Chemical composition of essential oil of Dill (Anethum graveolens L.) Growing in Republic of Moldova
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543.4:547.913:635.758 (1)
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POPESCU, Violeta, CIOCARLAN, Alexandru, DRAGALIN, Ion, LUNGU, Lidia, ARICU, Aculina. Chemical composition of essential oil of Dill (Anethum graveolens L.) Growing in Republic of Moldova. In: New frontiers in natural product chemistry.: A destiny on the altar of research. Dedicated to academician Pavel Vlad, Ed. 6, 21 mai 2021, Chișinău. Chișinău, Republica Moldova: Tipografia "Artpoligraf", 2021, Ediția 6, p. 35. ISBN 978-9975-3336-7-2. DOI: https://doi.org/10.19261/nfnpc.2021.ab28
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New frontiers in natural product chemistry.
Ediția 6, 2021
Conferința " New frontiers in natural product chemistry."
6, Chișinău, Moldova, 21 mai 2021

Chemical composition of essential oil of Dill (Anethum graveolens L.) Growing in Republic of Moldova

DOI: https://doi.org/10.19261/nfnpc.2021.ab28
CZU: 543.4:547.913:635.758

Pag. 35-35

Popescu Violeta1, Ciocarlan Alexandru2, Dragalin Ion2, Lungu Lidia2, Aricu Aculina2
 
1 Moldova State University,
2 Institute of Chemistry
 
Proiecte:
 
Disponibil în IBN: 28 mai 2021


Rezumat

The species Anethum graveolens L., commonly known as Dill, includes annual herbs belonging to the family Umbelliferae. This plant is native to the Mediterranean and Western Asia, having a long history of cultivation and use as a spice and medicinal plant, and now its area has spread to all continents [1]. In Republic of Moldova, the Dill is cultivated on small areas, and due to its high multiplication capacity, it often appears as a spontaneous plant [2]. Essential oil and extracts from A. graveolens plants have various biological activities, such as antibacterial, antifungal, antioxidant, insecticide, anti-inflammatory, antidiabetic, anticancer, antispasmodic, hypolipidemic, hypotensive etc. [1,3]. The essential oil obtained from A. graveolens plants are mainly used in the food industry for flavoring and seasoning [4]. The Dill essential oil can be extracted from the green plant with unripe fruits and from the dry fruits. Its composition can vary from 20 to 60 constituents, a mixture that gives the oil its characteristic perfume and aroma. The essential oil of A. graveolens is obtained by hydrodistillation, with a yield of 0.4-1.2% from the green plant and 2.5-4% from the dry fruits. Dill essential oil is a colorless or yellowish liquid, with a characteristic aromatic, herbaceous odor, reminiscent of the smell of cumin [3]. According to the GC-MS analysis in the essential oil of A. graveolens, industrially produced in the Republic of Moldova, twenty-six components were detected, which represents 99.40% of its total composition. The terpenic fraction (99.40%) includes monoterpenic hydrocarbons (51.287%), among which -phellandrene (21.47%) and D-limonene (26.96%) are highlighted. Their oxygenated derivatives constitute (47.80%), the main components being dill ether (12.16%) and S-(+)-carvone (31.72%). The least numerous are sesquiterpenoids (0.32%), the most abundant being D-germacrene (0.13%). The variations of the main components of the essential oil of Dill depend on the raw material harvesting period, the growing conditions and the method of production. The differences between the essential oil of Dill produced industrially in the Republic of Moldova and these of Indian, Turkish, Egyptian origin are quantitative.