Chemical Profiling via LC-ESI-MS/MS and FunctionalBioactivities of Foeniculum vulgare subsp. Capillaceum:Insights Into Antioxidant, Antidiabetic, and AntibacterialPotentials for Food Applications

Driven by the increasing interest in the incorporation of naturally derived ingredients in functional foods, researchers have placed greater emphasis on the process of identifying bioactive constituents from medicinal plants, as they can provide health benefits and nutritional potential. This study offers a phytochemical profiling and bioactivities investigation conducted for the first time for an Algerian wild Foeniculum vulgare subsp. capillaceum, focusing on its potential for functional food applications. Extracts from the aerial portions of the plant were prepared using a sequence of solvents, starting from n-hexane, followed by acetone, methanol, and finally deionizedwater to efficiently separate compounds based on their solubility characteristics. Subsequently, these extracts were subjected to a detection, characterization, and precise quantification of the diverse phenolic constituents present in the samples with LC-MS/MS. A total of 17 phenolic metabolites were characterized, with rutin and chlorogenic acid emerging as the major constituents. Among the extracts, the methanolic fraction demonstrated the greatest concentration of overall identified phenolic compounds (11.874 mg/g), accompanied by notable antioxidant capacity reflected in its effective neutralization of free radicals, recording IC50 measurements of 28.69 μg/mL for DPPH radical and 24.72 μg/mL for ABTS cations. Interestingly, the hexanic extract demonstrated the strongest α-amylase inhibition (50.06% at 400 μg/mL), suggesting antidiabetic potential, while the acetonic extract displayed notable antibacterial activity, particularly against Micrococcus luteus (MIC = 1.56 mg/mL). These findings highlight F. vulgare subsp. capillaceum as a rich reservoir of compounds with biological activities positions it as a promising addition to functional foods designed to improve nutritional value and safety.