Biochemical characterization of fennel (Ferula communis L.) different parts through their essential oils, fatty acids and phenolics

The intention of this study was to compare the different parts Tunisian Ferula communis via their fatty acids, essential oils and phenolic compounds. Results showed that lipid fraction fruits leaves characterized by predominance oleic acid. Erucic linoleic acids were most abundant in stems while palmitic flowers. F. defined four chemotypes, namely isoshyobunone/6-tert-butyl-4-methylcoumarin stems; ?-eudesmol/ caryophyllene oxide leaves; caryophyllene/myrcene flowers ?-gurjunene/hexadecanoic acid fruits. So, oxygenated sesquiterpenes sesquiterpene hydrocarbons represented major classes stem oil. Monoterpene predominant Fruit oil predominated hydrocarbons. Resorcinol ferulic main compounds but chlorogenic acides leaves. Stems rich quercetin coumarin tannic Besides high variability among parts, plant contained amounts bioactive with various health benefits attributed antioxidant potential.