Effect of Pre-Treatment, Treatment, and Extraction Technologies on the Bioactive Substances of Coriander
Source abstract
Abstract
Herbs and spices, with their wealth of bioactive compounds, are widely used in food, medicine, and cosmetics. Among them, coriander (Coriandrum sativum L.) is particularly valued for its medicinal and culinary properties. Growing consumer and industrial interest in natural products has led to the development of modern, environmentally friendly extraction techniques designed to improve the yield and quality of extracts while reducing time, energy, and solvent consumption. These processes make it possible to obtain optimal quantities of active compounds, thereby meeting the growing demand for plant-based products. After showing evidence of coriander’s health benefits, this review summarizes research findings on the impact of some treatments and pretreatments on its phytochemical composition. After that, it summarizes different aspects of the use of conventional and non-conventional extraction techniques for coriander’s bioactive constituents, mainly polyphenols and crude and essential oils (EO). Among these methods, microwave-assisted extraction (MAE/MAHD) emerges as one of the most efficient methods, offering higher yields, better-quality extracts, and a significant reduction in energy costs.
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Research context
OpenAlex topics: Spectroscopy and Chemometric Analyses
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, Bejaia 06000, Algeria
Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria
Department of Nutrition and Food Science, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza de Ramón y Cajal s/n, 28040 Madrid, Spain
References (100+)
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