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

Authors:
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
Abstract:
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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