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
Natural Product Research, vol.22, no.12, pp.1011-1016, 2008 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 22 Issue: 12
- Publication Date: 2008
- Doi Number: 10.1080/14786410801980675
- Journal Name: Natural Product Research
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.1011-1016
- Keywords: Fenchone, Fennel, Foeniculum vulgare Mill, Petrocelinic acid, Trans-Anethole
- Yozgat Bozok University Affiliated: No
Abstract
Oil content in sweet and bitter fennels was obtained 12.22% and 14.41%, respectively. The C18:1 c6, C18:2, C18:1 c9 and C16:0 acids corresponding to ∼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 ∼5% in bitter fennel. p-Anisaldehyde in bitter fennel essential oil, and α-pinene and γ-terpinene in sweet fennel essential oil were not recorded, and these compounds were found very low or <1%.