Abstract
This study was carried out at Sadra Experiment Station, Shiraz, Iran to determine the changes in the content and chemical compositions of essential oil from fennel fruits at three different growth stages including pasty, waxy, and full ripening containing 70, 52, and 10 % moisture, respectively. The essential oils of dried fruits were extracted by hydrodistillation method using Clevenger apparatus, and analyzed by GC and GC-MS. The essential oil content of fruits were 1.31, 1.18, and 1.26 %, at pasty, waxy and full ripening stages, respectively. The main oil components at different fruit maturity stages were found to be trans-anethol (84.1 -86.1 %), fenechone (7.13 – 8.86 %), limonene (3.0 – 3.3 %), and methyl chavicol (2.5 – 2.7 %).
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
