Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria
- 17 May 2003
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 51 (13), 3854-3857
- https://doi.org/10.1021/jf030004y
Abstract
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.This publication has 12 references indexed in Scilit:
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