Polyphenolic Composition and Antimicrobial Potential of Methanolic Coriander (coriandrum Sativum) Seed Extract

The coriander seed extract in 80% methanol is examined for the polyphenol composition and the antimicrobial potential against pathogenic bacteria Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus pumilus. Gallic acid, caffeic acid, ellagic acid, quercetin and kaempferol are principle polyphenolics identified and quantified in the coriander extract by HPLC. The antimicrobial activity was examined by determining cell damage and measuring cell inhibition zone. The growth inhibition zones observed by agar well diffusion method are 11.93 to 17.27 mm in diameter in presence of coriander extract. Minimum inhibitory concentration of coriander was 4.16 mg/ml for the bacteria tested. Increased release of intracellular nucleotides and proteinaceous materials from the bacterial cells in the presence of methanolic coriander extract suggests that the primary mechanism of action of coriander extract is membrane damage, which leads to cell death. The results obtained herein further encourage the use of coriander in antibacterial formulations due to the fact that polyphenol rich coriander extract could effectively kill pathogenic bacteria related to foodborne diseases. INTRODUCTION: Antibiotics are generally an efficient means of treating bacterial infections. Treatment with antibiotics is not only expensive but the risk of bacterial resistance to antimicrobial agents and side effects such as acidity, burning sensation and damage to natural fauna of intestine are also involved. The situation is further worsening as the resistance to pathogens against antibiotics is developing much faster than ever. QUICK RESPONSE CODE DOI: 10.13040/IJPSR.0975-8232.5(6).2302-08 Article can be accessed online on: www.ijpsr.com DOI link: http://dx.doi.org/10.13040/IJPSR.0975-8232.5(6).2302-08 Synthetic chemicals with antioxidant and antimicrobial properties are often used as preservative in food processing and storage to inhibit foodborne pathogens and to extend shelf life. However, the safety of these synthetic antioxidants has been doubted due to toxicity, liver damage and carcinogenicity. Consumer awareness and concerns over the potential risks of synthetic food additives to human health have renewed the interests in using naturally occurring alternatives. The search for natural sources of antimicrobial and antioxidant substances is on great demand. Plants have been used in traditional medicines for several years. Herbs and spices are well known to have antioxidant properties 1 and are being explored for their possible role in food processing, neutraceutical and pharmaceutical industry 2, 3 .