Impact of the extraction temperature on the antifungal efficiency and valorization potential of anise (Pimpinella Anisum L.) essential oil residues: A sustainable strategy

ABSTRACT The exploration of essential oils (EOs) in the pharmaceutical and food industries highlights their importance, due to the bioactive compounds they contain, which possess antioxidant, antimicrobial, and antifungal properties. This study aimed to evaluate the impact of different extraction temperatures on the yield, chemical composition, and the antifungal efficacy of anise essential oil (Pimpinella anisum L.) using hydrodistillation. Additionally, it explored the potential of producing a flour from the EO extraction residue as an innovative waste utilization strategy. Findings indicated that an optimal extraction temperature of 145ºC led to a predominance of E-anethole, as identified by gas chromatography-mass spectrometry (GC-MS), and demonstrated superior antifungal activity against Colletotrichum sp. The produced flour with a granulometry of 250 µm, stood out for its high protein content (19.81±0.09%) and high content of minerals (manganese, calcium, phosphorus, zinc, and magnesium), with iron and copper values that exceed the daily reference values set by the Ministry of Health. It also featured low water activity (0.25), medium hygroscopicity (48.02%), a pH of 5.6, and titratable acidity of 0.93% (expressed as malic acid). The analysis of bioactive compounds revealed total phenolics at 28.93 mg GAE/100g and antioxidant capacity of 5.60±0.897 µM trolox/g. This study underscores the importance of extraction temperature in essential oil quality and efficacy, proposing a sustainable approach to utilizing EO production residues making it a viable option for human consumption due to its nutritional composition and antioxidant potential. RESUMO A exploração de óleos essenciais (OEs) nas indústrias farmacêutica e alimentícia destaca sua importância, devido aos compostos bioativos que contêm, os quais possuem propriedades antioxidantes, antimicrobianas e antifúngicas. Este estudo teve como objetivo avaliar o impacto de diferentes temperaturas de extração no rendimento, na composição química e na eficácia antifúngica do óleo essencial de anis (Pimpinella anisum L.) pelo método de hidrodestilação. Além disso, explorou o potencial de produzir uma farinha a partir do resíduo da extração do OE como uma estratégia inovadora de utilização de resíduos. Os resultados indicaram que uma temperatura de extração otimizada de 145ºC levou à predominância de E-anetol, conforme identificado por cromatografia gasosa-espectrometria de massa (CG-EM), e demonstrou atividad