Investigation of the antioxidant and antimicrobial activities of anise (Pimpinella anisum L.); disclosure of essential oil and phenolic components

Anise (Pimpinella anisum L.) has been widely consumed in traditional medicine throughout the world since ancient times. The antioxidant properties of anise seed were revealed by CUPRAC (Cu+2 Reducing Antioxidant Capacity), FRAP (Fe+3 Reducing Antioxidant Power) and DPPH● radical scavenging activity methods, and total polyphenol and total flavonoid contents were also determined. According to the results, the total phenolic and flavonoid substance amounts are 1.02±0.14 mgGAE/g sample, 0.47±0.01 mg Quercetin/g sample. Antioxidant capacities were measured as 0.08±0.00 mmol TEAC/g sample for CUPRAC, IC50=5.82 mg/mL for DPPH● and 0.01±0.00 μmol FeSO4.7H2O/g sample for FRAP. Disc diffusion and Minimum inhibition concentration (MIC) methods were used for antimicrobial properties. It was observed that anise seed exhibited antibacterial activity against test microorganisms with a value of 1000 or 2000 µg/mL, and an antifungal effect against yeast strains with a value of 250 or 500 µg/mL, especially against Candida glabrata ATCC 2001, with a value of 250 µg/mL. As a result of the analysis of the essential oil obtained from anise using SPME and GC/MS devices, 33 components were identified. (Z)-Anethole ether (45.23%), pentadecanolide ester (26.99%), 2-methyl butyric acid fatty acid (5.12%) and menthalactone ketone (3.55%) compounds were described as the main components because they had the highest ratios. HPLC-UV method was used for phenolic component analysis of anise and this determination was carried out with 15 standards. Phenolic compounds were found in anise seeds in the amount of chlorogenic acid 2.1% (11.91 ppm) and p-coumaric acid 0.6% (3.59 ppm).