Evaluation of the composition and in vitro antimicrobial, antioxidant, and anti-inflammatory activities of cilantro (Coriandrum sativum L. leaves)‎ cultivated in Saudi Arabia (al-Kharj)‎

Abstract EN

Background : in the present study, we explored the composition of cilantro (Coriandrum sativum L.

leaves) essential oil (CEO) cultivated in Saudi Arabia (al-Kharj) and explored its antioxidant, antimicrobial, and anti-inflammatory effects in vitro.

methods : gas chromatography-mass spectroscopy was used to detect the CEO composition.

The 2, 2- diphenyl-1-picrylhydrazyl (DPPH)-induced free radical and ferric chloride scavenging methods were used to determine the antioxidant activity.

antimicrobial activity was investigated using the well diffusion method.

anti-inflammatory activity was evaluated using egg albumin and trypsin-induced inflammation methods.

results : forty-six compounds representing 90.17% of the total aroma were identified in the CEO ; the major constituents were found to be 1-decanol (17.85%), decanal (11.04%), trans-2-dodecen-1-ol(7.87%), menthone (6.71%), 2-decen-1-ol, trans- (5.44%), dodecanal (4.76%), trans-tetradec-2-enal (3.14%), sedanolide (3.02), and thymol (3.01%).

DPPH-induced free radical and ferric chloride scavenging assays demonstrated low antioxidant effects of CEO, and the antioxidant activity was observed at a high CEO concentration.

the antimicrobial activity of CEO was assessed against 5 microorganisms (bacteria and fungi) by using well diffusion methods; CEO was found to possess excellent antimicrobial activity against all microorganisms, except Escherichia coli.

Moreover, CEO demonstrated strong antiinflammatory activity against egg albumin- and trypsin-induced inflammation.

conclusion : the essential oil extracted from C.

sativum chemotype grown in al-Kharj region of Saudi Arabia possesses low antioxidant potential, superior antimicrobial activity, and outstanding antiinflammatory effects.