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Studies on chemical and technological aspects of Indian dill seed (Anethum sowa. Rxb).

N. B. Shankaracharya, Li Rao, J. Puranaik, S. Nagalakshmi

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Abstract

Proximate composition of Indian dill (Anethum sowa) seeds and the physicochemical characteristics of its volatile oil were determined. GC-MS analysis of steam-distilled volatile oil showed the presence of 21 constituents of which limonene (42.67%), carvone (22.50%) and dillapiole (15.92%) were the major constituents. Dillapiole (an undesirable toxic compound) could be separated from the volatile oil by fractional distillation. Deterpenation of the volatile oil gave about 30% terpeneless oil. Dill seed oleoresin, stored at low temp. (8-10C) maintained high storage stability even without addition of antioxidants (BHA and TBHQ).

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Proximate composition of Indian dill (Anethum sowa) seeds and the physicochemical characteristics of its volatile oil were determined. GC-MS analysis of steam-distilled volatile oil showed the presence of 21 constituents of which limonene (42.67%), carvone (22.50%) and dillapiole (15.92%) were the major constituents. Dillapiole (an undesirable toxic compound) could be separated from the volatile oil by fractional distillation. Deterpenation of the volatile oil gave about 30% terpeneless oil. Dill seed oleoresin, stored at low temp. (8-10C) maintained high storage stability even without addition of antioxidants (BHA and TBHQ).

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Available abstract

Proximate composition of Indian dill (Anethum sowa) seeds and the physicochemical characteristics of its volatile oil were determined. GC-MS analysis of steam-distilled volatile oil showed the presence of 21 constituents of which limonene (42.67%), carvone (22.50%) and dillapiole (15.92%) were the major constituents. Dillapiole (an undesirable toxic compound) could be separated from the volatile oil by fractional distillation. Deterpenation of the volatile oil gave about 30% terpeneless oil. Dill seed oleoresin, stored at low temp. (8-10C) maintained high storage stability even without addition of antioxidants (BHA and TBHQ).

Key concepts: Anethum graveolens, Limonene, Carvone, Chemistry, Oleoresin, Steam distillation, Food science, Essential oil

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