[en] Chemical composition and antioxidant activity of four aniseed populations (Egyptian, Serbian, Tunisian and Turkish) were investigated during three developmental stages. The highest oil yield was achieved at full maturity in all aniseed accessions ranged from 11.93% (Serbia) to 13.80% (Tunisia). Fatty acid profile of aniseed oil was characterized by high proportions of palmitic (4.90–57.18%) and petroselinic (10.48–46.60%) acids which had an antagonist evolution during maturation. The essential oil yield reached its maximum at the beginning of ripening process in all aniseed accessions ranged from 1.94% (Serbia) to 3.09% (Tunisia). The main essential oil
compound was trans-anethole (66.34–93.05%) during aniseed ripening in all accessions. Phenolic content patronized its maximum at the last stage of aniseed ripening ranged from 17.11 mg GAE/g DW (Serbia) to 25.16 mg GAE/g DW (Tunisia). The main phenolic compound of aniseed was naringin (17.55–32.49%) and its accumulation was followed by the reduction of gallic, rosmarinic, ellargic and syringic acids during aniseed ripening in all accessions. Concerning antioxidant activity, DPPH scavenging activity, chelating ability and reducing
power were maximal at full maturity in all aniseed accessions. Our findings indicate that the determination of optimal periods and provenances for antioxidant accumulation can be used to evaluate the quality of aniseeds and could be important for industries.
Alam, M.A., Subhan, N., Rahman, M.M., Uddin, S.J., Reza, H.M., Sarker, S.D., Effect of Citrus flavonoids, naringin and naringenin, on metabolic syndrome and their mechanisms of action. Adv. Nutr. 5 (2014), 404–417.
Alignan, M., Roche, J., Bouniols, A., Cerny, M., Mouloungui, Z., Merah, O., Effects of genotype and sowing date on phytostanol–phytosterol content and agronomic traits in wheat under organic agriculture. Food Chem. 117 (2009), 219–225.
André, C.M., Schafleitner, R., Legay, S., Lefèvre, I., Alvarado-Aliaga, C.A., Nomberto, G., Hoffmann, L., Hausman, J.F., Larondelle, Y., Evers, D., Gene expression changes related to the production of phenolic compounds in potato tubers grown under drought stress. Phytochem 70 (2009), 1107–1116.
Bar-Peled, M., Fluhr, R., Cressel, J., Juvenile-specific localization and accumulation of a rhamnosyltransferase and its bitter flavonoid in foliage, flowers, and young citrus fruits. Plant Physiol. 103 (1993), 1377–1384.
Bengana, M., Bakhouche, A., Lozano-Sanchez, J., Amir, Y., Youyou, A., Segura-Carretero, A., Fernandez-Gutierrez, A., Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil. Food Res. Int. 54 (2013), 1868–1875.
Bettaieb Rebey, I., Bourgou, S., Ben Slimen Debbez, I., Jabri-Karoui, I., Hamrouni-Sellami, I., Msaada, K., Limam, F., Marzouk, B., Effects of extraction solvent and provenances on phenolic contents and antioxidant activities of cumin (Cuminum cyminum L.) seeds. Food Biop. Technol. 5 (2011), 2827–2836.
Bettaieb Rebey, I., Kefi, S., Limam, F., Marzouk, B., Variations in fatty acid composition during maturation of cumin (Cuminum cyminum L.) seeds. Afric. J Biotechnol. 12 (2013), 5303–5307.
Bettaieb Rebey, I., Kefi, S., Bourgou, S., Ouerghemmi, I., Ksouri, R., Saidani Tounsi, M., Marzouk, B., Ripening stage and extraction method effects on physical properties, polyphenol composition and antioxidant activities of cumin (Cuminum cyminum L.) seeds. Plant Foods Hum. Nutr. 69 (2014), 358–364.
Bettaieb Rebey, I., Bourgou, S., Aidi Wannes, W., Hamrouni Selami, I., Saidani Tounsi, M., Marzouk, B., Laure Fauconnier, M., Ksouri, R., Comparative assessment of phytochemical profiles and antioxidant properties of Tunisian and Egyptian anise (Pimpinella anisum L.) seeds. Plant Biosys, 2017, 10.1080/11263504.2017.1403394.
Bhagya, H.P., Raveendra, Y.C., Lalithya, K.A., Mulibenificial uses of spices: a brief review. Acta Sci. Nutr. Health 1 (2017), 3–6.
Bligh, E.G., Dyer, W.J., A rapid method for total lipid extraction and purification. Can. J. Biochem. Physiol. 37 (1959), 911–917.
Boskabady, M.H., Ramazani-Assari, M., Relaxant effect of Pimpinella anisum on isolated guinea pig tracheal chains and its possible mechanism(s). J. Ethnopharmacol. 74 (2001), 83–91.
Cunha, M.A.E., Neves, R.F., Souza, J.N.S., França, L.F., Araújo, M.E., Brunner, G., Supercritical adsorption of buriti oil (Mauritia flexuosa Mart.) in γ-alumina: a methodology for the enriching of anti-oxidants. J. Supercrit. Fluids 66 (2012), 181–191.
Denev, R.V., Kuzmanova, I.S., Momchilova, S.M., Nikolova-Damyanova, B.M., Resolution and quantification of isomeric fatty acids by silver Ion HPLC: fatty acid composition of aniseed oil (Pimpinella Anisum, Apiaceae). J. AOAC Int. 94 (2011), 4–8.
Callan, N.W., Johnson, D.L., Westcott, M.P., Welty, L.E., Herb and oil composition of dill (Anethum graveolens L.): effects of crop maturity and plant density. Ind. Crops Prod. 25 (2007), 282–287.
Cavia-Saiz, M., Busto, M.D., Pilar-Izquierdo, M.C., Ortega, N., Perez-Mateos, M., Muñiz, P., Antioxidant properties, radical scavenging activity and biomolecule protection capacity of flavonoid naringenin and its glycoside naringin: a comparative study. J. Sci. Food Agric. 90 (2010), 1238–1244.
Cecchi, G., Biasini, S., Castano, J., Methanolyse Rapide Des Huiles En Solvants. Note De Laboratoire. Rev. Franc. Corps Gras 4. 1985, 163–164.
Charles, D.J., Antioxidant Properties of Spices, Herbs and Other Sources. 2013, Springer, New York, NY, USA p. 612.
Christaki, E.V., Bonos, E.M., Florou-Paneri, P.C., Use of anise seed and/or α-tocopheryl acetate in laying Japanese quail diets. South Afr. J. Anim. Sci. 41 (2011), 126–133.
Dewanto, V., Wu, X., Adom, K.K., Liu, R.H., Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem. 50 (2002), 3010–3014.
EI-Moghazi, A.M., All, A.A., Ross, S.A., Mottaleb, M.A., Flavonoids of Pimpinella anisum L. growing in Egypt. Fitoterapia 50 (1979), 267–271.
El-Wakeil, F., Khairy, M., Morsi, S., Farag, R.S., Shihata, A.A., Badel, A.Z.M.A., Biochemical studies on the essential oils of somefruits of Umbelliferae family. Seifen-Ole-Fette-Wachse 112 (1986), 77–80.
Gülçin, İ., Oktay, M., Kireçci, E., Küfrevioğlu, ö.İ., Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts. Food Chem. 83 (2003), 371–382.
Hanato, T., Kagawa, H., Yasuhara, T., Okuda, T., Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effects. Chem. Pharm. Bull. 36 (1998), 2090–2097.
Konaté, K., Yomalan, K., Sytar, O., Brestic, M., Antidiarrheal and antimicrobial profiles extracts of the leaves from Trichilia emetica Vahl. (Meliaceae). Asian Pac. J. Trop. Biomed. 5 (2015), 242–248.
Konaté, K., Zerbo, P., Ouédraogo, M., Dibala, C.I., Adama, H., Sytar, O., Brestic, M., Barro, N., Anti-nociceptive properties in rodents and the possibility of using polyphenol-rich fractions from sida urens L. (Malvaceae) against of dental caries bacteria. Ann. Clin. Microbiol. Antimicrob. 12 (2013), 1–7.
Lampe, W.J., “Spicing up a vegetarian diet: chemopreventive effects of phytochemicals”. Am. J. Clinic. Nutr. 78 (2003), 579–583.
Laribi, B., Kouki, K., Bettaieb, T., Mougou, A., Marzouk, B., Essential oils and fatty acids composition of Tunisian, German and Egyptian caraway (Carum carvi L.) seed ecotypes: a comparative study. Ind. Crops Prod. 41 (2013), 312–318.
Laribi, B., Kouki, K., M'Hamdi, M., Bettaieb, T., Coriander (Coriandrum sativum L.) and its bioactive constituents. Fitoterapia 103 (2015), 9–26.
Marin, A., Ferreres, F., Barberà, G.G., Gil, M.I., Weather variability influences color and phenolic content of pigmented baby leaf lettuces throughout the season. J. Agric. Food Chem. 63 (2015), 1673–1681.
Mohammadi, H., Ghorbanpour, M., Brestic, M., Exogenous putrescine changes redox regulations and essential oil constituents in field-grown Thymus vulgaris L. Under well-watered and drought stress conditions. Ind. Crops Prod. 122 (2018), 119–132.
Msaada, K., Hosni, K., Taarit, M.B., Chahed, T., Kchouk, M.E., Marzouk, B., Changes on essential oil composition of coriander (Coriandrum sativum L.) fruits during three stages of maturity. Food Chem. 102 (2007), 1131–1134.
Msaada, K., Hosni, K., Ben Taarit, M., Chahed, T., Hammami, M., Marzouk, B., Changes in fatty acid composition of coriander (Coriandrum sativum L.) fruit during maturation. Ind. Crops Prod. 29 (2009), 269–274.
Morshedloo, M.R., Craker, L.E., Salami, A., Nazeri, V., Sang, H., Maggi, F., Effect of prolonged water stress on essential oil content, compositions and gene expression patterns of mono- and sesquiterpene synthesis in two oregano (Origanum vulgare L.) subspecies. Plant Physiol. Biochem. 111 (2017), 119–128.
Neffati, M., Sriti, J., Hamdaoui, G., Kchouk, M.E., Marzouk, B., Salinity impact on fruit yield, essential oil composition and antioxidant activities of Coriandrum sativum fruit extracts. Food Chem. 124 (2010), 221–225.
Nguyen, Q.H., Talou, T., Cerny, M., Evon, P., Merah, O., Oil and fatty acid accumulation during coriander (Coriandrum sativum L.) fruit ripening under organic cultivation. Crop J. 3 (2015), 366–369.
Nikolova, B.M., Tarandjiska, R.B., Chobanov, D.G., Determination of petroselinic acid, oleic acid and the major triglyceride groups in some Umbelliferae seed oils. Compt. Rend. Acad. Bulg. Sci. 38 (1985), 1231–1234.
Oyaizu, M., Studies on products of browning reaction: antioxidative activity of products of browning reaction. Jpn. J. Nutr. Diet. 44 (1986), 307–315.
özel, A., Anise (Pimpinella anisum): changes in yields and component composition on harvesting at different stages of plant. Expl. Agric. 45 (2009), 117–126.
Qu, C.M., Fu, F.Y., Lu, K., Zhang, K., Wang, R., Xu, X.F., Wang, M., Lu, J., Wan, H., Zhanglin, T., Li, J., Differential accumulation of phenolic compounds and expression of related genes in black-and yellow-seeded Brassica napus. J. Exp. Bot. 64 (2013), 2885–2898.
Ramakrishna, A., Ravishankar, G.A., Influence of abiotic stress signals on secondary metabolites in plants. Plant Signal. Behav. 6 (2011), 1720–1731.
Raudonis, R., Jakstas, V., Burdulis, D., Benetis, R., Janulis, V., Investigation of contribution of individual constituents to antioxidant activity in herbal drugs using postcolumn HPLC method. Medicina (Kaunas) 45 (2009), 382–394.
Salami, M., Rahimmalek, M., Ehtemam, M.H., Comprehensive research on essential oil and phenolic variation in different Foeniculum vulgare populations during transition from vegetative to reproductive stage. Chem. Biodivers. 14 (2017), 1–10.
Shiraishi, M., Shinomiya, R., Chijiwa, H., Varietal differences in polyphenol contents, antioxidant activities and their correlations in table grape cultivars bred in Japan. Sci. Hortic. 227 (2018), 272–277.
Shojaii, A., Fard, M.A., Review of Pharmacological Properties and Chemical Constituents of Pimpinella anisum. 2012, Int. Sch. Res. Netw. ISRN Pharm, 1–8.
Sytar, O., Brestic, M., Rai, M., Shao, H.B., Plant phenolic compounds for food, pharmaceutical and cosmetiсs production. J. Med. Plants Res. 6 (2012), 2526–2539.
Sytar, O., Zivcak, M., Bruckova, K., Brestic, M., Hemmerich, I., Rauh, C., Simko, I., Shift in accumulation of flavonoids and phenolic acids in lettuce attributable to changes in ultraviolet radiation and temperature. Sci. Hotic. 239 (2018), 193–204.
Tholl, D., Biosynthesis and Biological Functions of Terpenoids in Plants, Biotechnology of Isoprenoids. 2015, Springer, 63–106.
Tlili, N., Mejri, H., Yahia, Y., Saadaoui, E., Rejeb, S., Khaldi, A., Phytochemicals and antioxidant activities of Rhus tripartitum (Ucria) fruits depending on locality and different stages of maturity. Food Chem. 160 (2014), 98–103.
Trabelsi, H., Renaud, J., Herchi, W., Boukhchina, S., Mayer, P., Triacylglycerols and aliphatic alcohols from fruits of three Tunisian Pistacia lentiscus populations. J. Sci. Food Agric. 95 (2015), 2028–2032.
Ullah, H., Honermeier, B., Fruit yield, essential oil concentration and composition of three anise cultivars (Pimpinella anisum L.) in relation to sowing date, sowing rate and locations. Ind. Crop Prod. 42 (2013), 489–499.
Villa-Rodríguez, J.A., Molina-Corral, F.J., Ayala-Zavala, J.F., Olivas, G.I., González-Aguilar, G.A., Effect of maturity stage on the content of fatty acids and antioxidant activity of Hass avocado. Food Res. Int. 44 (2011), 1231–1237.
Vuorinen, A.L., Kalpio, M., Linderborg, K.M., Kortesniemi, M., Lehto, K., Niemi, J., Yang, B., Kallio, H.P., Coordinate changes in gene expression and triacylglycerol composition in the developing seeds of oilseed rape (Brassica napus) and turnip rape (Brassica rapa). Food Chem. 145 (2014), 664–673.
Yashin, A., Xia, X., Nemzer, B., Antioxidant activity of spices and their impact on human health: a review. Antioxidants 706 (2017), 70–97.
Zhao, H., Dong, J., Lu, J., Chen, J., Li, Y., Shan, Y., Fan, W., Gu, G., Effect of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in Barley (Hordeum vulgare L.). J. Agric. Food Chem. 54 (2006), 277–286.
Zhu, Y., Wilkinson, K.L., Wirthensohn, M., Changes in fatty acid and tocopherol content during almond (Prunus dulcis, cv. Nonpareil) kernel development. Sci. Hortic. 225 (2017), 150–155.
