## 1 Introduction  
Numerous developing countries worldwide possess abundant natural resources. This valuable heritage, including medicinal plants, has been used by indigenous populations for centuries in remedies for illnesses, health care products, perfumes, aromas, sweeteners, and pest control agents [1]. Due to their widespread use as natural additives in the food, pharmaceutical, cosmetic, and feed industries, as well as in the research and development field, the production of herbs and spices has expanded globally [2], with coriander being a prime example. In fact, according to recent FAO data [3], the global production of coriander and related spices increased from approximately 299,457 tonnes in 1994 to over 2.75 million tonnes in 2022, illustrating a significant expansion in this sector. Coriander (_Coriandrum sativum_ L.) is native to the European-Mediterranean area and was cultivated in China in the 1 st century BC [4]. Today, this herb is cultivated in a wide range of regions worldwide, such as North Africa, Russia, Central and Eastern Europe, Asia (Pakistan, India, Bangladesh, and China), and Mediterranean regions (Egypt, Morocco, and Malta) [5]. In addition to its culinary uses, coriander is appreciated for its distinctive aroma, flavor, and potential health benefits thanks to its rich chemical composition, which contributes to its bioactive potential. In recent years, there has been an increased interest in exploring the chemical composition of coriander and its potential effects on human health [6]. Therefore, various parts of this plant, including leaves, flowers, seeds, and fruits, as well as essential oils and extracts, have been studied both _in vitro_ and _in vivo_ for their potential biological activities [7]. In fact, its extracts and its bioactive phytochemicals have been reported for a wide range of biological activities, including antioxidant, anticancer, neuroprotective, anxiolytic, hypnotic, anticonvulsant, analgesic, anti-inflammatory, and antidiabetic activities [8]. It should be noted that the bioactive compounds of herbs can vary according to several factors, including variety, geographic area, nutritional status, harvest time, manufacturing process, and even storage method [9]. Similarly, the yield of coriander fruit is affected by abiotic stress, phenological variation and phenotypic plasticity, weather conditions, and agricultural and genetic factors [10]. For instance, drought, as a main abiotic stress, affects the physiological and biochemical processes of plants, particularly the synthesis and accumulation of secondary metabolites [11]. To mitigate these effects, the application of suitable agrotechnical practices can be useful in improving the productivity of the plants [12]. Among these practices, one of the few tactics that has lately seen commercial use is the elicitation-based augmentation of secondary metabolites. Elicitors are substances, microbial or non-biological, which, when in contact with higher plant cells, cause them to produce more pigments, flavones, phytoalexins, and other defense-associated substances [13]. In addition, other treatments and circumstances, including disinfect washing treatments and storage time could also, have an effect on the quality of fresh coriander, particularly on the content of bioactive compounds, which are very important in leafy greens [14]. Additionally, drying processes have a substantial impact; it was also reported that the yields of the bioactive compounds of dried herb samples were both increased and reduced via different methods, depending on the drying method, time, and temperature [15]. Along with these environmental and agricultural factors, the efficiency of phytochemical extraction methods is equally crucial in determining the composition and purity of the final product. Moreover, the extraction process is the first step in both the analysis and exploitation of plant bioactive constituents, and the most suitable method should be quantitative, non-destructive, and time-saving [16].