Coriander (cilantro): A most divisive herb

Spence, Charles

doi:10.1016/j.ijgfs.2023.100779

Cited by 3 publications

(3 citation statements)

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“…For a very long time, brewing has used various herbs and additives in the production of beer to enhance the taste and aroma of the final product [ 20 ]. Coriander seeds are most often added to wheat beers due to their high content of essential oils, which give the beer a citrus aroma [ 11 , 12 ].…”

Section: Discussionmentioning

confidence: 99%

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Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers

Pater,

Satora,

Januszek

2024

Molecules

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In recent years, there has been a significant decline in interest in high-alcohol beers, while interest in low- and non-alcohol beers is growing. The aim of this study was to investigate the influence of the addition of coriander seeds at various stages of the production of low-alcohol wheat beer (mashing, boiling, and fermentation). The presented article uses biological methods to produce low-alcohol beer. For this purpose, first, the mashing process was modified (breaking 44 °C for 20 min, followed by 75 °C for 60 min). The chemical composition and aroma components of the obtained beers were determined using various chromatographic methods (HPLC, GC-MS, and GC-O). Differences were found between the aroma components depending on the stage of production at which the coriander seeds were added. Beers with the addition of coriander seeds at the fermentation stage had the highest terpene content (linalool, camphor, trans-linalool oxide, and γ-terpinene) and boiling (myrcene, limonene, citronellol, and geraniol). The least desirable process is the addition of coriander seeds at the mashing stage due to the lowest content of volatile compounds. Additionally, beers with the addition of coriander seeds for fermentation were characterized by a higher content of antioxidant compounds. This proves that the addition of coriander seeds during beer production could improve the fermentation process and modify the quality of the obtaining beer.

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Section: Discussionmentioning

confidence: 99%

“…As in the case of wheat beers, fruit and spices are often used in their production [ 10 ]. For example, in the production of Belgian wheat beers, coriander seeds and orange peel are added [ 11 ]. Coriander seeds are used in beer production as a flavoring agent, which contributes to the formation of fruity and spicy notes [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers

Pater,

Satora,

Januszek

2024

Molecules

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“…Due to its widespread use from the Middle East across all of southern Asia and the majority of Latin America, green coriander leaves have been dubbed the most widely used herbal flavoring in the creation of salad and sauces worldwide 9 , 10 . Cilantro, also known as Chinese parsley, is frequently used in Chinese, South American, Mexican, and Indian cuisines 11 . Due to their high concentration of health-promoting metabolites such as antioxidants, chlorophylls, carotenoids, certain elements, fibers, vitamin C, vitamin A, as well as their low-fat content, green coriander leaves play a significant role in the diet 1 .…”

Section: Introductionmentioning

confidence: 99%

Growth, productivity and phytochemicals of Coriander in responses to foliar application of Acacia saligna fruit extract as a biostimulant under field conditions

Alkharpotly,

Abd-Elkader,

Salem

et al. 2024

Sci Rep

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The application of natural extracts to vegetable plants can increase production, optimize nutrient and water uptake, and mitigate the effects of stress on vegetable plants by enhancing primary and secondary metabolism. In this study, Acacia saligna (Labill.) H.L.Wendl. fruit aqueous extract (FAE) was applied as a foliar application to assess and demonstrate its effects on growth, productivity, and phytochemicals of coriander (Coriandrum sativum L.) plants. A. saligna FAE (2%, 4%, and 6%), each combined with 50% of the recommended dose of N fertilizer was applied to coriander plants over the course of two successive seasons in the field. These treatments were compared with the control treatment, which used a 100% recommended dose of N. The four tested treatments were set up in a randomized complete block design with three replicates for a total of 12 experimental plots. Each replicate (experimental plot) was 3 m2 (2 × 1.5 m2) in size and included 300 seeds/m2. The phytochemicals were examined using chromatographic and spectrophotometric methods, where the essential oils (EOs) extracted from leaves were analyzed by Gas chromatography–mass spectrometry (GC–MS), while the phenolic and flavonoid compounds were analyzed by High Performance Liquid Chromatography (HPLC). With the application of A. saligna FAE (4%) + 50% N fertilizer, the levels of total solid content, total carbohydrates, total protein, total phenols, and total antioxidant activity, as well as chlorophyll a, chlorophyll b, chlorophyll a + b, and carotenoids, were increased at harvest. The treatment A. saligna FAE at 6% + 50% N fertilizer did not observe significant improvement in the growth parameters of coriander plants because of the anticipated allelopathic effects. By GC–MS analysis, the major compounds in the EO from control treatment were 2-octyn-1-ol (23.93%), and 2-butyl-1-octanol (8.80%), in treated plants with 2% of A. saligna FAE + 50% N fertilizer were (E)-2-decen-1-ol (32.00%), and 1-methoxymethoxy-oct-2-yne (13.71%), in treated plants with 4% A. saligna FAE + 50% N fertilizer were E-2-undecen-1-ol (32.70%), and 3,5,5-trimethyl-1-hexene (8.91%), and in the treated plants with A. saligna FAE (6%) + 50% N fertilizer were phytol (80.44%), and (Z)6,(Z)9-pentadecadien-1-ol (13.75%). The flavonoid components 7-hydroxyflavone, naringin, rutin, quercetin, kaempferol, luteolin, apigenin, and catechin were presented with variable concentrations according to the treatments utilized as identified by HPLC analysis from the methanol extracts of the treated plants with the combination treatments of A. saligna FAE (2, 4, and 6%) and N fertilization (50% from the recommended dose) and control coriander plants (100% N recommended dose). The combination of 50% N fertilizer treatment and the biostimulant A. saligna FAE (4%) seems to improve coriander plant growth while simultaneously lowering N fertilizer consumption. Future research will be needed to further study the effectiveness of several concentrations of A. saligna FAE in various conditions and/or species.

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Sweet basil: An increasingly popular culinary herb

Spence

2024

International Journal of Gastronomy and Food Science

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Coriander (cilantro): A most divisive herb

Cited by 3 publications

References 56 publications

Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers

Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers

Growth, productivity and phytochemicals of Coriander in responses to foliar application of Acacia saligna fruit extract as a biostimulant under field conditions

Sweet basil: An increasingly popular culinary herb

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