ArticleFoods (Basel, Switzerland)2021
Comparison of Nutritional Compositions and Essential Oil Profiles of Different Parts of a Dill and Two Fennel Cultivars.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed.
- Multivariate analysis of morpho-chemo variations in Anethum graveolens L. accessions.Scientific reports · 2026Article
- Environmentally friendly synthesis of carbon quantum dots (CQDs) to enhance photocatalytic activity for the photodegradation of various organic dyes and the evolution of hydrogen and oxygen.Journal of fluorescence · 2025Review
- Genotypic variation in morphological traits, yield, essential oil profiles, and mineral composition of fennel (Foeniculum vulgare L.) across two growing seasons.Scientific reports · 2025Article
- Effect of DifferentMolecules (Basel, Switzerland) · 2025Article
- Green technologies and chemometric analysis to optimize chlorogenic acid recovery from fennel processing waste.Food chemistry: X · 2025Article
- Hepato-renal protective impact of nanocapsulatedHeliyon · 2024Article
- Chemical Compositions of Essential Oil Extracted from Eight Thyme Species and Potential Biological Functions.Plants (Basel, Switzerland) · 2023Article
- Biotransformation of Flavonoids with -NOInternational journal of molecular sciences · 2023Article
- Occurrence of Alkenylbenzenes in Plants: Flavours and Possibly Toxic Plant Metabolites.Plants (Basel, Switzerland) · 2023Review
- Comprehensive Analysis of Secondary Metabolites of Four Medicinal Thyme Species Used in Folk Medicine and Their Antioxidant Activities In Vitro.Molecules (Basel, Switzerland) · 2023Article
- Secondary Terpenes inBiomedicines · 2022Review
- Myristicin and Elemicin: Potentially Toxic Alkenylbenzenes in Food.Foods (Basel, Switzerland) · 2022Review
- Analysis of the Chemical Profiles and Anti-Foods (Basel, Switzerland) · 2021Article
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7 authors.
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Abstract
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 (≥15%), crude fat (≥8%), and phosphorus (≥0.5%), and exhibited the highest total energy (≥20 MJ/kg) and EO yield (≥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 (VIP = 1.85922). The EO components of the aerial parts varied remarkably, and the chemical markers for differentiating these three cultivars were anethole (VIP = 1.36571), estragole (VIP = 1.30292), and carvone (VIP = 1.11947). Overall, our results provide a noteworthy chemical basis for further development of fennel and dill, especially as food additives.
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