AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science and Human Wellness Article
PDF (494 KB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access

Comparative analysis of antioxidant activities of essential oils and extracts of fennel (Foeniculum vulgare Mill.) seeds from Egypt and China

Adel F. Ahmeda,b,( ), Mengjin Shib,c, Cunyu Liub,c, Wenyi Kangb,c( )
Medicinal and Aromatic Plants Researches Department, Horticulture Research Institute, Agricultural Research Center, Egypt
Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, China
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Show Author Information

Abstract

The present study was conducted to assay the antioxidant activities of essential oils and ethanol extracts of fennel (Foeniculum vulgare Mill.) seeds from Egypt and China. The major components of the Egyptian fennel essential oil were estragole (51.04%), limonene (11.45%), -fenchone (8.19%) and trans-anethole (3.62%) by GC–MS analysis. Whereas, the major constituents of Chinese fennel essential oil were trans-anethole (54.26%), estragole (20.25%), l-fenchone (7.36%) and limonene (2.41%). The fennel seed extracts from Egypt and China contained appreciable levels of total phenolic contents (42.24 and 30.94 mg PE/g, respectively). The extracts exhibited good DPPH radical scavenging capacity with IC50 (6.34 and 7.17 mg/g), respectively. A high variation in free radical scavenging activities of essential oils was observed. The Chinese fennel essential oil showed high activity in DPPH radical scavenging with IC50 (15.66 mg/g). The Egyptian fennel essential oil showed very low activity with IC50 (141.82 mg/g). The results of the present investigation demonstrated significant variations in the antioxidant activities of fennel essential oils and extracts from Egypt and China.

Keywords

Essential oilsAntioxidant activitiesGC–MSFoeniculum vulgareTotal phenolic contents

References

[1]

B. Halliwell, The antioxidant paradox, Lancet 355 (2000) 1179–1180.
Crossref Google Scholar
[2]

I.S. Young, J.V. Woodside, Antioxidants in health and disease, J. Clin. Pathol. 54 (2001) 176–186.
Crossref Google Scholar
[3]

N.K. Sharma, P. Sangh, Priyanka, K.K. Jha, H.K. Singh, A.K. Shrivastava, Free radical scavenging activity of methanolic extract of Luffa cylindrica leaves, Int. J. Green Pharm. 6 (2012) 231–236.
Crossref Google Scholar
[4]

S.R. Maxwell, Prospects for the use of antioxidant therapies, Drugs 49 (1995) 345–361.
Crossref Google Scholar
[5]

P. Abirami, M. Gomathinayagam, R. Panneerselvam, Antioxidant activity of the medicinal plant Enicostemma littorale Blume, Int. J. Green Pharm. 5 (2011) 342–345.
Crossref Google Scholar
[6]

Q. Liu, H. Yao, Antioxidant activities of barley seeds extracts, Food Chem. 102 (2007) 732–737.
Crossref Google Scholar
[7]

A. Siger, J. Czubinski, P. Kachlicki, K. Dwiecki, E. Lampart- Szczapa, M. Nogala- alucka, Antioxidant activity and phenolic content in three lupin species, J. Food Compos. Anal. 25 (2012) 190–197.
Crossref Google Scholar
[8]

S. Iqbal, M.I. Bhanger, F. Anwar, Antioxidant properties and components of bran extracts from selected wheat varieties commercially available in Pakistan, LWT—Food Sci. Technol. 40 (2007) 361–367.
Crossref Google Scholar
[9]

E. Cieslik, A. Greda, W. Adamus, Contents of polyphenols in fruits and vegetables, Food Chem. 94 (2006) 135–142.
Crossref Google Scholar
[10]

L. Majhenic, M. Skerget, Z. Knez, Antioxidant and antimicrobial activity of guarana seed extracts, Food Chem. 104 (2007) 1258–1268.
Crossref Google Scholar
[11]

L. Barros, A.M. Carvalho, I.C.F.R. Ferreira, The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences, LWT—Food Sci. Technol. 43 (2010) 814–818.
Crossref Google Scholar
[12]

B. Damjanovic, Z. Lepojevic, V. Zivkovic, A. Tolic, Extraction of fennel (Foeniculum vulgare Mill. ) seeds with supercritical CO2: comparison with hydrodistillation, Food Chem. 92 (2005) 143–149.
Crossref Google Scholar
[13]

M. Oktay, İ. Gülçin, Ö. I. Küfrevioğlu, Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts, LWT—Food Sci. Technol. 36 (2003) 263–271.
Crossref Google Scholar
[14]

R. Piccaglia, M. Marotti, Characterization of some Italian types of wild fennel (Foeniculum vulgare mill. ), J. Agric. Food Chem. 49 (2001) 239–244.
Crossref Google Scholar
[15]

M.C. Diaaz-Maroto, M.S. Pearez-Coello, J. Esteban, J. Sanz, Comparison of the volatile composition of wild fennel samples (Foeniculum vulgare Mill. ) from Central Spain, J. Agric. Food Chem. 54 (2006) 6814–6818.
Crossref Google Scholar
[16]

M. Gross, E. Lewinsohn, Y. Tadmor, E. Bar, N. Dudai, Y. Cohen, J. Friedma, The inheritance of volatile phenylpropenes in bitter fennel (Foeniculum vulgare Mill. var. vulgare Apiaceae) chemotypes and their distribution within the plant, Biochem. Syst. Ecol. 37 (2009) 308–316.
Crossref Google Scholar
[17]

W.Y. Kang, C.F. Li, X.Y. Liu, Antioxidant phenolic compounds and flavonoids of Mitragyna rotundifolia (Roxb. ) Kuntze in vitro, Med. Chem. Res. 19 (2010) 1222–1232.
Crossref Google Scholar
[18]

W.Y. Kang, Y.L. Song, L. Zhang, α-Glucosidase inhibitory and antioxidant properties and antidiabetic activity of Hypericum ascyron L, Med. Chem. Res. 20 (2011) 809–816.
Crossref Google Scholar
[19]

M. Khammassi, S. Loupassaki, H. Tazarki, F. Mezni, A. Slama, N. Tlili, Y. Zaouali, H. Mighri, B. Jamoussi, A. Khaldi, Variation in essential oil composition and biological activities of Foeniculum vulgare Mill. populations growing widely in Tunisia, J. Food Biochem. 42 (2018) e12532.
Crossref Google Scholar
[20]

I. Telci, I. Demirtas, A. Sahin, Variation in plant properties and essential oil composition of sweet fennel (Foeniculum vulgare Mill. ) fruits during stages of maturity, Ind. Crops Prod. 30 (2009) 126–130.
Crossref Google Scholar
[21]

M.M. Ozcan, J.C. Chalchat, D. Arslan, A. Ateş, A. Unver, Comparative essential oil composition and antifungal effect of bitter fennel (Foeniculum vulgare ssp. piperitum) fruit oils obtained during different vegetation, J. Med. Food 9 (2006) 552–561.
Crossref Google Scholar
[22]

M.M. Ozcan, J.C. Chalchat, Effect of collection time on chemical composition of the essential oil of Foeniculum vulgare ssp. piperitum growing wild in Turkey, Eur. Food Res. Technol. 224 (2006) 279–281.
Crossref Google Scholar
[23]

F. Anwar, M. Ali, A.I. Hussain, M. Shahid, Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgare Mill. ) seeds from Pakistan, Flavour Fragr. J. 24 (2009) 170–176.
Crossref Google Scholar
[24]

N. Mimica-Dukic, S. Kujundzic, M. Sokovic, M. Couladis, Essential oil composition and antifungal activity of Foneiculum vulgare Mill. obtained by different distillation conditions, Phytother. Res. 17 (2003) 368–371.
Crossref Google Scholar
[25]

A. Shahat, A. Ibrahim, S. Hendawy, E. Omer, F. Hammouda, F. Abdel-Rahman, M. Saleh, Chemical composition, antimicrobial and antioxidant activities of essential oils from organically cultivated fennel cultivars, Molecules 16 (2011) 1366–1377.
Crossref Google Scholar
[26]

M. Viuda-Martos, M. Mohamady, J. Fernández-López, K.A. ElRazik, E. Omer, J. Pérez-Alvarez, E. Sendra, In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants, Food Control 22 (2011) 1715–1722.
Crossref Google Scholar
[27]

M. Pouryousef, Variation in the essential oil constituents in indigenous populations of Foeniculum vulgare var. vulgare from different locations of Iran, J. Essent. Oil Res. 26 (2014) 441–445.
Crossref Google Scholar
[28]

A.T. Mata, C. Proença, A.R. Ferreira, M.L.M. Serralheiro, J.M.F. Nogueira, M.E.M. Araújo, Antioxidant and antiacetylcholinesterase activities of five plants used as Portuguese food spices, Food Chem. 103 (2007) 778–786.
Crossref Google Scholar
[29]

J. Bernath, E. Nemeth, A. Kattaa, E. Hethelyi, Morphological and chemical evaluation of fennel (Foeniculum vulgare Mill. ) populations of different origin, J. Essent. Oil Res. 8 (1996) 247–253.
Crossref Google Scholar
[30]

H. Bagheri, M.Y.B.A. Manap, Z. Solati, Antioxidant activity of Piper nigrum L. essential oil extracted by supercritical CO2 extraction and hydro-distillation, Talanta 121 (2014) 220–228.
Crossref Google Scholar
[31]

F. Senatore, F. Oliviero, E. Scandolera, O. Taglialatela-Scafati, G. Roscigno, M. Zaccardelli, E. De Falco, Chemical composition, antimicrobial and antioxidant activities of anetholerich oil from leaves of selected varieties of fennel [Foeniculum vulgare Mill. ssp. vulgare var. azoricum (Mill. ) Thell], Fitoterapia 90 (2013) 214–219.
Crossref Google Scholar
[32]

O. Aissi, M. Boussaid, C. Messaoud, Essential oil composition in natural populations of Pistacia lentiscus L. from Tunisia: effect of ecological factors and incidence on antioxidant and antiacetylcholinesterase activities, Ind. Crop Prod. 91 (2016) 56–65.
Crossref Google Scholar
[33]

S. Chang, A.M. Nafchi, A.A. Karim, Chemical composition, antioxidant activity and antimicrobial properties of three selected varieties of Iranian fennel seeds, J. Essent. Oil Res. 28 (2016) 357–363.
Crossref Google Scholar
[34]

I. Marín, E. Sayas-Barberá, M. Viuda-Martos, C. Navarro, E. Sendra, Chemical composition, antioxidant and antimicrobial activity of essential oils from organic fennel, parsley, and lavender from Spain, Foods 5 (2016) 18.
Crossref Google Scholar
[35]

F. Karadeniz, H.S. Burdurlu, N. Koca, Y. Soyer, Antioxidant activity of selected fruits and vegetables grown in Turkey, Turk. J. Agric. For. 29 (2005) 297–303.
Google Scholar
[36]

Y.T. Tung, J.H. Wu, Y.H. Kuo, S.T. Chang, Antioxidant activities of natural phenolic compounds from Acacia confuse bark, Bioresour. Technol. 98 (2007) 1120–1123.
Crossref Google Scholar
[37]

F. Conforti, G. Statti, D. Uzunov, F. Menichini, Comparative chemical composition and antioxidant activities of wild and cultivated Laurus nobilis L. leaves and Foeniculum vulgare subsp. piperitum (Ucria) coutinho seeds, Biol. Pharm. Bull. 29 (2006) 2056–2064.
Crossref Google Scholar
[38]

A.F. Ahmed, N. He, Z.Y. Xia, W.Y. Kang, Total phenolic and flavoniod content and antioxidant properties of Nigella sativa L. seeds, Curr. Top. Nutraceut. Res. 16 (2018) 147–154.
Google Scholar
[39]

M. Tosun, S. Ercisli, M. Sengul, H. Ozer, T. Polat, Antioxidant properties and total phenolic content of eight Salvia species from Turkey, Biol. Res. 41 (2009) 175–181.
Crossref Google Scholar
[40]

N. Tlili, W. Elfalleh, H. Hannachi, Y. Yahia, A. Khaldi, A. Ferchichi, N. Nasri, Screening of natural antioxidants from selected medicinal plants, Int. J. Food Prop. 16 (2013) 1117–1126.
Crossref Google Scholar
Food Science and Human Wellness
Volume 8 Issue 1,
March 2019
Pages 67-72
DOI: 10.1016/j.fshw.2019.03.004
Cite this article:
Ahmed AF, Shi M, Liu C, et al. Comparative analysis of antioxidant activities of essential oils and extracts of fennel (Foeniculum vulgare Mill.) seeds from Egypt and China. Food Science and Human Wellness, 2019, 8(1): 67-72. https://doi.org/10.1016/j.fshw.2019.03.004

503

Views

25

Downloads

75

Crossref

N/A

Web of Science

80

Scopus

0

CSCD

Altmetrics
Received: 03 January 2019
Accepted: 12 March 2019
Published: 14 March 2019
© 2019 “Society information”.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Return