Gas Chromatography Mass Spectrometry Profiling of Volatiles from 5 Major Apiaceous Aerial Parts via Headspace solid phase microextraction Compared to Essential Oil, and In Context of Anti-tuberculosis Effect

Objective Green leafy vegetables from the Apiaceae family are widely consumed due to their distinctive aroma, flavour, and recognized medicinal properties. While the flavour composition of dried Apiaceae fruits has been extensively studied, the phytochemical profiling of the fresh aerial parts remains an area of active research and growing interest. The main goal of the current study was to investigate the phytochemical profile of 5 major Apiaceae green vegetables viz., anise, caraway, celery, dill, and fennel, targeting volatile metabolites. Material and Methods Headspace solid-phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS), were used for volatile analysis comparing fresh aerial parts with extracted essential oils (EOs). Results A total of 56 volatiles were detected in the essential oil via GC-MS analysis, compared to 47 volatile compounds detected in the fresh aerial parts via HS-SPME. The fresh aerial parts were further analysed via HS-SPME for comparison to the essential oil. Furthermore, the anti-tuberculosis assay was investigated for the EOs extracted from Apiaceae herbs. EOs most predominant classes were monoterpene hydrocarbons in dill and celery at 82-96%, oxygenated monoterpenes in fennel and anise at 62.5-74.3%, and sesquiterpenes at 100% in caraway. Conclusion The fresh aerial parts analysed using HS-SPME revealed monoterpenes as a major class in dill and celery at 30.3-62.2%, oxygenated monoterpenes to amount as a major class in the 5 specimens at 32-98%, represented by anethole, estragole, and fenchone, whereas sesquiterpenes in anise and caraway at 47%. Anti-tuberculosis assay of EOs showed effectiveness, especially in the case of celery, dill, and fennel, with MIC values ranging from 0.98 to 3.9 µg/mL.