Abstract
Antioxidant capacity, flavonoid, phenolic composition in three synthetic fennel cultivars, and their elite parents were evaluated. The total range of phenols, was from 26.19 to 88.9 mg GAE/g, and total flavonoids ranged from 2.95 to 18.17 mg QE/g, and the inhibitory concentration (IC50) for free radical scavenging activity varied between 174.39 and 290.47 μg/ml. Late maturity synthetic has the greatest antioxidant capacity, flavonoid, and phenolic content. The phenolic compounds of the fennel genotypes as determined by HPLC analysis (mg/100 g dry mass) were, sinapyl alcohol (1.756–9.034), ascorbic acid (22.11–70.00), chlorogenic acid (3.199–43.169), ferulic acid (1.081–4.413), salicylic acid (0.849–6.858), caffeic acid (1.33–6.289), coniferyl alcohol (0.451–2.272), and p-coumaric acid (1.238–6.484). According to the principal component analysis, the first two components were responsible for 81.94% of the overall variation for phenol, flavonoid and, antioxidant activity. Using multivariate analysis, fennel genotypes were classified into three major groups, however the synthetic cultivars showed a higher phenol content and a lower IC50 value. These findings indicated that new breeding populations are prospective sources of natural antioxidants and biochemical substances utilized in the food industry.
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