Antioxidants are used in the food industry to increase the
shelf-life of the foods. Coriander, like many spices, contains
antioxidants, which can delay or prevent the spoilage of food
seasoned with this spice. Shahwar et al. [25] showed that the
CSEO (500 mg) had significant radical scavenging activity
(RSA; 66.48%) in comparison with CLEO (500 mg) having
RSA of 56.73%, while the methanol extracts of both seed and
leaves, at 500 mg/mL, showed RSA of 64.40% and 72.19%,
respectively. Sriti et al. [21] reported that the methanolic
extracts of coriander fruits showed better antioxidant activity
than EOs, and the 2,2-diphenyl-1-picryl hydrazyl (DPPH)
RSA scavenging ability of methanolic extracts of coriander