Dill Essential Oils Research Articles

Hepato-renal protective impact of nanocapsulated Petroselinum crispum and Anethum graveolens essential oils added in fermented milk against some food additives via antioxidant and anti-inflammatory effects: In silico and in vivo studies

The study assessed the efficacy of parsley and dill essential oils (EOs) nanocapsules incorporated into fermented milk in hepato-renal protection against specific food additives. A molecular docking assay was conducted between parsley and dill EOs bioactive molecules and inflammatory cytokines. Freeze-dried parsley and dill EOs nanocapsules were developed, characterized for their morphological structure, particle size, zeta potential, polydispersity index and encapsulation efficiency and assessed in fast green dye and sodium benzoate (SB) combination-treated rats. The docking results revealed that the primary constituents of parsley and dill EOs (apiol, myristicin, α-pinene, (−)-carvone, and d-limonene) interacted with the active sites of TNF-α, IL-1β and TGF-1β cytokines with hydrophobic and hydrogen bond interactions. D-limonene had the highest binding affinity (6.4 kcal/mol) for the TNF-α. Apiol and myristicin had the highest binding affinity (5.1, 5.0, 5.0 and 5.0 kcal/mol, respectively) for the IL-1β and TGF-β1 receptors. Biochemically and histopathologically, the excessive co-administration of fast green and SB revealed adverse effects on the liver and the kidney. Whereas the treatment with parsley and dill EOs nanocapsules afford hepato-renal protective effects as manifested by suppression the elevated liver and kidney functions. Parsley and dill EOs nanocapsules showed a significant reduction of the liver (64.08 and 80.5 pg/g, respectively) and kidney (59.3 and 83.6 pg/g, respectively) ROS. Moreover, parsley and dill EOs nanocapsules down-regulated the liver and the kidney inflammatory cytokines (IL-6, TNF-α, IL-1β and TGF-1β) and lipid peroxidation and up-regulated the antioxidant enzymes. In conclusion, the data suggest a potential hepato-renal protective effects of parsley and dill EOs nanocapsules.

Investigation of physicochemical and antibacterial properties of dill (Anethum graveolens L.) microencapsulated essential oil using fluidized bed method

The present study delves into the encapsulation of dill essential oil utilizing the fluidized bed coating methodology. The investigation focused on the impact of essential oil concentration and the application of maltodextrin and arabic gum as the primary and secondary coating agents. The dominant compounds in the dill essential oil were identified as limonene (32.32%), carvone (35.43%), and cis-dihydrocarvone (5.43%). The antimicrobial potency of the dill essential oil was evaluated, demonstrating notable inhibition against Streptococcus mutans with inhibition zone diameters ranging from 5.4 mm to 16 mm for concentrations between 250 μg/mL and 2000 μg/mL. For Streptococcus sobrinus, the inhibition zones measured from 6.6 mm to 18 mm across the same concentration gradient. An increase in maltodextrin concentration was associated with a decrease in moisture content, bulk density, and tapped density, while it improved microencapsulation efficiency and loading capacity. In contrast, a higher concentration of arabic gum increased moisture content, loading capacity, and encapsulation efficiency, but reduced bulk density and tapped density. Elevating the essential oil concentration increased all physicochemical properties of the microcapsules, except for tapped density. The optimal conditions for microencapsulation involve using a 2000 ppm concentration of dill essential oil with 75% maltodextrin and 0.1% arabic gum as carrier agents. Scanning electron microscopy images indicated that the microcapsule particles were nearly spherical with a smooth, intact surface. The release rate of phenolic compounds in a simulated saliva environment reached its maximum at 98.32% after 20 min, showcasing an efficient release profile.

Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger.

Dill (Anethum graveolens L.) essential oil (DEO) obtained by hydrodistillation (HD) and lipid extracts (DSE1 and DSE2) obtained by supercritical CO2 extraction (SFE) were used as potential antioxidants and antimicrobial agents in beef burgers at two different concentrations (0.075 and 0.15 µL/g). The chemical profile of the lipid extracts and their in vitro antimicrobial activity against the common pathogens E. coli and L. monocytogenes (MIC and MBC) were determined. The quality and shelf life of the burgers were monitored through (lipid oxidation-TBARS test; protein oxidation-thiol group content and selected biogenic amine content) and microbiological quality (Enterobacteriaceae-EB, aerobic mesophilic bacteria-TAMB, lactic acid bacteria-LAB). Dill lipid extracts (DEO and DSE1) significantly (p < 0.05) reduced lipid oxidation and protein oxidation in beef burgers, while the lipid extract (DSE2) showed pro-oxidative effects. The strongest antimicrobial potential against EB was found in SFE1150 (1.15 log cfu/g). Putrescine, cadaverine, histamine, and tyramine were not detected in any of the analyzed samples during the storage period, while the total content of biogenic amines ranged from 21.4 mg/kg to 285 mg/kg. Generally, it can be concluded that dill essential oil (DEO) and extract DSE1 can be used as novel natural additives in minced-meat products.

Bio-nanocomposite active packaging films based on carboxymethyl cellulose, myrrh gum, TiO2 nanoparticles and dill essential oil for preserving fresh-fish (Cyprinus carpio) meat quality

This study developed a composite film for packaging refrigerated common carp fillets using carboxymethyl cellulose (CMC) (1.5 % w/v)/Myrrh gum (MG) (0.25 % w/v) base with the addition of titanium dioxide nanoparticles (TiO2 NPs) (0.25 %, 0.5 %, and 1 %) and Dill essential oil (DEO) (1.5 %, 2.25 %, and 3 %). The film was produced using a casting method and optimized for mechanical and barrier properties. The incorporation of DEO and TiO2 NPs into CMC/MG composite films significantly reduced moisture content (MC) and water vapor permeability (WVP), improved their tensile strength (TS), and increased their antimicrobial and antioxidant properties. Moreover, MG can improve the physicomechanical properties of the CMC/MG composite films. The film components had good compatibility without significant aggregation or cracks. In conclusion, the optimized CMC/MG (1.5 %/0.25 %) film containing TiO2 NPs (0.5 %), and DEO (2.25 %) has the best overall performance and can be a good source for making edible film. Functionally, this bioactive nanocomposite film significantly increased the shelf life of refrigerated fish fillet samples for 12 days by inhibiting microbial growth and reducing the oxidation rate compared to the control sample. The knowledge obtained from this study can guide the development of bio-nanocomposite and biodegradable food packaging films based on CMC/MG to increase the shelf life of food products and environmental protection.

Evaluation of whey protein coating containing nanoliposome dill (Anethum graveolens L.) essential oil on microbial, physicochemical and sensory changes of rainbow trout fish

The aim of this study was to investigate the effect of whey coating containing dill (Anethum graveolens L.) essential oil nanoliposome on the physicochemical, microbiological and sensory characteristics of rainbow trout (Oncorhynchus mykiss). Treatments comprise: sample without coating (control), coating containing whey, coating containing whey with essential oil (whey-EO) and coating containing whey with nano EO (whey-NEO). The particle size, zeta potential, polydispersity index and the encapsulation efficiency were ranged from 142 to 159 nm, −16.3 to −11.7 mV, 0.79 to 0.88 Mw/Mn and 45.85–70.01 %, respectively. Microbial analysis, after 21 days, the maximum and minimum of TVC (total viable counts), TPC (total psychrophilic counts) and LAB (lactic acid bacteria) counts were related to control (8.16 for TVC, 8.46 for TPC and 7.7 log CFU/g for LAB) and whey + NEO (7 for TVC, 7.3 for TPC and 6.16 log CFU/g for LAB), respectively. Also, results of pH, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and total volatile base-nitrogen (TVB-N) after 21 days were ranged from 6.3 (whey-NEO) to 7.5 (control), from 11.5(whey-NEO) to 20.9 mEq/Kg (control), from 5.23(whey-NEO) to 8.34 mg MDA/kg (control) and from 22.5 (whey-NEO) to 37 mg N/100 g (control), respectively. Finally, in all sensory evaluation items (texture, off-odor, discoloration and red color), the best result after 21 days was related to whey-NEO (score = 1). Consequently, the edible coating comprising whey and nanoliposome of EO could be effective to the maintenance of fish's microbiological, physicochemical, and sensory properties.

Hypolipidemic effect of dill seed (Anethum graveolens L.) essential oil on lipid profile and peroxisome proliferator-activated receptor- γ expression in hyperlipidemic male rats

Herbal medicines have been suggested for the treatment of hyperlipidemic disorders. The hypolipidemic activities of dill essential oil on lipid profile and peroxisome proliferator-activated receptor-γ (PPARγ) expression in adipose tissue were studied in male rats with hyperlipidemia. The effects were studied and compared of dill essential oil and atorvastatin on serum lipid profile and aspartate aminotransferase (AST), alanine aminotransferase (ALT) levels, histopathological damage of liver and PPARγ gene expression in the adipose tissue of male rats with hyperlipidemia. The treatment with dill decreased body weight, serum cholesterol, triglyceride, LDL-C, ALT and AST levels, histopathological damage to the liver and PPARγ expression of adipose tissue, and increased serum HDL-C levels in experimental hyperlipidemic rats compared to the hyperlipidemic control rats, both significantly. The plant and atorvastatin improved hyperlipidemia, attenuated liver tissue damage and down-regulated PPARγ expression. So, dill could be defined as an excellent candidate for treatment of hyperlipidemia.

Insecticidal Activity of Selected Essential Oils against Drosophila suzukii (Diptera: Drosophilidae).

The spotted wing drosophila (SWD), Drosophila suzukii Matsumura (Diptera: Drosophilidae), is an invasive polyphagous pest of soft-skinned fruit that has started to threaten small fruit production in Europe since 2008. High reproductive capacity, short generation time, and difficulties in visualizing early damage contribute to its rapid spread. Currently, the control strategy against D. suzukii mostly relies on treatment with synthetic insecticides. Keeping in mind that this pest causes the greatest damage during the harvesting period, control using chemicals is not recommended due to the increased risk of high pesticide residue levels in the fruit. With the aim of reducing the use of insecticides, there is a need for developing an environmentally safer way of control. Alternative solutions could rely on the use of essential oils (EOs), which can be used in conventional and organic production systems. Four essential oils, geranium (Pelargonium graveolens), dill (Anethum graveolens), Scots pine (Pinus sylvestris), and bergamot (Citrus bergamia), were assessed for their insecticidal effects using four different tests (contact toxicity, fumigant-contact toxicity, repellent effect, and multiple-choice tests). The EOs applied were dissolved in acetone at three different concentrations. The most promising one was the geranium essential oil, which had the best effect in all conducted tests, even at the lowest applied concentration. Geranium oil caused very high mortality (95%), even at the lowest concentration applied, after 24 h in the fumigant-contact test, and it caused a mortality of over 85% in the contact test. It was also noticed that geranium demonstrated a deterrent effect by repelling females from laying eggs for four days after at the lowest applied concentration. Scots pine and dill EOs have moderate to strong effects in most tests. The mortality of 100% was achieved for the highest applied concentration in the fumigant-contact and contact tests. Bergamot EO did not have any significant insecticidal activity. Geranium, Scots pine, and dill have great potential to be used as an environmentally friendly way of controlling D. suzukii as they exhibit deterrent, repellent, and insecticidal effects.

Carvone exerts lung anti-inflammatory effect through hampering NF-KB pathway in lipopolysaccharide-induced acute lung injury in mice

Background: Acute lung injury (ALI) is among the most serious conditions characterized by an exacerbation of inflammatory response that can result from a persistent lung infection. Carvone is chiral monoterpenoid ketone present in the essential oils of dill, caraway, and spearmint. It shows antioxidant, anti-inflammatory, and antimicrobial effects among others. In this study, the lung anti-inflammatory and protective effects and potential mechanism of action of carvone were investigated in ALI induced by Lipopolysaccharide (LPS).

Dill

Anethum graveolens L. (family Apiaceae) is an important culinary herb commonly called dill in English. This plant is native to southwest Asia and the Mediterranean region and is widely cultivated throughout Asia, Africa, Europe, Southern Russia, and the United States. The leaves, fruit, and essential oil of dill have numerous culinary uses, and the oil is a flavor additive in numerous products in the food industry such as dill pickles, processed meat, cheese, and bread. It is a perfume agent in detergents, soaps, fragrances, cosmetics, and mouthwashes. Dill has a long history of use in traditional medicines dating back thousands of years in China, Greece. and the Roman empire, particularly for relieving pain, indigestion, and anxiety. Recent clinical trials evaluated dill and its extracts for managing risk factors for diabetes and cardiovascular disease, as well as in improving outcomes during labor and delivery. This narrative summarizes these published human studies examining the potential health benefits of dill and highlights potential areas for further research.

Edible film based on corn zein containing dill extract and essential oil/β-cyclodextrin inclusion complex: Shelf life enhancement of common carp fillet.

The aim of this study was to examine the impacts of corn zein edible film (Z) fortified with dill leaves extract (DE) and encapsulated dill essential oil with β-cyclodextrin (nDEO) on the quality of refrigerated common carp fillet. Gas chromatography/mass spectrometry (GC/MS) analysis showed that the most frequent substances of DEO were apiol (35.1%) and carvone (31.4%), respectively. Designated treatments were as follows: (1) Control (C), (2) Z, (3) Z-DE, (4) Z-DEO, (5) Z-nDEO, (6) Z-DE-DEO, and (7) Z-DE-nDEO. The physicochemical properties (thickness, moisture percent, tensile strength, elongation at break, Young's modulus, color, morphology, functional groups, and thermal resistance) of the activated films significantly improved (p ≤ .05). The total viable counts, lactic acid bacteria, Enterobacteriaceae, and psychrotrophic bacteria significantly decreased in all wrapped fillets compared to the unwrapped ones (p ≤ .05). Throughout storage period, the wrapped fillets exhibited lower changes in pH, thiobarbituric acid reactive substances, and total volatile-based nitrogen values than the unwrapped fillets. According to the sensory findings, incorporating DE and nDEO in the zein films created significantly desirable aroma and flavor in the wrapped samples during storage time (p ≤ .05). Encapsulation of DEO with β-cyclodextrin significantly fortified preservative effects of the films in fish fillets during storage period (p ≤ .05). In conclusion, the designated composite zein edible film containing DE and nDEO can be introduced as an active edible packaging in the shelf life improvement of common carp fillets during cold storage.

Sensitivity of Cuscuta species and their hosts to Anethum graveolens essential oil

The purpose of this study was to examine in vitro the herbicidal effect of an essential oil of dill (Anethum graveolens) on germination and early seedling growth of two parasitic flowering plants in the genus Cuscuta (Cuscuta campestris and C. epithymum), as well as its phytotoxic impact on germination and early seedling growth of two host plants (alfalfa and red clover). Chemical analysis of the essential oil extracted from dill leaves and flowers showed that carvone (51.69%) and limonene (39.88%) predominated. The results of a seed bioassay showed inhibitory effects of different concentrations (1%, 0.5%, 0.1%, and 0.01% v v-1) of the essential oil of dill leaves on germination and early seedling growth of both tested species of the genus Cuscuta. Germination of C. campestris seeds was inhibited between 67% and 94%, while seed germination of C. epithymum was inhibited between 67% and 100%. A similar inhibitory effect was observed regarding the seedling length parameter. Moreover, the bioassay results indicated significant phytotoxic effects of dill essential oil on the seed germination and early seedling growth of host plants. Red clover proved more sensitive as even the lowest concentration inhibited germination by 35%, while higher concentrations caused 70-100% inhibition. On the other hand, lower concentations inhibited germination of alfalfa seeds by 5%, while higher concentrations caused greater inhibition (36-100%). Future research should include both pot experiments and field micro-trials to determine herbicidal, i.e. phytotoxic, effects of dill essential oil on parasitic flowering plants and cultivated species.

Application of growth promoting hormones alters the composition and antioxidant potential of dill essential oil under salt stress

The performance of dill plant may be affected by adverse environments such as salinity. Thus, this research was designed to evaluate changes in chemical composition and antioxidant activity of seed essential oil of dill (Anethum graveolens L.) in response to salinity (0, 5, 10 and 15 dS/m) and 1 mM of each hormonal treatments (gibberellic acid, salicylic acid, and cytokinin). Salicylic acid (SA) reduced Na+ content of roots and leaves by 15.4%, 30.9% and 12.4%, 24.3%, but enhanced K+ content by 29.8%, 51.6% and 76.6%, 73.4% under moderate and severe salinities, respectively. Essential oil yield was enhanced with progressing seed filling, despite decreasing essential oil percentage. Percentage of essential oil was increased under low and moderate salinities. Hormonal treatments, particularly SA enhanced seed mass and essential oil percentage, leading to enhanced essential oil yield. The amounts of most constituents were enhanced under moderate salinity. Foliar spray of SA and CK (cytokinin) increased almost all essential oil components, except dill ether and dill apiole, while the GA3 (gibberellic acid) treatment reduced most of the constituents. The α-fenchol was only induced by salt stress. The β-pinene, 1-terpineol, cryptone, oxypeucedanin hydrate, α-thujene and P-α-dimethylstyrene were also specifically synthesized in SA treated plants under salinity. The highest TPC (total phenolic content) and antioxidant activity were recorded for essential oil of SA treated plants at mass maturity under moderate salinity. In general, the SA spray was the most effective treatment for improving essential oil quantity and quality of dill plants.

Chitosan Nanoparticle Encapsulation of Antibacterial Essential Oils

Chitosan is the most suitable encapsulation polymer because of its natural abundance, biodegradability, and surface functional groups in the form of free NH2 groups. The presence of NH2 groups allows for the facile grafting of functionalized molecules onto the chitosan surface, resulting in multifunctional materialistic applications. Quaternization of chitosan’s free amino is one of the typical chemical modifications commonly achieved under acidic conditions. This quaternization improves its ionic character, making it ready for ionic–ionic surface modification. Although the cationic nature of chitosan alone exhibits antibacterial activity because of its interaction with negatively-charged bacterial membranes, the nanoscale size of chitosan further amplifies its antibiofilm activity. Additionally, the researcher used chitosan nanoparticles as polymeric materials to encapsulate antibiofilm agents (such as antibiotics and natural phytochemicals), serving as an excellent strategy to combat biofilm-based secondary infections. This paper provided a summary of available carbohydrate-based biopolymers as antibiofilm materials. Furthermore, the paper focuses on chitosan nanoparticle-based encapsulation of basil essential oil (Ocimum basilicum), mandarin essential oil (Citrus reticulata), Carum copticum essential oil (“Ajwain”), dill plant seed essential oil (Anethum graveolens), peppermint oil (Mentha piperita), green tea oil (Camellia sinensis), cardamom essential oil, clove essential oil (Eugenia caryophyllata), cumin seed essential oil (Cuminum cyminum), lemongrass essential oil (Cymbopogon commutatus), summer savory essential oil (Satureja hortensis), thyme essential oil, cinnamomum essential oil (Cinnamomum zeylanicum), and nettle essential oil (Urtica dioica). Additionally, chitosan nanoparticles are used for the encapsulation of the major essential components carvacrol and cinnamaldehyde, the encapsulation of an oil-in-water nanoemulsion of eucalyptus oil (Eucalyptus globulus), the encapsulation of a mandarin essential oil nanoemulsion, and the electrospinning nanofiber of collagen hydrolysate–chitosan with lemon balm (Melissa officinalis) and dill (Anethum graveolens) essential oil.

Influence of microencapsulated wild watercress (Nasturtium officinale L.) and dill (Anethum graveolens L.) essential oils on the physicochemical, microbial, rheological and sensory properties of probiotic Doogh

Influence of microencapsulated wild watercress (Nasturtium officinale L.) and dill (Anethum graveolens L.) essential oils on the physicochemical, microbial, rheological and sensory properties of probiotic Doogh

Enrichment and optimization of wheat fiber and dill essential oil in synbiotic doogh using response surface methodology

Enrichment and optimization of wheat fiber and dill essential oil in synbiotic doogh using response surface methodology

Bioactive Collagen Hydrolysate-Chitosan/Essential Oil Electrospun Nanofibers Designed for Medical Wound Dressings.

In this study, lemon balm (Melissa officinalis L.) and dill (Anethum graveolens L.) essential oils (EOs) were encapsulated into collagen hydrolysates extracted from bovine tendons and rabbit skins, both mixed with chitosan (CS) by using the coaxial electrospinning technique for potential wound dressing applications. The morphology and chemical composition of the electrospun nanofibers were investigated using scanning electron microscopy (SEM) and attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). The antimicrobial activity of the dill EO and lemon EO, as well as the electrospun samples loaded with essential oils was determined by disk diffusion assay against Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Enterococcus faecalis ATCC 29212, and Salmonella typhimurium ATCC 14028 bacterial strains; Candida albicans ATCC 10231 and Candida glabrata ATCC 90028 yeast strains; and Aspergillus brasiliensis ATCC 9642 fungal strain. In vivo biocompatibility testing of the collagen hydrolysate-chitosan/essential oil electrospun nanofibers was based on the determination of the hematological, biochemical, and immunological profile and the evaluation of the influence produced on the oxidative stress in white Swiss mice. The synergetic effect of dill and lemon balm EOs can improve the antimicrobial activity of collagen hydrolysate-chitosan nanofibers against the most important bacterial strains. The in vivo test results suggested a good biocompatibility of electrospun samples based on collagen hydrolysate extracted from bovine tendons or rabbit skin mixed with chitosan and containing dill and/or lemon balm essential oils as encapsulated bioactive compounds.

Study on chemical compounds and antibacterial activity of Anethum graveolens L. essential oil as a natural preservative and flavoring in celery juice

Nowadays, considering the side effects of chemical preservatives and the attention of food manufacturers to the natural preservatives, it seems necessary to evaluate the antimicrobial effects of natural preservatives in the laboratory and food models. In this study, the stems and leaves essential oil of Anethum graveolens L. was extracted by Clevenger apparatus and its compounds were identified using GC-MS. The fresh celery juice was stored for 7 days at the room temperature until it was rotten, then the serial dilution was prepared and the bacterial culture was performed using pour plate method. The different bacterial isolates were purified and the antibacterial effect of different essential oil concentrations was investigated by disk diffusion method on the dominant bacteria. The sensitive bacteria to the dill essential oil were identified by the standard microbiological methods and 16S rRNA gene amplification method. Then the effective concentration was added to the celery juice and the effect of essential oil on the population of total and dominant bacteria was investigated. The sensory acceptance of different essential oil concentrations among the population groups was assessed by a five-point hedonic questionnaire. This research was conducted in a completely randomized design with three replications. Based on the GC-MS results, dillapiole (21.2%), α-phellandrene (37.2%), and β-phellandrene (9.2%) were the most important constituents of dill essential oil. The results of sequence blasting showed that Bacillus cereus and Acetobacter fabarum were the most dominant putrefactive bacteria in the celery juice. Based on the results, there was a significant difference between the five concentration groups in terms of halo diameter in the bacteria. The highest halo diameter in both bacteria was obtained at the concentration of 1000. In general, the results of the present study showed that dill essential oil is a suitable additive for the celery juice based on the results of sensory evaluation and in terms of controlling the putrefactive bacteria.

Changes in biochemical parameters and essential oil of dill (Anethum graveolens L.) under salinity stress in two planting dates

In order to investigate the effect of saline irrigation water and planting date on yield, biochemical parameters and essential oil of dill, a field study was conducted using a split-plot experiment on the basis of randomized complete block design with three replications in Isfahan, Iran. Planting dates were 13 March and 11 June and salinity treatments were 0 (control), 3, 6 and 9 dS m-1 NaCl. The measured parameters were: seed and biological yield, seed and shoot essential oil yield, seed and shoot essential oil percentage, essential oil compositions, total protein, proline, reducing sugar, malondialdehyde and concentration of K+ and Na+. According to results, there was a significant difference between the two planting dates in terms of biological yield and the essential oil yield of shoot. The essential oil percentage of seed was significantly higher than that of the shoot. Essential oil percentage had no significant differences in different salinity levels, however, essential oil yield and essential oil composition was changed in different salinity levels. Carvone was the main component in all treatments and the control treatment had the highest values of it with 54.96 % in seed and 63.56 % in shoot. The highest rate of protein content was recorded at non-stress conditions which decreased with increasing stress levels by 91.67 %. Increasing salinity levels increased shoot proline, root proline, reducing sugar and malondialdehyde by 181.25, 150, 75 and 160 %, respectively compared to the control treatment. In general, planting in summer had more biomass and essential oil yield.

Evaluation of the Single and Combined Antibacterial Efficiency of the Leaf Essential Oils of Four Common Culinary herbs: Dill, Celery, Coriander and Fennel Grown in Jordan

This study aimed to determine the volatile oil composition of the fresh leaves of dill, celery, coriander, and fennel, grown in Jordan, and to evaluate the antimicrobial activity of the essential oils individually and in binary (50:50) and quaternary (25:25:25:25) mixtures. The volatile oils, obtained by hydrodistillation, were analysed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). In vitro antimicrobial activities of the essential oils were evaluated against Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, and Candida albicans. Using the microtiter plate dilution method minimal inhibitory concentrations (MICs) of the essential oils were determined and the checkerboard method was then used to investigate the antimicrobial efficacy of the essential oil combinations by means of the fractional inhibitory concentration index (FICI). Dill and celery samples were rich in monoterpene hydrocarbons, while the oils of fennel and coriander were dominated by non-terpenoid compounds. In antimicrobial experiments, the essential oil of dill yielded the best activity against all tested microorganisms. In binary combination of the essential oils, best results were detected in a combination of dill with coriander against B. subtilis and P. aeruginosa, and fennel with coriander against E. coli and P. aeruginosa. The present study is the first evaluation of the volatile oil composition and determination of the antimicrobial activities of the fresh leaves of dill, celery, coriander, and fennel in binary and quaternary combinations. Additive or synergistic effects were detected in certain binary oil combinations while indifferent and antagonist effects were noticed in other mixtures.

Extracts of herbs and alcohol increase vase life of Dianthus caryophyllus L. cv 5 ‘Yellow Candy’

Some chemicals such as 8-HQS used for prolonging the vase life of cut flowers are harmful to human health. Therefore, it is necessary to identify natural compounds to delay senescence and tissues destroying of cut flowers. Essential oils with antimicrobial properties can have a significant effect on the vase life of cut flowers without any problems. The effect of dill (&lt;em&gt;Anethum graveolens&lt;/em&gt;), geranium (&lt;em&gt;Pelargonium graveolens&lt;/em&gt;) and caraway (&lt;em&gt;Cuminum cyminum&lt;/em&gt;) essential oils and alcohol on the vase life of &lt;em&gt;Dianthus caryophyllus&lt;/em&gt; L. cv ‘Yellow Candy’ were investigated. Gas Chromatography/Mass Spectrometry (GC/MS) analysis of the essential oils showed that the highest percentage of essences in geranium (13.03 %), caraway (26.05 %) and dill (52.23 %) were geraniol, methyl-3-phenyl-2-propenal and linalool, respectively. Vase life was increased to 15.43 and 15.11 by using 100 mg·L&lt;sup&gt;-1&lt;/sup&gt; dill and 50 mg·L&lt;sup&gt;-1&lt;/sup&gt; 28 geranium essential oil solutions, respectively. Solution uptake (2.18 mL·g&lt;sup&gt;-1&lt;/sup&gt; FW) and the activity of catalase (1.78 µg·g&lt;sup&gt;-1&lt;/sup&gt; 29 FW) were also highest in 100 mg·L&lt;sup&gt;-1&lt;/sup&gt; dill essential oil solution compared to distilled water (1.07 mL·g&lt;sup&gt;-1&lt;/sup&gt; 30 FW and 0.90 µg·g&lt;sup&gt;-1&lt;/sup&gt; FW, respectively). In conclusion, the 2 % alcohol, 100 mg·L&lt;sup&gt;-1&lt;/sup&gt; dill, 50 mg·L&lt;sup&gt;-1&lt;/sup&gt; 31 geranium, and 100 mg·L&lt;sup&gt;-1&lt;/sup&gt; 32 cumin induced the highest vase life. Therefore, dill essential oil (at a concentration of 100 mg·L&lt;sup&gt;-1&lt;/sup&gt; 33 ) is introduced as the most appropriate, effective and safest treatment.