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ORIGINAL RESEARCH article

Front. Food. Sci. Technol.
Sec. Food Process Design and Engineering
Volume 4 - 2024 | doi: 10.3389/frfst.2024.1410853
This article is part of the Research Topic Cutting-Edge Techniques and Innovations in Food Processing and Engineering View all articles

Tagetes filifolia Lag. essential oil (wild anise) from the Amazonas region -Peru, for agroindustrial application

Provisionally accepted
DIANA CARINA MORI SERVAN DIANA CARINA MORI SERVAN 1*Wildor Gosgot Angeles Wildor Gosgot Angeles 1,2Merbelita Yalta Chappa Merbelita Yalta Chappa 1*Homar Santillan Gomez Homar Santillan Gomez 1*Aline Camila Caetano Aline Camila Caetano 1,3Manuel Oliva-Cruz Manuel Oliva-Cruz 1*Carla Maria Ordinola Ramírez Carla Maria Ordinola Ramírez 1Milton A. Huanes Mariños Milton A. Huanes Mariños 4*Miguel Á. Barrena Gurbillon Miguel Á. Barrena Gurbillon 1*
  • 1 Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
  • 2 Faculty of Civil and Environmental Engineering, National University Toribio Rodríguez de Mendoza, Chachapoyas, Peru
  • 3 Faculty of Engineering and Agrarian Sciences, National University Toribio Rodríguez de Mendoza, Chachapoyas, Peru
  • 4 Antenor Orrego Private University, Trujillo, Peru

The final, formatted version of the article will be published soon.

    Essential oils (EO) are a complex mixture of volatile aromatic compounds generated by the secondary metabolism of certain plants; to which numerous beneficial properties are attributed as reported by different researches. In this study, the EO of "wild anise" (Tagetes filifolia Lag.) specie found in the Amazon region, northeastern Peru, was evaluated. "Wild anise" plants were collected and the EO extraction was carried out by steam distillation technique; the extracted oil was evaluated for the physical-chemical parameters of yield, refractive index and acidity index, reaching values of 6.006, 1.550 and 1.683 mL/1000g, respectively. Although no reports of these parameters were found for the specific species. Thirty-two compounds were identified in "wild anise" EO by gas chromatography/mass spectrometry, the majority compound being 4-methoxybenzaldehyde with 20.641%, followed by .alpha.-farnesene (11.964%) and methyleugenol (11.848%). The analysis of agroindustrial potential was determined by incorporating EO into bakery products and brandy as a traditional liqueur, obtaining results of acceptance in the sensory analysis of these products due to its most outstanding influence on the qualitative characteristics of aroma and flavor, so that this EO can be incorporated as an additive in the food industry.

    Keywords: secondary metabolites, Acidity index, Refractive index, Chemical composition, Amazonas

    Received: 01 Apr 2024; Accepted: 17 Jul 2024.

    Copyright: © 2024 CARINA MORI SERVAN, Gosgot Angeles, Yalta Chappa, Santillan Gomez, Caetano, Oliva-Cruz, Ordinola Ramírez, Huanes Mariños and Barrena Gurbillon. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    DIANA CARINA MORI SERVAN, Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
    Merbelita Yalta Chappa, Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
    Homar Santillan Gomez, Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
    Manuel Oliva-Cruz, Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
    Milton A. Huanes Mariños, Antenor Orrego Private University, Trujillo, Peru
    Miguel Á. Barrena Gurbillon, Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru

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