Coriander Essential Oil 

APOTEC BAY Coriander Essential Oil
Organic4colorsealGIF
European Regulation (EC)

Botanical Name

Coriandrum sativum L.

Family 

Apiaceae

Production

Steam Distillation

Origin

Italy and recently widely cultivated in the MENA Region

Description 

Coriander spice is derived from the dried, ripe fruits of Coriandrum sativum L. (Apiaceae). It was one of the earliest spices used by mankind. The schizocarp is globular, yellowish brown, 2–5 mm in diameter, with five calyx teeth and a short, conical stylopodium at the apex. Each mericarp has five prominent, straight, longitudinal primary ribs and four undulate, secondary ribs, which are easily separated, being deeply concave on the commissural side and convex on the dorsal side. In transverse section, the exocarp consists of a layer of small, thick-walled epidermal cells, and the mesocarp consists of several rows of thin-walled, somewhat collapsed parenchymatous cells, separated from a broad continuous zone of thick-walled, strongly lignified sclerenchyma fibers. The commissural side has two large elliptical vittae. The endocarp is a layer of tabular cells, and the cells of the seed coat are tangentially elongated and brownish.

 

Content of Essential Oil:

0.2%- 0.4% essential oil (Indian coriander)

0.8%-1% essential oil (Russian coriander)

 

Main Constituents:

(+)-Linalool (50%-80%), Small amounts of geraniol and geranyl acetate, About 20% terpene hydrocarbons (a-pinene, g-terpinene ~10%, myrcene, limonene ~10% and camphene < 5%), Borneol (Russian coriander only), Thymol (Indian coriander only)

 

Application:

Blue Chamomile is one of the most popular herbal ingredients used in cosmetics and personal care products. Chamomile (Matricaria Recutita) is approved by Commission E to treat cough and bronchitis, fevers, cold, inflammation, infection, wounds, and burns.

 

Food and beverage industry as Coriander is added to bread, pastries, cheese, soups, vegetables, and stews in Northern Europe. It is further used to flavor processed meat products such as liver sausage and bologna. It is frequently used in soups in Peru and Egypt, and it is an ingredient of curry powder.

 

Disclaimer:

*The above information and data are given for the customer’s information only to the best of our knowledge but under exemption of liability, in particular regarding infringement of, or prejudice to, third party rights through the use of this product.
*Customers and users are responsible for ensuring the compliance with applicable legislations.
*The concentrated extracts of APOTEC BAY are raw materials for product formulation. Accordingly, they are not intended for any direct consumption in food and beverage and/or for undiluted topical application in cosmetics, perfumery, and aromatherapy.
*Keep away from children.

References:

[1] H. Wagner, S. Bladt, Plant Drug Analysis, A Thin Layer Chromatography Atlas, Springer (Second Edition), 1996, p. 156

[2] Manjeshwar ShrinathBaliga and et. al, Dietary Spices in the Prevention of Rheumatoid Arthritis: Past, Present, and Future, Foods and Dietary Supplements in the Prevention and Treatment of Disease in Older Adults, 2015, pp. 41-49

[3] L.A.Shelef, Herbs of the Umbelliferae, Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003, pp. 3090-3098