Fennel and dill are widely used as food additives owing to their various biological activities, such as antioxidants, antimicrobials, food-preservatives, and seasoning capacities. Herein, the nutritional composition and essential oil (EO) chemical profiles of fruits, umbels, stalks, and roots from one dill and two fennel cultivars were evaluated. The fruits had the highest content of crude protein (â‰¥15%), crude fat (â‰¥8%), and phosphorus (â‰¥0.5%), and exhibited the highest total energy (â‰¥20 MJ/kg) and EO yield (â‰¥2%). Moreover, estragole (86.56% in Fdf), anethole (71.17% in Fhf), fenchone (16.74% in Fhf), limonene (50.19% in Agf), and carvone (42.41% in Agf) were the main components of the EOs generated from the fruits. The chemical profiles of EOs in the roots were significantly different from those of the aerial parts of the fennel and dill; thus, the roots and aerial parts could be distinguished based on myristicin (Variable Importance in Projection (VIP)=1.90399) and apiol...
Comparison of nutritional compositions and essential oil profiles of different parts of a dill and two fennel cultivars.
Lei Shi, Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China. firstname.lastname@example.org
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Yuanpeng Hao, Jiamu Kang, Xiaoqi Guo, Rui Yang, Yuliang Chen, Jingyi Li, Lei Shi; Comparison of nutritional compositions and essential oil profiles of different parts of a dill and two fennel cultivars.. IFIS Food and Health Sciences Database 2022; doi:
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