Anti-inflammatory and Free Radical Scavenging Activities of Aqueous Extracts of Coriander Seeds Roasted at Different Temperatures
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Date
2021
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
In traditional medicine, roasted coriander (Coriandrum sativum vulgare Alef) seeds are boiled with
water and commonly used as a beverage to fight viral infections and flu. As roasting enhances
therapeutic properties, effect of roasting of coriander seeds at 120, 140 and 160 oC for 15 min on
colour of seeds and free radical scavenging and anti-inflammatory activities of aqueous extracts were
studied and physical properties of the seeds were determined. Moisture contents of unroasted seeds
and those roasted at 120, 140 and 160 oC were 6.5 ± 0.6, 2.3 ± 0.1, 1.5 ± 0.1 and 1.2 ± 0.1%
respectively. Geometric mean diameter of 4.31 ± 0.19 mm, surface area of 58.61 ± 5.05 mm2,
sphericity index of 91.2 ± 4.7 and aspect ratio of 89.86 ± 7.41 were evident for seeds having a length
of 4.74 ± 0.34 mm, width of 4.25 ± 0.26 mm and thickness 4.0 ± 0.3 mm of 100 seeds, measured
using a vernier caliper. Thousand kernel weight and bulk density were 19.77 ± 0.38 g and 236 ± 2 kg
m-3 respectively. Colour of unroasted and roasted coriander seeds was analyzed using a Chromameter
and expressed as L*, a* and b* values. The lowest L* value of 30.73 ± 0.58 and the highest a* and b*
values of 17.9 ± 0.2 and 29.75 ± 0.42 respectively, were evident in seeds roasted at 160 oC.
Decoctions were prepared by heating the powdered samples at 60 ± 5 oC in clay pots for 150 min
while maintaining a solid to water ratio of 6:100 (g mL-1). Decoctions of coriander seeds roasted at
140 oC had the highest DPPH radical scavenging activity (87.48 ± 2.35% inhibition) among those
from unroasted and roasted at 120 and 160 oC. Inhibition percentage of haemolysis ranged from
50.16 ± 3.30 to 58.10 ± 0.41%. Decoctions prepared from the seeds roasted at 140 oC for 15 min
showed the highest inhibition percentage of haemolysis. Therefore, roasting of coriander seeds at 140
oC for 15 min can be recommended for preparing decoctions and or any other industrial applications.
Keywords: Coriander; Inflammation; Free radical scavenging activity; Roasting
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Keywords
Food Science, Food Technology, Food Science and Technology, Spice, Health Science