| Issue |
BIO Web Conf.
Volume 122, 2024
2024 9th International Conference on Energy Efficiency and Agricultural Engineering (EE&AE 2024)
|
|
|---|---|---|
| Article Number | 01006 | |
| Number of page(s) | 7 | |
| DOI | https://doi.org/10.1051/bioconf/202412201006 | |
| Published online | 17 July 2024 | |
Effect of sterilization of sweet fennel fruits (Foeniculum vulgare var. dulce Mill.) on essential oil yield and composition
1 University of Food Technologies, Plovdiv, Bulgaria
2 University of Ruse “Angel Kanchev”, Ruse, Bulgaria
3 University of Plovdiv “Paisii Hilendarski”, Plovdiv, Bulgaria
4 Technical University of Sofia, Sliven Faculty and College, Sliven, Bulgaria
* Corresponding author: antondlazarov@gmail.com
The sweet fennel fruits (Foeniculum vulgare var. dulce Mill.) are processed to obtain their essential oil. It is part of the composition of various products from the food industry, pharmacy, medicine and cosmetics. The scope is to investigate the influence of the fruits sterilization with superheated water steam on the yield and composition of the essential oil, before the fruits processing by water distillation. The main components in the essential oil, obtained from fruits before sterilization, are trans-anethole (67.10%), fenchone (21.58%), methyl chavicol (3.14%), and α-pinene (2.31%). The essential oil, obtained from fruits after sterilization, has the same main components in its composition but their amount is different: trans-anethole (71.38%), fenchone (16.75%), methyl chavicol (2.89%), and α-pinene (2.26%).
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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