Comparative assessment of the yield and chemical composition of essential oil from fragrant dill fruits

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Abstract

This article presents the results of a comparative analysis of essential oil from the fruits of fragrant dill (Anethum graveolens L.), obtained by hydrodistillation and studied using a gas chromatograph with mass spectrometric detection, which showed the presence of a number of volatile organic compounds. 8 compounds were found from 2 studied samples of fragrant dill fruits, one of which is a commercial sample of the Pryanaya Ryadka trademark (Reutov) («sample 1»), and the second, grown on experimental fields of the Department of Vegetable Growing of the Moscow State Agricultural Academy named after K.A. Timiryazev («sample 2»), among which monoterpenes and their derivatives make up the bulk. The essential oil of fragrant dill fruit was characterized by a high content of d-carvone and d-limonene (70.61%, 65.98% and 21.99%, 26.35%, respectively), which determined its aromatic profile and biological activity. The remaining components are present in insignificant amounts, but they contribute to the formation of a complex aromatic profile and expand the range of potential applications of essential oil. When comparing the results of hydrodistillation between the studied samples of fragrant dill fruits, there was a difference in the composition of the main components in the essential oil and the release time of 1 ml of essential oil over a certain time interval. Fragrant dill fruits grown on the basis of the Department of Vegetable Growing of the Russian State Agricultural Academy named after K.A. Timiryazev demonstrated a faster extraction time of 1 ml of oil (1.13 times faster) with the same experimental setup, respectively, despite the similar chemical composition and identical regime during hydrodistillation, the difference in extraction time may be affected by agrotechnical factors, the technological process, and the storage conditions of fruits, for this reason, it is necessary to take into account a complex of production factors when organization of industrial production of essential oil from dill fruits, this will optimize the technological process and ensure stable quality of the final product. The prospects for further research are related to an in-depth study of the influence of agrotechnological features on the component composition and physico-chemical characteristics of essential oil from dill fruits, as well as the development of standardized production methods.

About the authors

K. O Dmitriev

Russian State Agrarian University – Moscow Timiryazev Agricultural Academy

A. H.-H Nugmanov

Russian State Agrarian University – Moscow Timiryazev Agricultural Academy

P. D Osmolovskiy

Russian State Agrarian University – Moscow Timiryazev Agricultural Academy

I. A Bakin

Russian State Agrarian University – Moscow Timiryazev Agricultural Academy

A. S Mustafina

Russian State Agrarian University – Moscow Timiryazev Agricultural Academy

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