B.Pharm.
Pharmacognosy And Phytochemistry II Practical (PT 592)
LABORATORY MANUAL FOR
PHARMACOGNOSY AND PHYTOCHEMISTRY II
PRACTICAL (PT592)
5TH SEMESTER
B.PHARM
2020
Name :..........................................................................
Roll No:........................................................................
Registration No :.............................................................
Session :........................................................................
Guru Nanak Institute Of Pharmaceutical Science And Technology Page No.
B.Pharm. Pharmacognosy And Phytochemistry II Practical (PT 592)
Index
Date Sl. Experiment Name of Experiment Page No.
No. No.
17.08.20 01 01 Morphology of cinchona
24.08.20 02 02 Morphology of cinnamon
24.08.20 03 03 Morphology of clove
31.08.20 04 04 Morphology of coriander
Guru Nanak Institute Of Pharmaceutical Science And Technology Page No.
B.Pharm. Pharmacognosy And Phytochemistry II Practical (PT 592)
EXPERIMENT NO : 04
Sl. No. ............. Date:................
MORPHOLOGY OF CORIANDER
Aim : To study the morphological characteristics of coriander fruit.
Objective:
After completing this lab, students should be able to:
• Understand different types of morphological characteristics of coriander fruit.
• Learn about various types of chemical constituents of coriander fruit.
• Get to know about uses of coriander fruit.
Bioassay and its types;
THEORY :
Bioassay and its types;
Morphological evaluation or organoleptic evaluation is the most informative evaluation and
the first step towards the establishment of identity and degree of purity. This is done by means
of organs of senses to evaluate colour , odour , taste , shape, size and extra features.
Bioassay
Typical and Fruit
carpel its types;
defined as the whole product of development of the gynaecium as a
result of fertilization.
Fruit Formation : After fertilization,
▪ The ovary enlarges to form the fruit.
▪ The ovarian wall becomes the fruit wall it is called the Pericarp.
▪ The ovules become the seeds.
▪ A fruit may have one or more seeds.
▪ The petals, sepals and other parts of the flower start to wither away and fall off.
Fruit Function: 1- Protection of the seeds. 2- Nourishment of the seeds.
▪ Typical fruit consists of the swollen modified ovary wall known as Pericarp, enclosing
its seeds arranged on the placenta, the wall of the pericarp is divided into three zones i.e.
the epicarp (exocarp), the mesocarp and the endocarp.
▪ Official Fruits a- Umbelliferous Fruits b-Non-Umbelliferous Fruits
Guru Nanak Institute Of Pharmaceutical Science And Technology Page No.
B.Pharm. Pharmacognosy And Phytochemistry II Practical (PT 592)
Umbelliferous fruits
General characters of Umbelliferous Fruits :
• 1- They are usually cremocarps either entire or separated into its mericarps.(one cremocarp
= two mericarps)
• 2- From bilocular bicarpellary inferior ovaries.
• 3- The carpophore connects the mericarps.
• 4- The carpophore is attached to the stalk.
• 5- At the apex of the fruit there are the remains of the sepals and style forming the stylopod.
• 3- Each mericarp has two surfaces, a flat surface called the commissural surface “ventral”
and a rounded one called the dorsal surface.The mericarp is ridged with 5 primary and 4
secondary ridges.
5- A bicollateral vascular bundle is found under each primary ridge.A schizogenous duct
(vittae) is located under each secondary ridge.Two more vittae are located towards the
commisural surface.The endocarp cells may divide to form a parquetory-like structure.
• 6- Each mericarp encloses a single seed derived from anatropus ovule, the seeds show a
large oily endosperm, small epical embryo and a raphe in the middle of the commissural
side.
Guru Nanak Institute Of Pharmaceutical Science And Technology Page No.
B.Pharm. Pharmacognosy And Phytochemistry II Practical (PT 592)
Coriander also known as cilantro Chinese parsley or dhania,is an annual herb in the family
Apiaceae. Coriander is native to regions spanning from southern Europe and northern
Africa to southwestern Asia. It is a soft plant growing to 50 cm tall. The leaves are variable
in shape, broadly lobed at the base of the plant, and slender and feathery higher on the
flowering stems.
The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the
petals pointing away from the center of the umbel longer than those pointing toward it .
The fruit is a globular, dry schizocarp 3–5 mm in diameter. The seeds are generally used
as a spice or an added ingredient in other foods or recipes, although sometimes they are
eaten alone. All parts of the plant are edible, but the fresh leaves and the dried seeds are the
parts most traditionally used in cooking. Coriander is common in South Asian, Southeast
Asian, Indian, Middle Eastern, Caucasian, Central Asian, Mediterranean, Tex-Mex, Latin
American, Brazilian, Portuguese, Chinese, African, and Scandinavian cuisine.
The word coriander in food preparation may refer solely to these seeds, rather than to the
plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and
pinene. It is described as warm, nutty, spicy, and orange-flavoured. The variety C. s.
vulgare has a fruit diameter of 3–5 mm, while var. microcarpum fruits have a diameter of
1.5–3 mm. Large-fruited types are grown mainly by tropical and subtropical countries, e.g.
Morocco, India and Australia, and contain a low volatile oil content . They are used
extensively for grinding and blending purposes in the spice trade. Types with smaller fruit
are produced in temperate regions and usually have a volatile oil content of around 0.4-
1.8%, so are highly valued as a raw material for the preparation of essential oil.
It is commonly found both as whole dried seeds and in ground form. Roasting or heating
the seeds in a dry pan heightens the flavour, aroma and pungency. Ground coriander seed
loses flavour quickly in storage and is best ground fresh. Coriander seed is a spice in garam
masala and Indian curries which often employ the ground fruits in generous amounts
together with cumin, acting as a thickener. Roasted coriander seeds, called dhana dal, are
eaten as a snack. They are the main ingredient of the two south Indian dishes: sambhar and
rasam.
The nutritional profile of coriander seeds is different from the fresh stems or leaves. Per
100 g, leaves are particularly rich in vitamin A, vitamin C and vitamin K, with moderate
content of dietary minerals. Although seeds generally have lower content of vitamins, they
do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium and
manganese in a 100 g amount.
Coriander, commonly known as Dhania in the Indian Subcontinent and Cilantro in the
Americas and some parts of Europe, is an herb that is extensively used around the world as
a condiment, garnish, or decoration on culinary dishes. Its scientific name is Coriandrum
Sativum L. Its leaves and fruits have a recognizable and pleasant aroma and are commonly
used raw or dried for culinary applications.
Guru Nanak Institute Of Pharmaceutical Science And Technology Page No.
B.Pharm. Pharmacognosy And Phytochemistry II Practical (PT 592)
NAME OF THE DRUG CORIANDER
:
SYNONYMS : CORIANDER FRUIT
Coriander consists of
BIOLOGICAL SOURCE : dried ripe fruits of
Coriandrum sativum
Linn.
FAMILY : Umbelliferae
DRIED CORIANDER
FRUIT
➢ MORPHOLOGICAL CHARACTERISTICS :
Colour Yellowish brown.
Odour Aromatic
Taste Spicy & Aromatic
Size 3-4 mm in diameter
Shape Sub-spherical
Special characteristics Primary and secondary ridges.
Guru Nanak Institute Of Pharmaceutical Science And Technology Page No.
B.Pharm. Pharmacognosy And Phytochemistry II Practical (PT 592)
DRIED CORIANDER GROWING CORIANDER FRUIT
FRUIT
Diagram of CORIANDER
FRUIT
Drawn by : Sukannya Saha (27)
Guru Nanak Institute Of Pharmaceutical Science And Technology Page No.
B.Pharm. Pharmacognosy And Phytochemistry II Practical (PT 592)
➢ CHEMICAL CONSTITUENTS :
Volatile oil 1%
D-(+)-linalool (coriandrol) The chief volatile
components are D-(+)-
linalool (coriandrol).
Borneol
p-cymene Caryophyllin is
odourless component
and appears to be a
phytosterol.
Guru Nanak Institute Of Pharmaceutical Science And Technology Page No.
B.Pharm. Pharmacognosy And Phytochemistry II Practical (PT 592)
• Other chemical constituents are-
camphor
geraniol
limonene
alpha-pinenes.
The fruits also contain fatty oil and hydroxycoumarins.
The fatty oils include acids of petroselic acid, oleic acid, linolenic acid, whereas the
hydroxycoumarins include the umbelliferone and scopoletine.
Cremocarp - The fruit of Coriander - CLICK HERE TO WATCH
➢ USES OF CORIANDER :
⚫ Aromatic, carminative, stimulant, alterative, antispasmodic, diaphoretic and flavouring agent.
⚫ It is also used as refriger-ant, tonic, appetizer, diuretic, aphrodisiac, and stomachic.
⚫ Coriander can be applied externally for rheumatism and painful joints.
⚫ The infusion of decoction of dried fruit of cardamom is useful for the treatment of sore-throat,
indigestion, vomiting, flatulence, and other intestinal dis-orders.
Guru Nanak Institute Of Pharmaceutical Science And Technology Page No.
B.Pharm. Pharmacognosy And Phytochemistry II Practical (PT 592)
• Observation :-
From the above experiment I have observed about the different types of morphological
characteristics of Coriander fruits, types of chemical constituents of Coriander like D-(+)-
linalool (coriandrol),its chemical structure.I have also learned that Coriander is used for
digestion problems including upset stomach, loss of appetite, hernia, nausea, diarrhea, bowel
spasms, and intestinal gas.
• Conclusion :-
From the above experiment I have learned about the different types of morphological
characteristics of Coriander fruits,various types of chemical constituents of Coriander and
therapeutic uses of Coriander fruits.
Prepared by-
Sreetama Moitra (Roll-31),Souparna Kar (Roll- 33),Sukannya Saha (Roll-27),Sumit Kumar Das (Roll-
25)
Guru Nanak Institute Of Pharmaceutical Science And Technology Page No.
