Value adding search among a selection of Tunisian fennel (Foeniculum vulgare Mill.) cultivars: Nutritional composition, chlorophyll and β-carotene contents of fennel seeds

Abstract

Foeniculum vulgare has an important medicinal and economic role due to the frequent use of different parts of the plant. However, fennel seeds are the most exploited especially in culinary preparations and food industries. In order to highlight the benefits of this spice, physico-chemical composition of 7 fennel cultivars was carried out. Results revealed high contents of sugars, proteins and ash, and low contents of fat and water. The highest sugar content was displayed by the cultivar Cv2 (61±1.87 %) and the lowest one was obtained by cultivar Cv5 (31.41±1.77 %). Statistically significant differences between the 7 fennel cultivars were shown among their respective protein contents. Interestingly, all of the 7 cultivars, except one (Cv3: 7.91±0.07 %), revealed high levels of protein contents. Moreover, assessment of physiological parameters of the 7 cultivars gave evidence of high β-carotene contents. Despite, chlorophyll assessment results gave moderate content levels. Taking into account results from the present work, in addition to our previous published findings, 4 fennel cultivars were selected, essentially, based on their nutritional composition while searching for future potential industrial applications.