Value adding search among a selection of Tunisian fennel (Foeniculum vulgare Mill.) cultivars: Nutritional composition, chlorophyll and β-carotene contents of fennel seeds

Souhir Ben Abdesslem; Mounira Elbaz; Mouna Boulares; Olfa Ben Moussa; Monaam Timoumi; Mnasser Hassouna

doi:10.56027/JOASD.spiss152022

Auteurs-es

Souhir Ben Abdesslem
Mounira Elbaz
Mouna Boulares
Olfa Ben Moussa
Monaam Timoumi
Mnasser Hassouna

DOI :

https://doi.org/10.56027/JOASD.spiss152022

Mots-clés :

Foeniculum vulgare, Tunisia, collection, diversity

Résumé

Foeniculum vulgare has an important medicinal and economic role due to the frequent use of different parts of the plant. However, fennel seeds are the most exploited especially in culinary preparations and food industries. In order to highlight the benefits of this spice, physico-chemical composition of 7 fennel cultivars was carried out. Results revealed high contents of sugars, proteins and ash, and low contents of fat and water. The highest sugar content was displayed by the cultivar Cv₂ (61±1.87 %) and the lowest one was obtained by cultivar Cv₅ (31.41±1.77 %). Statistically significant differences between the 7 fennel cultivars were shown among their respective protein contents. Interestingly, all of the 7 cultivars, except one (Cv₃: 7.91±0.07 %), revealed high levels of protein contents. Moreover, assessment of physiological parameters of the 7 cultivars gave evidence of high β-carotene contents. Despite, chlorophyll assessment results gave moderate content levels. Taking into account results from the present work, in addition to our previous published findings, 4 fennel cultivars were selected, essentially, based on their nutritional composition while searching for future potential industrial applications.

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