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Article
Characterization of Essential Oil of Dill (Anethum graveolens L.)
Journal of Essential Oil Research
  • Denys J. Charles, Purdue University
  • James E. Simon, Purdue University
  • Mark P. Widrlechner, United States Department of Agriculture
Document Type
Article
Publication Version
Published Version
Publication Date
1-1-1995
DOI
10.1080/10412905.1995.9698456
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.

Comments

This article is from Journal of Essential Oil Research 7 (1995): 11, doi: 10.1080/10412905.1995.9698456.

Rights
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.
Language
en
File Format
application/pdf
Citation Information
Denys J. Charles, James E. Simon and Mark P. Widrlechner. "Characterization of Essential Oil of Dill (Anethum graveolens L.)" Journal of Essential Oil Research Vol. 7 Iss. 1 (1995) p. 11 - 20
Available at: http://works.bepress.com/mark_widrlechner/88/