In vitro antioxidant and alpha-glucosidase inhibitory activities of coriander (Coriandrum sativum L.) root extracts | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 14 No. 6 (2024): June 2024 / Research Articles In vitro antioxidant and alpha-glucosidase inhibitory activities of coriander (Coriandrum sativum L.) root extracts Authors Lanlita Choochuntra Thanutchaporn Nutmakul Savita Chewchinda Jintana Sirivarasai Rodjana Chunhabundit DOI: https://doi.org/10.31989/ffhd.v14i6.1377 Abstract Background: Coriander (Coriandrum sativum L.) is a versatile culinary herb known for its edible leaves, seeds, stems, and roots. It is widely utilized in traditional medicine across the globe and is reputed for its diverse biological properties, including significant antioxidant and antidiabetic effects. Nonetheless, the majority of research has primarily concentrated on the seeds, leaves, and stems, leaving the roots comparatively underexplored. Objective: This research delved into the antioxidative capabilities and alpha-glucosidase inhibitory properties of coriander root extracts and assessed their phytochemical makeup.  Methods: The coriander roots were lyophilized, pulverized to powder, and extracted using two methods:  boiling and maceration with water, 50% ethanol, or 100% ethanol. The extracts underwent assessment for antioxidant activity through ABTS and DPPH radical scavenging methods, total phenolic and flavonoid concentrations, and inhibition of the alpha-glucosidase enzyme. In addition, their phytochemical profiles were identified and quantified by HPLC.  Results: Among all the extracts, the 100% ethanol extract demonstrated the greatest levels of total flavonoids and phenolics, exhibited the strongest antioxidant activity against ABTS and DPPH radicals, and showed the most potent alpha-glucosidase inhibition. Notably, the boiling extract, although containing the lowest total phenolic and flavonoid contents, exhibited ABTS radical scavenging capacity comparable to the 100% ethanol extract. This suggested that the boiling extract might contain non-phenolic antioxidant compounds and should be further studied. Additionally, HPLC analysis unveiled the novel identification of benzoic acid and ferulic acid within the coriander root extracts for the first time. The highest contents of these compounds were also found in the 100% ethanol extract.   Conclusion: Coriander roots, a common culinary ingredient, exhibited antioxidant and alpha-glucosidase inhibitory activities, suggesting potential as a functional food for preventing age- and lifestyle-related diseases, such as diabetes and certain cancers. Keywords: Coriander roots, Antioxidants, Antidiabetics, Benzoic acid, Ferulic acid, HPLC analysis Downloads [Abstract] [Full Article] Published 2024-06-21 Issue Vol. 14 No. 6 (2024): June 2024 Section Research Articles License Copyright (c) 2024 Functional Foods in Health and Disease This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com