Abstract
Anethum graveolens L. (dill) is an important aromatic annual herb from the Apiaceae family. Seeds and leaves of this plant are the main parts that are being used. The main components of the essential oil obtained from this plant are reported to be carvone, limonene, dihydrocarvone, carvacrol, p-cymen, α-phellandrene, and dill apiole. Dill is a medicinal herb, also widely used in the food industry for flavoring foods and beverages due to its pleasant spicy aroma. It has been proven that the essential oil of dill has antimicrobial, antifungal, and antioxidant activity. Studies have shown that this oil can be used widely in the food industry in order to avoid food spoilage, contamination, destruction, oxidation, etc. and to increase the safety of food stuffs in storage and during processing. Also, by replacing synthetic compounds with this oil, the health and the environmental problems caused by synthetic and commercially available preservatives can be reduced.
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