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- | "The dependence of the characteristic odour note of dill herb on the concentration levels of five compounds, having the highest odour units in an extract obtained from the fresh material, was studied. | + | **Anethum graveolens herb** \\ |
- | [Sensory study on the character-impact flavour compounds of dill herb (Anethum graveolens L.). Imre Blank, Alina Sen, Werner Grosch, Food Chemistry, Volume 43, Issue 5, 1992, Pages 337–343] http:// | + | The amounts of aroma constituents of A.graveolens (whole herb, chopped, n-pentane/ |
+ | [Composition and content of aroma compounds in dill, Anethum graveolens L., at three different growth stages., Huopalahti, R., Linko, R.R., Journal of Agricultural and Food Chemistry, Vol.31(2), 1983, 331-333] | ||
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+ | Main aroma compounds of fresh dill were α-phellandrene (1980mg/ | ||
+ | "So freeze-drying is superior to air-drying in dill processing." | ||
+ | [Huopalahti, | ||
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+ | | {{: | ||
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+ | " | ||
+ | [Evaluation of potent odorants in dill seed and dill herb (Anethum graveolens L.) by aroma extract dilution analysis., Blank, I., Grosch, W., Journal of food science, 56(1), 1991, 63-67] | ||
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+ | "The dependence of the characteristic odour note of dill herb on the concentration levels of five compounds, having the highest odour units in an extract obtained from the fresh material, was studied. (S)-α-Phellandrene was evaluated as the character-impact compound of the dill flavour which was rounded off by an additive effect of (3R, | ||
+ | [Sensory study on the character-impact flavour compounds of dill herb (Anethum graveolens L.). Imre Blank, Alina Sen, Werner Grosch, Food Chemistry, Volume 43, Issue 5, 1992, Pages 337-343] [[http:// | ||
+ | |||
+ | "While α-phellandrene, | ||
+ | [GC-IRMS and enantioselective analysis in biochemical studies in dill (Anethum graveolens L.)., Faber, B., Bangert, K., Mosandl, A., Flavour and fragrance journal, 12(5), 1997, 305-314] | ||
**Anethum graveolens fruits** \\ | **Anethum graveolens fruits** \\ | ||
Dried fruits (seeds) of Anethum graveolens: The umbels are cutted off shortly before full ripeness of the fruits and after drying the seeds are collected easily. [BI] \\ | Dried fruits (seeds) of Anethum graveolens: The umbels are cutted off shortly before full ripeness of the fruits and after drying the seeds are collected easily. [BI] \\ | ||
Description. Yellow-brown oval seeds, 3-5mm long and 2-4mm wide, with three pale brown dorsal ridges, the two lateral ones extended to form membranous wings. The drug ownes a strong characteristic aromatic odor and taste. [BHP83] \\ | Description. Yellow-brown oval seeds, 3-5mm long and 2-4mm wide, with three pale brown dorsal ridges, the two lateral ones extended to form membranous wings. The drug ownes a strong characteristic aromatic odor and taste. [BHP83] \\ | ||
- | Constituents. Volatile oil (2.5-4%) with carvone (main component, 40-60%) and dihydrocarvone, | + | Constituents. Volatile oil (2.5-4%) with carvone (main component, 40-60%) and dihydrocarvone, |
Effects. It was shown that carvone and limonene (also present in dill weed oil) induce the detoxifying enzyme glutathione S-transferase. \\ | Effects. It was shown that carvone and limonene (also present in dill weed oil) induce the detoxifying enzyme glutathione S-transferase. \\ | ||
[Zheng GQ, Kenney PM, Lam LK, Planta Med, 58, (1992), 338-341] \\ | [Zheng GQ, Kenney PM, Lam LK, Planta Med, 58, (1992), 338-341] \\ | ||
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[Shcherbanovsky LR, Kapelev IG, Prikl Biokhim Mikrobiol, 11, (1975), 476-477] \\ | [Shcherbanovsky LR, Kapelev IG, Prikl Biokhim Mikrobiol, 11, (1975), 476-477] \\ | ||
Uses. To promote appetite, as lactagogue, to treat dyspepsia, as stomachic, carminative, | Uses. To promote appetite, as lactagogue, to treat dyspepsia, as stomachic, carminative, | ||
- | Dosage. As infusion, 1-2g chipped or crushed seeds per cup (150ml) water, thrice daily. [BI, BHP] Essential oil: 0.1-0.3g as daily dose. \\ | + | Dosage. As infusion, 1-2g chipped or crushed seeds per cup (150ml) water, thrice daily. [BI, BHP83] Essential oil: 0.1-0.3g as daily dose. \\ |
[Medicinal Plants of the World. Ben-Erik Van Wyk and Michael Wink, Pretoria 2004] | [Medicinal Plants of the World. Ben-Erik Van Wyk and Michael Wink, Pretoria 2004] | ||
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+ | Among the volatile components of dill seed analyzed by gas chromatography-olfactometry, | ||
+ | [Evaluation of potent odorants in dill seed and dill herb (Anethum graveolens L.) by aroma extract dilution analysis., Blank, I., Grosch, W., Journal of food science, 56(1), 1991, 63-67] | ||
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+ | " | ||
+ | [Chiral GC analysis of (S)(+)‐and (R)(−)‐carvone with high enantiomeric purity in caraway, dill and spearmint oils., Ravid, U., Putievsky, E., Katzir, I., Weinstein, V., Ikan, R., Flavour and fragrance journal, 7(5), 1992, 289-292] | ||
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"GC-MS studies on essential oil resulted in the identification of 35 components, which account for the 98.9% of the total amount. The major component was carvone (55.2%) followed by limonene (16.6%), dill apiole (14.4%), and linalool (3.7%). The analysis of acetone extract showed the presence of 25 components, which account for 94.5% of the total amount. The major components were dill apiole (43.2%), linoleic acid (23.1%), trans-anethole (11.0%), 2-propanone 1-(4-methoxyphenyl) (4.6%), carvone (3.1%), p-anisaldehyde (2.7%), and myristicin (1.5%)." | "GC-MS studies on essential oil resulted in the identification of 35 components, which account for the 98.9% of the total amount. The major component was carvone (55.2%) followed by limonene (16.6%), dill apiole (14.4%), and linalool (3.7%). The analysis of acetone extract showed the presence of 25 components, which account for 94.5% of the total amount. The major components were dill apiole (43.2%), linoleic acid (23.1%), trans-anethole (11.0%), 2-propanone 1-(4-methoxyphenyl) (4.6%), carvone (3.1%), p-anisaldehyde (2.7%), and myristicin (1.5%)." | ||
[Singh, G., Maurya, S., de Lampasona, M.P. and Catalan, C. (2005), Chemical Constituents, | [Singh, G., Maurya, S., de Lampasona, M.P. and Catalan, C. (2005), Chemical Constituents, | ||
- | {{: | + | {{: |
Thomé, | Thomé, | ||
[[http:// | [[http:// | ||
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+ | {{http:// | ||
+ | Anethum graveolens \\ © Rolf Marschner (2010), | ||
+ | [[http:// |