Journal
JOURNAL OF ESSENTIAL OIL BEARING PLANTS
Volume 14, Issue 5, Pages 605-609Publisher
HAR KRISHAN BHALLA & SONS
DOI: 10.1080/0972060X.2011.10643978
Keywords
Foeniculum vulgare Mill.; Apiaceae; essential oil; trans-anethol; fenechone; limonene
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This study was carried out at Sadra Experiment Station, Shiraz, Iran to determine the changes in the content and chemical compositions of essential oh from fennel fruits at three different growth stages including pasty, waxy, and full ripening containing 70, 52, and 10 % moisture, respectively. The essential oils of dried fruits were extracted by hydrodistillation method using Clevenger apparatus, and analyzed by GC and GC-MS. The essential oil content of fruits were 1.31, 1.18, and 1.26 %, at pasty, waxy and full ripening stages, respectively. The main oil components at different fruit maturity stages were found to be trans-anethol (84.1 - 86.1 %), fenechone (7.13 - 8.86 %), limonene (3.0 - 3.3 %), and methyl chavicol (2.5 - 2.7 %).
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