Annals of Microbiology

, Volume 56, Issue 4, pp 353–358

Chemical composition and antifungal effect of anise (Pimpinella anisum L.) fruit oil at ripening stage

Physiology and Metabolism Original Articles

DOI: 10.1007/BF03175031

Cite this article as:
Özcan, M.M. & Chalchat, J.C. Ann. Microbiol. (2006) 56: 353. doi:10.1007/BF03175031


The composition of the essential oil ofPimpinella anisum L fruit is determined by GC and GC-MS. The volatile oil content obtained by hydrodistillation was 1.91%. Ten compounds representing 98.3% of the oil was identified. The main constituents of he oil obtained from dried fruits were trans-a nethole (93.9%) and estragole (2.4%). The olfactorially valuable constituents that were found with concentration higher than 0.06% were (E)-methyeugenol, α-cuparene, α-himachalene, β-bisabolene, p-anisaldehyde and cis-anethole. Also, the different concentrations of anise oil exerted varying levels of inhibitory effects on the mycelial growth off/ternaria alternata, Aspergillus niger andAspergillus parasiticus used in experimental. The results showed that the most effected fungus from anise oil wasA. parasiticus, which is followed byA. niger andA. alternata. Individual of this plant oil may provide a useful to achive adequate shelf-life of foods.

Key words

anise Pimpinella anisum essential oil composition trans-anethole fungi inhibitory effect 

Copyright information

© University of Milan and Springer 2006

Authors and Affiliations

  1. 1.Department of Food Engineering, Faculty of AgricultureUniversity of SelcukKonyaTurkey
  2. 2.Laboratoire de Chimie des Huiles EssentiellesUniversite Blaise Pascal de ClermontAubiere CedexFrance

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