Abstract
The results of GC-MS analysis are used to characterise the bioactive compounds in the infusion. The obtained results of the current research clearly revealed that the phenols, flavonoids and monomeric anthocyanins are abundant and a high-antioxidant activity of Pimpinella anisum L. infusions was detected. As expected, the studied plant’s infusion showed a stronger activity against free radicals than the enzymes that are attributed to generation of various chronic diseases. Among the characterised compounds, the fatty acids were detected with the highest quantity with 47.68% followed by triterpenoids and sterols, with 15.56 and 7.29%, respectively. Fatty acids (linoleic, oleic and palmitic acids), triterpenoids (lupeol, β-Amyrin and betulinic acids (BAs)) as well as sterols (β-sitosterol and stigmasterol) were detected as the main bioactive compounds in the studied infusion. In the current research, these compounds were detected to have substantial impacts on revealing of the potential health benefits of P. anisum L. seeds.
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Acknowledgments
This work is a part of Ph.D. study of Vahid Farzaneh. The authors greatly acknowledge the Food Science Lab (FSL), Faculty of Science and Technology, University of Algarve for providing the necessary facilities during this study period.
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The authors would like to acknowledge Erasmus Mundus program SALAM-2013 for the financial support during this study.
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Vahid Farzaneh has received research grants from Erasmus Mundus program SALAM-2013. Jorge Gominho declares that he has no conflict of interest. Helena Pereira declares that she has no conflict of interest. Isabel S. Carvalho declares that she has no conflict of interest.
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Farzaneh, V., Gominho, J., Pereira, H. et al. Screening of the Antioxidant and Enzyme Inhibition Potentials of Portuguese Pimpinella anisum L. Seeds by GC-MS. Food Anal. Methods 11, 2645–2656 (2018). https://doi.org/10.1007/s12161-018-1250-x
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DOI: https://doi.org/10.1007/s12161-018-1250-x