Journal of Progressive Agriculture

In recent years, natural antioxidants in food and other biological materials have drawn considerable concern due to their presumed safety, nutritional and therapeutic value that offers protection against a range of non-communicable diseases and ageing. The present study focuses on evaluation of Coriandrum sativum (Coriander) varieties for their antioxygenic potential using different in vitro free radical scavenging models. The methanolic extracts of Local and Simco varieties of coriander were found to be appreciably effective in scavenging hydroxyl radical generated by Fenton reaction (EC₅₀=38 and 18μg/ml), super oxide radical generated by photoreduction of riboflavin (EC₅₀=553.50 and 668.67μg/ml), and nitric oxide radical generated in vitro from sodium nitroprusside (EC₅₀=180 and 227μg/ml) in a concentration dependent manner. In contrast, methanol: hexane extracts of both the varieties of coriander were found to be ineffective in quenching hydroxyl radical and revealed only moderate activity in quenching super oxide radical (EC₅₀=712 and 832μg/ml) and nitric oxide radical (EC₅₀=569 and 703μg/ml). However, hexane extracts exhibited no appreciable affects at either of the concentrations in all the three models. Instead, it showed pro-oxidant activity at higher concentrations. Above mentioned in vitro models proved Local variety to possess better antioxygenic potential. Likewise, the inhibition of in vitro linoleic acid peroxidation for longer period of incubation by methanolic extract (superior to ascorbic acid, a standard antioxidant) and lipid peroxidation in rat liver homogenate (EC₅₀=383μg/ml) also indicated good antioxygenic potential of Local variety of coriander.