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Studies on chemical and technological aspects of Indian dill seed (Anethum sowa. Rxb).

Shankaracharya, N. B and Mohan Rao, L. J. and Pura Naik, J. and Nagalakshmi, S. (2000) Studies on chemical and technological aspects of Indian dill seed (Anethum sowa. Rxb). Journal of Food Science and Technology, 37 (4). 368-372, 15 ref..

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Abstract

Proximate composition of Indian dill (Anethum sowa) seeds and the physicochemical characteristics of its volatile oil were determined. GC-MS analysis of steam-distilled volatile oil showed the presence of 21 constituents of which limonene (42.67%), carvone (22.50%) and dillapiole (15.92%) were the major constituents. Dillapiole (an undesirable toxic compound) could be separated from the volatile oil by fractional distillation. Deterpenation of the volatile oil gave about 30% terpeneless oil. Dill seed oleoresin, stored at low temp. (8-10C) maintained high storage stability even without addition of antioxidants (BHA and TBHQ).

Item Type: Article
Uncontrolled Keywords: ESSENTIAL-OILS; FRACTIONATION-; SPICES-; TERPENOIDS-; COMPOSITION-; DILL-; TERPENES-
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jun 2011 05:09
Last Modified: 30 Jun 2015 05:57
URI: http://ir.cftri.com/id/eprint/7673

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