CHANGES IN THE CHEMICAL COMPOSITION OF DILL OIL DURING HYDRODISTILLATION

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Abstract
Oil samples were taken at five intervals during a 2-h distillation of both fresh and wilted dill (Anethum graveolens L.) to determine the effect of length of distillation on the quality of dill oil. Based on carvone content, the quality was consistently high for the 1st h and then steadily declined. Limonene increased, while α-phellandrene remained relatively constant over the same period. Approximately 90% of the oil was extracted after 2 h of hydrodistillation. It was concluded that it would be feasible to segregate early fractions containing the higher carvone content and use them to upgrade inferior oils.

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