Chemical composition and antifungal effect of anise (Pimpinella anisum L.) fruit oil at ripening stage

Özcan, Mehmet Musa; Chalchat, J. C.

doi:10.1007/bf03175031

Cited by 107 publications

(79 citation statements)

References 19 publications

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“…Anise fruits, also known as aniseed, contain essential oil (Anisi aetheroleum). Recent research found that this essential oil has an antimicrobial and antifungal properties (Kubo and Himejima, 1991;Kosalec et al, 2005;Ozcan and Chalchat 2006;Yazdani et al, 2009) and antioxidant effect on the human health (Gülcin et al, 2003;Tepe et al, 2006;Rajeshwari et al, 2011). The primary constituent of anise essential oil is trans-anethole, a volatile phenylpropanoid, which comprises 80 to 90% of the oil (Tabanca et al, 2006;Orav et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Influence of Ecological Conditions on Seeds Traits and Essential Oil Contents in Anise <i>(Pimpinella anisum L.)</i>

Aćimović

Korac

Jačimović

et al. 2014

Not Bot Hort Agrobot Cluj

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Anise (Pimpinella anisum L.) is an annual plant of the Apiaceae family, widely cultivated for the seed and essential oil. Under field condition, anise is cultivated in a vast number of countries including Serbia. Field experiments were carried out during two growing seasons, at three localities, in order to determine the effect of different soil and climatic conditions on the quality of anise seed principal traits (thousand seed weight, germination energy and total germination) as well as on the content and quality of its essential oil. During the experiment it was found that the value of aniseed principal traits was significantly lower in hotter and drier year in comparison to the year with moderate conditions, because of more favourable weather conditions for seed development during this year. A significantly higher concentration of essential oil was also accumulated in the moderate year in comparison to the dry and hot one. This can be attributed to a longer period of fruit formation and synthesis of essential oils and better climatic conditions. It can be concluded that drought caused a significant decrease in thousand seed weight, germination energy and total germination as well as essential oil content in anise. Contrary to this, the content of trans-anethole was significantly higher in the dry year. It can be assumed that under stress conditions the amount of trans-anethole in the essential oil increases, because in such conditions the plants produce more secondary metabolites, substances that prevent oxidation processes in the cells.

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Section: Introductionmentioning

confidence: 99%

Influence of Ecological Conditions on Seeds Traits and Essential Oil Contents in Anise <i>(Pimpinella anisum L.)</i>

Aćimović

Korac

Jačimović

et al. 2014

Not Bot Hort Agrobot Cluj

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“…Herbal extracts have been used for the treatment of diseases since ancient times. Considering the compatibility of these substances with the body and its beneficial effects, research on the antibacterial effects of plants that have been reported in traditional medicine for the treatment of diseases is valuable (18). One of these herbal plants is Pimpinella anisum, it is a grassy, flowering plant with a height of 30 -50 cm, and it has very fragrant beans, which is native to the Eastern Mediterranean and Southwest Asia.…”

Section: Discussionmentioning

confidence: 99%

“…The antimicrobial effect of the anisum extract is due to the chemical composition of the plant. The most important compound in the anisum responsible for its taste and aroma is a phytoestrogen compound called anethole (18). The isolation and structure of the flavonoids of anisum by cellulose column chromatography method led to the isolation of quercetin 3 gluconide, routine, luteolin 7 glucoside, isoerythrin, as crystalline and epinephrine glycoside compounds, and luteolin glycoside as non-crystalline compounds (19).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Antimicrobial Effect of the Pimpinella Anisumpolar Extract on Some Bacteria in Skin Diseases

2018

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Background: Some pathogenic bacteria cause diseases under certain conditions, such as entry through the skin via a cut. Staphylococcus and Pseudomonas can be commonly found on the skin; yet, these species can potentially initiate skin infections. Considering the importance of these bacteria in skin infections and based on the world attraction to traditional treatment, the present study was conducted to determine the antibacterial effect of Pimpinella anisum polar extract on standard strains of Pseudomonas aeruginosa and Staphylococcus aureus. Methods: Antimicrobial effect of anisum's polar extract was determined by the well diffusion agar and microtitr plate for determining the minimum bactericidal concentration (MBC) and minimum inhibitory concentrations (MIC) on Staphylococcus aureus, Pseudomonas aeruginosa. Results: Inhibition zones were recorded for both bacteria in this study. The MIC/MBC assay showed that Pseudomonas aeruginosa bacteria had the highest susceptibility to the anisum's polar extract. Conclusions: Considering the antibacterial effects of the Pimpinella anisum extract, the extract of this plant can be studied as a treatment for skin infections.

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“…In addition, there are more essential oils in the aniseed fruit than in the seeds of Cirque du Soleil. Aniseed volatile oil medicine and pharmacy; Antispasmodic, antioxidant, antimicrobial, insecdicidal and antifungal properties (Özcan & Chalchat, 2006;Tirapelli et al, 2007;Zeybek & Zeybek, 1994). Anason is used medically in dissipative complaints, in the treatment of influenza and as a mild sputum remover (Blumenthal, 2000).…”

Section: Aniseedmentioning

confidence: 99%

The examination of spices used in the Ottoman palace cuisine

2017

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The human being has a vital prescription to eat and drink as much as the day-to-day process. This vital point constitutes the foundation stone of gastronomic tourism. In our globalized world, nations that express or offer their own values have become more successful. Therefore, the culture of Turkish food and nutrition refers as the key of national culture. Therefore, it is very important to examine the characteristics of the Ottoman cuisine to introduce food culture. Traditionally Ottoman cuisine, soups, meat dishes, olive oil vegetables, salads and spices used in desserts are important. Nowadays, people want to learn not only the sense of hunger but also the history of gastronomy (all components depending on cultural and environmental influences). It gives us great opportunities when it is told and applied to the history of that cultural gastronomy. These opportunities are making economic difference by strengthening the functions of gastronomic tourism. Due to the literature obtained in the study, it is thought that the inclusion of the spices in the Ottoman cuisine destinations in Turkey, which has a high potential for gastronomy tourism, will support sustainable development. In the study, was given informations about the characteristics of the spices used in Ottoman cuisine.

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Chemical composition and antifungal effect of anise (Pimpinella anisum L.) fruit oil at ripening stage

Cited by 107 publications

References 19 publications

Influence of Ecological Conditions on Seeds Traits and Essential Oil Contents in Anise <i>(Pimpinella anisum L.)</i>

Influence of Ecological Conditions on Seeds Traits and Essential Oil Contents in Anise <i>(Pimpinella anisum L.)</i>

Evaluation of Antimicrobial Effect of the Pimpinella Anisumpolar Extract on Some Bacteria in Skin Diseases

The examination of spices used in the Ottoman palace cuisine

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