Comparison of Nutritional Compositions and Essential Oil Profiles of Different Parts of a Dill and Two Fennel Cultivars
文献类型：期刊论文
| 作者 | Hao, Yuanpeng3; Kang, Jiamu4; Guo, Xiaoqi3; Yang, Rui3; Chen, Yuliang2; Li, Jingyi; Shi, Lei |
| 刊名 | FOODS
 |
| 出版日期 | 2021 |
| 卷号 | 10期号:8 |
| 关键词 | Apiaceae plants plant parts efficient utilization multivariate analysis food additives |
| DOI | 10.3390/foods10081784 |
| 文献子类 | Article |
| 英文摘要 | Fennel and dill are widely used as food additives owing to their various biological activities, such as antioxidants, antimicrobials, food-preservatives, and seasoning capacities. Herein, the nutritional composition and essential oil (EO) chemical profiles of fruits, umbels, stalks, and roots from one dill and two fennel cultivars were evaluated. The fruits had the highest content of crude protein (>= 15%), crude fat (>= 8%), and phosphorus (>= 0.5%), and exhibited the highest total energy (>= 20 MJ/kg) and EO yield (>= 2%). Moreover, estragole (86.56% in Fdf), anethole (71.17% in Fhf), fenchone (16.74% in Fhf), limonene (50.19% in Agf), and carvone (42.41% in Agf) were the main components of the EOs generated from the fruits. The chemical profiles of EOs in the roots were significantly different from those of the aerial parts of the fennel and dill; thus, the roots and aerial parts could be distinguished based on myristicin (Variable Importance in Projection (VIP) = 1.90399) and apiol (VIP = 1.85922). The EO components of the aerial parts varied remarkably, and the chemical markers for differentiating these three cultivars were anethole (VIP = 1.36571), estragole (VIP = 1.30292), and carvone (VIP = 1.11947). Overall, our results provide a noteworthy chemical basis for further development of fennel and dill, especially as food additives. |
| 学科主题 | Food Science & Technology |
| 电子版国际标准刊号 | 2304-8158 |
| 出版地 | BASEL |
| WOS关键词 | FOENICULUM-VULGARE ; ANETHUM-GRAVEOLENS ; PERFORMANCE ; CONDIMENTS ; LIMONENE ; POWDER |
| WOS研究方向 | Science Citation Index Expanded (SCI-EXPANDED) |
| 语种 | 英语 |
| 出版者 | MDPI |
| WOS记录号 | WOS:000689059000001 |
| 资助机构 | Strategic Priority Research Program of the Chinese Academy of Sciences [XDA26040306] ; National Wild Plant Germplasm Resource Center |
| 源URL | [http://ir.ibcas.ac.cn/handle/2S10CLM1/26721]  |
| 专题 | 中科院北方资源植物重点实验室 |
| 作者单位 | 1.Gansu Acad Agr Sci, Inst Biotechnol, Lanzhou 730070, Peoples R China 2.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China 3.Chinese Acad Sci, Inst Bot, Key Lab Plant Resources & Beijing Bot Garden, Beijing 100093, Peoples R China 4.Univ Chinese Acad Sci, Beijing 100049, Peoples R China |
| 推荐引用方式 GB/T 7714 | Hao, Yuanpeng,Kang, Jiamu,Guo, Xiaoqi,et al. Comparison of Nutritional Compositions and Essential Oil Profiles of Different Parts of a Dill and Two Fennel Cultivars[J]. FOODS,2021,10(8). |
| APA | Hao, Yuanpeng.,Kang, Jiamu.,Guo, Xiaoqi.,Yang, Rui.,Chen, Yuliang.,...&Shi, Lei.(2021).Comparison of Nutritional Compositions and Essential Oil Profiles of Different Parts of a Dill and Two Fennel Cultivars.FOODS,10(8). |
| MLA | Hao, Yuanpeng,et al."Comparison of Nutritional Compositions and Essential Oil Profiles of Different Parts of a Dill and Two Fennel Cultivars".FOODS 10.8(2021). |
入库方式： OAI收割
来源：植物研究所
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