Effect of macro and micro nutrients on essential oil of coriander fruits

Coriander (Coriandrum sativum L.) from Umberiferae family (Apiaceae), rich in linalool, has potential using as source of essential oil and as a medicinal plant. Desert regions in Egypt are characterized by poor nutrients (macro and micro), limitation of water availability and unfavorable environmental conditions which negatively affect aromatic plants including coriander plants. The main objective of the present investigation was to study the effect of different levels of nitrogen & phosphorous fertilizers, trace elements and their interactions on the essential oil extracted from Egyptian coriander plants under these desert conditions. Application of nitrogen & phosphorous Χ micronutrients caused a pronounced increment in both essential oil content and yield of coriander compared with the treatments of nitrogen & phosphorous without micronutrients. Fifteen constituents were identified in essential oil extracted from coriander fruits, accounting for 99.1 – 99.7 % of total constituents, and belong to two chemical main classes. Oxygenated monoterpenes class was the major one (86.7 %- 87.3%), the remaining fractions as monoterpene hydrocarbons formed the minor classes (11.9 %- 12.9%). The main constituents of coriander fruits essential oil as detected by GC/MS were linalool (75.5 %- 75.8%), limonene (6.8 %- 7.3%) and camphor (3.7 %- 4.3%) which increased by the levels of nitrogen & phosphorous increased. Nitrogen & phosphorous Χ micronutrients treatments resulted in higher values of main components compared with the treatments of nitrogen & phosphorous alone