Table 3.

Main phytochemical constituents of C. sativum classified according to their chemical class, including the plant part that was extracted and the extraction method.

Phytochemical Components	Chemical Class	Plant Part	Extraction Solvent/Method	Reference
Ferulic acid, Gallic acid, and Caffeic acid	Phenolic acids	Above-ground parts	Ether, ethyl acetate, butanol, and 2-ethyl acetate extracts	[47]
Salicylic acid	Benzoic acid derivative
Esculetin, Esculin, Scopoletin 4-Hydroxycoumarin, Umbelliferone, and Dicoumarin	Coumarins
Hyperoside, rutin, hesperidin, vicenin, diosmin, luteolin, apigenin, orientine, dihydroquercetin, catechin, and arbutin	Flavonoids
β-carotene and total carotenoids	Carotenoids	Leaves at mature and young plant stage, fresh and dry seeds	Ice-cold acetone was then partitioned against petroleum ether.	[69]
α-, β-, γ- δ- tocopherols, and α-, γ-tocotrienols	Tocols	Whole fruit, pericarp, and seeds	Extracted with n-hexane	[70]
Petroselinic acid, linoleic acid, palmitic acid, and oleic acid	Fatty acids		Boiled in water, then grounded using a mixture of chloroform/methanol/hexane and finally separated by thin-layer chromatography
Stigmasterol, β-sitosterol, δ-stigmasterol	Sterols	Seed and pericarp of coriander fruit	Extracted with n-hexane in a Soxhlet apparatus	[71]
Linalool, camphor, and geraniol	Essential oils		Hydrodistillation followed by extraction with 2-methylbutane