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Pregledni rad – Review Paper

ESSENTIAL OIL COMPOSITION FROM SWEET AND BITTER FENNEL FRUITS FROM SERBIA

By
Milica Aćimović ,
Milica Aćimović

Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia

Nataša Milić
Nataša Milić

Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia

Abstract

Fennel (Foeniculum vulgare Mill.) is aromatic plant from Apiaceae family. There are two types that have commercial importance, sweet fennel Foeniculum vulgare var. dulce, and bitter fennel – Foeniculum vulgare var. vulgare. The aim of this study was to examine the quality of essential oil of the fruits of these two varieties. Plants were grown in the experimental field in Mošorin for two years and from the produced fruits, essential oil was obtained by hydrodistillation method according to Clevenger apparatus, while the essential oil components were determined through GC/MS.Sweet fennel (variety “Fino”, Austrosaat AG, Austria) and bitter fennel (variety “Vojvođanski”, Dr Josif Pančić, Serbia) grown in Serbia, as most abundant compound of the essential oil had trans-anethole. In the var. dulceits part was from 77.2-80.0%, while the content of methyl-chavicol was 2.22.7 %, and fenchone 3.9-5.1%. The var. vulgarehad 61.1-67.1 % trans-anethole and fenchone 22.6-26.6 % depended on the year.


 

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