Chemical profiling of coriander, garlic and their combination to highlight the synergistic effect of the profiled compounds through in vitro and in vivo bioassays.

Hydroethanolic extracts of coriander seeds (CE), garlic bulbs (GE), and their combination (CGE), were chemically profiled using HS-SPME/GC-MS and LC-Q-TOF/MS-MS to assess volatile composition and to study phenolic molecules, respectively. Biological assays were conducted through in vitro and in vivo experiments to measure the EC of the antioxidant assays and the MIC/MBC/MFC values of the antibacterial/antifungal activities. Antioxidant combination Index (CI) and fractional inhibitory concentration index (FICI) values were further recorded. The acute oral toxicity, analgesic, and gastroprotective activities were evaluated in vivo on rats and mice. Caffeoyl quinic acid, feruloyl-quinic acid, and caffeic acid derivatives (quercetin, apigenin, and luteolin--glycoside) together with monoterpene linalool, α-pinene, and γ-terpinene were found to be highly present in CE. Organosulfur compounds (allicin, -allyl-l-cysteine, allin, γ-Glutamyl--allylcysteine, and allyl sulfide) were predominant in GE. All the profiled compounds were co-present in CGE. In vivo assays responded in a dose-dependent showing better activity mainly at 200 mg kg. Chromatographic analysis profiled various phenolic acids, flavonols and derivatives, monoterpene, and organosulfur compounds in the assessed extracts and their combinations. Bioassays' responses were found to be dose-dependent with better scores recorded with CGE. Thus, a synergetic effect was significantly highlighted.