[ Pharmaceutical Sciences Asia - ONLINE ]
Print ISSN 2586-8195 E-ISSN 2586-8470
[ Journal Abbreviation: Pharm.Sci.Asia ]
Mahidol University Journal of Pharmaceutical Sciences
  FORMER NAME   "Mahidol University Journal of Pharmaceutical Sciences" Published Since 1974

 
Abstracts

DOI: https://doi.org/10.14456/mujps.2015.17Pharm Sci Asia 2015; 42(3), 135-143
 

Chemical compositions and antibacterial activity of essential oil from dill fruits (Anethum graveolens L.) cultivated in Thailand

A. Ruangamnart1, S. Buranaphalin2, R. Temsiririrkkul1, W. Chuakul1, J. Pratuangdejkul3*

1 Department of Pharmaceutical Botany, Faculty of Pharmacy, Mahidol University, 447 Sri Ayudhaya Road, Bangkok 10400, Thailand
2 Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Mahidol University, 447 Sri-Ayudhaya Road, Bangkok 10400, Thailand
3 Department of Microbiology, Faculty of Pharmacy, Mahidol University, 447 Sri-Ayudhaya Road, Bangkok 10400, Thailand


Dill fruit (Anethum graveolens L.) is herbal medicine that was used in Thai traditional medicine. The objective of this study was to investigate the chemical compositions and antibacterial activity of essential oil of dill fruit that was cultivated in Thailand (Udon Thani province). Essential oils of dill fruits were obtained by hydrodistillation and steam distillation. The yield of hydro distilled essential oil was higher than those of steam distilled essential oil. The main constituents of dill oils examined by GC-MS were dillapiole (19.98-48.9%), D-carvone (18.05-28.02%) and D-limonene (26.96-44.61%). Minor components, ?-pinene (0-0.79%), ?-myrcene (0.16-0.21%), decane (0.44-0.49%), 1,5,8-p-menthatriene (0.19-0.27%), undecane (0.34-0.38%), naphthalene (1.63-2.11%), cis-dihydrocarvone (0.38-0.95%), trans-dihydrocarvone (1.49-1.57%) and myristicin (0.67-1.41%) were presented. The essential oil from steam distillation contained higher content of D-limonene and D-carvone than oil from hydrodistillation. The results of this study indicated that steam distillation method is suitable for isolating essential oil of dill fruits due to high amount of active compounds, D-limonene and D-carvone and low amount of dillapiole which its toxicity to insects has been reported. The antibacterial activity against eleven microorganisms of dill oils and their major compounds were evaluated by micro-broth dilution assay. Dill oils from two kinds of extraction methods exhibited antibacterial activity against five bacteria (S. aureus ATCC 25923, S. aureus ATCC 29213, S. typhimurium ATCC 14028, K. pneumoniae ATCC 700603 and E. coli ATCC 8739) with average MIC values of 10 mg/ml while their major constituents, D-limonene and D-carvone demonstrated strong to moderate activity against tested microorganisms.


Keyword:

Anethum graveolens L., GC-MS, D-limonene, D-carvone, Dillapiole, Antibacterial




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