Identification by HPLC-DAD and HPLC-MS analyses and quantification of constituents of fennel teas and decoctions

Qualitative and quantitative differences among the constituents in various fennel (Foeniculum vulgare Mill., family Apiaceae) teas prepared by classic al infusion, microwave decoction, and dissolution are reported. Different c ommercial starting materials, such as fruit (unbroken and crushed), four he rbal teas, and two instant herbal teas were evaluated. Chlorogenic acid (1) , quercetin-3-O-beta -D-glucuronide (2), p-anisaldehyde (3), and trans-anet hole (4) were identified by HPLC-DAD and HPLC-MS as constituents of fennel teas. No coumarins, which are characteristic constituents of plants of Apia ceae family, were found. Trans-anethole (4), the main constituent of the es sential oil, was present in all teas. In addition p-anisaldehyde (3), a deg radation product of trans-anethole, was also identified in all teas with th e exception of two samples. Chlorogenic acid (1) and quercetin-3-O-beta -D- glucuronide (2) were also present in all teas. In addition, minor unidentif ied flavonol constituents were found in two teas. Quality, activity, and sa fety of the content of the investigated preparations are also discussed.