Hao Yuanpeng, Kang Jiamu, Guo Xiaoqi, Yang Rui, Chen Yuliang, Li Jingyi, Shi Lei
Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
University of Chinese Academy of Sciences, Beijing 100049, China.
Foods. 2021 Jul 31;10(8):1784. doi: 10.3390/foods10081784.
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.
小茴香和莳萝因其多种生物活性，如抗氧化、抗菌、食品保鲜和调味能力，而被广泛用作食品添加剂。在此，对一个莳萝品种和两个小茴香品种的果实、伞形花序、茎和根的营养成分和精油（EO）化学特征进行了评估。果实的粗蛋白含量最高（≥15%）、粗脂肪含量最高（≥8%）和磷含量最高（≥0.5%），并且具有最高的总能量（≥20兆焦/千克）和EO产量（≥2%）。此外，对烯丙基苯甲醚（在Fdf中占86.56%）、茴香脑（在Fhf中占71.17%）、小茴香酮（在Fhf中占16.74%）、柠檬烯（在Agf中占50.19%）和香芹酮（在Agf中占42.41%）是果实中产生的EO的主要成分。小茴香和莳萝根部EO的化学特征与地上部分有显著差异；因此，可根据肉豆蔻醚（投影变量重要性（VIP）=1.90399）和芹子油烯（VIP = 1.85922）区分根部和地上部分。地上部分的EO成分差异显著，区分这三个品种的化学标志物是茴香脑（VIP = 1.36571）、对烯丙基苯甲醚（VIP = 1.30292）和香芹酮（VIP = 1.11947）。总体而言，我们的结果为小茴香和莳萝的进一步开发，特别是作为食品添加剂，提供了值得注意的化学依据。
