ABSTRACT:
Anise and Dill fruits both pants are grown in Damascus Countryside and Al-Ghab Plain in Syria. They are commonly used as spice, sedatives, and antispasmodics. The present study evaluated the chemical composition and antioxidant activity of the volatile oils of Anise and Dill fruits. GC–MS Method was used to determine the constituents of volatile oils. The antioxidant activity of these volatile oils was also studied using the DPPH method. The main constituents of Anise fruits collected from Al-Ghab Plain were determined as Methyl chavicol, Anethole, ?-himachalene, ß-bisabolene, Iso-eugenol, and Epoxy pseudo iso-eugenol. The major constituents of Dill volatile oil were D, L-limonene, L-carvone, and a small amount of Anethole. The volatile oil extracted from Dill fruits grown in Al-Ghab Plain showed lower phenolic content and higher antioxidant activity compared to the volatile oil extracted from Anise fruits grown in the same region, which have a high percentage of phenolic content (IC50 = 0.8 mg/ml and IC50 = 0.98 mg/ml, respectively).
Cite this article:
Duaa Al-Naimy, Mohammad Isam Hasan Agha. Comparative study of chemical composition and antioxidant activity of volatile oils extracted from Pimpinella anisum L. and Anethum graveolens L. fruits grown in Syria. Research Journal Pharmacy and Technology. 2025;18(11):5207-5. doi: 10.52711/0974-360X.2025.00751
Cite(Electronic):
Duaa Al-Naimy, Mohammad Isam Hasan Agha. Comparative study of chemical composition and antioxidant activity of volatile oils extracted from Pimpinella anisum L. and Anethum graveolens L. fruits grown in Syria. Research Journal Pharmacy and Technology. 2025;18(11):5207-5. doi: 10.52711/0974-360X.2025.00751 Available on: https://www.rjptonline.org/AbstractView.aspx?PID=2025-18-11-13
REFERENCES:
1. Ahmed, A. F., Attia, F. A. K., Liu, Z., Li, C., Wei, J., and Kang, W. (2019). Antioxidant Activity and Total Phenolic Content of Essential Oils and Extracts of Sweet Basil (Ocimum Basilicum L.) plants. Food Science and Human Wellness Kirsten J M, Schimmel Dick J, and Henk-Jan G, et al. Chapter 6 Cardiac Toxicity of Cytotoxic Drugs Cancer Treatment Reviews. 2004; 30: 181–191. https://doi.org/10.1016/j.fshw.2019.07.004
2. Yang, S.-A., Jeon, S.-K., Lee, E.-J., Shim, C.-H., and Lee, I.-S. (2010). Comparative study of the chemical composition and antioxidant activity of six essential oils and their components. Natural Product Research. 24(2), 140–151. https://doi.org/10.1080/14786410802496598
3. Evans WC and Trease G. Volatile oil and resins. in: Trease and Evans’ Pharmacognosy. 16th Edition. Saunders Ltd. June 10, 2009. Page 479:501.
4. Gupta M, Anwer M, Sharma YK. Handbook of Herbs and Spices. Second edition. 2012.
5. Amin GR. (2005). Popular Medicinal Plants of Iran. Vice-Chancellorship of Research, Tehran University of Medical. Science Press.
6. Memariani Z, Hosein M, Farzaei. (2020). Traditional uses of Dill. In: Phytonutrients in Food. P: 23-25. https://www.sciencedirect.com/book/9780128153543/phytonutrients-in-food
7. TW. (1993). Flora of Syria, Palestine, and Sinai: a Handbook of the Flowering Plants and Ferns, Native and Naturalized, from the Taurus to Ras Muhammad and from the Mediterranean Sea to the Syrian Desert. Nature 132, 299. https://www.google.com/search?tbo=p&tbm=bks&q=bibliogroup:%22Flora+of+Syria,+Palestine+and+Sinai:+A+Handbook+of+the+Flowering+Plants+and+Ferns,+Native+and+Naturalized+from+the+Taurus+to+Ras+Muhammad+and+from+the+Mediterranean+Sea+to+the+Syrian+Desert%22&source=gbs_metadata_r&cad=2
8. Evans WC and Trease G. Volatile oil and resins.in: Trease and Evans’ Pharmacognosy. 16th Edition. Saunders Ltd. June 10, 2009. Page 479:501. https://shop.elsevier.com/books/trease-and-evans-pharmacognosy/evans/978-0-7020-2933-2
9. Önder, S., Periz, Ç.D., Ulusoy, S. et al. (2024). Chemical composition and biological activities of essential oils of seven Cultivated Apiaceae species. Sci Rep 14, 10052. https://doi.org/10.1038/s41598-024-60810-3
10. https://www.chemspider.com/
11. Kostić, I.; Lazarević, J.; Šešlija Jovanović, D.; Kostić, M.; Marković, T.; Milanović, S. Potential of Essential Oils from Anise, Dill and Fennel Seeds for the Gypsy Moth Control. Plants 2021, 10, 2194. http://dx.doi.org/10.3390/plants10102194
12. SH. A. Al- wendawi, Lamiaa A. Gharb, R. S. Al ghrery, 2021. antioxidant, antibacterial and antibiofilm potentials of anise (pimpinella anisum) seeds extracted essential oils. The Iraqi Journal of Agricultural Sciences 52(2): 348-358. http://dx.doi.org/10.36103/ijas.v52i2.1296
13. Çelik, S. A., and Ayran, İ. (2020). Chemical Compositions of Essential Oil and Crude Oil of Some Fruits belonging to Umbelliferae Family cultivated in Konya Ecological Conditions. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 23(4), 1030-1038. https://doi.org/10.18016/ksutarimdoga.vi.657560
14. Ouis, N. and Hariri, A., 2021. Chemical analysis, antioxidant and antibacterial activities of Aniseeds essential oil. Agriculturae Conspectus Scientificus, 86(4), pp.337-348. https://www.cabidigitallibrary.org/doi/pdf/10.5555/20220025158
15. Varga, A, Acimovic M, Cabarkapa I et al. 2016. Anethum graveolens seed oil: antibacterial activity against Escherichia coli. II International Congress “Food Technology, Quality, and Safety. P: 440. https://www.researchgate.net/publication/310353484_Anethum_graveolens_seed_oil_antibacterial_activity_against_Escherichia_coli
16. Kaur, V., Kaur, R., and Bhardwaj, U. (2020). A review on dill essential oil and its chief compounds as natural biocide. Flavour and Fragrance Journal. https://doi.org/10.1002/ffj.3633
17. Snuossi M, Trabelsi N, Ben Taleb S et al. 2016. Laurus nobilis, Zingiber officinale, and Anethum graveolens Essential Oils: Composition, Antioxidant, and Antibacterial Activities against Bacteria Isolated from Fish and Shellfish. Molecules. Vol 21(10). P: 3. https://doi.org/10.3390/molecules21101414
18. Jianu C, Misca C, Stion D, et al. 2018. Chemical composition and antioxidant properties of Dill essential oil. International Multidisciplinary Scientific GeoConference. P: 5. http://dx.doi.org/10.5593/sgem2018V/6.4/S08.012
19. Nanasombat S, Wimuttigosol P. 2011. Antimicrobial and Antioxidant Activity of Spice Essential Oils. Food Sci. Biotechnol. Vol 20(1). P: 51. DOI https://doi.org/10.1007/s10068-011-0007-8
20. Tavallali V, Rahmati S, Bahmanzadegan A. 2017. Antioxidant activity, polyphenolic contents and essential oil composition of Pimpinella anisum L. as affected by zinc fertilizer. National Library of Medicine. https://doi.org/10.1002/jsfa.8360
21. Jayakodi, Y.; Thiviya, P.; Gamage, A.; Evon, P.; Madhujith, T.; Merah, O. 2024. Antioxidant Activity of Essential Oils Extracted from Apiaceae Family Plants. Agrochemicals 2024, 3, 57-69. https://doi.org/10.3390/agrochemicals3010006
22. Rasković A, Milanović I, Pavlovic N. 2014. Antioxidant activity of rosemary (Rosmarinus officinalis L.) essential oil and its hepatoprotective potential. NCBI. Vol 14(225). P: 6-8. https://doi.org/10.1186/1472-6882-14-225
23. Bicas JL, Numa N, Ruiz ALT. 2011. Evaluation of the antioxidant and antiproliferative potential of bioflavors. Food and Chemical Toxicology. Vol 49(7). P: 1611-1614. https://doi.org/10.1016/j.fct.2011.04.012