The bioactivity of essential oils and their flavor and fragrance components have been known since ancient times. Essential oils are a mixture of numerous compounds characterized by an essence of aromatic plants. Currently, approximately 3000 essential oils are known, 300 of which are commercially important, in particular for the pharmaceutical, food, household and cosmetic industries. Essential oils have been known to have various bioactivities including antibacterial, antiviral, anti-inflammatory, antifungal, antimutagenic, anticarcinogenic, and antioxidant as well as other miscellaneous activities. Consequently, studies on the biological activities of essential oils have become increasingly important in the search for natural and safe alternative medicines in recent years. This review discusses various biological activities of essential oils and their components that have been reported in scientific references.

The main aim of this study was the characterization of coriander essential oil. The major volatile compounds in coriander seed essential oil were linalool, γ-terpinene, α-pinene, camphor, decanal geranyl acetate, limonene, geraniol, camphene, and D-limonene, while the major volatile compounds identified in coriander leaves essential oil were (E)-2-decenal, linalool, (E)-2-dodecenal, (E)-2-tetradecenal, 2-decen-1-ol, (E)-2-undecenal, dodecanal, (E)-2-tridecenal, (E)-2-hexadecenal, pentadecenal, and α-pinene. The essential oil from coriander seeds showed significant radical scavenging activity (66.48 ± 0.80%) at a concentration of 500 μg in comparison with essential oil of coriander leaves (56.73 ± 1.82%). Methanol extracts of both seed and leaves showed the significant radical scavenging activity (64.40 ± 0.81%) and (72.19 ± 0.64%) at 500 μg/mL, respectively, in comparison with the n-hexane extracts, which were (52.67 ± 2.05%) and (60.80 ± 1.01%), respectively, at a concentration of 500 μg/mL. Reducing power results showed that at a concentration from 100–500 μg, coriander seed essential oil gave the absorbance (0.734 ± 1.146), while coriander leaves essential oil gave the absorbance (0.815 ± 1.274). While in non-volatile extracts, the maximum value reached 0.796 ± 0.01 for methanol extract of coriander leaves and for seeds is 0.593 ± 0.04, while the maximum value for n-hexane extract of coriander seeds was 0.624 ± 0.01 and leaves was 0.734 ± 0.04 at a concentration of 500 μg/mL. Our study suggested that coriander seeds and leaves may be used as a potential source of food flavoring and antioxidants.

Purpose: The purpose of this paper is to provide a comprehensive overview of multiple functions of the coriander plant, including its nutritional and nutraceutical benefits, with special reference to linalool.Design/methodology/approach: The authors undertake a literature review of the coriander plant's history, chemical composition of coriander parts and its oil, and their nutraceutical potential. Various phytopharmacological appraisals have been discussed at length to investigate their important potential.Findings: Coriander is an annual, herbaceous plant which originated from the Mediterranean and Middle Eastern regions and known as medicinal plants. Coriander contains an essential oil (0.03‐2.6%). The different parts of this plant contain monoterpenes, limpnene, α‐pinene, γ‐terpinene, p‐cymene, citronellol, borneol, camphor, coriandrin, geraniol, dihydrocoriandrin, coriandronsA‐E, flavonoids and essential oils. It is used as a stomachic, spasmolytic and carminative which have a greater bioactive property. Various parts of this plant, such as seeds, leaves, flower and fruit, possess antioxidant activity, diuretic, anti‐convulsant anti‐diabetic activity, sedative hypnotic activity, anti‐mutagenic, anti‐microbial activity, anthelmintic activity. The physical properties, chemical composition and bioactivity affect the coriander's commercial value.Research limitations/implications: Currently available information on coriander seeds and leaves is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols. Coriander is also rich in such compounds. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age‐related diseases, so there is urgent need to explore the role of these compounds.Originality/value: This review is unique in its comprehensive nature and reflects the importance of coriander as a medicinal food.