English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The morphological characteristics, phytochemical composition of  Pimpinella anisoides  fruits was investigated. The morphological analysis of the monocarps contributed to distinguish  P. anisoides  from other related  Pimpinella  species used for commercial purposes, in particular  P. anisetum  and  P. anisum . Our study showed that these fruits are different for their surface and shape: in particular,  P. anisoides  monocarps are glabrous, whereas the other two species are strigose. Two main compounds were identified in the essential oil of the five studied accessions: limonene (46.78-50.74%) and anethole (38.50-42.77%) whose sum ranged between 85.28 and 93.51%. estragole and  β -phellandrene were other two representative compounds. All other volatiles accounted for less than 1% of the total volatile composition. One-way ANOVA analysis showed significant differences in almost all volatiles, whereas non-significant differences were found in the compounds detected in very low quantity. Hierarchical cluster analysis allowed to group the five accessions in three main clusters. Principal Component Analysis (PCA) showed that the first two principal components explained 71.80% of total variance. Results show that morphological and phytochemical features of the ripe fruits of  P. anisoides  can be used to distinguish this species from others, to avoid commercial sophistications and for a better conservation.

Morphological and phytochemical features in fruits of Pimpinella anisoides V.Brig. (Apiaceae)