Comparative Essential Oil Composition and Antifungal Effect of Bitter Fennel (Foeniculum Vulgare Ssp Piperitum) Fruit Oils Obtained During Different Vegetation
Yükleniyor...
Dosyalar
Tarih
2006
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Mary Ann Liebert Inc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The chemical composition of the flower and unripe and ripe fruits from fennel (bitter) (Foeniculum vulgare ssp. piperitum) has been examined by gas chromatography and gas chromatography-mass spectrometry. The main identified components of the flower and unripe and ripe fruit oils were estragole (53.08%, 56.11%, and 61.08%), fenchone (13.53%, 19.18%, and 23.46%), and a-phellandrene (5.77%, 3.30%, and 0.72%), respectively. Minor qualitative and major quantitative variations for some compounds of essential oils were determined with respect to the different parts of F. vulgare. The oils exerted varying levels of antifungal effects on the experimental mycelial growth of Alternaria alternata, Fusarium oxysporum, and Rhizoctonia solani. The 40 ppm concentrations of fennel oils showed inhibitory effect against mycelial growth of A. alternaria, whereas 10 ppm levels were ineffective. The analyses show that fennel oils exhibited different degrees of fungistatic activity depending on the doses.
Açıklama
Anahtar Kelimeler
antifungal effect, essential oil, estragol, fenchon, fennel (bitter), Foeniculum vulgare, molds
Kaynak
Journal of Medicinal Food
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
9
Sayı
4
Künye
Özcan, M. M., Chalchat, J. C., Arslan, D., Ateş, A., Ünver, A., (2006). Comparative Essential Oil Composition and Antifungal Effect of Bitter Fennel (Foeniculum Vulgare Ssp Piperitum) Fruit Oils Obtained During Different Vegetation. Journal of Medicinal Food, 9(4), 552-561. Doi: 10.1089/jmf.2006.9.552
