Quantification of Minerals in Coriander (Coriandrum Sativum L) Leaves, Stems and Roots and Comparative Evaluation of Different Cooking Methods on Their Antioxidant Level

Chan, Chee Yee (2018) Quantification of Minerals in Coriander (Coriandrum Sativum L) Leaves, Stems and Roots and Comparative Evaluation of Different Cooking Methods on Their Antioxidant Level. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Coriander (Coriander sativum L) is a type of herbal plant, belongs to the family Apiceae, which widely used in culinary and medicinal aspects. The dietary mineral contents distributed in three parts of coriander (leaf, stem and root) were evaluated using MP-AES. Among minerals in each part of coriander plant, potassium presented in high amount followed by calcium, magnesium, sodium, phosphorus, zinc, iron. Different distribution of each mineral might be contributed by the transpiration rate, and growth and development of the plants. The influences of different home cooking methods (steaming and stir-frying) on the antioxidant activity of coriander leaf, stem and root were assessed by measuring TPC, TFC, DPPH radical scavenging capacity and FRAP assays in the methanolic extracts. Antioxidant activity of the coriander leaf, stem and root extracts examined was appreciably affected after moist-heat and fry-cooking treatments. Antioxidant activity of coriander leaf, stem and root extracts, generally increased by steaming and stir-frying. There was a significant increase in all antioxidant assays as a result of steamed the coriander leaf, with the total phenolic and flavonoid contents between 270.13 mg/mL GAE and 795.20 mg/mL CE respectively. Steamed leaf extract also showed the significant (p<0.01) higher values in DPPH and FRAP assays, which were 3.20 ppm VCE and 3.93 μmol/ml FIE respectively. The results of the present investigation showed that all the cooking methods had enhanced the antioxidant properties of all parts of coriander. Both cooking methods, steaming and stir-frying are suitable for treating coriander, while steaming showed more enhancing effects when compared with stir-frying treatment. Keywords: Coriander, mineral content, steaming, stir-frying, antioxidant level