal of Essential Oil Research 10(5), 581-584. 

Hussien, M.S. (1 995) Response of growth, yield and essential oil of coriander and dill to different nitrogen sources. Egyptian Journal of Horticulture (publ) 1996, 22(1), 1-10. 

Tiwari, R.J. and Banafar, R.N.S. (1995) Application of nitrogen and phosphorus increases seed yield and essential oil of coriander. Indian Cocoa, Arecanut and Spices Journal 1 9(2), 51-55. 

ISO 3516 1997 Oil of coriander fruits (Coriandrum sativum L.), International Organisation of Standardisation, Geneva, Switzerland (1997)... 

Many pairs of enantiomers are reported to exemplify the enantioselectivity of the sense of smell. (5)-(+)-Linalool from the oil of Coriander has a flowery smell with a touch of citrus this contrasts with the (if)-(-)-enantiomer from the oils of Rose, Neroli and Lavender, with a woody lavender odor (lif,3i ,4S)-(-)-Menthol (shown as molecular model in Fig. 14) smells and tastes sweet and minty, cooling and refreshing, and therefore is widely used in perfumery and confectionery. In contrast, the (15,35,4i )-(-l-)-enantiomer radiates a more herby, weaker minty and less refreshing odor... 

Constit. of essential oil of coriander and oil of Achasma walang. Defensive secretion of the bug Caleotechus sordidus. 

Linalool (or linalol) is enantiomeric, existing in two isoforms. The (R)-form (licareol) is found in rose, neroli and lavender oils, and is a major component of Mentha arvensis. The (S)-form (coriandrol) is found in oil of coriander, and is the major component of Cryptocarya moschata (Lauraceae) (Connolly and Hill 1991). The presence of more than 5% of the S-form in lavender oil Lavandula angustifolia) is a strong indicator of adulteration (Leach 2000). 

Samojlik, L, N. Lakic, N. Mimica-Dukic, K. Dakovic-Svajcer, and B. Bozin, 2010. Antioxidant and hepato-protective potential of essential oils of coriander Coriandrum sativum L.) and caraway Carum carvi L.) (Apiaceae). J.Amc. Food Chem.. 58(15) 8848-8853. 

Lopez, M. D., M. J. Jordan, and M. J. PascuaT Villalobos, 2008. Toxic compounds in essential oils of coriander, caraway and basil active against stored rice pests. FStomdProd s., 44 273-278. 

Among the higher aldehydes ( )-2-tridecenal is responsible for the bug-like odor note in coriander seed oil (Coriandrum sativum L.) (545). In addition, ( )-2-dodecenal and ( )-2-decenal, together with the saturated members with 9 to 12 carbon atoms, were found in the same essential oil (626). It should be pointed out that the oil of coriander leaves, widely employed as a flavoring commodity in certain Eastern dishes consists of nearly 90% of aliphatic aldehydes (370). As is well known, quite a number of simple long-chain unsaturated aldehydes, alcohols and esters act as pheromones in various insects (41). 

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