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Cited by 14

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The Effect of Different Extraction Techniques on the Bioactive Characteristics of Dill ( Anethum graveolens ) Essential Oil

Fatima, Ambreen, Ayub, Muhammad Adnan, Choobkar, Nasrin, Zubair, Muhammad, Thomspon, Kim D., Hussain, Amjad·2025·Food Science & Nutrition
DOI 10.1002/fsn3.70089PMC PMC11932054
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Abstract

This study explores the extraction of Anethum graveolens essential oil (EO) using advanced techniques, including Superheated Steam Extraction (SHSE), and compares them with traditional methods such as Hydro Distillation (HD), Steam Distillation (SD), and Supercritical Carbon Dioxide Extraction (SCF‐CO 2 ). The novelty of this research lies in the comprehensive evaluation of SHSE, a relatively underexplored method, for its effectiveness in enhancing both yield and biological activities of the EO. This study provides a detailed comparative analysis of antioxidant and antimicrobial properties across different extraction methods. The SHSE method yielded essential oil with the highest antioxidant activity, including DPPH scavenging (87.48%) and total antioxidant capacity (measured by FRAP, 163.06 mg/L), outperforming traditional methods. The EO's high content of key components such as carvone, limonene, and dillapiole significantly contributes to its enhanced biological activities. These findings underscore the superior efficacy of SHSE in extracting essential oils, offering new insights into their potential applications in health and wellness, which set this study apart from previous work.

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FIGURE 1 Percentage yield of Anethum graveolens essential oil extracted using different extraction methods.
FIGURE 1 Percentage yield of Anethum graveolens essential oil extracted using different extraction methods.CC BY · PubMed Central

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Cites

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Metadata

Authors
Fatima, A., Ayub, M. A., Choobkar, N., Zubair, M., Thomspon, K. D., & Hussain, A.
Affiliations
  • Department of Chemistry University of Sahiwal Sahiwal Pakistan
  • Plant Biotechnology Research Center, Kermanshah Branch Islamic Azad University Kermanshah Iran
  • Department of Chemistry, Faculty of Science University of Gujrat Gujrat Pakistan
  • Aquaculture Research Group Moredun Research Institute Penicuik UK
  • Institute of Chemistry University of Okara Okara Punjab Pakistan
ORCID
Venue
Food Science & Nutrition
Publisher
Wiley
Published
2025-03-24
Volume
13
Issue
4
ISSN
2048-7177
DOI
10.1002/fsn3.70089
PMC
PMC11932054
Cited by
14
References
3
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
Higher Education Commission, Pakistan (20‐15988/NRPU/R&D/HEC/2021)

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Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.