Chemistry and antioxidant potential of dill (Anethum graveolens L) seed essential oil
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Date
2018
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Punjab Agricultural University, Ludhiana
Abstract
The present investigation deals with chemistry and antioxidant potential of dill (Anethum graveolens L.) seed essential oil. The dill seed essential oil was analysed using GC–MS which showed the presence of 31 compounds. Carvone (41.15 %) was identified as major compound; other compounds identified were limonene (23%), camphor (9.25%), dihydrocarvone (3.75%), butyl acetate (2.65%), dill apiole (1.65%) and dill ether (1.02%) etc. The essential oil was fractionated into its non-polar and polar fractions by column chromatography. Carvone, limonene and camphor were isolated from dill seed oil using column chromatography. Carvone, limonene and camphor were chemically transformed into different derivatives viz. carveol, carvone semicarbazone, carvone oxime, camphor oxime and perillyl alcohol. Isolated and transformed compounds were identified using FT-IR, 1HNMR and 13CNMR spectroscopy. Methanol, dichloromethane and hexane extracts were prepared by Soxhlet extraction method. Presence of phytochemicals such phenols, flavonoids, anthraquinone, reducing sugar, tannins, cardiac glycosides and saponin were tested in hexane, dichloromethane and methanol extract. Quantitative estimation of phenolic, flavonoid, sugars, peroxide value and saponification value was calculated. Dill seed essential oil, its fractions, isolated and derivatized compounds were tested for their antioxidant potential at different concentration levels viz. 1.0, 0.5, 0.25, 0.1 and 0.05 mg ml-1. The antioxidant potential of tested components were evaluated using 2, 2 diphenyl-1-picrylhydrazyl (DPPH•), hydroxyl (OH•), nitric oxide (NO•), superoxide (O2•) radical scavenging methods and ferric reducing antioxidant power (FRAP) assay. Methanol extract was found most active among extracts and fractions whereas carveol showed maximum potency for radical savenging activity amongst isolated and derivatised compounds.
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