Comparative assessment of phytochemical profiles and antioxidant properties of Tunisian and Egyptian anise (Pimpinella anisum L.) seeds

Bettaieb ép Rebey, Ines; Bourgou, Soumaya; Aidi Wannes, Wissem; Hamrouni Sellami, Ibtissem; Saidani Tounsi, Moufida; Marzouk, Brahim; Fauconnier, Marie-Laure; Ksouri, Riadh

doi:10.1080/11263504.2017.1403394

Article (Scientific journals)

Comparative assessment of phytochemical profiles and antioxidant properties of Tunisian and Egyptian anise (Pimpinella anisum L.) seeds

Bettaieb ép Rebey, Ines; Bourgou, Soumaya; Aidi Wannes, Wissem et al.

2017 • In Plant Biosystems

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/216213

DOI
10.1080/11263504.2017.1403394

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Keywords :

Pimpinella anisum L.; essential oil; fatty acids; phenolic; antioxidant activity; provenance

Abstract :

[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.

Disciplines :

Phytobiology (plant sciences, forestry, mycology...)
Chemistry
Food science

Author, co-author :

Bettaieb ép Rebey, Ines ; 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 ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes

Ksouri, Riadh

Language :

English

Title :

Comparative assessment of phytochemical profiles and antioxidant properties of Tunisian and Egyptian anise (Pimpinella anisum L.) seeds

Publication date :

2017

Journal title :

Plant Biosystems

ISSN :

1126-3504

Publisher :

Taylor & Francis Ltd, Siena, Italy

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

http://www.tandfonline.com/doi/full/10.1080/11263504.2017.1403394

Available on ORBi :

since 20 November 2017

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