Characterization of Commercial Bulgarian Dill (Anethum graveolens L.) Fruit Essential Oil

¹ Department of Tourism and Culinary Management, University of Food Technologies, Plovdiv, Bulgaria
² Department of Agrobiotechnologies, Agrobioinstitute, Agricultural Academy Sofia, Bulgaria
³ Faculty of Engineering and Technology, Trakia University, Stara Zagora, Yambol, Bulgaria

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

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.