Fatty acids and phenolic compounds composition of anise seed

Abstract

Quantification of fatty acids, phenolic acids, and flavonoids, antioxidant and enzyme inhibition activity of anise (Pimpinella anisum L.) seeds was the subject of this study. In fixed oil were found two saturated and four unsaturated fatty acids and linoleic acid were majors. Successive extraction of seed with 80% methanol was used to prepare four different fractions of phenolic compounds that is, free phenolics (PA‐M1), esters (PA‐M2), phenolic glycosides (PA‐M3), and bounded phenolics (PA‐M4). Six phenolic acids (5‐hydroxyferulic, 3‐hydroxybenzoic, ferulic, sinapinic, salicylic, and trans‐cinnamic acid) were found in four different fractions. Apigenin was the only identified flavonoid. The antioxidant capacity of anise seed extracts was evaluated by four methods. Total phenolic content showed a correlation with antioxidant activity. Determination of butyrylcholinesterase inhibition was performed by modified Ellman's assay, while monitoring of hydrogen peroxide consumption was used for catalase inhibition assessment. Seed extracts showed potent inhibition of both enzymes. Novelty impact statement This study was evaluated chemical profile and biological activities of imported Pimpinella anisum L. seed, where linoleic acid was found as a major fatty acids, and ferulic acid and sinapinic acid as major phenolic compounds. Also, were demonstrated butyrylcholinesterase and catalase inhibition activities, as well as antioxidant activities. Furthermore, this is the first study describing the catalase inhibitory activity of anise seed extracts.

Gas chromatography/mass spectrometry with chemometric methods for the determination of fatty acid profiles in herbal oils

“…The oleic acid showed a lower percentage before applying the peak separation method to sesame oil, and the amount of oleic acid increased from 29 to 40% after applying this method. These results were in accordance with the nature of this oil with the greater composition of oleic acid than linoleic acid (Topčagić et al, 2021).…”

“…and 85% unsaturated fatty acids (45% linoleic acid, 20% oleic acid and 8% arachidonic acid) were reported (Topčagi c et al, 2021). According to the studies conducted on bitter and sweet almonds, 15% saturated fatty acids (palmitic acid and stearic acid) and 85% unsaturated fatty acids (45% linoleic acid, 20% oleic acid and 8% arachidonic acid) were reported for sweet almond, and 10-15% saturated fatty acids (palmitic acid and stearic acid) and 85-90% unsaturated fatty acids (45% linoleic acid, 20% oleic acid and 8% arachidonic acid) were reported for bitter almond oil (Gunstone et al, 2007;Shariatifar & Pourfard, 2015).…”

“…For sesame oil, 15–20% saturated fatty acids (palmitic acid and stearic acid) and 80–85% unsaturated fatty acids (30–40% linoleic acid and 40–50% oleic acid) were reported (Thakur et al, 2018). Also, in one study on anise seed oil composition, 15% saturated fatty acids (palmitic acid and stearic acid) and 85% unsaturated fatty acids (45% linoleic acid, 20% oleic acid and 8% arachidonic acid) were reported (Topčagić et al, 2021). According to the studies conducted on bitter and sweet almonds, 15% saturated fatty acids (palmitic acid and stearic acid) and 85% unsaturated fatty acids (45% linoleic acid, 20% oleic acid and 8% arachidonic acid) were reported for sweet almond, and 10–15% saturated fatty acids (palmitic acid and stearic acid) and 85–90% unsaturated fatty acids (45% linoleic acid, 20% oleic acid and 8% arachidonic acid) were reported for bitter almond oil (Gunstone et al, 2007; Shariatifar & Pourfard, 2015).…”

Effect of Elevated CO2 on Seed Yield, Essential Oil Metabolism, Nutritive Value, and Biological Activity of Pimpinella anisum L. Accessions at Different Seed Maturity Stages

“…Another study by [29] reported that anise seeds contain up to 6% of essential oil, consisting pri-marily of trans-anethole, besides up to 12% of oil rich in fatty acids, especially petroselinic acid [6]. The essential oil content and chemical composition are the most important factors in determining the quality of anise [30]. Both parameters are significantly influenced by environmental factors, such as weather conditions [11].…”

Emerging Biopharmaceuticals from Pimpinella Genus

“…In 2020, the phytochemical profile of another traditional medicinal plant in Turkey, P. anthriscoides , was characterized by G. Zengin, et al and four unique flavonoids, luteolin-7- O -glucoside ( 240 ), chrysoeriol-7- O -glucoside ( 241 ), diosmetin-7- O -rutinoside ( 242 ), and chrysoeriol ( 243 ), were identified [ 65 ]. A 2021 reporton analysis of P. anisum seed revealed the presence of eight flavonoids, including myricetin ( 245 ), quercetin ( 246 ), apigenin ( 247 ), kaempferol ( 248 ), chrysin ( 249 ), galangin ( 250 ), naringenin ( 253 ), and epigenin ( 254 ) [ 66 ] ( Figure 5 , Table 4 ).…”