Abstract
Fennel seeds (Foeniculum vulgare Mill) are a popular spice worldwide; they are used because they are good sources of many nutrients, such as vitamins, minerals, essential fatty acids, protein, and fiber. The aim of this work was to investigate the chemical composition of fennel seeds cultivated in Al-Ahsa, Saudi Arabia, and the efficacy of fennel essential oil in developing a functional milk chocolate spread. Phenolic compounds were identified for fennel seed extract using gas chromatography-mass spectrometry, total phenolic content, total flavonoid content, and antioxidant activity (DPPH assays). Our results on the chemical composition of the fennel seed extract identified and quantified 26 compounds. The results of the investigation demonstrate significant differences (p < 0.05) in total phenolic content, flavonoid content, and antioxidant activity in milk chocolate spread fortified with fennel essential oil at concentrations of 0.5%, 0.75%, and 1% compared with control chocolate. Our study confirmed that total phenolic content, total flavonoid content, and antioxidant activity were increased in milk chocolate spread with increasing fennel essential oil concertation, and the resulting product was overall accepted by the consumers.