VARIATION IN FAT AND PROTEIN CONTENT AT ANISE LANDRACES (PIMPINELLA ANISUM L.) STORED AT DIFFERENT TEMPERATURES AND PACKAGE

JORDANOVSKA, Suzana and ABAZI BAJRAMI, Drita and LIMANI BEKTASHI, Nora (2023) VARIATION IN FAT AND PROTEIN CONTENT AT ANISE LANDRACES (PIMPINELLA ANISUM L.) STORED AT DIFFERENT TEMPERATURES AND PACKAGE. Journal of Natural Sciences and Mathematics of UT, 8 (15-16). pp. 581-590. ISSN 2545-4072

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Abstract

Anise (Pimpinella anisum L.) is an aromatic plant from the Apiaceae family which have various medical properties. It has been used to protect human health and improve the quality of human life for thousands of years. This plant has different benefits and uses such as reducing the symptoms of depression, being rich in nutrients, protecting against gastric ulcers, preventing the growth of fungi and bacteria, helping relieve menopause symptoms, balancing blood sugar levels and blood pressure, reducing inflammation, stimulant, culinary significance, skin benefits. Numerous studies show that wild and cultivated P. anisum L. has a wide range of compounds, including flavonoids, terpenes, and essential oils, they are rich also in bioactive compounds, such as phenols, tannins, carotenoids, and fatty acids. These compounds have pharmacological activities, antioxidant, antibacterial, antifungal, insecticidal, antiviral, anti-inflammatory, analgesic, gastro-protective, and antidiabetic activities. In this research, Pimpinella anisum L was investigated from 11 different localities in terms of latitude and longitude, in the town of Negotino, Republic of North Macedonia. The nutritive traits of Pimpinella anisum L were analysed 15 days before harvest and 3 months after storage at room temperature, under +4oC, and at -18oC and it was observed that the mean value of protein content was 17.83%; 17.62%; 17.40%; 17.25% and the mean value of fat content was 16.23%; 16.23%, 15.88%; 15.76%, respectively. The samples were stored in a zip plastic bag (manually compressed air).

Item Type:	Article
Uncontrolled Keywords:	Pimpinella anisum, nutritive traits, aromatic plant, compounds, temperature
Subjects:	Q Science > QR Microbiology
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	05 Nov 2023 01:49
Last Modified:	05 Nov 2023 01:49
URI:	http://eprints.unite.edu.mk/id/eprint/1554

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