Dill Herb Research Articles

Safety and efficacy of a feed additive consisting of an essential oil from the aerial parts of Anethum graveolens L.(dill herb oil) for use in dogs and cats (FEFANA asbl).

Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of an essential oil obtained from the aerial parts of Anethum graveolens L. (dill herb oil), when used as a sensory additive (flavouring) in feed for dogs and cats. The EFSA Panelon Additives and Products or Substances used in Animal Feed (FEEDAP) concluded that dill herb oil is safe at use levels in complete feed of 7mg/kg for dogs and 5mg/kg for cats. The additive under assessment should be considered as irritant to skin and eyes, and as a dermal and respiratory sensitiser. Since the aerial parts of A. graveolens and its preparations are recognised to flavour food and its function in feed would be essentially the same as that in food, no further demonstration of efficacy was considered necessary.

Characterization and Differentiation of Monovarietal Grape Pomace Distillate from Native Varieties of Galicia

Monovarietal grape pomace distillates (orujo) of six native varieties of Vitis vinifera L. from Galicia (Albarino, Treixadura, Godello, Loureira, Dona Branca, and Torrontes) have been thoroughly analyzed considering esters, alcohols, major aldehydes, monoterpenes, sesquiterpenes, norisoprenoids, and diterpenes. Albarino and Loureira distillates showed similar profiles of terpenic compounds, with the Loureira products having higher contents of monoterpenols. Native Torrontes distillate from Galicia is principally characterized by marked levels of some sesquiterpenes such as cadinene isomers and epizonarene. On the other hand, Treixadura, Godello, and Dona Branca grape pomace distillates seem not to have any marked terpenic content, and their single separation is difficult. PCA data treatments showed a good separation among the terpenic-rich varieties. Also, the p-menthen-9-al isomers, typical flavors in honey citrus and dill herb (derived from 8-hydroxylinalool), are reported for the first time in grape pomace distillate.

Anethum graveolens: An Indian traditional medicinal herb and spice

Anethum graveolens L. (dill) has been used in ayurvedic medicines since ancient times and it is a popular herb widely used as a spice and also yields essential oil. It is an aromatic and annual herb of apiaceae family. The Ayurvedic uses of dill seeds are carminative, stomachic and diuretic. There are various volatile components of dill seeds and herb; carvone being the predominant odorant of dill seed and α-phellandrene, limonene, dill ether, myristicin are the most important odorants of dill herb. Other compounds isolated from seeds are coumarins, flavonoids, phenolic acids and steroids. The main purpose of this review is to understand the significance of Anethum graveolens in ayurvedic medicines and non-medicinal purposes and emphasis can also be given to the enhancement of secondary metabolites of this medicinal plant.

PHYSICOCHEMICAL PROPERTIES AND ITS APPLICATION OF DILL (AN-ETHUM GRAVEOLENS) AND PARSLEY (PETROSELINUM SATIVUM) AND THEIR ESSENTIAL OILS

The chemical composition for both dill and parsley herbs were studied. The highest content of crude protein, crude fiber, ash content, carote-noids, total chlorophyll and essential oil contents were found in dill herb were 27.25, 13.38, 16.02%, 174.32, 530.47 mg/100g and 0.879% (on dry weight basis), respectively, compared with that found in parsley. On the other hand, parsley was rich in both of ascorbic acid and β-carotene which were 682.77 and 34.95 mg/100g (on dry weight basis), respectively. Minerals content of dill and parsley herbs were analyzed and the results indi-cated that the dill contained higher amounts of Na, Ca, Cu and Zn than that found in parsley. Some physical properties of dill and parsley essential oils such as (color, specific gravity at 15°C, refractive index at 20°C, optical rotation and solubility in di-luted ethyl alcohol) and some chemical properties (acid value, ester value and ester value after acetylation) were also studied. Composition of es-sential oils were identified, and contained (22.78%)phyllandrene and (23.85%) myristicin as the major terpene hydrocarbon compounds found in dill and parsley essential oils, respectively. The ability of extracted essential oils of dill and parsley as anti-microbial activity for (bacteria, yeast and mold) and as natural antioxidant agent applied in sunflower oil were also undertaken. The results indicated that the extracted essential oils of dill and parsley had antimicrobial activity which caused to inhibit the microorganisms growth and also, using these ex-tracted essential oils as antioxidant which caused to improve the sunflower oil stability as natural extracts, achieved nutritional and economical gain.

An exploratory investigation of several mycotoxins and their natural occurrence in flavour ingredients and spices, using a multi-mycotoxin LC-MS/MS method

An exploratory investigation was carried out of several flavour ingredients and spices for the occurrence of mycotoxins. For this purpose, a modern liquid chromatography-mass spectrometry technique was used, utilising a quadrupole mass spectrometer of the latest generation. The method includes the determination of the following mycotoxins: aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, ochratoxin A, deoxynivalenol, nivalenol, T-2 toxin, HT-2 toxin, zearalenone and fumonisin B1. The method has been successfully validated in-house and was used to determine the occurrence of mycotoxins in approximately 60 samples of flavour ingredients and spices (samples of lime oil, orange oil, melon extract, grapefruit oil, paprika extract, tangerine oil, olive oil, chilli pepper oil, peppermint oil, galangal root powder, gentian root powder, chilli pepper, black pepper, white pepper, garlic powder, paprika powder, coriander seed, dill herb and onion). Ochratoxin A was found in paprika powder and paprika extract; low levels of aflatoxins were found in paprika powder and pepper. Fumonisin B1 was found in garlic powder and onion powder. The presence of fumonisin B1 in onion and garlic powder has not been described before. For the moment, we can conclude that the found contamination levels are no reason for concern.

13C NMR Analysis and Antifungal and Insecticidal Activities of Oman Dill Herb Oil

The major chemical components of Oman dill herb oil (oil from the leaves and flowering tops of Anethum graveolens. L. grown in Oman) were analyzed by 13C NMR spectroscopy. The activities of oil against bacteria, fungi, and aphids were also evaluated. The oil was inactive against Gram-positive and Gram-negative bacteria at low concentrations. It inhibited the growth of Candida albicans. and some molds that cause crop or food damage but demonstrated weak contact toxicity to aphids. The most abundant oil components were identified as limonene and dillapiole by 13C NMR analysis. Carvone, the spicy and antibacterial component of European dill oil, was absent.

Genotoxicity of dill ( Anethum graveolens L.), peppermint ( Mentha×piperita L.) and pine ( Pinus sylvestris L.) essential oils in human lymphocytes and Drosophila melanogaster

Genotoxic properties of the essential oils extracted from dill ( Anethum graveolens L.) herb and seeds, peppermint ( Mentha×piperita L.) herb and pine ( Pinus sylvestris L.) needles were studied using chromosome aberration (CA) and sister chromatid exchange (SCE) tests in human lymphocytes in vitro, and Drosophila melanogaster somatic mutation and recombination test (SMART) in vivo. In the CA test, the most active essential oil was from dill seeds, then followed essential oils from dill herb, peppermint herb and pine needles, respectively. In the SCE test, the most active essential oils were from dill herb and seeds followed by essential oils from pine needles and peppermint herb. Essential oils from dill herb and seeds and pine needles induced CA and SCE in a clear dose-dependent manner, while peppermint essential oil induced SCE in a dose-independent manner. All essential oils were cytotoxic for human lymphocytes. In the SMART test, a dose-dependent increase in mutation frequency was observed for essential oils from pine and dill herb. Peppermint essential oil induced mutations in a dose-independent manner. Essential oil from dill seeds was almost inactive in the SMART test.

9-Hydroxypiperitone beta-D-glucopyranoside and other polar constituents from dill (Anethum graveolens L.) herb.

A methanolic extract from dill (Anethum graveolens) herb was subjected to XAD-2 adsorption chromatography. The methanolic eluate was fractionated with the all liquid chromatographic technique of multilayer coil countercurrent chromatography (MLCCC). After acetylation of MLCCC subfractions and flash chromatography, final purification of dill herb constituents was achieved by preparative and/or analytical HPLC. Nine compounds were obtained in pure form, including the beta-D-glucopyranosides of 9-hydroxypiperitone, p-menth-2-ene-1,6-diol, and 8-hydroxygeraniol. Structure elucidation is based on electrospray ionization ion trap multiple mass spectrometry (ESI-MS/MS) as well as one- and two-dimensional nuclear magnetic resonance spectroscopy.

Chemical Composition of Essential Oil of Dill (Anethum graveolens L.) Growing in Reunion Island

The composition of the steam distilled essential oil of dill herb (Anethum graveolens L.) was investigated by GC and GC/MS. Thirty six components were identified of which α-phellandrene (56.5%), dill ether (20.8%), limonene (10.9%) and p-cymene (3.8%) were the major constituents and amounted to 92% of the oil.

Evaluation of Flavor Characteristic Compounds in Dill Herb Essential Oil by Sensory Analysis and Gas Chromatography

Oils obtained from different growth stages of dill were categorized into three groups by a quality rating test of their aromas. The aroma of oil corresponding to 50% fruit formation was the most favored. According to the odor assessment of each volatile compound by the sniffing method of gas chromatography, α-phellandrene, 3,9-epoxy-1-p-menthene, myristicin, β-myrcene, and (Z)-dihydrocarvone were the preferred components, while (E)-dihydrocarvone and elemicin were the least favored. A regression equation, which included myristicin and elemicin, could explain the differences among the five kinds of oil.

Characterization of Essential Oil of Dill (Anethum graveolensL.)

ABSTRACT The genetic variability of the major essential oil constituents in a germplasm collection of dill (Anethum graveolens L.) from the National Plant Germplasm System was characterized. The oil content in the dill herb ranged from 0.10% to 0.30% (v/fresh weight), and in the dill seed from 1.75% to 4.0% (v/dry weight). The three major constituents in the dill herb oil were α-phellandrene, β-phellandrene, and 3,9-oxy-p-menth-1-ene (dill ether) comprising 90% to 97% of the total oil constituents. Of these three constituents, α-phellandrene comprised 51.1% to 64.7% of the total oil. The major constituents in dill seed oil were carvone and dihydrocarvone comprising 68% to 83% of the total oil constituents. The other major constituent was limonene, which ranged from 14.18% to 21.43%. Carvone was not detected in the herb oil; and dill ether could not be detected in the seed oil.

Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs)

AbstractThe potency of odourants in foods is determined by aroma extract dilution analysis (AEDA) and by the calculation of odour activity values (OAVs). The application of these methods to olive oil, butter, Swiss cheese, heated beef, bread, beer, green tea, dill herb and to the off‐flavours formed in lemon oil, soybean oil and boiled trout is reviewed. The results allow the conclusion that only a small fraction of the complex mixture of volatiles causes the characteristic odour of a distinct food.

Growth and Essential Oil in Dill,Anethum graveolensL., in Response to Temperature and Photoperiod

The effects of various combinations of day and night temperatures and day lengths on dill were studied in environmentally controlled chambers. The concentration of essential oil in dill herb was hugest under the highest temperatures tested, but except for within the highest temperature regime, the longer photoperiod also increased oil accumulation. A high temperature was necessary for high oil accumulation under a short photoperiod. Herb yields were generally greater under a short photoperiod, but particularly at lower temperatures. Time to maturity was accelerated by longer photoperiods and by increased temperatures.

Light Quality, Growth, and Essential Oil in Dill (Anethum graveolensL.)

The effect of light quality on growth and essential oil production in dill herb was studied by comparing plants receiving supplemental red, far-red, and blue end-of-day light treatments with control plants not receiving any supplemental light treatment. No significant differenes were observed in biomass yield from end-of-day light treatments but control plants and blue light-treated plants had shorter internodes and produced relatively high herb yields. Far-red light induced internode growth, decreased leaf area, and increased the rate of plant development more than all other light treatments. Red light also increased plant growth and induced an elongation of the internodes. Essential oil concentration was highest in plants grown under far-red light treatments. Red light treatment for 4 h also induced more oil production than control and blue light treatments. When the dill plants were exposed to 4 h of red and far-red light yields of benzofuranoid, α-phellandrene, β-phellandrene, p-cymene, and other esse...

Light Levels, Growth, and Essential Oil in Dill (Anethum graveolensL.)

The effect of light level on growth and development of dill herb was studied in a greenhouse under full sunlight and under 70, 50, and 30 percent of full sunlight. Decreasing light levels resulted in decreases in leaf number, leaf area, and plant height. Dill growth and essential oil accumulation increased with increases in the light level and was greatest under full sunlight.

Sensory study on the character-impact flavour compounds of dill herb ( Anethum graveolens L.)

The dependence of the characteristic odour note of dill herb on the concentration levels of five compounds, having the highest odour units in an extract obtained from the fresh material, was studied. ( S)-α-Phellandrene was evaluated as the character-impact compound of the dill flavour which was rounded off by an additive effect of (3 r, 4 S, 8 S)-3,9-epoxy-1-menthene (dill ether). The contributions of myristicin, methyl 2-methylbutanoate and ( R)-limonene to the dill flavour appeared less significant.

Constituents of Dill (Anethum graveolensL.) with Sensory Importance

ABSTRACT The composition of the headspace of dill herb, a C02 extract of dill herb, dillweed oil and dillseed oil (Anethum graveolens) were compared both chemically and organoleptically. Using GC/MS as the method of chemical analysis the oils were found to be rich in limonene and carvone. In contrast the dill herb headspace was found to be rich in monoterpene hydrocarbons, while the C02 extract was rich in α-phellandrene and dill ether. Dill ether was found to be the most important compound with respect to the aroma of dill herb, seeds, etc. The absolute configuration of dill ether was determined to be(3R,8S,9R)-3,9-epoxy-p-menth-l-ene.

Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis

ABSTRACTThe volatile components of dill seed and herb were analyzed by gas chromatography‐olfactometry which revealed the odorants having highest odor‐activity value (ratio of concentration to odor threshold). (+)‐(4S)‐Carvone was the predominent odorant of dill seed. (+)‐(3R,4S,8S)‐3,9‐Epoxy‐1‐p‐menthene, methyl 2‐methylbutanoate, (+)‐(4S)‐α‐phellandrene and myristicin were the most important odorants of dill herb. Calculation of odor‐activity values on the basis of quantitative and odor threshold data confirmed results of the aroma extract dilution analysis.

Effects of Drying Method, Packaging, and Storage Temperature and Time on the Quality of Dill (Anethum graveolens L.)

ABSTRACTSorption isotherms, color and sensory quality of the dill herb (Anethum graveolens L.) were determined over a 2‐yr period in experiments investigating the effects of packaging and storage temperature and time for air‐dried and freeze‐dried dill. The intensity scoring of odor and taste was significantly (p < 0.01) poorer for the dried dills than for frozen dill. Drying with heated air and the subsequent deteriorative processes essentially altered the odor and taste. In the case of freeze‐dried dill the storage conditions were important; when storage was at room temperature (23°C) the intensity of the odor and taste was better preserved in vacuum packages than in glass jars or paper bags.

Studies on the essential oils of dill herb, Anethum graveolens L.

AbstractThe essential oil of freeze‐dried dill herb was isolated by hydrodistillation, solvent extraction, and CO2‐extraction and analysed by combination of GLC‐MS. Head‐space gas chromatography (HSGC) was also used for analysing dill volatiles. Fifty compounds were detected, but only the ten main components were chosen to facilitate the comparison of the methods. Each method gave a different composition for the volatiles of the dill herb. However, the best result was achieved by HSGC, in that the yield of 3,6‐dimethyl‐2,3,3a, 4,5,7a‐hexahydrobenzofuran, the most important aroma compound of the dill herb, was highest with HSGC. Hydrodistillation also was a reproducible and convenient method for analysing dill aroma.