Comparative Essential Oil Composition and Antifungal Effect of Bitter Fennel (Foeniculum Vulgare Ssp Piperitum) Fruit Oils Obtained During Different Vegetation

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorChalchat, Jean Claude
dc.contributor.authorArslan, Derya
dc.contributor.authorAteş, Ayşe
dc.contributor.authorÜnver, Ahmet
dc.date.accessioned2020-03-26T17:03:12Z
dc.date.available2020-03-26T17:03:12Z
dc.date.issued2006
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.citationÖzcan, 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
dc.identifier.doi10.1089/jmf.2006.9.552en_US
dc.identifier.endpage561en_US
dc.identifier.issn1096-620Xen_US
dc.identifier.issue4en_US
dc.identifier.pmid17201644en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage552en_US
dc.identifier.urihttps://dx.doi.org/10.1089/jmf.2006.9.552
dc.identifier.urihttps://hdl.handle.net/20.500.12395/20384
dc.identifier.volume9en_US
dc.identifier.wosWOS:000243393400017en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.institutionauthorArslan, Derya
dc.institutionauthorÜnver, Ahmet
dc.language.isoenen_US
dc.publisherMary Ann Liebert Incen_US
dc.relation.ispartofJournal of Medicinal Fooden_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectantifungal effecten_US
dc.subjectessential oilen_US
dc.subjectestragolen_US
dc.subjectfenchonen_US
dc.subjectfennel (bitter)en_US
dc.subjectFoeniculum vulgareen_US
dc.subjectmoldsen_US
dc.titleComparative Essential Oil Composition and Antifungal Effect of Bitter Fennel (Foeniculum Vulgare Ssp Piperitum) Fruit Oils Obtained During Different Vegetationen_US
dc.typeArticleen_US

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