Coriander —Ethnobotany and Potential Industrial Use

• Published in: Foods 2024-03, Vol.13 (6)
• Main Authors: Póvoa, Orlanda, Farinha, Noémia, Lopes, Violeta, Machado, Alexandra M, Figueiredo, Ana Cristina
• Format: Article
• Language: English
• Subjects: Analysis; Fatty acids; Medicine, Botanic; Medicine, Herbal; Olive oil; Surveys; Technology application
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13060929

Coriander is a medicinal and aromatic plant (MAP) traditionally cultivated and used in Alentejo, Portugal. However, few publications are available about its ethnobotanical applications. Four independent ethnobotanical surveys were carried out: throughout the region (2002–2003), in three villages (2013), and in city markets (2007 and 2022). Coriander was the most common fresh cultivated MAP (75% of the total area) and also the most representative MAP fresh herb in city markets. The leaves, mostly, were used fresh or frozen or transformed in piso. Some of the recipes have agro-industrial potential, such as piso and aromatized olive oil. Coriander essential oils (EOs) were isolated by hydrodistillation from aerial parts with inflorescence emergence (APIs) and from fruits, and fatty acids (FA) by solvent extraction from the fruits. Gas chromatography and gas chromatography-mass spectrometry analysis showed EOs dominated by n-decanal (21–24%), 2-trans-decenal (12–18%) and n-nonane (10–17%) in APIs, and linalool dominance (73–78%) in the fruits. Petroselinic acid (32–55%) was the dominant fatty acid. A literature survey on conventional and nonconventional extraction techniques showed a constancy in the dominant compounds isolated, highlighted piso as a home-made green-extraction procedure, but also reflected the relevance of coriander as a MAP with diverse industrial potential uses.