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

被引：0

作者：

Özcan M.M. ^{[1
]}

Chalchat J.C. ^{[2
]}

机构：

[1] Department of Food Engineering, Faculty of Agriculture, University of Selcuk

[2] Laboratoire de Chimie des Huiles Essentielles, Universite Blaise Pascal de Clermont

来源：

Annals of Microbiology | 2006年 / 56卷 / 4期

关键词：

Anise; Composition; Essential oil; Fungi; Inhibitory effect; Pimpinella anisum; Trans-anethole;

D O I：

10.1007/BF03175031

中图分类号：

学科分类号：

摘要：

The composition of the essential oil of Pimpinella 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 the oil obtained from dried fruits were trans-anethole (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 of Alternaria alternata, Aspergillus niger and Aspergillus parasiticus used in experimental. The results showed that the most effected fungus from anise oil was A. parasiticus, which is followed by A. niger and A. alternata. Individual of this plant oil may provide a useful to achive adequate shelf-life of foods. Copyright © Source Interlink Media.

引用

页码：353 / 358

页数：5

共 37 条

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