| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4564320 | LWT - Food Science and Technology | 2010 | 5 Pages |
The chemical composition and the nutritional value of different parts of Foeniculum vulgare (fennel): shoots, leaves, stems and inflorescences, were determined. The evaluation of chemical composition included the determination of moisture, total fat, crude protein, ash, carbohydrates, and nutritional value. The composition in individual sugars was determined, being fructose and glucose the most abundant sugars. The analysis of fatty acid composition, allowed the quantification of twenty one fatty acids. Polyunsaturated fatty acids were the main group in all the fennel parts; linoleic acid predominated in shoots, stems and inflorescences, while α-linolenic acid predominated in leaves. The higher levels of ω-3 fatty acids found in leaves contributed to its lowest ratio of ω-6 to ω-3 fatty acids. Also, the lower levels of ω-3 fatty acids found in inflorescences contributed to its highest ratio of ω-6 to ω-3 fatty acids.
