Comparison of Chemical Composition of Essential Oil Obtained From Different Parts of Foeniculum Vulgare Ssp. Piperitum Used as Condiment
Yükleniyor...
Dosyalar
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Blackwell Publishing, Inc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The essential oil contents of leaves, flowers, fruits, stems and root parts of Foeniculum vulgare ssp. piperitum growing wild in Southern Turkey were obtained by hydrodistillation and analyzed by gas chromatography (GC) and GC-mass spectrometry. The essential oil of the leaves, flower, fruit, stem and root parts of F. vulgare were in yields of 3.17, 0.34, 7.0, 0.87 and 0.17% (based on dry weight), respectively. Fenchone (11.86%), estragole (59.02%), fenchyl acetate (3.16%) were found to be main components in the root oil, while the major components of stem oil were fenchone (24.96%) and estragole (60.45%). Also, linalool (35.81%), epi-a-cadinol (14.77%) and phtalate (10.98%) were recorded as the main constituents of leaves oil. It may be concluded that the population of F. vulgare can yield an essential oil useful for the food and pharmaceutical industry for its high content in 1,8-cineole, linalool, fenchone and estragol.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Food Biochemistry
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
34
Sayı
Künye
Özcan, M. M., Chalchat, J. C., (2010). Comparison of Chemical Composition of Essential Oil Obtained From Different Parts of Foeniculum Vulgare Ssp. Piperitum Used as Condiment. Journal of Food Biochemistry, (34), 1268-1274. Doi: 10.1111/j.1745-4514.2010.00370.x
