Changes in Bitter Fennel Essential Oils Exposed to Foliar Spray with L-Phenylalanine

Document Type : Regular issue (Original Article)

Authors

1 Medicinal and Aromatic Plants Department, National Research Centre, El Buhouth St., 12622, Dokki, Cairo, Egypt

2 Botany Department, National Research Centre, El Buhouth St., 12622, Dokki, Cairo, Egypt

Abstract

PRODUCERS in Egypt tend to use traditional methods of feeding medicinal and aromatic plants and separating the essential oils of bitter fennel from fruits only. However, they have not focused on other parts. This study was conducted to evaluate the essential oils of bitter fennel plants sprayed with L-phenylalanine and determine the possibility of using L-phenylalanine in the production of essential oils from bitter fennel parts. Bitter fennel exposed to different L-phenylalanine rates (0.0, 0.3, 0.6, 0.9, and 1.2g/L). Changes in essential oil sources (fresh and dry weights of herbs harvested at vegetative, flowering, and immature fruiting and dry weights of mature fruits) were recorded. Essential oils were extracted through hydrodistillation and analyzed through GC/MS. The greatest weights of plant parts and essential oil yields were recorded with 0.9 g/L. The main compounds were limonene and estragole. The highest values of limonene and monoterpene hydrocarbons were observed with the treatment of 0.6g/L L-phenylalanine in the flowering herb, whereas 0.3g/L L-phenylalanine produced the greatest value of estragole in mature fruits. The treatment of 0.9g/L L-phenylalanine produced the maximum value of oxygenated monoterpenes in mature fruits. The herb obtained in the immature fruiting period had the greatest value of sesquiterpene hydrocarbons under control treatment. Thus, this study could be used as a reference for selecting the suitable L-phenylalanine rate and bitter fennel part to produce essential oils based on the target constituents.

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