Anise Research Articles

Evaluation of native medicinal plants as feed additives in the Sheep ration

The present study evaluated nutritional attributes of local medicinal herbs and analysed their effect as feed additives in sheep ration. Proximate and fiber analysis of all herbs- Allium sativa, Cuminum cyminum, Emblica officinalis, Murraya koenigiii, Pimpinella anisum, Sapindus trifoliatus, Terminalia arjuna, Trigonella-foenum graecum, Zingiber officinale, Curcuma longa, Ocimum tenuiflorum and Azadirachta indica and their further screening at different inclusion levels of 3%, 3.5% and 4% of ration to ascertain their effect on in vitro rumen fluid pH, dry matter digestibility and organic matter digestibility of ration was carried out during in vitro phase. Pimpinella anisum @ 3% of ration resulted in significant increase in in vitro dry matter digestibility and in vitro organic matter digestibility of ration. In vivo trial was conducted in which fourteen indigenous, non-descript, adult male sheep (body weight, 27.10±0.10 kg and age, 22-24 months) were randomly allotted into two groups and fed ad lib. wheat straw and concentrate mixture @ 25 g/W0.75 along with Pimpinella anisum @ 3% of ration in treatment group. Comparable OM, CP, EE digestibility was seen in both groups, however, treatment group had significantly higher DM, total carbohydrate, CF, NDF, ADF and HC digestibility. Both groups had positive nitrogen, calcium and phosphorus balance, however, treatment group had significantly increased nitrogen balance. Rumen fermentation parameters were comparable in both groups. Haemoglobin, PCV, serum protein and albumin in treatment group were significantly higher while no significant variation was seen in serum globulin, Albumin:Globulin ratio, total cholesterol, ALT, AST, BUN, creatinine and blood glucose concentration between both groups. It can be inferred from the above data that Pimpinella anisum @ 3% of ration can effectively be used as a feed additive in sheep ration for improving feed intake, nutrient digestibility and utilisation.

Comparative ethnobotanical survey of Pimpinella anisum L., Coriandrum sativum L., Carum carvi L. in three zones of Morocco: Therapeutic uses, sources of knowledge, and efficacy against diseases and food purposes

Comparative ethnobotanical survey of Pimpinella anisum L., Coriandrum sativum L., Carum carvi L. in three zones of Morocco: Therapeutic uses, sources of knowledge, and efficacy against diseases and food purposes

Mini review: Anise (Pimpinella anisum L.): phytohemical and Pharmacological activities.

Mini review: Anise (Pimpinella anisum L.): phytohemical and Pharmacological activities.

The biological activities of anise and fennel essential oils against indoor opportunistic fungi

The biological activities of anise and fennel essential oils against indoor opportunistic fungi

In-silico Assessment of Potent Immunomodulators from Pimpinella anisum and its Antioxidant Potential

New targets, effective substances, and safety in pharmacological models are highlighted by recent drug development. The study’s primary goal is to use an in-silico technique to determine the immunomodulatory potential of phytoconstituents from Pimpinella anisum. Several computer aided tool were utilized for in-silico. autodock vina is major free tool utilized to examine a drug discovery strategy based on the atomic-level screening of small compounds and proteins and protein-ligand interactions. Basic docking phases include ligand position, orientation, and binding affinities. The current methodology includes ligand choice, protein prep, target, ligand optimisation, target active binding site analysis, and binding affinity. SwissADME was used to assess the pharmacokinetic parameters, and Lipinski’s “rules” were used to assess drug similarity. In the current research paper six ligands such as P-anisaldehyde, trans-anethole, cis-anethole, estragole, and linalool were dock against two proteins 1M48 and 1P9M. Molecular docking studies suggest strong binding affinity between -6.9 to -4.2 in case on 1M48 and -6.2 to -4.7 in case of 1P9M. Further antioxidant potential of P. anisum using several solvents was determined. In-vitro antioxidant study and in-silico screening suggested that P. anisum ethanolic extract can be contributed in immunomodulation

Deep ethnobotanical survey of Anise (Pimpinella anisum L.) in Morocco: variation of therapeutic uses, sources of information, and efficacy

Deep ethnobotanical survey of Anise (Pimpinella anisum L.) in Morocco: variation of therapeutic uses, sources of information, and efficacy

Study the effectiveness of essential oils (anise, clove) and Bacillus thuringienesis in controlling Varroa mites (Varroa destructor) on honey bees Apis mellifera.

This study was conducted at the A.L.- Musayyib Technical College / Department of Biological-Control Techniques from 1/10 /2021 to 1/4 /2022. The study aimed to determine the effectiveness of essential oils (anise, clove) and Bacillus thuringienesis in controlling Varroa mites (Varroa destructor) on honey bees Apis mellifera. The results revealed that the efficiency of the bacterial suspension with different concentrations was less effective in the average destruction of the adult Varroa mite in the field compared with the Epistan pesticide and the control treatment in which only distilled water was used and the natural fall of the Varroa mite. The highest mean of Varroa mites killed using the bacterial suspension spray at a concentration of (33 x 106) CFU/ml after 48 hours of treatment was (6.63), which indicates a significant difference with the control treatment, which amounted to (4.54), while the lowest mean of Varroa death was at a concentration of (33). × 104) CFU / ml after 24 hours of treatment, as it reached (4.25). As for the Epistan pesticide treatment, it was used to compare it with the rest of the results of the study, where the pesticide treatments were significantly superior in all periods on the concentrations of the bacterial suspension and the control treatment and the natural fall with a significant difference, the average of death was (34.25, 34.00, 31.46, 27.4, 42.25) after ( 24, 48, 72, 96, 142) hours, respectively. The results showed that treating bee hives with cotton soaked in essential oil (for cloves, anise) significantly affected the average mortality of Varroa mites. It was shown that clove essential oil was significantly superior to the essential oil of anise with two concentrations (1, 2) ml/cell in the periods (24,48) hours after treatment. Whereas, the average mortality of Varroa at a concentration of (1) ml/cell of clove oil (was 19.12, 23.17), while at a concentration of (2) ml/cell, it reached (27.17, 32.12) after (24, 48) hours, respectively. While the average mortality of Varroa mites was at a concentration of (1) ml/cell of anise oil (17.4, 21.00), while at a concentration (2) ml/cell, it reached (24.96, 28.83) after (24, 48) hours, respectively compared with the control treatment and the natural fall. Keywords: Bacillus thuringienesis, Pimpinella anisum, Varroa destructor, Apis mellifera.

Development, validation, and application of a multimatrix UHPLC-MS/MS method for quantification of Datura-type alkaloids in food

A quantitative ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) method was developed and validated for the determination of tropane alkaloids (TAs), atropine and scopolamine, in a variety of food products. The sample preparation of cereal-based food, oilseeds, honey, and pulses consisted of a solid–liquid extraction with an acidified mixture of methanol and water, while an additional step of solid-phase extraction on a cation-exchange sorbent was introduced in the treatment of teas and herbal infusions, aromatic herbs, spices and food supplements. The limits of quantification of the method varied from 0.5 to 2.5 µg kg−1. Apparent recovery was in the range of 70–120%, and repeatability and intermediate precision were below 20%. The method was successfully applied in a proficiency testing exercise as well as in the analysis of various commercial foods. Only 26% of the analysed food samples contained one or both TAs. The mean concentrations for atropine and scopolamine amounted to 21.9 and 6.5 µg kg−1, respectively, while the maximum concentrations were 523.3 and 131.4 µg kg−1, respectively. Overall, the highest levels of TA sum were found in an herbal infusion of fennel and a spice mix containing fennel and anise seeds.

Unveiling the bioactive potential of Pimpinella anisum L. leaf extracts: Chromatographic profiling, antimicrobial efficiency, and cytotoxicity analysis.

In various countries, Pimpinella has been used to cure several diseases for centuries. Therefore, we focus on one of its potent species in this research. The aim of this experimental study was to document the various extracts derived from Pimpinella anisum that can effectively eradicate oral pathogens. In addition, the presence of antioxidants, antimicrobials, and cytotoxicity was determined using chromatographic testing methods. The alkaloid range was from 22.34 ± 043 mg/g, and the saponin range was from 15.1 ± 1.07 mg/g. HPLC analysis showed that the samples contained eight identified phenolic compounds. The antibacterial activity of ethanolic extract exhibited the highest inhibition region against Streptococcus iniae (43 ± 0.6 mm) and the lowest inhibition region against Staphylococcus haemolyticus (19 ± 0.2mm) in 200 mg/mL of leaf ethanolic extracts. The antifungal activity revealed that ethanol showed the maximum inhibition zone against Aspergillus luchuensis (42.5 ± 0.19 mm) and the minimum inhibition zone against Aspergillus kawachii (15 ± 0.13 mm) in 200 mg/mL. The current study suggested that, after the isolation of individual components, P. anisum be investigated for assessing biological activity. The mixture and various combinations of these compounds may indicate a truly potent agent that is novel in its ability to combat a wide range of bacteria and oral pathogens.

Mechanistic Assessment of Anise Seeds and Clove Buds against the Neurotoxicity Caused by Metronidazole in Rats: Possible Role of Antioxidants, Neurotransmitters, and Cytokines.

Long-term use of the nitroimidazole-derived antibiotic metronidazole has been associated with neuronal damage due to its ability to cross the blood-brain barrier. Polyphenol-rich plants, such as anise seeds and clove buds, are suggested to have neuroprotective effects. However, their intracellular protective pathway against metronidazole-induced neurotoxicity remains unexplored. This study aims to evaluate the potential neuroprotective benefits of anise seeds and clove buds and elucidate the proposed metronidazole-induced neurotoxicity mechanism. This study divided rats into six groups, each containing six rats. In Group I, the control group, rats were administered saline orally. Group II rats received 200 mg/kg of metronidazole orally. Group III rats received 250 mg/kg b.w. of anise seed extract and metronidazole. Group IV rats received 500 mg/kg b.w. of anise seed extract (administered orally) and metronidazole. Group V rats received 250 mg/kg b.w. of clove bud extract (administered orally) and metronidazole. Group VI rats were administered 500 mg/kg b.w. of clove bud extract and metronidazole daily for 30 consecutive days. The study evaluated the phenolic compounds of anise seeds and clove buds. Moreover, it assessed the inflammatory and antioxidant indicators and neurotransmitter activity in brain tissues. A histological examination of the brain tissues was conducted to identify neuronal degeneration, brain antioxidants, and apoptotic mRNA expression. The study found that metronidazole treatment significantly altered antioxidant levels, inflammatory mediators, and structural changes in brain tissue. Metronidazole also induced apoptosis in brain tissue and escalated the levels of inflammatory cytokines. Oral administration of metronidazole resulted in a decrease in GABA, dopamine, and serotonin and an increase in ACHE in brain tissue. Conversely, oral administration of anise and clove extracts mitigated the harmful effects of metronidazole. The neurotoxic effects of metronidazole appear to stem from its ability to reduce antioxidants in brain tissue and increase nitric oxide production and apoptosis. The study concludes that neuronal damage caused by metronidazole is significantly mitigated by treatment with anise and clove extracts.

Effect of concentration of Allium cepa and Pimpinella anisum powders on the oxidative stability of oils extracted from peanuts cakes

Background: Lipids are responsible for both the undesirable and desirable flavors of food; oxidation of lipids mainly results in the development of off-flavor and lipoxygenase-derived lipid-based volatiles that are responsible for flavor generation. These lipids can be found in animal, vegetable and marine foods sources. Among these vegetable lipids sources, peanuts are one of the main oleaginous used to prepare foods. Aims: This study aimed at assessing the effect of 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders on the oxidative stability of lipids extracted from peanuts cakes. Material and Methods: The total phenolic content, flavonoid contents and the antioxidant properties of these spices were evaluated. In addition, lipids quality was assessed by chemical characterization of oils extracted from peanuts cakes. Results: Results revealed that P. anisum had the highest total phenolic (TPC = 61.66 mg GAE/g), flavonoid (FC = 34.95 mg CE/g) contents and DPPH free radical scavenging activities with values that ranged from 17.66 % to 89.18 %. The analysis of the oxidative state of oils extracted from peanuts cakes prepared with 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders revealed that all oils samples with the exception of those extracted from cakes cooked with 2g and 4g of P. anisum powder had peroxide, P-anisidine, total oxidation, thiobarbituric acid and free fatty acid values in line with those recommended by the Codex Alimentarius. The principal component analysis (PCA) revealed that the free fatty acids, peroxide, P-anisidine, thiobarbituric acid values were more efficient to induce lipids oxidation in peanuts cakes. Conclusions: Preparing peanuts cakes with Allium cepa and Pimpinella anisum powders are more effective to limit lipids oxidation compared to peanuts cakes cooked without spices. Keywords: Allium cepa, Pimpinella anisum, lipids quality, peanuts cakes, antioxidant, oxidative stability.

Effect of concentration of Allium cepa and Pimpinella anisum powders on the oxidative stability of oils extracted from peanuts cakes

Background: Lipids are responsible for both the undesirable and desirable flavors of food; oxidation of lipids mainly results in the development of off-flavor and lipoxygenase-derived lipid-based volatiles that are responsible for flavor generation. These lipids can be found in animal, vegetable and marine foods sources. Among these vegetable lipids sources, peanuts are one of the main oleaginous used to prepare foods. Aims: This study aimed at assessing the effect of 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders on the oxidative stability of lipids extracted from peanuts cakes. Material and Methods: The total phenolic content, flavonoid contents and the antioxidant properties of these spices were evaluated. In addition, lipids quality was assessed by chemical characterization of oils extracted from peanuts cakes. Results: Results revealed that P. anisum had the highest total phenolic (TPC = 61.66 mg GAE/g), flavonoid (FC = 34.95 mg CE/g) contents and DPPH free radical scavenging activities with values that ranged from 17.66 % to 89.18 %. The analysis of the oxidative state of oils extracted from peanuts cakes prepared with 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders revealed that all oils samples with the exception of those extracted from cakes cooked with 2g and 4g of P. anisum powder had peroxide, P-anisidine, total oxidation, thiobarbituric acid and free fatty acid values in line with those recommended by the Codex Alimentarius. The principal component analysis (PCA) revealed that the free fatty acids, peroxide, P-anisidine, thiobarbituric acid values were more efficient to induce lipids oxidation in peanuts cakes. Conclusions: Preparing peanuts cakes with Allium cepa and Pimpinella anisum powders are more effective to limit lipids oxidation compared to peanuts cakes cooked without spices. Keywords: Allium cepa, Pimpinella anisum, lipids quality, peanuts cakes, antioxidant, oxidative stability.

Modeling of microwave‐ and ultrasound‐ohmic‐assisted hydro‐distillation extraction of the Pimpinella anisum essential oil

AbstractFirst‐order, second‐order, sigmoid, and absorption models were used to predict the extraction yield (EY) of anise essential oil (AEO). Sigmoid model was able to predict the EY with R2 0.9852 and 0.9869 respectively for ohmic‐assisted hydro‐distillation methods with ultrasound and microwave pretreatments. It was found that among the different prediction models, adaptive neuro‐fuzzy inference system (ANFIS) has the highest accuracy for EY estimating. So that a network with the help of Mamdani's maximum‐minimum method and triangular membership function was able to predict the EY in both pretreatments with R2 above 0.99. The results of artificial neural network (ANN) modeling showed that the multilayer perceptron network with feed‐forward back propagation structure, Levenberg–Marquardt training algorithm, and with configurations 3‐16‐7‐1 and 3‐14‐5‐1 was able to have the best performance in EY predicting of ultrasound and microwave pretreatments, respectively. The results emphasize the successful use of models, especially dynamic models, in predicting the kinetics of essential oil extraction.Practical applicationsModeling helps to understand the basic process and is suitable for better control of the process and increasing its efficiency. Mathematical models, as a relatively simple method, lead to a better understanding of the mechanism and factors affecting extraction processes. Although mathematical models have many advantages in identifying and predicting the behavior of parameters in different conditions, generally, they are not very accurate in predicting complex behaviors. Dynamic modeling including artificial neural networks (ANNs) and fuzzy logic has recently received much attention due to its ability to learn complex processes and predict nonlinear relationships. The results emphasize the successful use of models, especially dynamic models, in predicting the kinetics of essential oil extraction.

Antimicrobial and biofilm inhibition effects of p-anisaldehyde against Vibrio parahaemolyticus

Vibrio parahaemolyticus is a food-borne bacterial pathogen that seriously threatens the safety of seafood and human health. Biofilm formation is an important cause of pathogenicity and effective natural antibiofilm substances are urgently needed. Herein, we investigated the antimicrobial and antibiofilm effects of p-anisaldehyde (PAA) from Pimpinella anisum L. against V. parahaemolyticus, along with its application on salmon. The minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of PAA against V. parahaemolyticus was 2 μL/mL. PAA inhibited the growth, motility and adhesion of V. parahaemolyticus in a dose-dependent manner. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) confirmed that cell membrane integrity was disrupted and the ultrastructure of cells was damaged. Transcriptome analysis showed that treatment with PAA resulted in significant differences in the expression of 2415 genes. Gene Ontology and Kyoto Encyclopedia of Genes and Genomes analyses showed that differentially expressed genes related to biofilm formation, flagella mobility and quorum sensing (QS) were significantly altered in V. parahaemolyticus. Notably, PAA could also inhibit V. parahaemolyticus in salmon via fumigation, suggesting its potential application in food preservation. This study identified PAA as a potential natural antimicrobial agent to inhibit biofilm formation of V. parahaemolyticus and thereby protect salmon against infection.

Some quality and essential oil classifications of Turkish aniseed (Pimpinella anisum L.)

ABSTRACT For industries that use aniseed as a raw material, essential oil content and aroma composition are critical factors. Anise fruits were collected from 15 locations to determine these criteria. The essential oil procured by hydrodistillation was analysed by gas chromatography (GC) and gas chromatography–mass spectrometry (GC – MS). The locations were divided into five classes according to the cluster analysis of essential oil components. The most important components that made up the classes were estragole (2.33%), trans–anethole (93.90%), cis-anethole (0.21%), carvone (0.097%), p-anisaldehyde (0.651%), longifolene (1.35%), carvacrol (0.06%) and α-himachalane (0.12%). The rate of essential oil varied between 0.33-3.01% in the locations. Trans–anethole is the main component of the essential oil, while their rates changed according to the populations (90.8–96.6%). Location has a significant (p ≤ 0.05) effect on the essential oil, fruit width, fruit length and a thousand fruit weight; furthermore, it is positively related.

The synergistic effects of four medicinal plant seeds and chelated minerals on the growth, immunity, and antioxidant capacity of rainbow trout (Oncorhynchus mykiss).

Trace minerals are essential for the normal functioning of all living organisms. In addition, the positive effects of several medicinal plants have been demonstrated in aquaculture. In the present study, we aimed to investigate the effects of a mixture of medicinal plants and test the synergistic effects of medicinal plants and chelated minerals on fish growth and immunity. Thus, in the present experiment we evaluated the combined effects of a commercial chelated mineral source (BonzaFish®) and a mixture of 4 medicinal plants including caraway (Carum carvi), green cumin (Cuminum cyminum), dill (Anethum graveolens), and anise (Pimpinella anisum). Rainbow trout (Oncorhynchus mykiss) fingerlings (n=225) were fed with five formulated diets, including a control diet (basal diet), Bonza (basal diet+1g/kg BonzaFish®), Z-5 (basal diet+1g/kg BonzaFish®+5g/kg mixture of plant seeds), Z-10 (basal diet+1g/kg BonzaFish®+10g/kg mixture of plant seeds), Z-20 (basal diet+1g/kg BonzaFish®+20g/kg mixture of plant seeds) for 6 weeks. In diets including BonzaFish®, 50% of the inorganic mineral premix was replaced by BonzaFish®. Results revealed that fish receiving the Z-20 diet showed the best performance in terms of growth parameters, followed by the Bonza treatment (P<0.05). The highest protease activity was found in Z-5 and Z-10. RBCs were highest in Z-5, while the highest WBCs and hemoglobin were found in the Bonza treatment followed by Z-20. Stress biomarkers were lowest in the Z-20 treatment. Results showed that Z-20 could elicit the most robust immunological responses of lysozyme activity, ACH50, total Ig, C3, and C4. In conclusion, chelated minerals could be successfully used to replace 50% of mineral premix with no negative impacts on fish growth and together with four medicinal plants, could enhance rainbow trout overall growth performance and immunity.

A Thin-Layer Chromatography Method for the Determination of Essential Oil Components in Anise and Fennel Fruits

Scientific relevance. The State Pharmacopoeia of the Russian Federation, edition XIV, requires the identification of aniseed and fennel fruits by the same thin-layer chromatography (TLC) procedure using Sudan III and menthol. These markers are neither specific nor related to the therapeutic effects of these herbal drug products. The visual interpretation of chromatograms is complicated because of the low intensity of adsorption zones. Moreover, the corresponding compendial monographs do not characterise the adsorption zones specific to each of the plants. The most abundant component in aniseed and fennel essential oils, trans-anethole, would make a better reference standard from a methodological point of view.Aim. This study aimed to optimise the TLC procedure for essential oil determination in herbal drugs and herbal medicinal products of aniseed and fennel fruits and subsequently recommend it for inclusion in the relevant compendial monographs.Materials and methods. The study examined samples from several batches of herbal drugs, including aniseed and common fennel fruits, sourced from Russian manufacturers. The reference standards comprised commercial reagents, including trans-anethole, anise oil, and linalool, as well as fresh essential oils that had been steam distilled from the test samples in a Clevenger apparatus. The study was conducted by TLC. Sample preparation involved using Merck aluminium TLC plates, an IKA KS-501 digital orbital shaker, and a CAMAG Linomat 5 semi-automatic sample application system. The authors heated the plates in either a Binder ED53 drying oven or a CAMAG TLC plate heater. For visualisation, the authors selected a CAMAG TLC VISUALIZER 2 UV imaging and documentation system.Results. The informational and experimental research showed the feasibility of using trans-anethole as an identification reference standard for common anise and fennel fruits. The authors selected the optimal solvent for extracting active substances from the test products (hexane) and a detection reagent for improving visual evaluation of the chromatograms (1% sulfovanillin). The authors established characteristic adsorption zones for differentiating between aniseed and fennel fruits.Conclusions. The optimised procedure identifies the main components in the essential oils of aniseed and fennel fruits with a specific reference standard. This procedure may be recommended for inclusion in draft monographs for the corresponding herbal medicinal products.

The comparative perspective of phytochemistry and biological properties of the Apiaceae family plants

Despite the availability of numerous reports on the discovery of medicinal plant compounds and their properties, one may encounter contradictory results released by these reports at the level of plant families and even within species. To establish an accurate perspective of the Apiaceae family, this study examined the fruit essential oil and methanolic extract of wild and common species of this family. According to the measurement of the antioxidant property in the methanolic extract of the fruits using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, Ferula gummosa, Pimpinella anisum and Cuminum cyminum have high power in inhibiting free radicals. However, Bunium persicum had the strongest DPPH radicals inhibitory potential among all essential oils. The results of antimicrobial tests and their classification analysis showed that C. cyminum and B. persicum fruit essential oil with a high amount of cuminaldehyde had the most antibacterial properties. At the same time, the antifungal properties of H. persicum essential oil (rich in aliphatic ester) were stronger than those of the all the studied plants. Also, the essential oils of F. gummosa and Kelussia odoratissima had favourable antimicrobial properties compared to other studied plants. The investigation of the bacterial structure by scanning electron microscope confirmed the effect of the applied essential oils dose and their antibacterial potential. In general, for the first time, this paper determined the biological values of the fruit essential oil of some wild plants, such as K. odoratissima and H. persicum. Besides, in vitro examination and the mathematical models provided a suitable classification, which makes a comprehensive view in terms of the properties of the Apiaceae family.

Sweet Potatoes Puree Mixed with Herbal Aqueous Extracts: A Novel Ready-to-Eat Product for Lactating Mothers

Worldwide, around 385 thousand babies are born each day. Many of them cannot be breastfed because of several physiological problems of the mothers. Galactogogues remain the most natural and prolific way to improve both milk quantity and quality. Various herbs are traditionally used to increase lactation, but the best known are fennel (Foeniculum vulgare L.) and anise (Pimpinella anisum L.). The main objective of the present study was to obtain some special and nutritious ready-to-eat products from pureed sweet potato (Ipomoea batatas L.) fortified with aqueous extracts from the aforementioned galactogogues herbs. Two different types of thermal treatment, steaming and baking, were investigated to obtain healthy and safe-for-consumption purees. Steam convection had a lower impact, compared with hot air convection, on the content of bioactive compounds among all samples. Among all samples, sweet potato puree with fennel aqueous extract, processed by steaming, (EFCA) showed the highest content of β-carotene (1.27 ± 0.11 mg/g DW), lycopene (0.59 ± 0.07 mg/g DW), and total carotenoids (1.38 ± 0.11 mg/g DW); the cooking loss registered statistically significantly lower values in the case of steam convection. These reports might potentially generate novel ready-to-eat foods used as meals and as well as lactation adjuvants.

Foeniculum vulgare Mill. ve Pimpinella anisum L. (Apiaceae) Türlerinin Uçucu Yağlarının Antimikrobiyal Aktivitesi

Today, essential oils are considered safe substances and can be used as antibacterial additives. Pimpinella anisum L. (Aniseed) and Foeniculum vulgare Mill. var. dulce (fennel) species are of great economic importance. It is among the medicinal and aromatic plants cultivated in wide areas in our country. In this study, it was aimed to determine the antimicrobial properties of essential oils obtained from Foeniculum vulgare Mill. and Pimpinella anisum L plants. The essential oils of the species were obtained by using the distillation method. The antimicrobial activities of essential oils by hand were studied using the hollow agar method. Known to be medically important in food, cosmetics and pharmaceutical products Enterobacter aerogenes (ATCC 13048), Enterococcus faecalis (ATCC 29212), Salmonella enteritidis (ATCC 13075), Staphylococcus aureus subsp. aureus (ATCC 25923), Escherichia coli (ATCC 25922) and Serratia marcescens (ATCC 13880) evaluated against pathogen and microbial contaminants. While Foeniculum vulgare showed results parallel to the antibiotic used as standard, no antibacterial activity was observed in Pimpinella anisum L.