The extract of fennel fruit as a potential natural additive in food industry

University of Belgrade, Faculty of Agriculture, Belgrade - Zemun, Serbia (1,6,7,8)
Institute for Medicinal Plant Research “Dr Josif Pančić”, Belgrade, Serbia (2)
University of Belgrade, Faculty of Chemistry, Belgrade, Serbia (3)
Institute of Nuclear Sciences “Vinča”, Laboratory of Molecular Biology and Endocrinology, University of Belgrade,  Belgrade, Serbia (4)
University of Belgrade, Institute of Chemistry, Technology and Metallurgy, Belgrade, Serbia (5)

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In this study, the polyphenol profile and antioxidant activityof the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. 
The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant.

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