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

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Mohamed Fawzy Ramadan

Handbook of Coriander (Coriandrum sativum)

Chemistry, Functionality, and Applications

Mohamed Fawzy Ramadan

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English

CRC Press
19 December 2024

Food & beverage technology

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.

Edited by: Mohamed Fawzy Ramadan
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions: Height: 254mm, Width: 178mm,
Weight: 453g
ISBN: 9781032069333
ISBN 10: 1032069333
Pages: 568
Publication Date: 19 December 2024
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

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).