Effect of glutathione and α‐tocopherol on coriander green fruits essential oil

Abstract

Coriander essential oil has several biological characters those make it an important place as a source of natural product. Due to the lack of natural products, many essential oil compounds are imitated by others made of cheap chemicals, which studies have shown to have a great danger to human health. From this point of view, it is necessary to search for new ways to increase natural products, the most important of which are essential oils. One of these methods is the use of bioregulators to modify the production of essential oil and its components to increase its biological use area. Thus, the variations of coriander green fruits essential oil were evaluated under different rates of glutathione and α‐tocopherol to determine the possibility of using them in the production of essential oil from coriander green fruits. Coriander plants were treated during cultivation at rates of glutathione (0, 0.2, 0.4 and 0.6 g L−1) without or with α‐tocopherol (0.4 g L−1). Green fruits essential oil was separated by hydro‐distillation and analysed by gas chromatography and gas chromatography/Mass spectrometry; data were statistically analysed by two ways analysis of variance. Plants treated with 0.6 g L−1 glutathione with α‐tocopherol gave the maximum values of green fruits yield and essential oil content (% and yield per plant). The major essential oil constituents were linalool, undecan‐3‐ol and yomogi alcohol; while oxygenated monoterpenes were the main fractions. Plants exposed to glutathione with α‐tocopherol doses resulted in higher values of major components and main fraction than those subjected to glutathione rates. This trial ascertained that the subordination of coriander plants to glutathione and α‐tocopherol rates led to variations in green fruits essential oil, and this, in turn, affected its biological activities.