Abstract
The aim of this study was to evaluate the effectiveness of microwave-assisted extraction (MAE) as an environmentally friendly approach compared to conventional heat-reflux extraction (CE) for the isolation of fennel (Foeniculum vulgare Mill.) seed polyphenols and to assess the bioactivity of the obtained extracts. Water, ethanol (30%, v/v) and acetone (30%, v/v) were used as extraction solvents, and the extraction was carried out varying the temperature (40, 60 and 80 °C), irradiation time (5 and 10 min) and microwave power (300 and 600 W). According to the total phenolic content (TPC), 30% acetone at 80 °C after 5 min of irradiation at 300 W proved to be the optimal MAE conditions for obtaining the highest yield of polyphenols. The phenolic profile of both extracts comprised 21 compounds, with cinnamic acids and flavonols being the most abundant. When compared to CE, the MAE extract showed a lower amount of TPC as well as the sum of all identified individual phenols, although both extracts showed similar antioxidant capacity. The antimicrobial activity of the extract with the highest phenolic content was weak, showing inhibitory activity only against Pseudomonas fragi, Shewanella putrefaciens and Campylobacter jejuni strains, while Gram-positive bacteria and yeasts were not sensitive to the extract.
Highlights
Published: 3 March 2022Fennel (Foeniculum vulgare Mill.) is a biennial medicinal and aromatic plant from the Apiaceae family [1], widespread in the Mediterranean area and known for its yellow flowers grouped in umbels, feathery leaves, hollow stem and aromatic seeds
microwave-assisted extraction (MAE) was carried out varying the extraction solvent, temperature, irradiation time and microwave power to observe the influence of extraction parameters on the recovery of phenolic compounds from fennel seeds
Microwave-assisted extraction is an effective »green« approach for the isolation of plant polyphenols, the results of this study showed that conventional heat-reflux provided greater amounts of extracted compounds from fennel seeds
Summary
Published: 3 March 2022Fennel (Foeniculum vulgare Mill.) is a biennial medicinal and aromatic plant from the Apiaceae family [1], widespread in the Mediterranean area and known for its yellow flowers grouped in umbels, feathery leaves, hollow stem and aromatic seeds. Along with traditional use for culinary purposes and flavoring, due to its beneficial effects on human health the plant is widely used in traditional medicine to relieve colic in infants, to relieve respiratory and gastrointestinal disorders, and to prevent various diseases caused by oxidative stress—cancer, cardiovascular diseases, inflammatory diseases It is used as a galactagogue for lactating mothers [2,3]. Fennel seeds represent an interesting, accessible and inexpensive potential source of bioactives that could be used in the food industry to improve food quality and safety They are mainly used for their essential oil abundance, they present a valuable source of compounds such as fatty acids, sterols and polyphenols [4,5]
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