Coriander is a spice produced from the round, tan-colored seeds of the coriander plant (Coriandrum sativum), which is a member of the parsley family. The word coriander can be used to describe the entire plant: leaves, stems, seeds, and all.

1. PREPARED BY
SHANKARAIAH PULIPAKA
ASSOCIATE PROFESSOR
GEETHANJALI CPLLEGE OF PHARMACY,
HYDERABAD, TELANGANA, INDIA
PHARMACOGNOSTIC STUDIES OF CORIANDRUM
SATIVUM L.

2. CORIANDER
Synonyms
Fructus coriandri, Coriander fruits, Cilantro, Chinese
parsley.
Biological source:
Coriander consists of the dried ripe fruits of the plant
known as Coriandrum sativum
Family - Umbelliferae.
It contains not less than 0.3% v/w of volatile oil.

3. CORIANDER
Geographical Sources
Cultivated in Central and Eastern Europe, particularly in
Russia, Hungary, in Africa and India.
In India it is cultivated in Maharashtra, U.P., Rajasthan,
Jammu, and Kashmir.
It is also found in a antiwild state in the east of England.

4. CORIANDER
Cultivation and Collection
The coriander seeds are sown in dry weather either in
March or in early autumn.
Shallow drills, about 1/2 inch deep and 8 inches apart
are made and the seeds are sown in it, the rate of
germination is slow.
The plants are annual herb, which grow to a height of 1
to 3 feet high, slender, and branched.

5. CORIANDER
Cultivation and Collection
The flowers are in shortly stalked umbels with five to
ten rays.
The seeds fall as soon as ripe and when the seeds are
ripe (about August), the disagreeable odour is produced.
Plant is then cut down with sickles; the fruits are
collected and dried.
During drying fruits develop aromatic smell and the
unpleasant odour disappears.

6. MORPHOLOGY

7. CORIANDER
Characteristics
The fruit is a cremocarp, subspherical in shape
Yellowish-brown in colour.
The size of the fruit is 3 to 4 mm in diameter
with aromatic odour and spicy,
aromatic taste.

8. Type of fruit - Cremocarp
Condition Dried fruits
Colour Straw yellow or brownish yellow
Odour Aromatic
Taste Spicy, aromatic and agreeable
Shape Globular or subspherical
Size 2.3 to 4.3 mm diameter
Extra
features
These fruits usually occur as entire cremocarps. A
short stylopod with 5 small calyx teeth present at
the apex.
10 wavy inconspicuous primary ridges alternating
with 8 prominent straight secondary ridges

9. Coriandrum sativum

11. CORIANDER
Microscopy
The transverse section of coriander shows the presence of
a dorsal surface and a commissural surface.
The dorsal surface consists of two vittae and a carpophore.
The dorsal surface has five primary ridges and four
secondary ridges.
The epicarp consists of a single row of small thick-walled
cells with calcium oxalate crystals.
The mesocarp has an outer loosely arranged tangentially
elongated parenchyma cells and the middle layer
consisting of sclerenchyma.

12. CORIANDER
Microscopy
The middle layer is again divided into; the outer region of
sclerenchyma is represented by longitudinally running
fibres, whereas the inner region has tangentionally running
fibres.
The vascular bundles are present below the primary ridges.
The inner layer has polygonal, irregularly arranged
parenchyma cells.
The endocarp has the parquetry arrangement. In the testa it
has single-layered, yellowish cells, and the endosperm is
thick, polygonal, colourless parenchyma with fixed oil and
aleurone grains

13. MICROSCOPY

14.  Epicarp: Single layer, thickened, polygonal
cells, few cells contain calcium oxalate covered
with smooth cuticle.
 Mesocarp: Divided into three layers.
 Outer layer: Outer loosely arranged tangentially
elongated parenchyma.
 Middle layer: (Middle compact sclerenchyma)
 Outer region of this sclerenchmatous band is
represented by longitudinally running fibres
below the primary ridges where as the inner
region is made of tangentially running fibres
corresponding to secondary ridges.

15.  Five vascular bundles at dorsal side present
above longitudinally elongated sclerenchyma.
Two vittae at ventral side.
 Inner layer: large irregular, polygonal and
lignified parenchyma.
 Endocarp: It shows parquetry arrangement of
cells.
 Testa: Single layered and yellowish in colour.
 Endosperm: It consists of polygonal, thick
walled colourless parenchyma containing fixed
oil and aleurone grains.

16. Powder analysis of coriander fruits:
1. Sclerenchymatous layer: Groups of fusiform fibres of sclerenchyma
running way and at times crossing with each other or with thin walled
lignified cells of the mesocarp.
2. Endocarp: Fragments of parquetry arrangement of thin walled lignified
cells with the polygonal cells of mesocarp.
3. Vittae: Few brown fragments of vittae.
4. Endosperm: Fragments of endosperm with aleurone grains and oil
globules.
5. Organoleptic characters:
a. Colour: Brown powder
b. Odour: Characteristic, aromatic
c. Taste: Spicy

18. Standardization of crude drug

19. Chemical constituents
o Essential oils(1-2%)
• Linalool (major constituent)
• Geraniol
• α-pinenes
• α-cymene
• Camphor
• Ɣ-terpene
o Fatty oils(infruit)
• Oleic acid
• Linoleic acid
• Palmitic acid
• Petrocelic acid
• Ascorbic acid
• Umbelliferone
• Vitamin A

21. USES :
• Carminative
• Stomachic
• Expectorant
• Flavouring agent
• Aromatic
• Stimulant
• Diuretic
• Anthelmintic
• Aphrodisiac

22. PHYTOCHEMICAL INVESTIGATION :
• Test for carbohydrates and glycosides
Small quantity of extracts were dissolved separately in 5 mL
of distilled water and filtered. The filtrate was subjected to
Molisch’s test to detect the carbohydrates.
Another small portion of extract was hydrolyzed with dilute
hydrochloric acid for few hours in a water bath and was
subjected to Liebermann-Burchard’s, legal and
Borntrager’s test to detect different glycosides. (Pink to red
color indicates presence of glycosides).

23. PHYTOCHEMICALINVESTIGATION:
• Test for terpenoids (Salkowski test)
Five mL of extracts were mixed in 2 mL of chloroform, and
then concentrated H2SO4 (3 mL), was carefully added to
form a layer. A reddish brown coloration formed at the
interface indicated presence of terpenoids
Test for protein
Mellon’s reaction: Million’s reagent (mercuric nitrate in
nitric acid containing a trace of nitrous acid) usually yields
a white precipitate on addition to a protein solution,
which turns red on heating.
Test for volatile oil or essential oil
A thick section of extract was placed on a glass slide. A
drop of Sudan red reagent was added and after two
minutes, it was washed with 50% alcohol mount in

24. PHYTOCHEMICALINVESTIGATION:
Test for volatile oil or essential oil
A thick section of extract was placed on a glass slide.
A drop of Sudan red reagent was added and after two
Minutes.
It was washed with 50% alcohol mount in glycerin. Here red
colour produced.

25. Special chemical lists :
Powder Coriander fruit + Test for volatile oil or essential oil
A thick section of fruit was Sudan Red III, Examined under
microscope.
It gives orange red coloured oil globules are produced which
are evaporated when slide is warmed.

26. PHYTOCHEMICALINVESTIGATION:

27. Thin Layer Chromatography of Methanolic extract of
coriander Sativum:
Ordinarily, microgram quantities of mixture of organic
compounds are separated by analytical TLC.
It is possible to scale up the quantities to milligram amount
(10-50 mg) by using thicker layer (0.5-2.0 mm thickness) of
the support material and by the use of larger plates (20 x 20
cm or 20 x 40 cm).
Multiple developments also bring about better resolution.
Preparative TLC for the isolation of marker compound from
the Methanolic extract of Coriander Sativum fruits was
performed by using solvent system toluene: ethyl acetate (93:
7).

28. Thin Layer Chromatography of Methanolic extract of
coriander Sativum:
Detection
Detection of active constituent by spraying of
Vanillinsulphuric acid reagent.
It is composition of solution 1 (1% Ethanolic vanillin), and
solution 2 (10% Ethanolic sulphuric acid).
The plate is sprayed with 10 ml (solution 1), followed
immediately by (solution 2). After heating at 110 Centigrade
for 5- 10 min under observation, the plate is evaluated in
visual light.

29. GC-MS Study Methanolic extract of coriander Sativum:
The GCMS analysis was performed in Agilent 6890 series equipped with
MSD 19091S-433 system.
It is known that there is a selective loss of low boiling terpenoids by
conventional hydro-distillation technique.
Head space-gc is therefore more suitable for quantification of highly
volatile compounds than conventional hydro distillation technique.
For the Dynamic Headspace, 1.0 gm of sample was taken in 20 ml
headspace vial.
Headspace is created and these vapours are injected in GC equipped
with MSD.
Headspace components were identified by matching their
mass spectra with those in NIST 05 MS library search and by comparing
with literature reports and GC retention indices (RI)

30. TLC Profiles of Coriander Sativum:

31. Pharmacological Actions
 Aromacity
o Due to strong smell of aldehydes gives a great
taste and fresh aroma to the food.
 Anti-Arthritis
o Due to precense of large amount of Ca and P, it
prevents osteoporosis and bone damage.
 Stimulant for digestive secretions
o It is anti-oxidant and activates liver activity and
enhance the efficiency of GTI for food digesion.
 Anti-ulcer
o It is effective in treating mouth ulcers due to its
soothing and refreshing effect. It also prevents
colon ulcer by increasing liver activity for better
digestion.

32.  Anti-lipidemic action
o Best cholesterol controlling drug by lowering the
bad cholesterol and incresing the good cholesterol
& prevents its accumulation in arteries.
 Anti-spasmodic: It relieve spasms of GIT.
 Excellent expectorant
o It cause clearance of mucous from airways &
relieves chest congestion.
 Anti-bacterial and anti-septic
o Due to presence of certain acids, it is effective
against bacteria and helps wound heal soon.
 Anti-diabetic
o Its powder is effective in reducing sugar level by
increasing insulin level and glucose uptake.

33.  Diuretic
o It is a diuretic and help to excrete toxins and extra water
from cells, thus helps kidneys to pass out more urine
and purifies the system and also helps in weight loss.
Daily Dose
 Powdered seeds: 1-3grams
 As infusion: A freshly prepared cup between meals
 As a fluid extract: 5-30 drops

34. Side Effects
 Effect on liver functioning
o Overdose may cause damage to liver by extra ordinary
essential oil components & may emphasize excessive
bile secretion.
 Skin sensitivity problem
o Acids present in it cause irritation and itching of skin and make
it sensitive to sunlight.
 Breathing problems and chest pain
o Prolonged use cause tightness of throat and dry throat &
also cause chest pain.
 Harmful in pregnancy and lactation

35. Side Effects
 Harmful in pregnancy and lactation
o It may affect the gland secretion leading to abnormal activity
of reproductive glands causing damage to mother or the
developing fetus.

36. Contraindications
 The pure essential oil is irritating . Orally in doses
higher than those specified may cause convulsion.
 It should not be used during pregnancy and
lactation.
 It has a weak potential for sensitization , although
its known cases of contact dermatitis.
Toxicity
 Linalool and umbelliferone may be toxic if taken in
higher concentrations & may cause contact
dermatitis.

37. Marketed Products
It is one of the ingredients of the preparations
known as Cystone (Himalaya Drug Company)
Bilwadi churna (Baidyanath)
Sage massage oil (Sage Herbals).

38. Adulterants:
Inferior varieties of Coriander
Fenugreek seeds
Cereal fruits and similar small fruits and seeds are often
admixed with commercial Coriander.

39. THANK YOU