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Comparative essential oil composition and antifungal effect of bitter fennel (Foeniculum vulgare ssp. piperitum) fruit oils obtained during different vegetation
Scopus
Toplam 116 atıf DOI
The chemical composition of the flower and unripe and ripe fruits from fennel (bitter) (Foeniculum vulgare ssp. piperitum) has been examined by gas chromatography and gas chromatography-mass spectrometry. The main identified components of the flower and unripe and ripe fruit oils were estragole (53.08%, 56.11%, and 61.08%), fenchone (13.53%, 19.18%, and 23.46%), and α-phellandrene (5.77%, 3.30%, and 0.72%), respectively. Minor qualitative and major quantitative variations for some compounds of essential oils were determined with respect to the different parts of F. vulgare. The oils exerted varying levels of antifungal effects on the experimental mycelial growth of Alternaria alternata, Fusarium oxysporum, and Rhizoctonia solani. The 40 ppm concentrations of fennel oils showed inhibitory effect against mycelial growth of A. alternaria, whereas 10 ppm levels were ineffective. The analyses show that fennel oils exhibited different degrees of fungistatic activity depending on the doses. © Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition.
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Antifungal activities of different essential oils against anise seeds mycopopulations
Scopus
Havuzumuzda 13 atıf almış
The aim of this study was to investigate the possibility of biological control of fungal species isolated from anise seeds using essential oils from medicinal plants: mint (Mentha spicata L), sage (Salvia fruticosa L), rosemary (Rosmarinus officinalis L), anise (Pimpinella anisum L), bitter fennel (Foeniculum vulgare spp. piperituum L.) and myrtle (Myrtus communis L). Ten fungal species isolated from anise seeds: Bipolaris/Drechslera sorociniana, Fusarium subglutinans, F. vertricilioides, F. oxy-sporum, F. tricinctum, F. sporotrichioides, F. equiseti, F. incarnatum, F. proliferatum and Macrophomina phaseolina, were used in this experiment. The minimum inhibitory concentrations (MIC) were determined by micro-dilution method using selected essential oils (EOs). A qualitative and quantitative chemical analyses of EOs were carried out. All EOs exhibited a significant antifungal activity against all tested fungal isolates. The myrtle EO proved to be the most potent one (MIC 0.0003-3.25 mg/mL, then mint 0.0003-7.75 mg/mL and sage 0.0003-10 mg/mL). All tested fungi were observed to have a susceptibility to all selected essential oils. These results suggest the possibility for application of the EOs in biological control of anise production.
Atıf Yapan Makale Bilgileri
Kurumlar (5)
Belarusian State University
Minsk, Belarus
Institute for Plant Protection and Environment
Belgrade, Serbia
Inst. Med. Plant Res. Dr. Josif P.
Belgrade, Serbia
King Saud University
Riyadh, Saudi Arabia
Selçuk Üniversitesi
Selçuklu, Turkey