Özcan, Mehmet MusaChalchat, Jean Claude2020-03-262020-03-262010Özcan, 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.x0145-8884https://dx.doi.org/10.1111/j.1745-4514.2010.00370.xhttps://hdl.handle.net/20.500.12395/24720The 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.en10.1111/j.1745-4514.2010.00370.xinfo:eu-repo/semantics/openAccessArticle3412681274Q1WOS:000285064700010Q3