Ethnobotanical survey, phytochemical study, and study of the antibacterial activity of Pimpinella anisum fruits from different cultural areas in Morocco

Abstract

The aim of this study is the valorization of aniseeds (Pimpinella anisum L.) that are cultivated in the region of El Hajeb via three investigations: an ethnobotanical survey, a phytochemical study, and a study of the antibacterial activity of phenolic extracts and essential oils extracted from the aniseeds. Furthermore, a comparison of three samples of aniseeds cultivated in three different zones (Agourai, Sebt Jahjouh, and Ras Jerry) of the area of study was established. The ethnobotanical survey was performed with the help of a sampling plan using a structured and semi-structured questionnaire. 120 informants of the local population were targeted. Concerning the phytochemical study, a phytochemical screening was carried out after the extraction and fractionation of the nonvolatile and volatile (essential oil) compounds of aniseed powder. Two techniques were used for the extraction of phenolic compounds (maceration and Soxhlet). Finally, a phytochemical comparison of different samples brought from the areas of study was realized. Regarding the antibacterial activity of essential oil and phenolic extracts of aniseeds, three bacterial strains were used: Staphylococcus aureus, Klebsiella, and Escherichia coli; this activity was tested using disc diffusion method. Throughout the study, ethnobotanical survey showed that Pimpinella anisum is mainly used by informants as spice in the kitchen (46.1%). The use of the plant in traditional medicine is only in the second position (32.2%); it is essentially used for treating digestive disorders (38.4%). Phytochemical screening demonstrated that aniseeds contain catechins, tannins, flavones, mucilage, sterols, and triterpenes. While the same screening showed that the sample is free of alkaloids, anthocyanin, and saponosides. The extraction of phenolic compounds using the Soxhlet technique was more effective than using the maceration technique. The yield of essential oil extracted from aniseeds cultivated in Sebt Jahjouh was the highest (3.25%). Finally, the report on its antibacterial activity showed that the essential oil as well as the phenolic aniseed extracts did not have any effect on the three bacterial strains studied.