Dill Oil Research Articles

Herb and oil composition of dill ( Anethum graveolens L.): Effects of crop maturity and plant density

Steam-distilled dill ( Anethum graveolens L.) oil yield and composition varies with the relative amount of vegetative and reproductive tissue and the maturity of the plant material distilled. The characteristics of the dill plant at harvest may be manipulated through production practices. A study was conducted in western Montana to determine the effects of crop maturity and plant density on dill plant growth and on oil production and quality. The crop was harvested at intervals from early fruit formation through fruit pigmentation. Oil yield declined with fruit maturity over the sampling period, particularly after the completion of fruit ripening and “seed” shatter. The carvone content of the oil increased and α-phellandrene decreased as the plant progressed from flowering to fruit ripeness. The highest oil yields with maximum carvone levels were obtained when most of the fruits on primary umbels were pigmented but had not become dry and fully mature. The balance between carvone and phellandrene in the oil was a function of the proportion of mature umbel tissue to vegetative and immature umbel tissue. Seeding rates of 2.2–17.9 kg ha −1 resulted in average plant densities of 100–474 plants m −2. Total biomass production and oil yield were generally unaffected by plant density, but plant population influenced plant architecture and oil composition. Plants grown at low density had a more extensive development of umbellate fruiting structures and a lower proportion of leaf and stem tissue than did plants at high density. Carvone was higher in oil from widely spaced plants, while phellandrene, α-pinene, and dill ether (3,9-epoxy-1- p-menthene) were lower. Harvest date and plant density affected oil composition in a complementary manner. An early harvest or high plant density is preferable if herbaceous oil characteristics are desired, while a late harvest or low plant density is suitable when growing dill for seed or for a high-carvone oil.

Comparison of Essential Oils from Three Plants for Enhancement of Antimicrobial Activity of Nitrofurantoin against Enterobacteria

Background: Piperitone from plant essential oils enhancesbactericidal activities of nitrofurantoin and furazolidone against bacteria from the family Enterobacteriaceae. In this study, the essential oils of spearmint (Mentha spicata L.), dill (Anethum graveolens L.) and peppermint (Mentha piperita L.)were screened for augmentation of nitrofurantoin activity and the most active components were determined. Method: The effects of essential oils and their components on the bactericidal activity of nitrofurantoin against Enterobacter cloacae were studied using disk-diffusion and agar-dilution methods. The composition of essential oils was studied using gas chromatography-mass spectrometry. Results:M. spicata and A. graveolens oils exhibited the highest effects. Gas chromatography-mass spectrometry analysis showed that the oils of these two plants contained 40.12 and 20.32% carvone, respectively. Pure carvone and piperitone equally increased the bactericidal activity of nitrofurantoin. Other ingredients of essential oils, including camphor, limonene and menthone, were less effective.

Plant Extracts Affect In Vitro Rumen Microbial Fermentation

Different doses of 12 plant extracts and 6 secondary plant metabolites were incubated for 24h in diluted ruminal fluid with a 50:50 forage:concentrate diet. Treatments were: control (no additive), plant extracts (anise oil, cade oil, capsicum oil, cinnamon oil, clove bud oil, dill oil, fenugreek, garlic oil, ginger oil, oregano oil, tea tree oil, and yucca), and secondary plant metabolites (anethol, benzyl salicylate, carvacrol, carvone, cinnamaldehyde, and eugenol). Each treatment was supplied at 3, 30, 300, and 3,000mg/L of culture fluid. At 3,000mg/L, most treatments decreased total volatile fatty acid concentration, but cade oil, capsicum oil, dill oil, fenugreek, ginger oil, and yucca had no effect. Different doses of anethol, anise oil, carvone, and tea tree oil decreased the proportion of acetate and propionate, which suggests that these compounds may not be nutritionally beneficial to dairy cattle. Garlic oil (300 and 3,000mg/L) and benzyl salicylate (300 and 3,000mg/L) reduced acetate and increased propionate and butyrate proportions, suggesting that methane production was inhibited. At 3,000mg/L, capsicum oil, carvacrol, carvone, cinnamaldehyde, cinnamon oil, clove bud oil, eugenol, fenugreek, and oregano oil resulted in a 30 to 50% reduction in ammonia N concentration. Careful selection and combination of these extracts may allow the manipulation of rumen microbial fermentation.

Effetcs of Sowing Date and Intra Row Spacing on Seed, Essential Oil and Carvone Yield of Dill (Anethum graveolens L.) at North-West of Iran

Effetcs of Sowing Date and Intra Row Spacing on Seed, Essential Oil and Carvone Yield of Dill (Anethum graveolens L.) at North-West of Iran

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.

Effects of Cd, Pb, and Cu on growth and essential oil contents in dill, peppermint, and basil

The hypothesis tested in this study was that some essential oil crops could be to grown as alternatives to edible crops in heavy metal enriched soils. Experiments were conducted to evaluate the effect of Cd, Pb, and Cu on yields and essential oils of peppermint, basil, and dill. The accumulation of Cd, Pb, and Cu in plant parts, in plant material and water after distillation, and in the essential oils, was also determined. Metal treatments of peppermint and basil consisted of Cd, Pb, Cu, Cd + Pb, Cd + Cu, Pb + Cu, Cd + Pb + Cu, and unamended control. Metal treatments of dill consisted of (in mg L −1): Cd at 2, 6, and 10; Pb at 50, 100, and 500; Cu at 20, 60, and 150 and an unamended control. Peppermint and basil yields were not affected by the treatments. Copper at 60 and Cu 150 mg L −1 reduced both yields and height of dill, Cu 150 mg L −1 resulted in Cu phytotoxicity symptoms and retarded growth. High Pb and Cu reduced Cd uptake by peppermint and basil. At elevated Cd concentrations in the growth medium, Cd transport from roots to shoots of the three species was impaired. The tested treatments slightly altered chemical composition of the essential oils of basil and dill, and reduced the menthol content in the peppermint oil. Oil content in basil from the CdPbCu treatment was lower that in the control. Copper application at 150 mg L −1 reduced oil content in dill relative to the control. No detectable amount of Cd, Cu, or Pb in the oils of any of the three species was found. Peppermint, basil, and dill can be grown in soils enriched with Cd, Pb, and Cu medium without risk for metal transfer into the oils, and without significant alteration of essential oil composition that may impair marketability. Our results support the use of aromatic plants as alternative crops for Cd, Pb, and Cu enriched soils.

DISSIPATION OF MALATHION IN DILL AND CORIANDER PLANTS AND THEIR OILS

The insecticide malathion (57% E.C.) was applied at the rate of 712.5 gm active ingredient per feddan on dill, Anethum graveolens L. and coriander, Corianderum sativum L. for controlling aphids infesting these plants. An analytical method, using gas chromatography equipped with flame photometric detector was used for detecting the insecticide residues. A field trial was conducted to determine the rate of dissipation of malathion in dill and coriander plants and in the resulting oil. Residue analysis showed that the initial deposits determined one hour after application were 35.81 & 22.7 ppm in dill and coriander plants, respectively. Rates of dissipation of malathion were 4.72, 51.1, 68.39, 88.41 and 93.49% in dill plants and were 13.61, 43.22, 66.78, 86.26 and 91.85% in coriander plants at 1, 3, 7, 14 and 21 days post treatment, respectively. The pesticide was decayed quite rapidly in and on dill and coriander plants and detectable residues (1.62 and 0.93 ppm) were observed in these plants 28 days after treatment. At harvest 46 days for coriander and 70 days for dill after application malathion was found at average levels of 0.78 mg/kg and 0.54 mg/kg in dill and coriander dry seed, respectively. The volatile oil extracted from the seed by steam distillation process was contaminated with the insecticide at a higher levels than in the seed [about sevenfold in dill oil, 5.21 mg/kg and ninteenfold in coriander oil 10.16 mg/kg]. This means that malathion had tendency to co-distill with the dill and coriander oil throughout steam distillation process.

Solid- and vapor-phase antimicrobial activities of six essential oils: susceptibility of selected foodborne bacterial and fungal strains.

The antimicrobial activity of essential oils (EOs) of cinnamon (Cinnamon zeylanicum), clove (Syzygium aromaticum), basil (Ocimum basillicum), rosemary (Rosmarinus officinalis), dill (Anethum graveolens), and ginger (Zingiber officinalis) was evaluated over a range of concentrations in two types of contact tests (solid and vapor diffusion). The EOs were tested against an array of four Gram-positive bacteria (Staphylococcus aureus, Bacillus cereus, Enterococcus faecalis, and Listeria monocytogenes), four Gram-negative bacteria (Escherichia coli, Yersinia enterocolitica, Salmonella choleraesuis, and Pseudomonas aeruginosa), and three fungi (a yeast, Candida albicans, and two molds, Penicillium islandicum and Aspergillus flavus). The rationale for this work was to test the possibility of creating a protective atmosphere by using natural compounds that could extend the shelf life of packaged foodstuffs while minimizing organoleptic alterations. In the solid diffusion tests, cinnamon and clove gave the strongest (and very similar) inhibition, followed by basil and rosemary, with dill and ginger giving the weakest inhibition. The fungi were the most sensitive microorganisms, followed by the Gram-positive bacterial strains. The Gram-negative strain P. aeruginosa was the least inhibited. The composition of the atmosphere generated by the EOs, and their minimum inhibitory concentrations (MICs), were determined using a disk volatilization method, in which no inhibition from rosemary or basil was observed. Cinnamon and clove, once again, gave similar results for every microorganism. As a general rule, MIC (fungi) << MIC (bacteria) with no clear differences between Gram-positive or -negative strains except for P. aeruginosa, which was not inhibited by any of the EOs in the vapor phase. The atmosphere generated from the EOs was analyzed by means of solid-phase microextraction combined with gas chromatography-ion trap mass spectrometry. Differences among the volatiles in the EOs, which may be responsible for the differences in their antimicrobial performances, were found.

Antioxidative and Antimicrobial Activities of Cassia (Cinnamomum cassia) and Dill (Anethum graveolens L.) Essential Oils

Antioxidative and antimicrobial activities of essential oils of cassia (Cinnamomum cassia) and dill (Anethum graveolens L.) were investigated. Essential oils used in this study were added to soybean oil and stored at 65℃ for 9 days to examine their antioxidant activities using peroxide value (POV). The results showed that dill essential oil possessed a higher antioxidant activity than cassia essential oil. Strong antimicrobial activity was observed in cassia essential oil, whereas low activity was observed in dill essential oil against the test microorganisms. Heat stability and cell growth inhibitions were investigated with different concentrations of cassia oil. Results showed that cassia oil had thermal stability in a wide range of 70～160℃. Cassia inhibited cell growth of Bacillus cereus KCTC 1022, Micrococcus luteus ATCC 9341 and Escherichia coli ATCC 25922, but not great on Salmonella typhimurium ATCC 14028 at level of 200 ppm. In conclusion, the results indicate that dill essential oil could be a potential candidate for an antioxidative agent, while cassia essential oil could be suitable for use as an antimicrobial agent in the food industry.

Influence of seeding date and harvest stage on yields and essential oil composition of three cultivars of dill (Anethum graveolens L.) grown in Nova Scotia

Experiments were conducted in two locations in Nova Scotia, Canning and Truro, during 2001 and 2002 to determine the effect of seeding date and harvest stage on productivity and composition of essential oil from Anethum graveolens L. ‘Mesten, Dukat’ and ‘Hercules’. Delayed seeding generally reduced yields and altered the concentration of some essential oil components. Both dill seed and dill weed oil from this study had compositions similar to commercially available oil and reported dill oil compositions. The seed oil had moderate to high carvone content (17.9–64.0%) as is desired for the international market. Carvone content in oil increased as the plants matured. Lower yields and essential oil yields were obtained from cv. Hercules compared with the other two cultivars. Herbage yields and essential oil content were typical for the plant species; seed yields were below average, but there is potential to increase these yields through different seeding dates, harvest dates and investigation into optimum nutrient requirements. Key words: Dill, Anethum graveolens, Apiaceae, essential oil, hydrodistillation, steam distillation

Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria

The essential oil of long-time stored seeds of dill (Anethum graveolens L.) from Bulgaria was analyzed by physicochemical methods, gas chromatography (GC), GC-mass spectrometry (MS) (achiral and chiral phases), and olfactometry, and its antimicrobial activity was tested by using different strains of microorganisms. More than 40 constituents of the essential dill oil, obtained from seeds stored for more than 35 years, could be identified as essential volatiles, responsible for the pleasant fresh (D-limonene) and spicy (D-carvone) odor of a high quality. As aroma impact compounds, D-carvone (50.1%) and D-limonene (44.1%) were found. Antimicrobial testings showed high activity of the essential A. graveolens oil against the mold Aspergillus niger and the yeasts Saccharomyces cerevisiae and Candida albicans.

Composition of the essential oil of dill, celery, and parsley from Estonia

Composition of the essential oil of dill, celery, and parsley from Estonia

Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils

Essential oils from dill ( Anethum graveolens L.), coriander (seeds of Coriandrum sativum L.), cilantro (leaves of immature C. sativum L.) and eucalyptus ( Eucalyptus dives) were separated into heterogeneous mixtures of components by fractional distillation and were analyzed by gas chromatography-mass spectroscopy. Minimum inhibitory concentrations against gram-positive bacteria, gram-negative bacteria and Saccharomyces cerevisiae were determined for the crude oils and their fractions. Essential oil of cilantro was particularly effective against Listeria monocytogenes, likely due to the presence of long chain (C 6–C 10) alcohols and aldehydes. The strength and spectrum of inhibition for the fractions often exceeded those determined in the crude oils. Mixing of fractions resulted in additive, synergistic or antagonistic effects against individual test microorganisms.

Antimicrobial activity profiles of the two enantiomers of limonene and carvone isolated from the oils of Mentha spicata and Anethum sowa

AbstractThe antimicrobial activity of the essential oils of Mentha spicata L. and Anethum sowa Roxb. (Indian dill) were studied. The major chemical constituents of the hydrodistilled essential oils and their major isolates from cultivated M. spicata and A. sowa were identified by IR, 1H‐ and 13C‐NMR and GC: (S)‐(−)‐limonene (27.3%) and (S)‐(−)‐carvone (56.6%) (representing 83.9% of the spearmint oil) and (R)‐(+)‐limonene (21.4%), dihydrocarvone (5.0%), (R)‐(+)‐carvone (50.4%) and dillapiole (17.7%) (together 76.9% in Indian dill oil), respectively. In vitro bioactivity evaluation of the isolated oil components revealed that both the optical isomers of carvone were active against a wide spectrum of human pathogenic fungi and bacteria tested. (R)‐(+)‐limonene showed comparable bioactivity profile over the (S)‐(−)‐isomer. The activity of these monoterpene enantiomers was found to be comparable to the bioactivity of the oils in which they occurred. Copyright © 2001 John Wiley &amp; Sons, Ltd.

Insecticidal and Ovicidal Activity of the Essential Oil of Anethum sowa Kurz against Callosobruchus maculatus F. (Coleoptera: Bruchidae)

The fumigant toxicity, ovicidal and oviposition-deterrent potential of the essential oil of Indian dill, Anethum sowa and its three major fractions against the grain beetle Callosobruchus maculatus (Coleoptera: Bruchidae) on chickpea were investigated. Two fractions produced 100% mortality of adult beetles at 3.0 μl/ml dosage, whereas the essential oil was the least effective. Fraction III was 100% ovicidal at a 70 μl/ml concentration. The essential oil and fraction III both completely deterred oviposition at the lowest concentration tested, 10 μl/ml. Neither the essential oil nor its fractions had any significant effect on chickpea seed germination.

Inhibitory effect of some spice essential oils on &lt;i&gt;Penicillium digitatum&lt;/i&gt; causing postharvest rot in citrus

In this study to control blue mould caused by Penicillium digitatum, essential oil of cumin was applied with filter paper discs of 6 mm diameter which were soaked in 0,04 ml oil and vapour effect inhibited completely mycelial growth and spore germination of pathogen in vitro. When filter paper discs soaked in essential oils of black thyme, dill, coriander and rosemary were placed on the culture medium (PDA), they had no effect on the mycelial growth. Their vapour effect inhibited mycelial growth of pathogen 85.8%, 82.8%, 80% and 71.4% respectively. Dill and rosemary oils also prevented mycelial colour.

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.

GC-IRMS and enantioselective analysis in biochemical studies in dill (Anethum graveolens L.)

The analysis of the δ13CPDB-values and the enantiomeric distribution in combination with the composition of the essential oil of dill (Anethum graveolens L.) at various developing stages of different plant parts allows us to draw valuable conclusions about the biosynthesis of the monoterpenes in the entire plant. The composition of the essential oil is different for the various plant parts and changes significantly during the ripening of the dill umbels. While α-phellandrene, β-phellandrene, dill ether and carvone occur enantiomerically pure in all investigated plant parts and during all stages of maturity, both enantiomers of limonene are detected. The enantiomeric composition of limonene is different for the various plant parts and changes during the development of the umbels. The δ13CPDB-values of the different monoterpenes also change with development. (R)-Limonene and carvone show absolutely the same behaviour in their δ13CPDB-values during the whole development of the umbels up to the seeds. In addition the δ13CPDB-values themselves are absolutely the same. Also α-phellandrene and dill ether show the same behaviour in their δ13CPDB-values, but the δ13CPDB-values themselves differ around 1.5–2‰. Based on the results of these investigations, a biochemical pathway of the monoterpenes in dill is postulated, according to which a very close biogenetic relationship is established for limonene and carvone and also for α-phellandrene and dill ether. © 1997 John Wiley & Sons, Ltd.

Chiral GC analysis of (S)(+)‐ and (R)(−)‐carvone with high enantiomeric purity in caraway, dill and spearmint oils

Abstract(S)(+)‐Carvone with high enantiomeric purity was detected in the seed and herb oils of caraway and dill. High enantiometic purity of (R)(‐)‐carvone was detected in the oils of spearmint from various sources. Direct enantiomer separation of carvone from essential oils and synthetic samples was performed using Lipodex E as a chiral y‐ cyclodextrin stationary phase.

Herb yield and essential oil of dill (Anethum graveolens L.) at different locations

A study on the effect of growing site on the growth of the dill herb at three locations (Helsinki, Sahalahti, Inari) in Finland and at Freising, West Germany, was carried out in 1985. The growing medium was fertilized peat of the same quality at each location. Dill (’Dura’) was sown twice, in early spring and 2—3 weeks later at all growing sites. The herb crop was harvested just when the first flower buds had developed. The later sowings gave significantly larger yields than the earlier ones. The herb yields were largest at the most southern location. The fresh yield was the larger the more rain there was, and the warmer the growing season was. The significantly highest oil contents were recorded in the herb of the later sowings at Freising and Sahalahti. Otherwise, no differences in the oil content were recorded. The correlation between the oil content and degree days was positive. The total amount of components responsible for the aroma varied between 4.5 and 7.9 mg/g dry weight. The amount of essential oil and that of a typical aroma compound in dill, 3.6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran, were not significantly affected by the location.