Determination of anethole in essential oil and extract from fennel fruit (Foeniculi fructus) | Određivanje anetola u etarskom ulju i ekstraktima ploda morača (Foeniculi fructus)
2009
Lepojević, Ž., Tehnološki fakultet, Novi Sad (Serbia) | Zeković, Z., Tehnološki fakultet, Novi Sad (Serbia) | Milošević, S., Tehnološki fakultet, Novi Sad (Serbia) | Lepojević, I., Tehnološki fakultet, Novi Sad (Serbia) | Adamović, D., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia)
The method for anethole determination in the essential oil of fennel fruit (Foeniculi fructus), as well as in fennel extracts, using thin layer chromatography (TLC) and UV-spectrophotometry, was developed. The essential oil was isolated by hydrodistillation. The extracts of fennel fruit were obtained by extraction using 95% ethanol and by SFE method using supercritical CO2 (pressure 100 bar, temperature 40 deg C, extraction time 4 h). A successful separation of anethole was obtained by using the solvent system cyclohexan–ethylacetate (98:2, v/v) as a mobile phase in TLC. The anethole content in the essential oil of 77.82% (w/w), as well as in the extract obtained by 95 % ethanol (0.381%, w/v) and CO2-extract (62.30%, w/w) was determined.
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