Spiny coriander (Eryngium foetidum L.): A novel aromatic herb with rich chemo diversity and flavor potential
1Department of Spices and Plantation Crops, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, 641003, India. 2Department of Plant Molecular Biology and Bioinformatics, Centre for Plant Molecular Biology and Biotechnology, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu, India. 3Department of Plant Pathology, Tamil Nadu Agricultural University, Coimbatore, 641003, India. Corresponding e-mail: chandrakalaraj897@gmail.com
DOI: https://doi.org/10.37855/jah.2023.v25i03.45
Key words: Eryngium foetidum L., trans-2-dodecenal, spiny coriander, Eryngial
Abstract: Spiny coriander (Eryngium foetidum L.) is a perennial medicinal herb commonly cultivated in tropical regions, notably in India, where it is celebrated for its culinary applications, providing garnish and flavor enhancement to a multitude of dishes while also being employed in traditional remedies for various ailments. In this study, we investigated the volatile flavor constituents of this unique plant via Gas Chromatography-Mass Spectrometry (GC-MS) analysis and found that the essential oil content of Eryngium leaves was approximately 0.15%. GC-MS analysis of the essential oil extracted from E. foetidum leaves revealed the presence of 50 distinct compounds. Remarkably, among constituents, trans-2-dodecenal was the most abundant, representing a substantial 23.74% of the total composition, thereby playing a pivotal role in defining the unique flavor of Eryngium. With their remarkable chemodiversity, Eryngium species hold great potential for applications in various industries, including the culinary, pharmaceutical and fragrance sectors.
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