A Comparative study of whole herb and leaf essential oils of coriander

Abstract Essential oil was isolated from three local varieties and three advanced breeding lines of coriander by hydro-distillation of whole herbs and leaves at vegetative and flowering stages and analyzed by GC. The essential oil yields varied from 0.03 to 0.06 ml/100g in case of whole herbs and from 0.04 to 0.12 ml/100g in leaf samples. Altogether 26 compounds were identified with decanol, (E)-2-decen-1-ol, decanal, (E)-2-undecen-1-ol, (E)-2-dodecenol and (E)-2-tetradecenal as the major compounds. The percentage of identified compounds ranged from 83.92 to 96.45% except in one herb oil (Surabhi, vegetative stage), which was 75.44%. Significant compositional differences were observed between herb oils and leaf oils both at vegetative and flowering stages.