Quantification of Anethole in Fennel and Anise Essential Oils using Gas Chromatography and 1H-NMR-Spectroscopy

Denisa Eglantina DUȚĂ National Institute of Research and Development for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest
Alina CULEȚU National Institute of Research and Development for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest
Mioara NEGOIȚĂ National Institute of Research and Development for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest
Valentin Ionescu National Institute of Research and Development for Food Bioresources - IBA Bucharest, 6 Dinu Vintila, 021102 Bucharest

DOI: https://doi.org/10.15835/buasvmcn-fst:2019.0020

Keywords: anethol, anise oil, fennel oil, GC-MS, NMR spectroscopy.

Abstract

Nine essential oils from fennel (seeds and herbs) and anise (seeds) from different origins were analysed for density, refractive index and for a complete composition through GC-MS and 1H-NMR-spectroscopy. Anethole was the main compound identified in fennel and anise essential oils. Anethole content varied between 30 – 90% in fennel oils and between 80 – 99% in anise oils; anethole is often used as flavouring substance in foods with a good antimicrobial activity also. A positive correlation was found between anethole content determined by GC-MS and 1H-NMR (r = 0.8567 for fennel oils and r = 0.6986 for anise oils). The results showed different levels of anethole in oils (values ranged between 30.66 % and 99.24 %). Electronic nose was a very good and rapid method for discrimination of essential oils based on PCA (Principal Component Analysis) with discrimination index above 90 for both essential oils.

Published

2019-11-23

Issue

Vol. 76 No. 2 (2019): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY

Section

Research Articles

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