Chemical composition and antioxidant potential of essential oil and methanol extract from Tunisian and French fennel ( Foeniculum vulgare Mill.) seeds
| Autor: | Moufida Saidani Tounsi, Fatma Kalleli, Faycel Boughalleb, Majdi Hammami, Wissem Aidi Wannes, Mahmoud M’hamdi, Iness Bettaieb Rebey |
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| Rok vydání: | 2019 |
| Předmět: |
Foeniculum
030309 nutrition & dietetics Biophysics Indinavir Antioxidants law.invention 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Phenols Functional food law Oils Volatile Plant Oils Cultivar Food science Essential oil Pharmacology 0303 health sciences Chemotype biology Plant Extracts Methanol food and beverages 04 agricultural and veterinary sciences Cell Biology Quinic acid biology.organism_classification 040401 food science chemistry Phytochemical Seeds Estragole Food Science |
| Zdroj: | Journal of Food Biochemistry. 43 |
| ISSN: | 1745-4514 0145-8884 |
| DOI: | 10.1111/jfbc.12935 |
| Popis: | This study was designed to examine the effect of provenance on the phytochemical and antioxidant properties of essential oil and methanolic extract from Tunisian and French fennel seeds (FFS). Analysis of the essential oil showed that although the same main compounds were found in Tunisian and FFS cultivars, some differences were present in their proportions allowing to classify them in two chemotypes. The first class was composed by trans-anethole (63.41%-78.26%) for Tunisian cultivars and the second one by estragole (44.72%-88.92%) for French cultivars. The phenolic composition of all fennel seed extracts was characterized by its richness in quinic acid, 4-O-caffeoylquinic acid, p-coumaric acid, and 4-O-caffeoylquinic acid. All fennel seed extracts showed a better antioxidant potential than their essential oils depending on the origin. Principal component analysis showed a dispersion of the cultivars on three groups depending on the chemotype diversity. PRACTICAL APPLICATIONS: Recently, much attention has been focused on fennel due to the nutritional and health-protective value of their seeds. Several studies have highlighted the importance of fennel seed extracts and essential oils as key ingredients rich in bioactive compounds serving in formulation of new functional food products. This investigation designed to examine the effect of provenance on phytochemical and antioxidant potentials of Tunisian and French fennel seed extracts and essential oils. |
| Databáze: | OpenAIRE |
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