Konya Ekolojik Şartlarında Kültüre Alınan Umbelliferae Familyasına ait Bazı Tohumların Uçucu Yağ ve Sabit Yağ Bileşenlerinin Kimyasal Kompozisyonları

Sadiye Ayşe Çeli̇k,İrem Ayran

doi:10.18016/ksutarimdoga.vi.657560

Sadiye Ayşe Çeli̇k, İrem Ayran

Open Access

https://doi.org/10.18016/ksutarimdoga.vi.657560

Copy DOI

Abstract

Apiaceae, also called Umbelliferae, the parsley family, in the order Apiales, comprising around 300 and 400 genera of plants distributed throughout a wide variety of habitats, principally in the north temperate regions of the world. Most members of Umbelliferae family are aromatic herbs. Species used as herbs and spices include fennel (Foeniculum vulgare), anise (Pimpinella anisum), dill (Anethum graveolens), coriander (Coriandrum sativum), and cumin (Cuminum cyminum). In this study, essential oil and crude oil components were determined in the seeds of dill, fennel, aniseed, cumin and coriander. The yield and components of essential oil and crude oil, main active compounds in the fruit of the plants of dill, fennel, anise, cumin and coriander grown in the ecological conditions of Konya were examined. According to the results, essential oil and crude oil yields were 3.5 % and 5.06 % in dill, 2.25 % and 22.07 % in anise, 2.70 % and 7.34 % in fennel, 1.90 % and 11.26 % in cumin, 0.95 % and 18.48 % in coriander. The main components of dill, fennel, anise, cumin and coriander seed essential oils were carvone (45.221 %), trans-anethole (86.898 %), (Z-)-Anethole (92.478 %), cumin aldehyde (42.900 %) and linalool (87.238 %) respectively. In crude oils, the main component was determined as C18:1 (oleic acid).

Highlights

Turkey has a rich biodiversity in terms of medicinal and aromatic species due to its different climatic conditions and favourable geographical structure (Hajyzadeh et al, 2017)
Essential oil yields (%) of dill, fennel, aniseed, cumin and coriander fruits were determined in the clevenger apparatus and crude oil yields (%) were determined in the soxhlet apparatus
In another study reported that average essential oil rates were determined as 3.18% in dill fruit, 2.49% in fennel fruit, 3.33% in aniseed fruit, 1.77% in cumin fruit and 0.42% in coriander fruit in Isparta ecological conditions (Keskin and Baydar, 2016)

Summary

INTRODUCTION

Turkey has a rich biodiversity in terms of medicinal and aromatic species due to its different climatic conditions and favourable geographical structure (Hajyzadeh et al, 2017). It is important to know the amount and distribution of active ingredient in essential oil plants and the plants belonging to the Umbelliferae family, whose herbs and seed are evaluated separately in particular (Ayhan and Özel, 2017) Both herbs and frit of the plants of dill, fennel, aniseed, cumin and coriander belonging to the Umbelliferae family are used in salads, soups and sauces as spices and vegetables. Due to the very hot and dry summers, irrigation problems are often encountered This increases secondary metabolite production against stress conditions in medicinal and aromatic plants. For this reason, it was aimed to carry out this study in fruits of dill, fennel, anise, cumin and coriander consumed among the people. Essential oil and crude oil yields and chemical compositions of dill, fennel, anise, cumin and coriander plants grown in Konya ecological conditions were investigated

MATERIALS AND METHODS

Findings

CONCLUSION and DISCUSSION