Reference : Comparative assessment of phytochemical profiles and antioxidant properties of Tunisi...
Scientific journals : Article
Life sciences : Phytobiology (plant sciences, forestry, mycology...)
Physical, chemical, mathematical & earth Sciences : Chemistry
Life sciences : Food science
Comparative assessment of phytochemical profiles and antioxidant properties of Tunisian and Egyptian anise (Pimpinella anisum L.) seeds
Bettaieb ép Rebey, Ines mailto [Université de Liège - ULiège > > > chercheur libre en sc. agro. & ingé. biol.]
Bourgou, Soumaya []
Aidi Wannes, Wissem []
Hamrouni Sellami, Ibtissem []
Saidani Tounsi, Moufida []
Marzouk, Brahim []
Fauconnier, Marie-Laure mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes >]
Ksouri, Riadh []
Plant Biosystems
Taylor & Francis Ltd
Yes (verified by ORBi)
[en] Pimpinella anisum L. ; essential oil ; fatty acids ; phenolic ; antioxidant activity ; provenance
[en] Anis (Pimpinella anisum L.) seeds obtained from two geographic origins Tunisia (TAS) and Egypte (EAS) were studied regarding their biochemical composition and the antioxidant
potential of their extracts. The results showed that the highest value of oil was detected with
TAS compared to that of EAS ones. Ten (10) fatty acids were identified for the two locations
and petroselinic acid was the most prevalent in oil seeds and interestingly, TAS displayed a
significantly higher level of this acid than EAS. Besides, TAS exhibited slightly higher
essential oil yield than the Egyptian variety and that trans-anethole was the dominant for the
two provenances. In both accessions, the highest total phenolic, flavonoid and tannin content
was obtained with ethyl acetate fraction. Therefore, TAS exhibited higher chelating and
reducing powers than EAS which may be due to a slightly different phenolic composition between the two accession seed extracts. The phenolic compositions of TAS and EAS
revealed that ethyl acetate extracts showed higher proportions of naringin, chlorogenic acid
and rosmarinic acid. However, ethanol extracts were richer in larcitrin, rosmarinic acid and
cirsimartin. The overall results revealed that aniseeds might constitute a novel source of natural antioxidants and could be used as food additive.
Researchers ; Students

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