Comparison of Nutritional Compositions and Essential Oil Profiles of Different Parts of a Dill and Two Fennel Cultivars

文献类型： 外文期刊

第一作者： Hao, Yuanpeng

作者： Hao, Yuanpeng;Guo, Xiaoqi;Yang, Rui;Li, Jingyi;Shi, Lei;Hao, Yuanpeng;Guo, Xiaoqi;Yang, Rui;Kang, Jiamu;Chen, Yuliang

作者机构：

关键词： Apiaceae plants; plant parts; efficient utilization; multivariate analysis; food additives

期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）

ISSN：

年卷期： 2021 年 10 卷 8 期

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收录情况： SCI

摘要： 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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