Chemical Composition, Antimicrobial and Antioxidant Activities of Essential Oils from Organically Cultivated Fennel Cultivars

Other literature type, Article English OPEN
Mahmoud A. Saleh; Faiza M. Hammouda; Fawzia H. Abdel-Rahman; Elsayed A. Omer; Saber F. Hendawy; Abeer Y. Ibrahim; Abdelaaty A. Shahat;
(2011)
  • Publisher: Molecular Diversity Preservation International
  • Journal: Molecules,volume 16,issue 2,pages1,366-1,377 (issn: 1420-3049, eissn: 1420-3049)
  • Publisher copyright policies & self-archiving
  • Related identifiers: pmc: PMC6259638, doi: 10.3390/molecules16021366
  • Subject: antioxidant | QD241-441 | Foeniculum vulgare var. vulgare | organic agriculture | antibacterial | DPPH | Foeniculum vulgare var. azoricum | <em>Foeniculum vulgare </em>var. <em>azoricum</em> | Article | antifungal | <em>Foeniculum vulgare</em> var. <em>dulce</em> | GCMS | Organic chemistry | <em>Foeniculum vulgare </em>var.<em> vulgare</em> | Foeniculum vulgare var. dulce
    mesheuropmc: food and beverages

Essential oils of the fruits of three organically grown cultivars of Egyptian fennel (Foeniculum vulgare var. azoricum, Foeniculum vulgare var. dulce and Foeniculum vulgare var. vulgare) were examined for their chemical constituents, antimicrobial and antioxidant activi... View more
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