Food and Fermentation Industries >

2019 , Vol. 45 >Issue 8: 215 - 224

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.018748

Comparative analysis of volatile compounds, polyphenols, flavonoids and antioxidant capacities of different Foeniculum vulgare Mill cultivars

  • GUO Jia ,
  • KUI Yongzhong ,
  • XIA Yibin ,
  • XIONG Libo ,
  • ZHANG Zhong ,
  • BI Yang
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Yongjing Seed Management Station of Gansu Province, Yongjing 731600, China)
    3(Gansu Quality Supervision and Management Center for Agricultural Product, Lanzhou 730000, China)

Received date: 2018-09-11

  Revised date: 2018-10-15

  Online published: 2019-05-14

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Abstract

Differences in volatile compounds and antioxidant capacities among various cultivars of Foeniculum vulgare Mill have not been reported yet. The contents of volatile compounds, polyphenols and flavonoids, and antioxidant capacities of five cultivars of fennel were analyzed by headspace solid-phase microextraction-gas chromatography mass spectrometry and principal component analysis. The results showed that 75 volatile compounds were detected, which were mainly terpenoids. The contents of polyphenols and flavonoids, and antioxidant capacity showed the highest in the highly stem. According to correlation analysis and principal component analysis, oxidized monoterpenes had positive correlations with functional components and antioxidant capacities. Five cultivars were divided into three categories: short stem, fairly long stem, and long stem were clustered into the first category, which showed higher contents of terpenoids. Highly stem fennel was clustered into the second category, which had higher antioxidant capacity. Local fennel was clustered into the third category, which had higher contents of total sesquiterpenes and derivatives of terpenoids. This study offers possibility to commercially determine the antioxidant capacity, polyphenols and flavonoid contents of fennel seeds through volatile compounds, and provide technical supports to scientifically evaluate and utilize quality characteristics of different fennel cultivars.

Key words： Foeniculum vulgare Mill; volatile compounds; polyphenols; flavonoids; antioxidant activity

Cite this article

GUO Jia , KUI Yongzhong , XIA Yibin , XIONG Libo , ZHANG Zhong , BI Yang . Comparative analysis of volatile compounds, polyphenols, flavonoids and antioxidant capacities of different Foeniculum vulgare Mill cultivars[J]. Food and Fermentation Industries, 2019 , 45(8) : 215 -224 . DOI: 10.13995/j.cnki.11-1802/ts.018748

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