Antibacterial potential of Coriandrum sativum essential oil against foodborne pathogens: A systematic review

Potencial antibacteriano do óleo essencial de Coriandrum sativum contra patógenos de origem alimentar: uma revisão sistemática

Abstract

The objective was to carry out a systematic review on the antibacterial potential presented by Coriandrum sativum essential oil, against bacteria of food origin. The Cochrane Institute methodology and the PRISMA protocol were followed. The search for articles was carried out in the electronic databases Web of science, MEDLINE/PubMed and Scopus (Elsevier). The inclusion criteria adopted for sample selection were: studies that made use of essential oil obtained from the species Coriandrum sativum and bacteria of food origin, with a clearly described methodology, published in journals in English or Portuguese, with a time frame over the last 10 years (2014-2024). Based on the proposed methodology, initially 1.374 articles were identified, based on the inclusion criteria used, 66 articles were assessed for eligibility, and 7 studies were chosen for construction of the review. The main results show that the essential oil of C. sativum has antibacterial activity, both against gram-positive and gram-negative bacteria of food origin, and could become a promising source for technological prospection of antibacterial drugs.

Keywords:
antimicrobial; coriander; natural product

Resumo

Objetivou-se realizar uma revisão sistemática sobre o potencial antibacteriano apresentado pelo óleo essencial de Coriandrum sativum, frente a bactérias de origem alimentar. Seguiu-se a metodologia proposta pelo Instituto Cochrane e o protocolo PRISMA. A busca dos artigos foi realizada nas bases de dados eletrônicas Web of science, MEDLINE/PubMed e Scopus (Elsevier). Os critérios de inclusão adotados para a seleção da amostra foram: estudos que fizeram uso do óleo essencial obtido da espécie Coriandrum sativum e bactérias de origem alimentar, com metodologia claramente descrita, publicados em periódicos na língua inglesa ou portuguesa, com recorte temporal nos últimos 10 anos (2014-2024). A partir da metodologia proposta, foram identificados, inicialmente 1.374 artigos, com base nos critérios de inclusão empregados, 66 artigos foram avaliados para elegibilidade, e 7 estudos foram eleitos para construção da revisão. Os resultados principais evidenciam que o óleo essencial de C. sativum apresenta atividade antibacteriana, tanto para bactérias gram-positivas como gram-negativas de origem alimentar, podendo tornar-se uma fonte promissora para prospecção tecnológica de fármacos antibacterianos.

Palavras-chave:
antimicrobiano; coentro; produto natural

1. Introdução

Natural products have been used by humankind since time immemorial, and the search for relief and cure of diseases through the ingestion of herbs and their derivatives was one of the first ways to combat ailments (Zonner et al., 2022). According to Newman and Cragg (2020) most of the medicines on the market are derived directly or indirectly from plants, microorganisms and other living beings.

Given that the causative agents of these diseases move between human, animal, environmental and food habitats, the use of these natural products can be considered an integrative “One Health” practice, if used in prophylaxis and complementary treatment against the pathogens that permeate these axes, which, from the point of view of One Health, are closely interdependent (Diniz et al. 2022; OHC, 2017).

Among the products that can be obtained from plants, essential oils stand out, whose bioactive properties have been widely evidenced, especially their antimicrobial properties (Brito-junior et al., 2025). The species Coriandrum sativum, popularly known as coriander, stands out for being an herb with medicinal and nutritional potential, whose essential oil has already demonstrated pharmacological activities, such as antibiofilm, antifungal and antineoplastic (Eid et al., 2021; Kačániová et al., 2020).

In view of the problem of resistance to conventional antimicrobials and the possible spread of these pathogens through food, infections caused by the ingestion of these microorganisms are becoming increasingly difficult to treat, causing not only more medical expenses, but also damage to the economy and trade (Caldas et al., 2020; Almeida et al., 2020; OPAS, 2022). In these circumstances, essential oils can be presented as an alternative and/or complement to antibiotic therapy and food preservatives (Santos et al., 2024; Medeiros et al. 2023).

Considering that the chemical substances involved in the composition of these oils can vary depending on the region, climate, extraction method and plant organ used for extraction, it is necessary for their pharmacological properties to be elucidated using different methodologies in order to have a reliable assessment of the results found (Khodaei et al., 2021). From this perspective, the application of review studies is emphasized, in order to help clarify and synthesize the various conclusions about a hypothesis, since it brings together the results of several studies already completed around it (Hulley et al., 2015).

The objective of this study is to conduct a systematic review and critical analysis of the antibacterial potential of Coriandrum sativum essential oil against food-borne bacteria, synthesizing evidence from the existing literature to provide a comprehensive understanding of its efficacy and possible applications in food safety.

2. Material and Methods

2.1. Search strategies and question elaboration

To carry out this research, the methodology proposed by the Cochrane Institute and the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) protocol with amendments (Moher et al., 2015) were followed. The acronym PIO [P: Population = food-borne pathogenic bacteria; I: Intervention = Coriandrum sativum essential oil; and O: Outcome = antibacterial activity] was used to draw up the guiding question for the study: Does Coriandrum sativum essential oil have antibacterial activity against food-borne pathogenic bacteria?

The search for primary articles was carried out in three electronic databases: Web of Science, MEDLINE/PubMed (via the National Library of Medicine) and Scopus (Elsevier). The descriptors came from the Health Science Descriptors (DeCS) and Medical Subject Headings Terms (MeSH). The terms combined in the databases were: ((oil) AND (“Coriandrum sativum”) OR (coriander) AND (antibacterial) OR (“antibacterial activity”) AND (“Foodborne Pathogens”)).

2.2. Inclusion criteria and selection process

The articles were selected from November 1, 2023 to April 9, 2024. The inclusion criteria adopted for selecting the sample were: studies that used the essential oil obtained from the species Coriandrum sativum and food-borne bacteria, with clearly described methodology, published in English or Portuguese language journals, with a time frame of the last 10 years (2014-2024).

Exclusion criteria were: publications that fall into the various types of review (narrative, integrative, systematic or meta-analysis); research that uses different types of extracts; studies that are restricted to bacteria of clinical or standard origin or that do not discuss the antibacterial action of essential oil. No manual searches were carried out on the bibliographical references of the journals identified.

After identifying the initial sample, duplicates were excluded using the resources offered by Mendeley Reference Manager and manual checking. Subsequently, an exploratory reading of the titles and abstracts was carried out to select articles that correlated with the proposed theme and that met the inclusion criteria. From this stage, the full text of the highlighted manuscripts was read in order to extract only those studies that met all the eligibility parameters established. The final sample was then determined, enabling analytical reading to sort and summarize information that answers the research's guiding question.

2.3. Data extraction and analysis

An electronic spreadsheet was formulated by the authors to ensure consistency/reliability of the data, filled in with information on authors, year of publication, objectives and results obtained.

2.4. Bias risk

The review was carried out in pairs and independently, and the analysis of the risk of bias of the study and the quality of the methodology used were carried out in accordance with the PRISMA-P recommendations. Priority was given to the clear description of information, and in the event of peer disagreement, a third reviewer was involved, avoiding potential bias and conflict of interest through blinding, masking the names of authors and journals.

3. Results

Based on the proposed methodology, 1.374 articles were initially identified. Based on the inclusion criteria used, 66 articles were assessed for eligibility and 7 studies were chosen for the review, as described in detail in Figure 1.

Figure 1
Fluxogram of the search strategy based on the PRISMA protocol.

The main results of the selected studies show that the essential oil of C. sativum has antibacterial activity against both gram-positive and gram-negative bacteria, as described and summarized in Table 1, which also shows the author, year and objective of each study.

Table 1
Characterization of the author, year, objective and main results included in the research data analysis.

AUTHOR/YEAR	OBJECTIVE	MAIN RESULTS
(Bag and Chattopadhyay, 2015)	Determine the antibacterial activity of the essential oil of spices (including C. sativum), alone and in combination, against food-borne bacteria.	Of the ten essential oils tested, only three (coriander, cumin and mustard seed oils) showed promising antibacterial activity. Coriander seed oil showed inhibition zones with average values of 25.0 for B. cereus, 17.92 mm for L. monocytogenes, 23.24 for S. aureus, 16.10 for E. coli and 11.61 for S. typhimurium. In the antibacterial activity combination study, only the coriander+cumin combination showed synergistic activity (FICI: 0.25-0.50) against the bacteria studied.
(Dima et al., 2016)	To test the antibacterial properties of Coriandrum sativum EO against strains of Escherichia coli O157:H7, Salmonella	By means of the disc diffusion test, antibacterial activity was evaluated based on the diameter of the zone of inhibition caused by the use of a disc impregnated with C. sativum essential oil, in which a zone of inhibition of 18 mm was observed for Escherichia coli O157:H7, 17 mm for Salmonella spp. and 11.5 mm for Staphylococcus aureus. Furthermore, the strains were grown on plates with and without C. sativum EO for 10 days at 10ºC, and the agents grown on plates without the oil showed net exponential growth, while those grown in the presence of 30 μl essential oil had their growth significantly inhibited.
	spp. and food-borne Staphylococcus aureus
(Özkinali et al., 2017)	Determine the minimum inhibitory concentration of C. sativum Oe against 18 microorganisms.	It was possible to obtain MIC values between <0.195 and 1.562 μg/mL for the food-borne strains: Enterococcus faecium, Klebsiella pneumoniae, Listeria innocua, Salmonella infantis, Salmonella kentucky, and Listeria monocytogenes ranging from 25 μg/mL to 3.125.
(Pellegrini et al., 2020)	Investigate the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of different coriander seed derivatives (including its Oe).	Of the derivatives tested, coriander seed essential oil was the only one capable of exerting antibacterial activity against S. enterica serovars, the most sensitive being S. Derby and S. Thompson, for which the effect was both bacteriostatic and bactericidal at a concentration of 5 μL mL-1. The efficacy of the essential oil was also observed for S. Napoli and S. Veneziana, but the inhibitory concentrations of Coriander Oe for both strains were 20 μL mL-1.
(Ramos et al., 2022)	To evaluate the antibacterial effects of essential oils of plant origin in isolation and the synergistic potential of their association with the synthetic preservative methylparaben against food-related bacteria.	C. sativum oil was most active against S. enterica ser. Typhi with an MIC of 0.62 mg/ml. Furthermore, the combination of coriander + MTP showed the greatest synergistic activity (FICI = 0.37) against S. enterica ser. Typhi and E. coli. The combination reduced the MIC of MTP from 1.87-0.23 mg/ml to 0.93-0.23 mg/ml in the presence of 0.15 mg/ml of oil (coriander).
(Rezaei et al., 2015)	To evaluate the antibacterial activity of the essential oil extracted from the leaves and seeds of Iranian C. sativum against Gram-positive and Gamma-negative food-borne pathogens.	Coriandrum sativum seed EO showed different degrees of inhibition against the strains of E coli, Salmonella enterica (160 μg/mL), Staphylococcus aureus and Vibrio cholerae (20 μg/mL) and for Yersinia enterocolitica (80 μg/mL), with minimum bactericidal concentration values of 160 μg/mL, 320 μg/mL, 40 μg/mL, 80μg/mL and 320 μg/mL, respectively. Leaf EO showed MIC values of 5 μg/mL for S aureus and Vibrio cholerae, 2.5 μg/mL for Yersinia enterocolitica, 40 μg/mL for E. coli and 80 μg/mL for Salmonella sp. The CBM values were 5 μg/mL, 10 μg/mL, 10 μg/mL, 80 μg/mL and 80 μg/mL, respectively. Using the disk-diffusion method, Staphylococcus aureus was observed with an inhibition zone of 12.5 mm and 13.3 mm, Salmonella enterica with an inhibition zone of 8.16 mm and 10.6 mm, E. coli with an inhibition zone of 8.5 mm and 11 mm, Vibrio cholerae with an inhibition zone of 10.16 mm and 12.17 mm, and Yersinia enterocolitica with an inhibition zone of 10.33 mm and 11.33 mm, respectively.
(Yildiz, 2016)	Determine the antimicrobial activity of the EO obtained from C. sativum leaves against food-borne pathogens	The presence and diameter of inhibition zones (ranging from 7-26mm) were determined, as well as MIC values (ranging from 31.3 to 500 μL) against strains of Acinetobacter lwoffi BC, Bacillus cereus BC 6830, Bacillus subtilis BC 5211, Flavobacterium indologenes BC 1520, Enterococcus faecalis, Escherichia coli BC 1402, Escherichia coli BC 2326, Klebsiella pneumoniae ozaenae BC32, Klebsiella pneumoniae BC 1749, Listeria monocytogenes BC 8353, Proteus mirabilis BC 2644, Providencia alcalifaciens, Pseudomonas aeruginosa BC 4372, Pseudomonas fluorescens BC 7324, Pseudomonas pseudoalcaligenes BC 3445, Salmonella Typhimurium RSSK 95091, Staphylococcus aureus ATCC 29213, Streptococcus pyogenes ATCC 176, Yersinia enterocolitica BC 0184, showing a stronger and broader spectrum of antimicrobial activity than the ethanolic extract.

Based on the aforementioned studies, it was possible to see that the essential oil obtained from Coriandrum sativum showed antibacterial activity against various food-borne pathogens. According to Marques and Trindade (2022) the main bacterial agents transmitted by water and food in Brazil are Salmonella spp., Escherichia coli and S. aureus, which makes the search for drugs that have an inhibitory action on these microorganisms essential to ensure the viability of treating infections caused by these pathogens.

4. Discussion

In this perspective, Dima et al. (2016) sought to test the antibacterial properties of the essential oil of Coriandrum sativum seeds against food-borne E. coli O157:H7, Salmonella spp. and S. aureus through the disk diffusion method in solid medium, using a 6mm paper disk impregnated with 5 μL of the oil, and observed zones of inhibition for the 3 strains (18mm for E. coli, 17mm for Salmonella spp. and 11.5 mm for S. aureus), and 11.5 mm for S. aureus).

In a further study, Dima et al. (2016) tested the efficacy of the compound over a 10-day period, in which the pathogens were inoculated without and with 30 μL of the compound, at a temperature of 10ºC in order to simulate the storage of some food products, and it was observed that the specific propagation index of the three pathogens in the presence of coriander essential oil registered negative values during the first 6 days, which for some food products (e.g. chilled fresh meat products) is more than their usual shelf life under the circumstances tested, showing it to be a promising compound for prospective food preservatives.

Bag and Chattopadhyay (2015) also sought to elucidate the antibacterial potential of C. sativum EO against different food-borne bacterial species, evaluating the diameter of the zone of inhibition against the 3 most commonly found in AWD outbreaks, and observed that the compound produced a DZI of 17. 92 for L. monocytogenes, 23.24 for S. aureus, 16.10 for E. coli and 11.61 for S. typhimurium, making it a promising antibacterial, as it presented an IZD > 11mm for all strains.

From this perspective, the authors sought to elucidate the synergistic potential of coriander EO with EO by means of a time-kill assay, in which it was possible to show that bacterial colony counts were reduced by >2log10 when compared to the bacterial colony counts of their individual effects in 24h, demonstrating that the potential of EO can be increased when associated (Bag and Chattopadhyay, 2015).

In this context, a study carried out by Pellegrini et al. (2020) presents promising results regarding the use of coriander seed essential oil (Coriandrum sativum) against Salmonella enterica and its serovars isolated from minimally processed fresh fruit and vegetables, in which it was possible to evidence bacteriostatic and bactericidal activity in vitro, of the oil at a concentration of 5 μL/mL-1 for S. Derby and S. Thompson. In addition, they also point out that this concentration was able to reduce the growth of Salmonella spp. artificially inoculated into carrots, reinforcing that this compound could become a possible alternative in food preservation, as also highlighted by Dima et al. (2016).

In addition to evaluating the antibacterial action of coriander essential oil in isolation, Ramos et al. (2022) also evaluated the compound's synergistic potential when associated with methylparaben, in which it was observed that 0.62 mg/ml of the substance was the lowest concentration of EO capable of inhibiting the growth of S. enterica serotype typhi, reinforcing its potential in combating different strains and serovars of Salmonella spp. Furthermore, the association of coriander with MTP was able to reduce the MTP MIC from 1.87-0.23 mg/ml to 0.93-0.23 mg/ml in the presence of 0.15 mg/ml of oil, demonstrating a modulating effect for the essential oil, which is an important effect from an economic point of view, since the association makes it possible to use a smaller amount of the preservative in food to obtain the same effect as a higher dosage.

Basavegowda and Baek (2021) point out in their research that it is possible to use food packaging with essential oils, either by encapsulating them with polymers, liposomes and solid lipid nanoparticles to guarantee their stability, in order to extend the shelf life of the food and still maintain the organoleptic characteristics of flavor, aroma, color and texture of the packaged products almost unchanged. Moreover, Tomić et al. (2023) emphasize that the addition of essential oils in active packaging formulations represents a strategic advancement in addressing microbiological contamination. Their presence not only enhances the antimicrobial action of the packaging but also provides continuous protection during food storage and distribution.

This added functionality increases the effectiveness of conventional systems by creating an active barrier against spoilage and pathogenic microorganisms. Therefore, the proper incorporation of essential oils is a key factor in raising the safety and quality standards of packaged food products. In this context, the use of essential oils to combat food-borne pathogens stands out as a key strategy to enhance consumer safety. Their incorporation into packaging systems reduces microbial contamination and, consequently, the risk of illnesses caused by ingesting these microorganisms. As the demand for safer, more natural food preservation methods grows, essential oils offer a promising and sustainable alternative that aligns with both industry goals and public health priorities.

In addition to the three pathogens considered classic in AWD, as they are known clinically and epidemiologically, it is necessary to elucidate the antibacterial potential of coriander seed against other pathogens which, although they are not the main microorganisms promoting AWD, have been identified as etiological agents involved in various outbreaks or epidemics in several countries around the world. According to the epidemiological overview of AWD in Brazil carried out by Marques and Trindade (2022), strains of Klebsiella spp., Listeria spp., Streptococcus spp., Pseudomonas spp., Proteus spp., Enterococcus spp. and others have already been identified in cases of AWD, making them also relevant in studies seeking antimicrobial drugs

Against this backdrop, Yildiz (2016) and Özkinali et al. (2017) present data on the antibacterial activity of Oe from both the leaves and seeds of C. sativum against various foodborne pathogens or those associated with AWD. The minimum inhibitory concentration of the seeds ranged from 25 μg/mL to 3,125 μg/mL for strains of Klebsiella pneumoniae, Listeria innocua and Listeria monocytogenes, while the leaves ranged from 31. 3 to 500 μL against strains of Acinetobacter lwoffi BC, Bacillus cereus BC 6830, Bacillus subtilis BC 5211, Flavobacterium indologenes BC 1520, Enterococcus faecalis, Klebsiella pneumoniae ozaenae BC32, Klebsiella pneumoniae BC 1749, Listeria monocytogenes BC 8353, Proteus mirabilis BC 2644, Providencia alcalifaciens, Pseudomonas aeruginosa BC 4372, Pseudomonas fluorescens BC 7324, Pseudomonas pseudoalcaligenes BC 3445, RSSK 95091, Streptococcus pyogenes ATCC 176, Yersinia enterocolitica BC 0184.

In addition, using the disc diffusion technique, it was possible to determine the diameter of the inhibition zones promoted by the essential oil of the leaves, observing a variation of 7-26mm. Different methodologies have shown that its use can be beneficial for both the medical and food industries, in terms of combating food-borne bacteria (Yildiz, 2016; Özkinali et al., 2017).

In a test carried out by Rezaei et al. (2015), it was emphasized that the essential oil obtained from different parts of C. sativum has bacteriostatic and bactericidal activity in vitro, and that this action increases at high concentrations (320 μg/mL), thus being able to promote different levels of inhibition for both gram-positive and gram-negative pathogens, however, most of the studies presented present a sample number of predominantly gram-negative strains, thus lacking studies focusing on the action of the compound against gram-positives.

Such antibacterial action can be attributed to the phenolic compounds present in the chemical composition of the oil. These compounds contain an active hydroxyl group (-OH), which can interact with the plasma membrane, causing its rupture and resulting in the loss of cellular contents. Furthermore, these compounds facilitate the movement of electrons that act as proton exchangers, decreasing the pH gradient across the microbial cell membrane. This sequence of events leads to the collapse of the proton motive force, depletion of the ATP pool, and consequently, cell death (Chibane et al., 2019).

5. Conclusion

In view of the data gathered, it can be concluded that C. sativum essential oil (EO) may have antibacterial activity against food-borne pathogens and could become a promising source for technological prospecting of antibacterial drugs and/or food preservatives. However, further research is needed not only to better elucidate the mechanism of action, but also to evaluate its effects on bacterial strains isolated from different sources, such as meat products, and its degree of toxicity so that the best use of coriander essential oil for practical applications can be ascertained.

Data Availability Statement

The entire data set that supports the results of this study was published in the article itself.

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Edited by

• Editor:
  Marcelo A.M. Esquisatto

Publication Dates

• Publication in this collection
  17 Oct 2025
• Date of issue
  2025

History

• Received
  12 Mar 2025
• Accepted
  31 July 2025