COMPARATIVE STUDY OF ANETHUM GRAVEOLENS AND ANETHUM SOWA

COMPARATIVE STUDY OF ANETHUM GRAVEOLENS AND ANETHUM SOWA

The seeds of A. graveolens and A. sowa exhibit definite differences in their chemical components in regard to dill-apiole, coumarins and flavonoids. The first two can be used for quick distinction using small quantities of seeds. Dill-apiole, characteristic of A. sowa, could be detected by gallic ac...

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Bibliographic Details
Published in:Current science (Bangalore) Vol. 41; no. 2; pp. 50 - 51
Main Authors: BANDOPADHYAY, M., PARDESHI, N. P., SESHADRI, T. R.
Format: Journal Article
Language:English
Published: S. R. S. Sastry 20-01-1972
Subjects:
Alcoholic beverages
Biochemistry
Chemicals
Coumarins
Dill
Ethers
Flavonoids
Infrared radiation
Steam
Triglycerides
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Summary:The seeds of A. graveolens and A. sowa exhibit definite differences in their chemical components in regard to dill-apiole, coumarins and flavonoids. The first two can be used for quick distinction using small quantities of seeds. Dill-apiole, characteristic of A. sowa, could be detected by gallic acid-H2SO4 reaction for methylene dioxy group and also by IR spectrometry, the two characteristic frequencies being 940 and 1040 cm-1. Coumarins found in A. graveolens exhibit fluorescence on t.l.c. plates. Both these seeds contain petroselinic acid triglyceride and β-sitosterolglucoside.
ISSN:0011-3891