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Pimpinella anisum seeds essential oil from Lesvos island: Effect of hydrodistillation time, comparison of its aromatic profile with other samples of the Greek market. Safe use.
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The essential oil of Pimpinella anisum L. (Apiaceae) seeds from Lesvos Island (Greece), famous as flavor for the production of the aperitif "ouzo", has been analyzed by GC-MS for the first time. Additionally, three samples of the Greek market originated from North and Central Greece
Terpene hydrocarbons in Pimpinella anisum L.
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The essential oil of anise (fruits and shoots) was investigated focusing on the composition of the hydrocarbon fraction. Several sesquiterpenes were identified by GC-MS and the relative composition of the fractions was established by GC analysis. gamma-Himachalene and the diterpene neophytadiene
Supercritical extraction of essential oil from aniseed (Pimpinella anisum L) using CO2: solubility, kinetics, and composition data.
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Supercritical fluid extraction (SFE) from aniseed using carbon dioxide was performed at 30 degrees C and pressures of 80-180 bar. The chemical composition of the SFE extract was determined by GC-MS; the quantitative analysis was done by GC-FID and TLC. The total amount of extractable substances or
The influence of essential oil of aniseed (Pimpinella anisum, L.) on drug effects on the central nervous system.
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Anise (Pimpinella anisum L.; Apiaceae) and its essential oil have been widely used in folk medicine, pharmacy and food industry. Since there are some data about the impact of anise on functions of central nervous system (CNS), the issue of possible interactions with drugs acting in CNS should be
Essential oil composition of Pimpinella anisum L. fruits from various European countries.
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Variations in the essential oil composition of Pimpinella anisum L. fruits obtained from different geographical areas of Europe were determined using capillary GC and GC-MS techniques. The essential oil content of the samples was 10.0-53.6 mL kg(-1) and did not confirm to the European Pharmacopoeia
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