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Valorization of the Green Waste from Two Varieties of Fennel and Carrot Cultivated in Tunisia by Identification of the Phytochemical Profile and Evaluation of the Antimicrobial Activities of Their Essentials Oils
Author(s) -
Chiboub Wiem,
Sassi Ahlem Ben,
Amina Cheikh M'hamed,
Souilem Fedia,
El Ayeb Asma,
Djlassi Brahim,
Ascrizzi Roberta,
Flamini Guido,
HarzallahSkhiri Fethia
Publication year - 2019
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.201800546
Subject(s) - foeniculum , daucus carota , phytochemical , antimicrobial , chemistry , apiaceae , botany , terpene , food science , biology , stereochemistry , organic chemistry
The purpose of this study was to identify the chemical composition and the antibacterial activity of the essential oils (EOs) extracted from the green tops of Daucus carota L. subsp. sativus ( Hoffm .) Arcang. plants producing yellow roots ( Dcs YR) and those producing orange roots ( Dcs OR) and from two varieties of Foeniculum vulgare subsp. vulgare cultivated in Tunisia. Analyses revealed that the EOs from the two D. carota varieties were rich in constituents belonging to sesquiterpenes. Phenylpropanoids and non‐terpene derivatives were the most abundant classes of compounds in the EOs from the two varieties of F. vulgare , of which compositions were predominated by ( E )‐anethole and p ‐acetonylanisole. All the tested EOs were significantly more effective against Gram‐negative bacteria, and that obtained from var. azoricum was more active against the yeast Candida albicans than the reference drug. The EOs obtained from these by‐products showed indeed interesting potential to be promoted as natural antimicrobials in food preservation systems, as well as the possibility to be used in flavor industries.