Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria

摘要: The essential oil of long-time stored seeds dill (Anethum graveolens L.) from Bulgaria was analyzed by physicochemical methods, gas chromatography (GC), GC-mass spectrometry (MS) (achiral and chiral phases), olfactometry, its antimicrobial activity tested using different strains microorganisms. More than 40 constituents the oil, obtained for more 35 years, could be identified as volatiles, responsible pleasant fresh (D-limonene) spicy (D-carvone) odor a high quality. As aroma impact compounds, D-carvone (50.1%) D-limonene (44.1%) were found. Antimicrobial testings showed A. against mold Aspergillus niger yeasts Saccharomyces cerevisiae Candida albicans.