Characteristics of fatty acids and essential oil from sweet fennel ( Foeniculum vulgare Mill. var. dulce ) and bitter fennel fruits ( F. vulgare Mill. var. vulgare ) growing in Turkey
2008; Taylor & Francis; Volume: 22; Issue: 12 Linguagem: Inglês
10.1080/14786410801980675
ISSN1478-6427
AutoresBelgin Coşge, Mustafa Kıralan, Bilal Gürbüz,
Tópico(s)Biochemical Analysis and Sensing Techniques
ResumoOil content in sweet and bitter fennels was obtained 12.22% and 14.41%, respectively. The C(18:1 c6), C(18:2), C(18:1 c9) and C(16:0) acids corresponding to approximately 97% of total oil was recorded as principal fatty acids. The ratios of essential oil from sweet and bitter fennels were found similar (average 3.00%). trans-Anethole, estragole and fenchone were found to be the main constituents in both fennels. The compound with the highest value in the two oil samples was trans-anethole as 95.25% (sweet) and 75.13% (bitter). While estragole was found in bitter fennel oil in a remarkable amount (15.51%), sweet fennel oil contained small amounts of estragole (2.87%). Fenchone was found <1% in sweet and approximately 5% in bitter fennel. p-Anisaldehyde in bitter fennel essential oil, and alpha-pinene and gamma-terpinene in sweet fennel essential oil were not recorded, and these compounds were found very low or <1%.
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