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All Journal Proceeding of International Conference Health, Science And Technology (ICOHETECH)
Devi Fitri Astuti
Universitas Duta Bangsa Surakarta
Computer Science & IT Decision Sciences, Operations Research & Management Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology

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MORPHOLOGICAL CHARACTERISTICS, PHYTOCHEMICAL COMPOSITION, AND FUNCTIONAL FOOD POTENTIAL OF FENNEL LEAVES (FOENICULUM VULGARE MILL.) Devi Fitri Astuti; Indra Marliana; Binardo Adi Seno Mawarno; Dwiyati Pujimulyani
Proceeding of the International Conference Health, Science And Technology (ICOHETECH) 2026: Proceeding of the 7th International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47701/d5k1p196

Abstract

Foeniculum vulgare Mill. (fennel) is an aromatic plantbelonging to the family Apiaceae and has long been used asa medicinal plant, spice, and functional food. Althoughnumerous studies have investigated the phytochemicalcomposition and biological activities of F. vulgare, studiesintegrating the morphological characteristics of its leaveswith phytochemical potential and food applications remainlimited. This article aims to synthesize research findings onthe morphology of F. vulgare leaves and their relationshipwith bioactive compounds and functional food potential.This review synthesized scientific publications retrievedfrom reputable databases, including Scopus, ScienceDirect,PubMed, SpringerLink, and Google Scholar, with anemphasis on recent literature. The review indicates that F.vulgare leaves are characterized by pinnately compound leaves with narrow, filiform segments, green to bluish-green coloration, and a distinctive aroma associated with essential oils. The leaves contain various bioactivecompounds, including phenolic compounds, flavonoids,essential oils, and terpenoids, which are associated withantioxidant, antimicrobial, anti-inflammatory, andantihyperglycemic activities. Traditional uses, includingpecel adas and jangan adas in Boyolali, demonstratecultural acceptance and potential for local fooddevelopment. Overall, F. vulgare leaves show potential asfunctional food ingredients for herbal teas, leaf powders,beverages, seasonings, and innovative value-added foodproducts and formulations.
Co-Authors Binardo Adi Seno Dwiyati Pujimulyani Indra Marliana