Chemical Composition and Antifungal Effect of Anise (Pimpinella Anisum L.) Fruit Oil at Ripening Stage

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorChalchat, Jean Claude
dc.date.accessioned2020-03-26T17:03:11Z
dc.date.available2020-03-26T17:03:11Z
dc.date.issued2006
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe composition of the essential oil of Pimpinella anisum L fruit is determined by GC and GC-MS. The volatile oil content obtained by hydrodistillation was 1.91%. Ten compounds representing 98.3% of the oil was identified. The main constituents of the oil obtained from dried fruits were trans-anethole (93.9%) and estragole (2.4%). The olfactorially valuable constituents that were found with concentration higher than 0.06% were (E)-methyeugenol, alpha-cuparene, alpha-himachalene, beta-bisabolene, p-anisaldehyde and cis-anethole. Also, the different concentrations of anise oil exerted varying levels of inhibitory effects on the mycelial growth of Alternaria alternata, Aspergillus niger and Aspergillus parasiticus used in experimental. The results showed that the most effected fungus from anise oil was A. parasiticus, which is followed by A. niger and A. alternata. Individual of this plant oil may provide a useful to achive adequate shelf-life of foods.en_US
dc.identifier.citationÖzcan, M. M., Chalchat, J. C., (2006). Chemical Composition and Antifungal Effect of Anise (Pimpinella Anisum L.) Fruit Oil at Ripening Stage. Annals of Microbiology, 56(4), 353-358.
dc.identifier.endpage358en_US
dc.identifier.issn1590-4261en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage353en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/20376
dc.identifier.volume56en_US
dc.identifier.wosWOS:000243545200013en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.language.isoenen_US
dc.publisherInst Microbiologiaen_US
dc.relation.ispartofAnnals of Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAniseen_US
dc.subjectPimpinella anisumen_US
dc.subjectEssential oilen_US
dc.subjectCompositionen_US
dc.subjectTrans-anetholeen_US
dc.subjectFungien_US
dc.subjectİnhibitory effecten_US
dc.titleChemical Composition and Antifungal Effect of Anise (Pimpinella Anisum L.) Fruit Oil at Ripening Stageen_US
dc.typeArticleen_US

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