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Oleum Coriandri (U. S. P.)—Oil of Coriander.

Botanical name:

Related entry: Coriandrum (U. S. P.)—Coriander

A volatile oil distilled from the fruit of Coriandrum sativum, Linné.
Nat. Ord.—Umbelliferae.
"It should be kept in well-stoppered bottles, in a cool place"—(U. S. P.).

Preparation.—This is obtained by distilling ground coriander fruit with water or by steam. The yield ranges from 0.2 per cent (East Indian) to 0.8 to 1 per cent (Russian) (Schimmel & Co.).

Description and Chemical Composition.—"A colorless or slightly yellowish liquid, having the characteristic, aromatic odor of coriander, and a warm, spicy taste. Specific gravity 0.870 to 0.885 at 15° C. (59° F.). One Cc. of the oil forms a perfectly clear solution with 3 Cc. of a mixture of 3 volumes of alcohol and 1 volume of water, the solution being neutral to litmus paper. The oil is also soluble in an equal volume of glacial acetic acid"—(U. S. P.). The oil is dextrogyrate (+4° to +13°) and contains about 5 per cent of dextro-pinene; the bulk consists of the dextro-rotatory modification of linalool (C10H18O), formerly called coriandrol. Neither of these constituents nor their mixture exhibits the peculiar odor of coriander. The flowering herb distilled yields an oil of a repulsive bedbug odor, which disappears, however, upon standing.

Action, Medical Uses, and Dosage.—This oil is carminative, aromatic, and anodyne. It may be used locally for neuralgic and rheumatic pains, and internally for flatulent colic, cramps, etc. It gives an agreeable flavor to many medicines, senna in particular. Dose, from 1 to 5 drops.


King's American Dispensatory, 1898, was written by Harvey Wickes Felter, M.D., and John Uri Lloyd, Phr. M., Ph. D.



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