Effect of Temperature on Total Phenolic and Flavonoid Contents of Coriandrum sativum

Authors

  • Sonali S. Dichayal  S. N. Arts, D. J. Malpani Commerce and B. N. Sarda Science College, Sangamner. Tal - Sangamner, Dist- Ahmednagar, Maharashtra, India
  • Nilesh Parabkar  S. N. Arts, D. J. Malpani Commerce and B. N. Sarda Science College, Sangamner. Tal - Sangamner, Dist- Ahmednagar, Maharashtra, India
  • Ghule Nilam  S. N. Arts, D. J. Malpani Commerce and B. N. Sarda Science College, Sangamner. Tal - Sangamner, Dist- Ahmednagar, Maharashtra, India
  • Vaidya Pranita  S. N. Arts, D. J. Malpani Commerce and B. N. Sarda Science College, Sangamner. Tal - Sangamner, Dist- Ahmednagar, Maharashtra, India
  • Ghughe Ashwini  S. N. Arts, D. J. Malpani Commerce and B. N. Sarda Science College, Sangamner. Tal - Sangamner, Dist- Ahmednagar, Maharashtra, India
  • Rajeshwari Oza  S. N. Arts, D. J. Malpani Commerce and B. N. Sarda Science College, Sangamner. Tal - Sangamner, Dist- Ahmednagar, Maharashtra, India
  • Vaishali D. Murade   Padmashri Vikhe Patil College of Arts Science & Commerce, Pravaranagar Tal-Rahata, Dist- Ahmednagar, Maharashtra, India

Keywords:

Coriandrum Sativum L., Total Phenolics, Antioxidant Potential, Phytochemical Screening.

Abstract

Coriandrum sativum is a promising functional food which not only provides nutrition, but also has medicinal benefits. It is a widely grown herb and most commonly used spice in India. Total phenolic and flavonoid content of ethanolic extracts of coriander leaves at different temperatures were evaluated to determine the effect of thermal processing on potential health benefits of coriander. The leaves were subjected to boiling (100°C) as well as storage at refrigerated temperature (4°C). A qualitative phytochemical screening was performed for the presence of phytochemicals. The ethanolic extracts were analyzed for total phenolic content using Folin-Ciocalteau assay and Flavanoid content by Aluminium chloride method. The extracts of fresh leaves showed the highest total phenolic and flavonoid content, which reduced significantly after treatment 100°C.Refrigeration also results in reduction of total phenolic and flavanoide content. This indicates that certain bioactive compounds such as polyphenols and phenolic acids are degraded during processing and thereby decreasing the medicinal value of herb. The study thus, suggests the consumption of fresh coriander leaves to obtain the maximum benefit.

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International Journal of Scientific Research in Science and Technology

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Published

2019-01-04

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Volume 5, Issue 4, January-2019

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Research Articles

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[1]
Sonali S. Dichayal, Nilesh Parabkar, Ghule Nilam, Vaidya Pranita, Ghughe Ashwini, Rajeshwari Oza, Vaishali D. Murade , " Effect of Temperature on Total Phenolic and Flavonoid Contents of Coriandrum sativum, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 5, Issue 4, pp.135-139, January-2019.