Grasas y Aceites, Vol 71, No 3 (2020)

Chemical composition, oxidative stability and antiproliferative activity of Anethum graveolens (dill) seed hexane extract


https://doi.org/10.3989/gya.0455191

I. A. Nehdia
Chemistry Department, College of Science, King Saud University - Chemistry Department, Science College, Tunis El Manar University., Saudi Arabia
orcid https://orcid.org/0000-0001-9312-4683

N. Abutaha
Bioproducts Researach Chair, Zoology Department, College of Science, King Saud University, Saudi Arabia
orcid https://orcid.org/0000-0002-1887-7789

H. M. Sbihi
Chemistry Department, College of Science, King Saud University, Saudi Arabia
orcid https://orcid.org/0000-0002-0249-1224

C. P. Tan
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Malaysia
orcid https://orcid.org/0000-0003-4177-4072

S. I. Al-Resayes
Chemistry Department, College of Science, King Saud University, Saudi Arabia
orcid https://orcid.org/0000-0002-2498-3609

Abstract


This study aimed to evaluate the physicochemical properties, chemical composition, and anti­proliferative activity of the hexane extract of Anethum graveolens L. (dill) seeds using gas chromatography mass spectrometry (GC-MS). Two fractions, namely the lipid fraction (74%) and volatile fraction (26%), were detected. The extract content of the seeds was about 9.4% and the extract had a pleasant spicy aroma. Oleic acid (52%), cis-vaccenic acid (6.2%), linoleic acid (5.5%), and palmitic acid (3.3%) were the key fatty acids in the lipid fraction, while apiol (23%) and d-carvone (2.4%) were the major volatile components. Tocols (tocopherols and tocotrienols) were also detected in the A. Graveolens extract (155 mg/100 g) and b-tocopherol was identified as the major tocol (71%). Dill extract showed a high oxidative stability (induction time = 45.22 h). Furthermore, dill extract showed antiproliferative activity against breast cancer cell lines.

Keywords


Anethum graveolens; Antiproliferative activity; Dill seed hexane extract; Oxidative stability; Thermal property; Volatile compounds

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