Determination of chemical components, phytochemical (polyphenol) profile, microorganisms and mycotoxins and evaluation of antimicrobial potential of Pimpinella anisum (Anise) and Foeniculum vulgare (Fennel) against bacteria isolated from cats

Nutritional, microbiological and toxicological quality of plants like Pimpinella anisum (anise) and Foeniculum vulgare Mill (fennel) are important factors in assuring their beneficial characteristics and usage. Besides defining basic nutritional and safety status, understanding the profile of compounds like polyphenols provides insights into their potential phytochemical, antioxidant and antimicrobial effects. The aim of this study was to evaluate chemical composition and polyphenol profile, mycotoxicological and microbiological quality and assess the antimicrobial potential of fennel extracts against bacterial pathogens isolated from cats.In our study, the proximate chemical compositions of both seeds were in line with previous researches. In fennel and anise seeds, the most abundant group of fatty acids were monosaturated fatty acids (82.15%, 67.16%), followed by polysaturated fatty acids (10.81%, 23.96%) and saturated fatty acids (7.04%, 8.88%). Among individual fatty acids, the most abundant were oleic acid (81.02%, 65.05%), followed by linoleic acid (10.29%, 23.06%), respectively. Polyphenol profiling of plant extracts showed the highest amounts of Hydroxytyrosol (1069.0 mg/kg), Naringenin (420.3 mg/kg) and Epicatechin G (555.4 mg/kg) in fennel, while Naringenin (667.3 mg/kg), Apigenin 360.4 mg/kg), Luteolin (360.4 mg/kg), Coutaric Acid (328.9 mg/kg) and Caftaric acid (317.7 mg/kg) were detected in anise. Microbiological analysis of both plants showed presence of bacteria, fungi, yeasts and tested mycotoxins. Antimicrobial activity of both plants was demonstrated on wild bacterial isolates from cats, with noticed differences for tested extraction solvents. The results of our study show the promising potential of plant extracts for treatment of infections caused by tested pathogenic bacteria.