Carvone in the developing fruits of Anethum graveolens L. and Carum carvi L.
- 1 December 1965
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Pharmacy and Pharmacology
- Vol. 17 (Supplement) , 41S-43S
- https://doi.org/10.1111/j.2042-7158.1965.tb07742.x
Abstract
The carvone content of the developing fruits of Anethum graveolens L. (dill) and Carum carvi L. (caraway) has been determined spectrophotometrically over three seasons. Three or four weeks after pollination, carvone in the fruits attains a level of 11–20 mg per 100 caraway fruits, or 4–9 mg per 100 dill fruits. Variations in the carvone content of the essential oils distilled from these fruits are probably due to variable quantities of limonene.This publication has 2 references indexed in Scilit:
- Umbelliferous fruit identification by thin-layer chromatographyJournal of Pharmacy and Pharmacology, 1964
- The Spectrophotometric Determination of αβ-Unsaturated Aldehydes and Ketones With Girard-T ReagentJournal of Pharmacy and Pharmacology, 1957