Abstract
The essential oil yield from Moroccan fennel fruits averaged 3.11%. Chemical composition was determined by GC-MS analysis, revealing trans-anethole, fenchone, limonene, and estragole as principal components. The oil demonstrated inhibitory capacity against seven microbial strains, supporting the traditional use of fennel as a natural preservative in Moroccan food systems.
Introduction
Foeniculum vulgare (fennel) is widely used in Moroccan culinary and traditional medicine. Its essential oil has attracted interest as a natural antimicrobial agent capable of replacing synthetic preservatives in food systems.
Chemical Composition
GC-MS analysis identified the following major components:
| Component | Content |
|---|---|
| trans-Anethole | Major |
| Fenchone | Secondary |
| Limonene | Minor |
| Estragole | Minor |
Antimicrobial Activity
The oil showed inhibitory activity against all seven microbial strains tested, including both Gram-positive and Gram-negative bacteria and mold species.
Significance
These findings support the valorization of locally sourced Moroccan aromatic plants as natural alternatives to synthetic food additives.