Comparative assessment of phytochemical profiles and antioxidant properties of Tunisian and Egyptian anise (Pimpinella anisum L.) seeds

Abstract

Anis (Pimpinella anisum L.) seeds obtained from two geographic origins Tunisia (TAS) and 31 Egypte (EAS) were studied regarding their biochemical composition and the antioxidant 32 potential of their extracts. The results showed that the highest value of oil was detected with 33 TAS compared to that of EAS ones. Ten (10) fatty acids were identified for the two locations 34 and petroselinic acid was the most prevalent in oil seeds and interestingly, TAS displayed a 35 significantly higher level of this acid than EAS. Besides, TAS exhibited slightly higher 36 essential oil yield than the Egyptian variety and that trans-anethole was the dominant for the 37 two provenances. In both accessions, the highest total phenolic, flavonoid and tannin content 38 was obtained with ethyl acetate fraction. Therefore, TAS exhibited higher chelating and 39 reducing powers than EAS which may be due to a slightly different phenolic composition 40 between the two accession seed extracts. The phenolic compositions of TAS and EAS 41 revealed that ethyl acetate extracts showed higher proportions of naringin, chlorogenic acid 42 and rosmarinic acid. However, ethanol extracts were richer in larcitrin, rosmarinic acid and 43 cirsimartin. The overall results revealed that aniseeds might constitute a novel source of 44 natural antioxidants and could be used as food additive.

In vitro antibacterial activity of Pimpinella anisum essential oil and its influence on microbial, chemical, and sensorial properties of minced beef during refrigerated storage

“…The pattern of peroxide evolution in the samples was close to the TVB‐N changes, which lower peroxide values recorded for the samples with different percentage of PAO (Figure b). In fact, due to the well‐known antioxidant properties of herbal EOs (Bettaieb Rebey et al, ; Gülçin et al, ). Furthermore, the antioxidative activity of EOs has been frequently linked to their phenolic content, which can act as hydrogen donators and radical scavengers.…”

Chemical composition and antioxidant potential of essential oil and methanol extract from Tunisian and French fennel ( Foeniculum vulgare Mill.) seeds

“…About 100 g of dried fennel seed powder was exposed to hydrodistillation in 1 L of deionized water using a clevenger apparatus for up to 4 hr (Bettaieb Rebey et al, ).…”

“…Earlier scientific reports have been mostly studied plants from Apiaceae family owing to their potent antioxidant potential (Bettaieb et al, ; Bettaieb Rebey et al, , , ; Christova‐Bagdassarian, Bagdassarian, & Atanassova, ; Sayed Ahmad et al, ). Within this family, Foeniculum vulgare , commonly named fennel is used as culinary herb as well as domestic remedy for anticancer, anti‐inflammatory, and antioxidant agent (Chatterjee, Goswami, & Bhatnagar, ).…”

On the effect of initial drying techniques on essential oil composition, phenolic compound and antioxidant properties of anise (Pimpinella anisum L.) seeds

“…However, chemical and biological characteristics of aniseeds essential oil and extracts are often inluenced by ripening stage, provenance, extraction methods…etc. [12,13].…”