Chemical composition of coriander (coriandrum sativum. l) extract and its ability in reducing the risk of sars-cov-2 infection and scavenging radicals

Authors: LEE, ETHAN - University Of Maryland; LI, YANFANG - University Of Maryland; Wu, Xianli; Qin, Jianwei; ZHANG, YAQIONG - Shanghai Jiaotong University; GAO, BOYAN - Shanghai Jiaotong University; SLAVIN, MARGARET - University Of Maryland; He, Xiaohua; YU, LIANGLI - University Of Maryland

Submitted to: ACS Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/7/2025
Publication Date: 5/15/2025
Citation: Lee, E.Y., Li, Y., Wu, X., Qin, J., Zhang, Y., Gao, B., Slavin, M., He, X., Yu, L. 2025. Chemical composition of coriander (coriandrum sativum. l) extract and its ability in reducing the risk of sars-cov-2 infection and scavenging radicals. ACS Food Science and Technology. 5(6):2215-2224. https://doi.org/10.1021/acsfoodscitech.5c00088.
DOI: https://doi.org/10.1021/acsfoodscitech.5c00088

Interpretive Summary: Coriander (Coriandrum sativum. L) is a widely used spice. The aim of this study was to analyze the chemical constituents of coriander ethanol extract, and to evaluate its activity in reducing the risk of SARS-CoV-2 infection and the severity of symptoms. Twelve compounds were tentatively identified in the coriander extract using an ultra-high performance liquid chromatography – mass spectroscopy (UHPLC-MS/MS) approach. The coriander ethanol extract was able to inhibit the SARS-CoV-2 spike protein and ACE2 interaction by 100% at a concentration of 3.3 mg dry coriander equivalents/mL (mg CE/mL), and suppressed ACE2 activity by 87% at 5.0 mg CE/mL. The coriander extract showed free radical scavenging capacities against three free radicals (HO•, ABTS•+ and DPPH•), suggesting its potential to reduce the oxidative stress, which is associated to the severe symptom development. The results of this study suggest that coriander has potential to mitigate the risks and effects of SARS-CoV-2 infection.

Technical Abstract: Coriander (Coriandrum sativum. L) is a widely used spice. The aim of this study was to analyze the chemical constituents of coriander ethanol extract, and to evaluate its activity in reducing the risk of SARS-CoV-2 infection and the severity of symptoms. Twelve compounds were tentatively identified in the coriander extract using an ultra-high performance liquid chromatography – mass spectroscopy (UHPLC-MS/MS) approach. The coriander ethanol extract was able to inhibit the SARS-CoV-2 spike protein and ACE2 interaction by 100% at a concentration of 3.3 mg dry coriander equivalents/mL (mg CE/mL), and suppressed ACE2 activity by 87% at 5.0 mg CE/mL. The coriander extract showed free radical scavenging capacities against the HO•, ABTS•+ and DPPH• of 140, 11 and 0.08 µmol Trolox equivalents (TE)/g dry coriander, respectively, suggesting its potential to reduce the oxidative stress, which is associated to the severe symptom development. The results of this study suggest that coriander has potential to mitigate the risks and effects of SARS-CoV-2 infection.