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Comparative Studies of Chemical Composition, Antioxidant and Antimicrobial Potentials of Essential Oils and Oleoresins Obtained from Seeds and Leaves of Anethum graveolens L.

Sunita Singh, SS Das, G Singh, Marina Perroti, Carola Schuff and César A N Catalan

The chemical composition, antioxidant and antimicrobial potentials of essential oils and oleoresins obtained from dill (Anethum graveolens L.) seeds and leaves have been studied. The isolated essential oils and oleoresins were analyzed by gas chromatography coupled with mass spectrometry. The antioxidant activity of essential oils and oleoresins in comparison with synthetic antioxidants were evaluated using different antioxidant assays namely peroxide, thiobarbituric acid values. The antioxidant potentials were further confirmed using other methods such as ferric thiocyanate method in linoleic acid system, scavenging effect (%) on DPPH radical and metal chelating activity. Total phenolic content was also calculated using Folin-Ciocalteau method. Their antimicrobial activity was investigated using various methods on an array of microorganisms. Carvone (47.2%) was the major component in seed essential oil whereas dillapiole (90.2%) was the main component of leave essential oil. The oleoresins were mainly having a major fraction of carvone, dillapiole and oleic acid. Both essential oils have shown excellent antioxidant activity. The seed essential oil showed excellent antimicrobial activity against Aspergillus flavus and Fusarium graminearum in food poisoned method. Significant antibacterial activity was recorded for essential oils against Staphylococcus aureus and Bacillus subtilis while nominal inhibitory effects were observed against Escherichia coli and Pseudomonas aeruginosa.