Essential oils from the plant, hairy root cultures and shoot cultures of Egyptian Anethum graveolens (dill)

Abstract

Transformed roots of Anethum graveolens were obtained after inoculation of aseptically grown seedlings with wild type Agrobacterium rhizogenes ATCC 15834. Comparisons were made between the essential oils, analysed by GC and GC-MS, from the hairy roots, in vitro shoot cultures, fruits and from roots and aerial parts of the parent plant. The main components of the essential oils from the fruits were carvone, dill apiole and limonene, whereas dill ether and p-cymene were the major components of the oils from the aerial parts. Dill apiole and α-phellandrene were the main constituents of the oil from the in vitro shoot cultures, while dill apiole, apiole, myristicin and falcarinol were the main constituents of the oils isolated from hairy root cultures and roots of the parent plant. Quantitative but not qualitative differences were found between the essential oils from the roots of parent plant and those from the hairy root cultures. The essential oil yield of hairy root cultures was higher than that of the roots of the parent plant based on fresh weight calculation.