1st Edition

Handbook of Coriander (Coriandrum sativum) Chemistry, Functionality, and Applications

Edited By Mohamed Fawzy Ramadan Copyright 2023
    590 Pages 33 Color & 83 B/W Illustrations
    by CRC Press

    590 Pages 33 Color & 83 B/W Illustrations
    by CRC Press

    Coriander (Coriandrum sativum L., family Umbelliferae/Apiaceae) is one of the most popular spices globally. Different parts of Coriandrum sativum are edible and widely used as a seasoning due to their unique flavor and aroma. Coriandrum sativum medical uses have been recognized since ancient times. Coriander leaves (cilantro) and coriander fruit (seed) are used in different ethnic foodstuffs, meat and poultry dishes, soup, pudding, bread, and seafood dishes. Coriandrum sativum is rich in linalool, vitamin A, vitamin B12, vitamin C, folate, and phenolics. Coriandrum sativum fixed oil is rich in sterols, tocols, and bioactive phytochemicals. Petroselinic acid is the major fatty acid in Coriandrum sativum fixed oil and exhibits health-promoting traits.

    Coriandrum sativum is recommended as a food preservative to replace synthetic antioxidants because of its antioxidant and antibacterial traits. Furthermore, Coriandrum sativum cilantro and seeds are rich in water-soluble and lipid-soluble phytochemicals that showed unique anticancer, anxiolytic, neuroprotective, migraine-relieving, hypoglycemic, hypolipidemic, anticonvulsant, analgesic, and anti-inflammatory traits. Those medical benefits and their integration into daily life render Coriandrum sativum an excellent functional food. Regarding the cosmetic industry, Coriandrum sativum is used as an ingredient in conventional Ayurvedic cosmetic formulations to normalize skin color. In addition, Coriandrum sativum volatile oil finds use as an ingredient in perfumes.

    Handbook of Coriander (Coriandrum sativum): Chemistry, Functionality, and Applications is a valuable resource for pharmaceutical and nutraceutical developers, as well as novel food developers and R&D researchers in a variety of fields that use herbs, spices, and medicinal plants.

    Key Features:

    • Explores the chemistry of Coriandrum sativum phytochemicals, oils, and extracts
    • Discusses Coriandrum sativum active constituents and their health-enhancing traits
    • Presents the applications of Coriandrum sativum phytochemicals, oils, and extracts
    • Addresses the growing application areas, including horticulture, functional food, clinical nutrition, pharmaceuticals, and cosmetics

    Authored by international scientists and industry experts, this book is a great resource for food chemistry, clinical nutrition, biochemistry, pharmacology, and horticulture researchers and students, as well as developers of novel food, cosmetics, and pharmaceuticals, in addition to R&D researchers in different sectors that utilize herbs, spices, and medical plants.

    1.Introduction to Handbook of Coriander (Coriandrum sativum): Chemistry, Functionality and Applications.

    Section 1. Coriander: Cultivation, Composition and Applications

    2.Coriander Cultivation and Agricultural Practices

    3.Greenhouse Production of Coriander

    4.Production of Coriander Using the Hydroponic Technique

    5.Coriander Transcriptome: Trends, Scope, and Utilization for Coriander Improvement

    6.Morphological Characters of Coriander (Coriandrum sativum L.)

    7.Morphological and Physiological Characterization of Coriandrum sativum L. under Different Concentrations of Lead

    8.Structural Composition of Coriander Seed

    9.Phytochemicals and Secondary Metabolites of Coriander

    10. Antimicrobial Activity of Coriander
    11.Coriander as Antioxidant in Biological Animal Models
    12.Neuroprotective Potency of Coriander

    13.Pharmaceutical Applications of Coriander in Neurodegenerative Disorders

    14.Pharmaceutical Applications of Coriander

    15.Coriander and Physiological Systems of the Body
    16.Non-Food Applications of Coriander Seeds and Leaves
    17.Heavy Metals Detoxification Using Coriander
    18.Coriander in Poultry Feed
    19.Coriander in Fish Feed
    20.Coriander Straw and Press Cake from Seeds: Compositions and Possible Uses in the Field of Bio-Sourced Materials

    21.Composition and Functionality of Coriander Root
    22.Coriandrum sativum L. Root Phytochemicals
    23.Composition and Functionality of Agriculture Waste from Coriander Plant

    Section 2. Coriander Leaves: Chemistry, Technology, Functionality and Applications

    24.Bioactive Compounds of Coriander Leaves

    25.A Comprehensive Review on Chemistry, Nutritional Relevance, and Potential Applications of Coriandrum sativum L. Waste/By-Products

    26.Food Applications of Coriander (Coriandrum sativum) Leaves

    27.Green Synthesis of Nanoparticles from Coriander Extract
    28.Green Synthesis of Nanoparticles from Coriander Leaf Extract

    Section 3.Coriander Fixed Oil: Chemistry, Technology, Functionality and Applications

    29.Composition and Functionality of Coriander Fixed Oil

    30.Effect of Processing on the Composition and Quality of Coriander Fixed Oil
    31.Food Applications of Coriander Fixed Oil
    32.Non-Food Applications of Coriander Fixed Oil
    33.Health-Promoting Activities of Coriander Fixed Oil
    Section 4. Coriander Essential Oil: Chemistry, Technology, Functionality, and Applications

    34.Composition and Functionality of Coriander Essential Oil
    35.Effect of Agricultural Processes and Practices on the Composition and Quality of Coriander (Coriandrum sativum L.) Essential Oil
    36.Antimicrobial Activity of Coriander and Its Application in the Food Industry
    37.Encapsulation of Coriander Essential Oil
    38.Non-Food Applications of Coriandrum sativum Essential Oil
    Section 5. Coriander Extracts: Chemistry, Technology, Functionality and Applications

    39.Food Applications of Coriander Seed Extracts
    40.Health-Promoting Activities of Coriander Seed Extracts
    41.Coriander Extract in Biopolymer Applications

    42.Non-food Applications of Coriander Seed Extracts


    Mohamed Fawzy Ramadan is a Professor of Food Chemistry and a consultant of international publishing at Umm Al-Qura University, Makkah, Saudi Arabia. Since 2014, Prof. Ramadan is a Professor in the Agricultural Biochemistry Department, Faculty of Agriculture at Zagazig University, Egypt.

    Prof. Ramadan obtained his Ph.D. (Dr. rer. nat.) in Food Chemistry from the Berlin University of Technology (Germany, 2004). Prof. Ramadan continued his post-doctoral research at ranked universities such University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and the University of Maryland (USA). In 2010, he was appointed as Visiting Professor (100% research) at King Saud University. In 2012, he was appointed as Visiting Professor (100% teaching) in the School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation.

    Prof. Ramadan published more than 300 research papers and reviews in international peer-reviewed journals. He also edited and published several books and book chapters (Scopus h-index is 43 and more than 6000 citations). In addition, he was an invited speaker at several international conferences. Since 2003, Prof. Ramadan is a reviewer and editor in several highly-cited international journals such as the Journal of Medicinal Food and Journal of Advanced Research.

    Prof. Ramadan received several prizes, including Abdul Hamid Shoman Prize for Arab Researcher in Agricultural Sciences (2006), Egyptian State Prize for Encouragement in Agricultural Sciences (2009), European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur-Rahman Prize in Chemistry (2014).