Variation in the fruit phytochemical and mineral composition, and phenolic content and antioxidant activity of the fruit extracts of different fennel (Foeniculum vulgare L.) genotypes

Fennel (Foeniculum vulgare L.) is one of the important culinary spice, which is mainly grown in the tropical and temperate regions of worldwide, and has pharmacological properties like anti-inflammatory, antimutagenic, cardiovascular, chemomodulatory, antitumor, memory enhancing property. Present investigation comprised of fortysix genotypes of fennel was undertaken to characterize the genotypes based on chemical variation of fruit like essential and crude oil composition, mineral content, antioxidant and phenolic effectiveness of ethanol extracts. The dendrogram analysis was also conducted to determine the genetic variability based on essential oil components of fennel genotypes. Results of this study revealed significant variations (0.99-8.65%) in essential oil content. Trans-anethole (18.43-69.69%) was found main component, while estragole (methyl chavicol) 0.27-29.55% was second most important component. Maximum trans-anethole was recorded in PI649464 genotype oil, while highest concentration of estragole were reflected by PI414189 genotype. NSL6409 genotype was found superior in case of phenolic amounts and antioxidant activity as compared with other genotypes. Petroselinic and myristic acids were determined as main fatty acids present in a range of 87.07% in genotype PI649466, 48.84% in Denizli genotype, respectively. Overall, in PI649470 and PI601795 genotypes exhibited the highest potassium and magnesium content. According to the dendrogram analysis, fennel genotypes of the same origin were found in different groups regardless of geographical origin.