1965•Journal of Pharmacy and PharmacologyRequires access

Carvone in the developing fruits of Anethum graveolens L. and Carum carvi L.

T.J. Betts

Abstract

Abstract The carvone content of the developing fruits of Anethum graveolens L. (dill) and Carum carvi L. (caraway) has been determined spectrophotometrically over three seasons. Three or four weeks after pollination, carvone in the fruits attains a level of 11–20 mg per 100 caraway fruits, or 4–9 mg per 100 dill fruits. Variations in the carvone content of the essential oils distilled from these fruits are probably due to variable quantities of limonene.

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Key concepts: Anethum graveolens, Carvone, Limonene, Botany, Biology, Chemistry, Horticulture, Essential oil