Skip to main content
SpringerLink
Log in

Étude ethnobotanique, phytochimique et évaluation de l’activité antibactérienne des fruits de Pimpinella anisum de diverses zones de culture au Maroc

Ethnobotanical survey, phytochemical study, and study of the antibacterial activity of Pimpinella anisum fruits from different cultural areas in Morocco

  • Pharmacognosie
  • Published:
Phytothérapie

Résumé

Cette étude a eu pour objectif la valorisation de l’anis vert (Pimpinella anisum L.) cultivé au niveau de la région d’El Hajeb via trois études différentes : une enquête ethnobotanique, une étude phytochimique et une étude de l’activité antibactérienne des extraits phénoliques et des huiles essentielles extraites des graines de cette plante. En outre, une comparaison des trois échantillons de l’anis vert récolté de trois zones différentes (Agouraï, Sebt Jahjouh et Ras Jerry) a été effectuée. Pour l’enquête ethnobotanique, cette étude s’est effectuée par un plan d’échantillonnage et à l’aide d’un questionnaire structuré et semi-structuré. Cent vingt informateurs de la population locale ont été ciblés. Pour l’étude phytochimique, nous avons réalisé un criblage phytochimique, l’extraction et le fractionnement des composés non volatils et volatils (huile essentielle) à partir des graines de Pimpinella anisum. Deux techniques ont été utilisées pour l’extraction des composés phénoliques (macération et Soxhlet). Enfin, une comparaison des huiles essentielles obtenues des trois échantillons récoltés dans trois zones d’étude a été effectuée. Concernant l’activité antibactérienne des huiles essentielles et des extraits phénoliques des graines de l’anis vert, trois souches bactériennes ont été utilisées : Staphylococcus aureus, Klebsiella et Escherichia coli. Cette activité a été testée en utilisant la méthode de diffusion sur disques. L’enquête ethnobotanique a montré que Pimpinella anisum est principalement utilisé par les informateurs comme épice dans la cuisine (46,1 %). Tandis que l’utilisation des plantes dans la médecine traditionnelle vient en deuxième position (32,2 %). Pimpinella anisum y est essentiellement exploité comme remède contre les troubles digestifs (38,4 %). Le criblage phytochimique a révélé que Pimpinella anisum contient entre autres des tanins catéchiques, des flavonoïdes, du mucilage, des stérols et des triterpènes. Les tests de caractérisation ont montré que le même échantillon est exempt d’alcaloïdes, d’anthocyanes et de saponosides. L’extraction des composés phénoliques à l’aide de la technique de Soxhlet s’est avérée aussi efficace que la macération. Le rendement de l’huile essentielle extraite de Pimpinella anisum cultivé à Sebt Jahjouh s’est montré le plus élevé (3,25 %). Enfin, l’évaluation du pouvoir antibactérien a montré que l’huile essentielle et les extraits phénoliques des graines de Pimpinella anisum sont inefficaces sur les trois souches bactériennes étudiées.

Abstract

The aim of this study is the valorization of aniseeds (Pimpinella anisum L.) that are cultivated in the region of El Hajeb via three investigations: an ethnobotanical survey, a phytochemical study, and a study of the antibacterial activity of phenolic extracts and essential oils extracted from the aniseeds. Furthermore, a comparison of three samples of aniseeds cultivated in three different zones (Agourai, Sebt Jahjouh, and Ras Jerry) of the area of study was established. The ethnobotanical survey was performed with the help of a sampling plan using a structured and semi-structured questionnaire. 120 informants of the local population were targeted. Concerning the phytochemical study, a phytochemical screening was carried out after the extraction and fractionation of the nonvolatile and volatile (essential oil) compounds of aniseed powder. Two techniques were used for the extraction of phenolic compounds (maceration and Soxhlet). Finally, a phytochemical comparison of different samples brought from the areas of study was realized. Regarding the antibacterial activity of essential oil and phenolic extracts of aniseeds, three bacterial strains were used: Staphylococcus aureus, Klebsiella, and Escherichia coli; this activity was tested using disc diffusion method. Throughout the study, ethnobotanical survey showed that Pimpinella anisum is mainly used by informants as spice in the kitchen (46.1%). The use of the plant in traditional medicine is only in the second position (32.2%); it is essentially used for treating digestive disorders (38.4%). Phytochemical screening demonstrated that aniseeds contain catechins, tannins, flavones, mucilage, sterols, and triterpenes. While the same screening showed that the sample is free of alkaloids, anthocyanin, and saponosides. The extraction of phenolic compounds using the Soxhlet technique was more effective than using the maceration technique. The yield of essential oil extracted from aniseeds cultivated in Sebt Jahjouh was the highest (3.25%). Finally, the report on its antibacterial activity showed that the essential oil as well as the phenolic aniseed extracts did not have any effect on the three bacterial strains studied.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Références

  1. Guba R (1992) The fragrant pharmacy — an introduction to aromatic medicine. Centre for aromatic medicine, Melbourne

    Google Scholar 

  2. Ross IA (2001) Medicinal plants of the world: chemical constitutes, traditional and modern medicinal uses, volume 2. Humana press, Totowa, New Jersey, pp 363–74

    Book  Google Scholar 

  3. Tunc I, Sahinkaya S (1998) Sensitivity of two greenhouse pests to vapours of essential oils. Entomol Exp Appl 86:183–7

    Article  Google Scholar 

  4. Gülcin I, Oktay M, Kirecci E, Küfrevioglu ÖI (2003) Screening of antioxidant and antimicrobial activities of anise Pimpinella anisum L. seed extracts. Food Chem 83:371–82

    Article  Google Scholar 

  5. Özcan MM, Chalchat JC (2006) Chemical composition and antifungal effect of anise (Pimpinella anisum L.) fruit oil at ripening stage. Ann Microbiol 56:353–8

    Article  Google Scholar 

  6. Tepe B, Akpulat AH, Sokmen M, et al (2006) Screening of the antioxidative and antimicrobial properties of the essential oil of Pimpinella anisum and Pimpinella flabellifolia from Turkey. Food Chem 97:719–24

    Article  CAS  Google Scholar 

  7. Tirapelli CR, Andrade CR, de Cassano AO, et al (2007) Antispasmodic and relaxant effects of the hydroalcoholic extract of Pimpinella anisum (Apiaceae) on rat anococcygeous smooth muscle. J Enthopharmacol 110:23–9

    Article  Google Scholar 

  8. Basher KHC (1997) Use of medicinal and aromatic plants by drug and alcoholic beverage industries, publication n° 39. Istanbul Chamber of Commerce

    Google Scholar 

  9. Yalcin S (1988) Turkey in production and foreign marketing opportunities essential oils, Ankara, IGEME

    Google Scholar 

  10. FAO (2010) Global Forest Resources. Assessment 2010. Main report. Food and Agriculture organization of the united nations. Rome. 136

  11. Arctander S (1960) Perfume and flavor materials of natural origin. In: Elizabeth NJ (ed) USA, DetHoffensberske Establishment, Rutgers. The State University

    Google Scholar 

  12. Hänsel R, Sticher O, Steinegger E (1999) Pharmakognosiephytopharmaize. 6. Auflage. Springer-Verlag, Berlin, Heidelberg, pp 692–5

    Google Scholar 

  13. Tabanca N, Demirci B, Kirimer N, et al (2005) Gas chromatographic — mass spectrometric analysis of essential oil from Pimpinella aurea, Pimpinella corymbosa, Pimpinella peregrine and Pimpinella puberula gathered from Eastern and Southern Turkey. J Chromatogr A 1097:192–8

    Article  CAS  PubMed  Google Scholar 

  14. Lawrence BM (2002) Commercial essential oils: truths and consequences. In: Advances in flavours and fragrances: from the sensation to the synthesis. Swift, KAD (ed) Royal Society of Chemistry RSC, Cambridge, pp 57–83

    Chapter  Google Scholar 

  15. Askari F, Sefidkon F, Mirza M (1998) Quantitative and qualitative of Essential oil Pimpinella anisum. Res Reconstr 38:70–3

    Google Scholar 

  16. Omidbaigi R, Hadjiakhoondi A, Saharkhiz M (2003) Changes in content and chemical composition of Pimpinella anisum L. oil at various harvest time J Essential oil Bearing Plants. 6:46–50

    Google Scholar 

  17. Rodrigues VM, Rosa PTV, Marques MOM, et al (2003) Supercriticial extraction ofessential oil from aniseed (Pimpinella anisum L.) using CO2 solubility, kinetics and composition data. J Agric Food Chem 51:1518–23

    Article  CAS  PubMed  Google Scholar 

  18. Albert A, Altabre C, Baro F, et al (2002) Efficacy and safety of a phytoestrogen preparation derived from Glycine max (L.) in climacteric symptomatology. Phytomedicine 9:85–92

    Article  CAS  PubMed  Google Scholar 

  19. Bisset NG, Houghton PJ, Hylands PJ (1991) Flavonoids as antiinflammatory plants. In: Wijesekera R (ed) The medicinal plant industry. CRC Press, Boca Raton

    Google Scholar 

  20. Wagner H (1993) Pharmazeutische biology (5th Ed.) AUFI. 15 BN 3- 437-20 498-X. Gustav fisherVwelag. Stuttgart, Germany, p 184

    Google Scholar 

  21. Wagner HXS, Bladt Z, Gain EM (1996) Plant drug analysis. Springer Veralag, Berlin, Germany, p 360

    Book  Google Scholar 

  22. Evans WC (1997) Trease and evans pharmacology (14th Ed) Harcourt Brace and Company. Asia. Pvt. Ltd. Singapore

    Google Scholar 

  23. Ramakrishnan S, Rajan R (1994) Text book of medical biochemistry (2nd Ed). Orient Longman, New Delhi, India, p 582

    Google Scholar 

  24. Kokate CK (1999) Practical pharmacognosy (4th Ed) Vallabh Prakashan Publication, New Delhi, India, p 115

    Google Scholar 

  25. Mace ME (1963) Histochemical localisation of phenols in healthy and diseased banana roots. Physiol Plant 16:915–25

    Article  CAS  Google Scholar 

  26. Finar IL (1986) Stereo chemistry and the chemistry of natural products. Vol. 2. Longman, Singapur

    Google Scholar 

  27. Whistler RL, BeMiller JN (1993) Industrial gums: polysaccerides and their derivatives. Academic Press, London, UK

    Google Scholar 

  28. Essawi T, Srour M (2000) Screening of some Palestinian medicinal plants for antibacterial activity. J Ethnopharmacol 70:343–9

    Article  CAS  PubMed  Google Scholar 

  29. Gail BM, Susan LP, Adenia S, et al (2005) In vitro susceptibility of Helicobacter pylori to botanical extracts used traditionally for the treatment of gastrointestinal disorders. Phytother Res 19:988–91

    Article  Google Scholar 

  30. Narasimha RGV, Nigam SS (1970) The in vitro antimicrobial efficiency of some essential oils. Indian J Med Res 56:627–33

    Google Scholar 

  31. Al-Bayati FA (2008) Synergistic antibacterial activity between Thymus vulgaris and Pimpinella anisum essential oils and methanol extracts. J Ethnopharmacol 116:403–6

    Article  CAS  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Équipe de physiologie et de pharmacologie endocrinienne, faculté des sciences et techniques, université Moulay-Ismail, BP 509, Boutalamine, Errachidia, 52000, Maroc

    M. Ajebli & M. Eddouks

  2. Département de chimie, équipe de recherche de chimie des molécules bioactives et de l’environnement, faculté des sciences, université Moulay-Ismail, BP 11201, Zitoune, Meknès, Maroc

    T. Zair

Authors
  1. M. Ajebli
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. T. Zair
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. Eddouks
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to M. Eddouks.

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ajebli, M., Zair, T. & Eddouks, M. Étude ethnobotanique, phytochimique et évaluation de l’activité antibactérienne des fruits de Pimpinella anisum de diverses zones de culture au Maroc. Phytothérapie (2017). https://doi.org/10.1007/s10298-017-1133-4

Download citation

  • Published:

  • DOI: https://doi.org/10.1007/s10298-017-1133-4

Mots clés

Keywords

Search

Navigation