Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria
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...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2003-06, Vol.51 (13), p.3854-3857 |
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| creator | Jirovetz, Leopold Buchbauer, Gerhard Stoyanova, Albena S Georgiev, Evgenii V Damianova, Stanka T |
| description | 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. Keywords: Anethum graveolens; stored seeds; aroma compounds; antimicrobial testing; quality control |
| doi_str_mv | 10.1021/jf030004y |
| format | Article |
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Seeds from Bulgaria</title><source>MEDLINE</source><source>American Chemical Society Journals</source><creator>Jirovetz, Leopold ; Buchbauer, Gerhard ; Stoyanova, Albena S ; Georgiev, Evgenii V ; Damianova, Stanka T</creator><creatorcontrib>Jirovetz, Leopold ; Buchbauer, Gerhard ; Stoyanova, Albena S ; Georgiev, Evgenii V ; Damianova, Stanka T</creatorcontrib><description>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. Keywords: Anethum graveolens; stored seeds; aroma compounds; antimicrobial testing; quality control</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf030004y</identifier><identifier>PMID: 12797755</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Anethum graveolens ; Anethum graveolens - chemistry ; Anti-Infective Agents - pharmacology ; antimicrobial properties ; Aroma and flavouring agent industries ; Aspergillus niger ; Aspergillus niger - drug effects ; Biological and medical sciences ; Candida albicans ; Candida albicans - drug effects ; Chromatography, Gas ; Cyclohexenes ; dill ; essential oils ; Food industries ; Fundamental and applied biological sciences. Psychology ; gas chromatography ; Gas Chromatography-Mass Spectrometry ; General pharmacology ; Medical sciences ; Monoterpenes ; odors ; Oils, Volatile - chemistry ; Oils, Volatile - pharmacology ; Pharmacognosy. Homeopathy. Health food ; Pharmacology. Drug treatments ; Plant Oils - chemistry ; Plant Oils - pharmacology ; quality control ; Saccharomyces cerevisiae ; Saccharomyces cerevisiae - drug effects ; seeds ; Seeds - chemistry ; spectroscopy ; Terpenes - analysis ; Time Factors ; Volatilization ; yeasts</subject><ispartof>Journal of agricultural and food chemistry, 2003-06, Vol.51 (13), p.3854-3857</ispartof><rights>Copyright © 2003 American Chemical Society</rights><rights>2003 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a465t-4f39195ea6d006130da1cea57c1b711d783d81db21ef5366c9b42d1a1fe962403</citedby><cites>FETCH-LOGICAL-a465t-4f39195ea6d006130da1cea57c1b711d783d81db21ef5366c9b42d1a1fe962403</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf030004y$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf030004y$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>315,781,785,2766,27081,27929,27930,56743,56793</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14882172$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12797755$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jirovetz, Leopold</creatorcontrib><creatorcontrib>Buchbauer, Gerhard</creatorcontrib><creatorcontrib>Stoyanova, Albena S</creatorcontrib><creatorcontrib>Georgiev, Evgenii V</creatorcontrib><creatorcontrib>Damianova, Stanka T</creatorcontrib><title>Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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. Keywords: Anethum graveolens; stored seeds; aroma compounds; antimicrobial testing; quality control</description><subject>Anethum graveolens</subject><subject>Anethum graveolens - chemistry</subject><subject>Anti-Infective Agents - pharmacology</subject><subject>antimicrobial properties</subject><subject>Aroma and flavouring agent industries</subject><subject>Aspergillus niger</subject><subject>Aspergillus niger - drug effects</subject><subject>Biological and medical sciences</subject><subject>Candida albicans</subject><subject>Candida albicans - drug effects</subject><subject>Chromatography, Gas</subject><subject>Cyclohexenes</subject><subject>dill</subject><subject>essential oils</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gas chromatography</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>General pharmacology</subject><subject>Medical sciences</subject><subject>Monoterpenes</subject><subject>odors</subject><subject>Oils, Volatile - chemistry</subject><subject>Oils, Volatile - pharmacology</subject><subject>Pharmacognosy. Homeopathy. Health food</subject><subject>Pharmacology. Drug treatments</subject><subject>Plant Oils - chemistry</subject><subject>Plant Oils - pharmacology</subject><subject>quality control</subject><subject>Saccharomyces cerevisiae</subject><subject>Saccharomyces cerevisiae - drug effects</subject><subject>seeds</subject><subject>Seeds - chemistry</subject><subject>spectroscopy</subject><subject>Terpenes - analysis</subject><subject>Time Factors</subject><subject>Volatilization</subject><subject>yeasts</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0kFv0zAUB_AIgVgZHPgC4Atok5bhF9txcuy6DZCqDWh3tpzE6VycuNjOtH4NPjGOWq0XpJ0s-f30nu2_k-Q94HPAGXxZt5hgjOn2RTIBluGUARQvkwmOxbRgORwlb7xfR1Iwjl8nR5DxknPGJsnfme021uugbX-Gfg7S6LBFM9sHZ80Zkn2Dpn3Qna6drbQ0aFoH_TAa26Jwr9CV9yqCWLnVZtyc236VLnWn0CJYpxp0qY1BJ9NehfuhQysnH5Q1qvdofn6KFko1HrXOduhiMCvptHybvGql8erdfj1O7q6vlrNv6fz26_fZdJ5KmrOQ0paUUDIl8wbjHAhuJNRKMl5DxQEaXpCmgKbKQLWM5HldVjRrQEKryjyjmBwnn3d9N87-GZQPotO-VsbIXtnBC04IK2hBnoVZCbQsafkshALnmONx9OkOxlf13qlWbJzupNsKwGKMVDxFGu2HfdOh6lRzkPsMI_i0B9LX0rRO9rX2B0eLIgOeRZfunPZBPT7Vpfstck44E8sfC3FzSS_Y9c0vMR7y48630gq5crHn3SLDQDGO34vm5DBZ1l6s7eD6mNd_rvAPeozMWg</recordid><startdate>20030618</startdate><enddate>20030618</enddate><creator>Jirovetz, Leopold</creator><creator>Buchbauer, Gerhard</creator><creator>Stoyanova, Albena S</creator><creator>Georgiev, Evgenii V</creator><creator>Damianova, Stanka T</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7TB</scope><scope>7X8</scope></search><sort><creationdate>20030618</creationdate><title>Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria</title><author>Jirovetz, Leopold ; Buchbauer, Gerhard ; Stoyanova, Albena S ; Georgiev, Evgenii V ; Damianova, Stanka T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a465t-4f39195ea6d006130da1cea57c1b711d783d81db21ef5366c9b42d1a1fe962403</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Anethum graveolens</topic><topic>Anethum graveolens - chemistry</topic><topic>Anti-Infective Agents - pharmacology</topic><topic>antimicrobial properties</topic><topic>Aroma and flavouring agent industries</topic><topic>Aspergillus niger</topic><topic>Aspergillus niger - drug effects</topic><topic>Biological and medical sciences</topic><topic>Candida albicans</topic><topic>Candida albicans - drug effects</topic><topic>Chromatography, Gas</topic><topic>Cyclohexenes</topic><topic>dill</topic><topic>essential oils</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gas chromatography</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>General pharmacology</topic><topic>Medical sciences</topic><topic>Monoterpenes</topic><topic>odors</topic><topic>Oils, Volatile - chemistry</topic><topic>Oils, Volatile - pharmacology</topic><topic>Pharmacognosy. Homeopathy. Health food</topic><topic>Pharmacology. Drug treatments</topic><topic>Plant Oils - chemistry</topic><topic>Plant Oils - pharmacology</topic><topic>quality control</topic><topic>Saccharomyces cerevisiae</topic><topic>Saccharomyces cerevisiae - drug effects</topic><topic>seeds</topic><topic>Seeds - chemistry</topic><topic>spectroscopy</topic><topic>Terpenes - analysis</topic><topic>Time Factors</topic><topic>Volatilization</topic><topic>yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jirovetz, Leopold</creatorcontrib><creatorcontrib>Buchbauer, Gerhard</creatorcontrib><creatorcontrib>Stoyanova, Albena S</creatorcontrib><creatorcontrib>Georgiev, Evgenii V</creatorcontrib><creatorcontrib>Damianova, Stanka T</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jirovetz, Leopold</au><au>Buchbauer, Gerhard</au><au>Stoyanova, Albena S</au><au>Georgiev, Evgenii V</au><au>Damianova, Stanka T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2003-06-18</date><risdate>2003</risdate><volume>51</volume><issue>13</issue><spage>3854</spage><epage>3857</epage><pages>3854-3857</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><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. Keywords: Anethum graveolens; stored seeds; aroma compounds; antimicrobial testing; quality control</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>12797755</pmid><doi>10.1021/jf030004y</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2003-06, Vol.51 (13), p.3854-3857 |
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| subjects | Anethum graveolens Anethum graveolens - chemistry Anti-Infective Agents - pharmacology antimicrobial properties Aroma and flavouring agent industries Aspergillus niger Aspergillus niger - drug effects Biological and medical sciences Candida albicans Candida albicans - drug effects Chromatography, Gas Cyclohexenes dill essential oils Food industries Fundamental and applied biological sciences. Psychology gas chromatography Gas Chromatography-Mass Spectrometry General pharmacology Medical sciences Monoterpenes odors Oils, Volatile - chemistry Oils, Volatile - pharmacology Pharmacognosy. Homeopathy. Health food Pharmacology. Drug treatments Plant Oils - chemistry Plant Oils - pharmacology quality control Saccharomyces cerevisiae Saccharomyces cerevisiae - drug effects seeds Seeds - chemistry spectroscopy Terpenes - analysis Time Factors Volatilization yeasts |
| title | Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria |
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