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2005•Journal of Essential Oil Bearing PlantsRequires access

Content and Composition of Essential and Fatty Oil ofFoeniculum Vulgarecv. Soroksari Cultivated Fruits

F. Raouffard, R. Omidbaigi

Open publisher page 1 citations

Abstract

The essential oil from cultivated fruits of fennel (Foeniculum vulgare cv. soroksari) was extracted by hydrodistillation. The essential oil yield was 5.2% w/w based on dry weigth. The fatty oil content, after essential oil extraction and using Soxhlet-separation, was 8.2%. The essential oil was investigated by GC and GC/MS, while the fatty oil composition only by GC. Ninteen components were identified by GC/MS analyses. The main components of the essential oil were trans anethole (67.0%), fenchone (17.6%), methyl chavicol (3.7%), α-pinene (2.9%), limonene (2.6%) and γ-terpinene (1.5%). Seven fatty acids were determined from the fatty oil of fruits of fennel after essential oil extraction with major compounds oleic (59.0%), linoleic (19.0%), palmitic (10.3%), myristic (6.3%) and stearic acid (1.7%).

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What this paper is about

The essential oil from cultivated fruits of fennel (Foeniculum vulgare cv. soroksari) was extracted by hydrodistillation. The essential oil yield was 5.2% w/w based on dry weigth. The fatty oil content, after essential oil extraction and using Soxhlet-separation, was 8.2%. The essential oil was investigated by GC and GC/MS, while the fatty oil composition only by GC. Ninteen components were identified by GC/MS analyses. The main components of the essential oil were trans anethole (67.0%), fenchone (17.6%), methyl chavicol (3.7%), α-pinene (2.9%), limonene (2.6%) and γ-terpinene (1.5%). Seven fatty acids were determined from the fatty oil of fruits of fennel after essential oil extraction with major compounds oleic (59.0%), linoleic (19.0%), palmitic (10.3%), myristic (6.3%) and stearic acid (1.7%).

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Available abstract

The essential oil from cultivated fruits of fennel (Foeniculum vulgare cv. soroksari) was extracted by hydrodistillation. The essential oil yield was 5.2% w/w based on dry weigth. The fatty oil content, after essential oil extraction and using Soxhlet-separation, was 8.2%. The essential oil was investigated by GC and GC/MS, while the fatty oil composition only by GC. Ninteen components were identified by GC/MS analyses. The main components of the essential oil were trans anethole (67.0%), fenchone (17.6%), methyl chavicol (3.7%), α-pinene (2.9%), limonene (2.6%) and γ-terpinene (1.5%). Seven fatty acids were determined from the fatty oil of fruits of fennel after essential oil extraction with major compounds oleic (59.0%), linoleic (19.0%), palmitic (10.3%), myristic (6.3%) and stearic acid (1.7%).

Key concepts: Foeniculum, Essential oil, Limonene, Chemistry, Food science, Linoleic acid, Anethole, Composition (language)

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Content and Composition of Essential and Fatty Oil ofFoeniculum Vulgarecv. Soroksari Cultivated Fruits — Research Paper | ScholarLens