coriandrum sativum leaf extract

Coriandrum sativum leaf extract is a botanical extract obtained from the leaves of the coriander plant (Coriandrum sativum L.), a member of the Apiaceae family. The extract typically presents as a liquid or viscous substance with a characteristic herbal aroma and flavor reminiscent of fresh cilantro, widely recognized in culinary and fragrance contexts. This herbal extract is commonly referenced by synonyms such as cilantro leaf extract and coriander leaf extract. Chemically, it represents a complex mixture of natural constituents responsible for its distinctive sensory properties. The extract is sourced through solvent extraction or distillation of fresh coriander leaves and is utilized in diverse flavor and fragrance formulations. For detailed chemical information and standardized terminology, refer to the PubChem controlled vocabulary resource.

Coriandrum sativum leaf extract occurs naturally in the leaves of the coriander plant, a widely cultivated herb. It serves primarily as a flavor and fragrance ingredient, imparting a herbal and fresh aroma and taste typical of cilantro. Its applications extend to the food industry where it is used to enhance savory products, and to cosmetic and perfumery formulations as a natural perfuming agent with humectant and antimicrobial properties. Regulatory standards such as the IFRA (Global) code of practice apply to its use, particularly concerning sensitization risks associated with components like linalool. Proper peroxide level management ensures product stability and safety within fragrance use. These uses underscore its versatility in enhancing sensory qualities in multiple consumer products.

Coriandrum sativum leaf extract comprises a mixture of volatile and non-volatile compounds contributing to its characteristic herbal odor and flavor. The presence of linalool and related terpenes determines its aromatic profile and influences stability and potential allergenic effects. The extract’s physical state and solubility profile affect its compatibility in formulations, requiring control of oxidation levels to maintain potency and prevent degradation. Incorporation of antioxidants such as BHT or alpha-tocopherol during production is recommended to reduce peroxide formation, with acceptable maximum peroxide limits set to ensure efficacy and safety. These physico-chemical properties govern handling, storage, and formulation strategies to optimize performance in flavor and fragrance applications.

	coriandrum sativum leaf extract
Canada Domestic Sub. List:	84775-50-8
Pubchem (sid):	135296492

Wikipedia:

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Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
IFRA Critical Effect:
Sensitization
IFRA fragrance material specification:
	Linalool and natural products known to be rich in linalool, such as bois de rose, coriander or ho wood oil, should only be used when the level of peroxides is kept to the lowest practical level. It is recommended to add antioxidants at the time of production of the raw material. The addition of 0.1% BHT or alpha-tocopherol for example has shown great efficiency. The maximum peroxide level for products in use should be 20 mmol/l.

Safety references

ClinicalTrials.gov:search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:2

coriandrum sativum leaf extract

Chemidplus:084775508