Year: 2026
Type: conference-paper
Abstract: Dill ( Anethum graveolens L.) fruit is an important raw material in the food industry due to its aromatic properties and its role as a source of essential oil. The present study examines the composition and biological properties of a commercially available dill fruit essential oil produced in Bulgaria, with emphasis on its potential application in food systems. Gas chromatography–mass spectrometry analysis identified eleven constituents representing 99.93% of the total oil content. The profile was dominated by carvone (45.91%), followed by limonene (26.56%), α-phellandrene (16.64%), and dill ether (4.38%). The antimicrobial potential of the oil was evaluated against selected Gram-positive and Gram-negative bacteria. A concentration-dependent inhibitory effect was observed for Escherichia coli and Salmonella enterica , with maximum inhibition zones of 35 mm and 23 mm, respectively, at the highest tested concentration (0.10 mL). In contrast, no activity was detected against Listeria monocytogenes and Staphylococcus aureus . Antioxidant capacity was assessed using DPPH and FRAP assays, yielding values of 485 ± 0.04 µM TE/mL and 787.24 ± 0.05 µM TE/mL, respectively. These results indicate strong reducing ability and radical scavenging potential. Overall, the investigated dill essential oil demonstrates a well-defined chemical profile and notable biological activity, suggesting its suitability as a natural ingredient for enhancing food quality, stability, and safety.
Source: BIO Web of Conferences
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7162296434