Chemical composition and antifungal effect of anise (Pimpinella anisum L.) fruit oil at ripening stage

@article{zcan2006ChemicalCA,
  title={Chemical composition and antifungal effect of anise (Pimpinella anisum L.) fruit oil at ripening stage},
  author={Mehmet Musa {\"O}zcan and Jean Claude Chalchat},
  journal={Annals of Microbiology},
  year={2006},
  volume={56},
  pages={353-358}
}
  • Mehmet Musa Özcan, Jean Claude Chalchat
  • Published in Annals of Microbiology 2006
  • DOI:10.1007/BF03175031
The composition of the essential oil ofPimpinella anisum L fruit is determined by GC and GC-MS. The volatile oil content obtained by hydrodistillation was 1.91%. Ten compounds representing 98.3% of the oil was identified. The main constituents of he oil obtained from dried fruits were trans-a nethole (93.9%) and estragole (2.4%). The olfactorially valuable constituents that were found with concentration higher than 0.06% were (E)-methyeugenol, α-cuparene, α-himachalene, β-bisabolene, p… CONTINUE READING

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