Grasas y Aceites, Vol 71, No 3 (2020)

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

I. A. Nehdia
Chemistry Department, College of Science, King Saud University - Chemistry Department, Science College, Tunis El Manar University., Saudi Arabia

N. Abutaha
Bioproducts Researach Chair, Zoology Department, College of Science, King Saud University, Saudi Arabia

H. M. Sbihi
Chemistry Department, College of Science, King Saud University, Saudi Arabia

C. P. Tan
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Malaysia

S. I. Al-Resayes
Chemistry Department, College of Science, King Saud University, Saudi Arabia


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.


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

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