Tagetes Filifolia Lag. Essential Oil (Wild Anise) From the Amazon Region, Peru for Agroindustrial Application And Promotion of SDG Responsible Consumption and Production in the Context of Sustainable Development

Objective: This study evaluates the essential oil (EO) of the “wild anise” species (TAGETES FILIFOLIA Lag.), present in the Amazon region of northeastern Peru, its physicochemical properties and its potential use in the food industry. Methods: “wild anise” plants were collected and the EO was extracted by steam distillation. Physicochemical parameters such as yield (6.006 mL/1000g), refractive index (1.550) and acid index (1.683 mL/1000g) were evaluated. Through gas chromatography/mass spectrometry, 32 compounds were identified in the EO, highlighting 4-methoxybenzaldehyde (20.641%), alpha-farnesene (11.964%) and methyleugenol (11.848%). The EO was incorporated in bakery products and brandy, and a sensory analysis was performed to evaluate its acceptability. Originality/Relevance: This study presents a unique characterization of TAGETES FILIFOLIA Lag. EO, a little studied species, and evaluates its feasibility as an additive in food products. It provides new data on its chemical composition and properties, which could boost its use in industry. Results: The EO showed an interesting chemical profile, with volatile compounds of relevance to the food industry. Sensory analysis revealed a positive acceptance of products made with EO, due to its remarkable influence on aroma and flavor characteristics. This suggests that “wild anise” EO has great agroindustrial potential as an additive in food products, providing new opportunities for the valorization of this species in the market.