Chemical composition of essential oil of anise (Pimpinella anisum), cumin (Cuminum cyminum), fennel (Foeniculum vulgare) and parsley (Petroselinum crispum Mill.) seeds

Guilles Figueredo, Mehmet Musa Özcan, Pierre Chalard, Mustafa Mete Özcan, Nurhan Uslu, Fahad AL Juhaimi

Volume 26, Issue 1;
Pages: 01-05; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The essential oils of leave of anise, cumin, fennel and parsley provided from Saudi Arabia were extracted by hydrodistillation, and analysed by GC and GC-MS. The percentage yields of the essential oils from seeds were 0.81%, 1.28%, 0.64 %and 0.52% v/w, respectively. The major constituents varied depending on species. The main components were E-anethole (93.00%), ¥-himachalene (2.85%), methyl chavicol (1.13%) and appiol (0.22%) in anise oil; E-anethole (62.63%), fenchone (13.27%), methyl chavicol (11.19%) and limonene (7.98%) in cumin oil; beta-pinene (36.46%), ¥-terpinene (36.29%), p-cymene (10.43%), terpinene-7-al-¥ (3.48%), sabinene (2.02%) and α-pinene (1.92%) in fennel oil and α-pinene (39.27%), β-pinene (29.61%), limonene (9.73%), myristicin (6.70%), appiol (4.75%), myrtenal (1.82%) and sabinene (1.59%) in parsley oil.
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