For Egyptian coriander variety, phenolic acids
(49.17± 6.85%) and flavonoids (50.83 ±6.25%) were
approximately distributed equally in the methanolic extract.
In the later variety, apigenin was the major compound
(12.99± 1.45%) followed by quercetin-3-rhamnoside
(9.19± 0.95%), rosmarinic acid (8.94± 0.97%), gallic acid
(7.93± 6.52%) and trans-hydroxycinnamic acid
(6.95± 0.77%). From Table 2, it appears that phenolic composition
was origin and/or variety dependant.