Comparison of Chemical Composition of Essential Oil Obtained From Different Parts of Foeniculum Vulgare Ssp. Piperitum Used as Condiment

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorChalchat, Jean Claude
dc.date.accessioned2020-03-26T17:47:33Z
dc.date.available2020-03-26T17:47:33Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.citationÖzcan, 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
dc.identifier.doi10.1111/j.1745-4514.2010.00370.xen_US
dc.identifier.endpage1274en_US
dc.identifier.issn0145-8884en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1268en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4514.2010.00370.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/24720
dc.identifier.volume34en_US
dc.identifier.wosWOS:000285064700010en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.language.isoenen_US
dc.publisherWiley-Blackwell Publishing, Incen_US
dc.relation.ispartofJournal of Food Biochemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleComparison of Chemical Composition of Essential Oil Obtained From Different Parts of Foeniculum Vulgare Ssp. Piperitum Used as Condimenten_US
dc.typeArticleen_US

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