Elkiran Omer, Telhuner Ozge
Department of Medical Services and Techniques Vocational School of Health Services, Sinop University Sinop Türkiye.
Food Sci Nutr. 2025 May 19;13(5):e70307. doi: 10.1002/fsn3.70307. eCollection 2025 May.
The aim of this study was to investigate the chemical composition and antimicrobial activities of essential oils obtained from different organs (leaf, stem, flower, and seed) of (fennel) plant naturally growing in Sinop province of Turkey. Plant samples collected from the field in 2023 were dried and their essential oils were isolated using the hydro-distillation method with a Clevenger type device. Chemical analyzes were performed simultaneously with GC-FID and GC-MS devices, and component identifications were made with the help of NIST and Wiley libraries. According to the results, estragole (methyl chavicol) was determined as the main component of leaf (51.7%), flower (38.9%) and seed (53.3%) essential oils. Fenchyl acetate (35.3%) was the dominant component in the stem essential oil. In addition, other important compounds such as limonene, fenchon, and γ-terpinene were detected in different proportions. It is thought that these composition differences between organs are due to environmental factors and plant physiology. Within the scope of biological activity studies, the antimicrobial effects of essential oils obtained from each organ against seven Gram-positive and Gram-negative bacteria and two fungi were tested by disk diffusion and minimum inhibitory concentration (MIC) methods. It was observed that Gram-positive bacteria were particularly more sensitive. The highest antibacterial effect was obtained against with a 30 mm inhibition zone in the seed oil. According to MIC values, the lowest effective concentration was seen on , , and with 50 μg/mL. No significant effect was observed against and . This study is the first to reveal the chemical and biological properties of fennel essential oils obtained from different organs in Türkiye.
本研究的目的是调查从土耳其锡诺普省自然生长的茴香植物的不同器官（叶、茎、花和种子）中提取的精油的化学成分和抗菌活性。2023年从田间采集的植物样本经干燥处理后，使用克利夫enger型装置通过水蒸馏法分离出其精油。使用气相色谱 - 火焰离子化检测器（GC - FID）和气相色谱 - 质谱联用仪（GC - MS）同时进行化学分析，并借助美国国家标准与技术研究院（NIST）和威利（Wiley）数据库进行成分鉴定。结果表明，草蒿脑（甲基丁香酚）被确定为叶（51.7%）、花（38.9%）和种子（53.3%）精油的主要成分。乙酸小茴香酯（35.3%）是茎精油中的主要成分。此外，还检测到了不同比例的其他重要化合物，如柠檬烯、小茴香醇和γ - 松油烯。据认为，这些器官之间的成分差异是由环境因素和植物生理造成的。在生物活性研究范围内，通过纸片扩散法和最低抑菌浓度（MIC）法测试了从每个器官获得的精油对七种革兰氏阳性菌和革兰氏阴性菌以及两种真菌的抗菌效果。观察到革兰氏阳性菌尤其更敏感。种子油对[具体细菌名称未给出]的抑菌圈为30毫米，抗菌效果最佳。根据MIC值，对[具体细菌名称未给出]、[具体细菌名称未给出]和[具体细菌名称未给出]的最低有效浓度为50μg/mL。对[具体细菌名称未给出]和[具体细菌名称未给出]未观察到显著效果。本研究首次揭示了土耳其不同器官茴香精油的化学和生物学特性。
