Iranian Foeniculum vulgare Essential Oil and Alcoholic Extracts: Chemical Composition, Antimicrobial, Antioxidant and Application in Olive Oil Preservation

The aim of this research was to investigate chemical compositions, antibacterial properties and in vitro and in vivo antioxidant properties of essential oil and methanol and ethanol extracts of Feoniculum vulgare. Antimicrobial properties of Feoniculum vulgare essential oil and extracts against pathogenic bacteria, fungi, and yeast were determined by agar disk diffusion and minimum inhibitory of concentration. The chemical composition of essential oil was characterized using gas chromatography/mass spectrometry (GC-MS). The results of EOs analysis indicated that there are different compounds in EO giving it different characteristics. According to the results, EO and each extracts has a different potential to inhibit the growth of microorganism. Protective effects of essential oil and methanol and ethanol extract of fennel in stabilizing olive oil were tested, compared to synthetic antioxidants, by measuring their peroxide values (PV) and p-anisidine value during accelerated storage. Results indicated that essential oil of fennel exhibited stronger antioxidant activity in olive oil than butylated hydroxyanisole (BHA), while its antioxidant activity was less than that of butylated hydroxytoluene (BHT). In summary Iranian Foeniculum vulgare extract has potential application as antioxidant, antimicrobial agent in food applications.