Talebi Seyed Mehdi, Naser Abbas, Ghorbanpour Mansour
Department of Biology, Faculty of Science Arak University Arak Iran.
Department of Medicinal Plants, Faculty of Agriculture and Natural Resources Arak University Arak Iran.
Food Sci Nutr. 2024 Feb 20;12(6):3872-3882. doi: 10.1002/fsn3.4047. eCollection 2024 Jun.
Coriander ( L.) is an annual herb belonging to the Apiaceae family that is grown worldwide. This aromatic herb has been used for its nutritional value and biological properties. In this study, we compared the essential oil composition and antibacterial activity of coriander seeds from nine Iranian and Iraqi populations for the first time. The seed oils were extracted using a Clevenger-type apparatus, and their chemical composition was determined using GC and GC/MS Agilent apparatuses. The antimicrobial activity of the oils was tested against three infectious bacteria (, , and ) using the agar well diffusion method. The experiments were repeated three times, and the results were analyzed using PAST, SAS, and SPSS software. The results showed that oxygenated monoterpenes, especially linalool, were the major compounds in the oils, followed by α-pinene, γ-terpinene, and geranyl acetate. The proportions of these compounds varied among the populations. Trace amounts of other compounds were also detected, some of which were only found in certain populations. The populations were detected as linalool chemotype, and classified into four groups based on their chemical constituents in the UPGMA tree. The PCA-Biplot showed that these groups were characterized by the presence and percentage of specific compounds. The essential oils showed bacterial growth inhibitory properties only at 100% concentration. was the most sensitive bacterium to the coriander essential oil, while the essential oils of all populations inhibited the growth of this bacterium. Additionally, the essential oils were more effective than antibiotics against . These findings contribute to our understanding of coriander seed essential oil by providing data on antibacterial activity and chemical characteristics. Furthermore, the study highlights the importance of selecting populations based on their specific essential oil profiles for antibacterial applications.
芫荽(Coriandrum sativum L.)是一种一年生草本植物,属于伞形科,在全球范围内广泛种植。这种芳香草本植物因其营养价值和生物学特性而被人们使用。在本研究中,我们首次比较了来自九个伊朗和伊拉克种群的芫荽种子的精油成分和抗菌活性。使用克莱文杰式装置提取种子油,并使用安捷伦气相色谱仪和气相色谱 - 质谱联用仪测定其化学成分。采用琼脂扩散法测试这些油对三种传染性细菌([细菌名称未给出]、[细菌名称未给出]和[细菌名称未给出])的抗菌活性。实验重复进行三次,并使用PAST、SAS和SPSS软件对结果进行分析。结果表明,氧化单萜类化合物,尤其是芳樟醇,是油中的主要成分,其次是α - 蒎烯、γ - 松油烯和乙酸香叶酯。这些化合物的比例在不同种群之间有所不同。还检测到微量的其他化合物,其中一些仅在特定种群中发现。这些种群被检测为芳樟醇化学型,并根据其在UPGMA树中的化学成分分为四组。主成分分析双标图显示,这些组的特征在于特定化合物的存在和百分比。精油仅在100%浓度下显示出细菌生长抑制特性。[细菌名称未给出]是对芫荽精油最敏感的细菌,而所有种群的精油均能抑制该细菌的生长。此外,精油对[细菌名称未给出]的抗菌效果比抗生素更有效。这些发现通过提供抗菌活性和化学特征数据,有助于我们对芫荽种子精油的理解。此外,该研究强调了根据其特定的精油谱选择种群用于抗菌应用的重要性。