Abstract

Foeniculum vulgare Mill. is a medicinal plant, used as a flavouring agent. The essential oil from F. vulgare has potential antimicrobial and insecticidal effects, and can be used in food industry in order to protect the food resources and food products against microbial and pest’s contamination. The aim of the research was to characterize the volatile components of F. vulgare essential oil by Gas Chromatography/Mass Spectrometry (GC/MS) and Gas Chromatography (GC-FID) and to observe the antimicrobial activity by disk diffusion method and in vapour phase. Also, insecticidal activity of the vapour phase of the essential oil of F. vulgare was detected. We found that major components of the essential oil from F. vulgare were trans-anethole (73.6%), fenchone (6.0%), and limonene (5.7%). Antimicrobial activity on gram-positive, gram-negative, and yeasts was weak in liquid phase, but vapour phase showed stronger activity against B. subtilis at the concentration 250 μL.L−1 (98.65% of bacterial growth inhibition). Vapour phase of essential oil was effective against insects, where 25% concentration had 80% lethality.

Details

Title
Biological activity of essential oil from Foeniculum vulgare
Author
Borotová, Petra 1   VIAFID ORCID Logo  ; Galovičová, Lucia 2 ; Valková, Veronika 3 ; Ďúranová, Hana 4 ; Vuković, Nenad 5 ; Vukić, Milena 5 ; Babošová, Mária 6 ; Kačániová, Miroslava 7 

1  Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Slovakia; Slovak University of Agriculture in Nitra, AgroBioTech Research Centre, Slovakia 
2  Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Slovakia 
3  Slovak University of Agriculture in Nitra, AgroBioTech Research Centre, Slovakia; Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Slovakia 
4  Slovak University of Agriculture in Nitra, AgroBioTech Research Centre, Slovakia 
5  University of Kragujevac, Kragujevac, Serbia 
6  Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Slovakia 
7  Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Slovakia; University of Rzeszow, Institute of Food Technology and Nutrition, Poland 
Pages
148-152
Publication year
2021
Publication date
2021
Publisher
De Gruyter Brill Sp. z o.o., Paradigm Publishing Services
ISSN
13352563
e-ISSN
13385259
Source type
Scholarly Journal
Language of publication
English
DOI
https://doi.org/10.2478/ahr-2021-0037
ProQuest document ID
3155380687
Copyright
© 2021. This work is published under http://creativecommons.org/licenses/by-nc-nd/4.0 (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.