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Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria
Abstract
The essential oil of long-time stored seeds of dill (Anethum graveolens L.) from Bulgaria was analyzed by physicochemical methods, gas chromatography (GC), GC-mass spectrometry (MS) (achiral and chiral phases), and olfactometry, and its antimicrobial activity was tested by using different strains of microorganisms. More than 40 constituents of the essential dill oil, obtained from seeds stored for more than 35 years, could be identified as essential volatiles, responsible for the pleasant fresh (D-limonene) and spicy (D-carvone) odor of a high quality. As aroma impact compounds, D-carvone (50.1%) and D-limonene (44.1%) were found. Antimicrobial testings showed high activity of the essential A. graveolens oil against the mold Aspergillus niger and the yeasts Saccharomyces cerevisiae and Candida albicans.
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In the citing paper
“Dill essential oil has demonstrated a wide range of biological activities [13], including antimicrobial [5,10,11,12,14] and antioxidant effects”
From Characterization of Commercial Bulgarian Dill ( Anethum graveolens L.) Fruit Essential Oil (2026) · cites this paper as [5]
In the citing paper
“These sensory properties make dill oil a desirable ingredient in food processing, particularly in products where flavor enhancement is required [3][4][5].”
From Characterization of Commercial Bulgarian Dill ( Anethum graveolens L.) Fruit Essential Oil (2026) · cites this paper as [5]
In the citing paper
“Studies have demonstrated the effectiveness of DEO against various microorganisms, including Aspergillus niger, Saccharomyces cerevisiae, and Candida albicans [94].”
From Preservative Potential of Anethum graveolens Essential Oil on Fish Fillet Quality and Shelf Life During Refrigerated Storage (2025) · cites this paper as [94]
In the citing paper
“These compounds disrupt the microbial cell membranes, leading to increased permeability and subsequent cell death [94].”
From Preservative Potential of Anethum graveolens Essential Oil on Fish Fillet Quality and Shelf Life During Refrigerated Storage (2025) · cites this paper as [94]
In the citing paper
“The higher carvotanacetone percentage reported in the current study may therefore indicate a specific chemotype of the plant.”
From Maceration, Soxhlet Extraction, and Steam Hydrodistillation of Anethum graveolens Seeds: Phytochemical Profiles and Cytotoxic Effects (2026) · cites this paper as [33]
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Cited by
Oussalah, M., Caillet, S., Saucier, L., & Lacroix, M. (2006) · Meat Science · doi:10.1016/j.meatsci.2005.11.019 · Cited by 307
Hadi, N., Drioiche, A., Bouchra, E. M., Baammi, S., Abdelaziz Shahat, A., Tagnaout, I., Radi, M., Remok, F., Bouzoubaa, A., & Zair, T. (2024) · Pharmaceuticals · doi:10.3390/ph17070862 · Cited by 30
Tayel, A., Hassanin, F. S., Edris, S. N., Hamad, A., & Sabeq, I. I. (2025) · Foods · doi:10.3390/foods14091591 · Cited by 7
Characterization of Commercial Bulgarian Dill ( Anethum graveolens L.) Fruit Essential Oil
Fidan, H., Dervish, D., Dincheva, I., & Kolev, T. (2026) · BIO Web of Conferences · doi:10.1051/bioconf/202623601012 · Cited by 1
Goldiș, C., Racoviceanu, R., Negrea-Ghiulai, R., Mioc, A., Prodea, A., Atyim, E., Maksimovic, T., Lukinich-Gruia, A. T., Pricop, M.-A., & Șoica, C. (2026) · Molecules · doi:10.3390/molecules31183337
Metadata
- Authors
- Jirovetz, L., Buchbauer, G., Stoyanova, A. S., Georgiev, E. V., & Damianova, S. T.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-05-17
- Volume
- 51
- Issue
- 13
- Pages
- 3854-3857
- ISSN
- 0021-8561
- 1520-5118
- Cited by
- 94
- References
- 0
- Language
- en
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