Chemical composition and antifungal effect of anise (Pimpinella anisum L.) fruit oil at ripening stage
Mehmet Musa Özcan, Jean Claude Chalchat
Annals of Microbiology
Abstract
The composition of the essential oil ofPimpinella anisum L fruit is determined by GC and GC-MS. The volatile oil content obtained by hydrodistillation was 1.91%. Ten compounds representing 98.3% of the oil was identified. The main constituents of he oil obtained from dried fruits were trans-a nethole (93.9%) and estragole (2.4%). The olfactorially valuable constituents that were found with concentration higher than 0.06% were (E)-methyeugenol, α-cuparene, α-himachalene, β-bisabolene, p-anisaldehyde and cis-anethole. Also, the different concentrations of anise oil exerted varying levels of inhibitory effects on the mycelial growth off/ternaria alternata, Aspergillus niger andAspergillus parasiticus used in experimental. The results showed that the most effected fungus from anise oil wasA. parasiticus, which is followed byA. niger andA. alternata. Individual of this plant oil may provide a useful to achive adequate shelf-life of foods.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
anise oil inhibits mycelial growth
“The different concentrations of anise oil exerted varying levels of inhibitory effects on the mycelial growth of Fusarium alternata, Aspergillus niger and Aspergillus parasiticus used in experimental.”
estragole is constituent
“The main constituents of he oil obtained from dried fruits were trans-anethole (93.9%) and estragole (2.4%).”
anise oil affects fungi
“The results showed that the most effected fungus from anise oil was A. parasiticus, which is followed by A. niger and A. alternata.”