Dill Oil

Description

Dill weed oil is the most crucial commercial essential oil, obtained by steam distillation of the whole dill plant before the fruit is fully ripe. Its main components are: 10–20% α-phellandrene, 30–40% limonene, 30–40% carvone, and up to 10% (+)-dill ether; the latter gives dill and its essential oil their unique sensory characteristics. Global annual production is approximately 150 tons, primarily from the United States and Canada, with smaller quantities also supplied by Eastern European countries such as Bulgaria, Hungary, and Ukraine.

Chemical properties

In North America, there are two forms of dill encountered: Dill weed oil (A. graveolens) and Dill seed oil (A. sowa Robx.) (usually of Indian origin). Dill seed oil is also separately described under Dill Indian (see). (1) Dill weed oil: In the United States, the essential oil is obtained by steam distillation of the fresh herb (stalks, leaves and seeds). American dill weed has a strong, fresh, somewhat spicy, aromatic odor and a warm, slightly burning taste. (2) Dill seed oil: Dill seed oil is obtained by steam distillation of the fruits (seeds). The oil has a caraway-like odor and flavor because of the higher carvone content as compared to dill weed oil.

Physical properties

Dill weed oil: American dill weed oil is a pale-yellow to yellow liquid. Dill seed oil: The oil is a slightly yellow liquid.

Occurrence

Found in the plant of A . graveolens, L. (Fam. Umbelliferae) (Guenther, 1950).

Preparation

By steam distillation of the freshly cut plants of A . graveolens L. (Guenther, 1950).

Definition

Extractives and their physically modified derivatives. Anethum graveolens, Umbelliferae.

Essential oil composition

Dill seed oil: Limonene (5.9%), α-pinene (1.3%), γ-terpinene (0.1%), decanal (0.2%), terpinen-4-ol (0.1%), β-elemene (0.1%), cis-dihydrocarvone and caryophyllene (0.8%), trans-hydrocarone (16.6%), carvone (20.9%), dillapiole (52.5%).
Dill weed oil: The major constituents are carvone (35%), limonene (25%), α-phellandrene (29%), 3,7-dimethyl-4,5,6,7-tetrahydrocoumaran (2.9%). In addition, myristicin, dillapiole and unidentified waxes have been reported.

The Uses of Dill Oil

Dill oil is an essential oil extracted from the dill plant. Its primary use is to promote digestive health, as it has carminative (relieving bloating), digestive, and constipation-relieving properties, and is often used to improve gastrointestinal discomfort such as bloating and indigestion. In addition, dill oil is traditionally considered to have calming and soothing properties; its name itself implies "soothing," so it is often used to help relax the mind and body, relieve anxiety, and improve sleep quality. In cooking, dill oil is also used as a flavoring agent due to its unique sweet flavor, adding flavor to salads, fish, and various dishes.

Pharmacology

Dill oil extracted from different parts of dill (*A. graveolens*) at concentrations of 50–100 μg/ml, when applied to isolated rabbit and guinea pig intestinal segments and guinea pig lung smooth muscle, produced an antispasmodic effect. Intravenous injection of a 5% dill oil emulsion (prepared with physiological saline) at a dose of 5–10 mg/kg in cats increased respiratory volume and decreased blood pressure (Shipochliev, 1968). This antispasmodic effect is considered to be primarily myogenic.

In nearly 100 patients with hemorrhoids (one-third of whom were young adults), decocting 20–25 g of dill (*A. graveolens*) in 200–250 g of water, administering the decoction orally in divided doses and as an enema nightly for 2–3 weeks resulted in complete and sustained regression of varicose nodules (Freise, 1938).

Safety Profile

Mildly toxic by ingestion. A skin irritant. Mutation data reported. When heated to decomposition it emits acrid smoke and fumes.