The Effect of Different Extraction Techniques on the Bioactive Characteristics of Dill (Anethum graveolens) Essential Oil

Abstract

This study explores the extraction of Anethum graveolens essential oil (EO) using advanced techniques, including Superheated Steam Extraction (SHSE), and compares them with traditional methods such as Hydro Distillation (HD), Steam Distillation (SD), and Supercritical Carbon Dioxide Extraction (SCF-CO₂). The novelty of this research lies in the comprehensive evaluation of SHSE, a relatively underexplored method, for its effectiveness in enhancing both yield and biological activities of the EO. This study provides a detailed comparative analysis of antioxidant and antimicrobial properties across different extraction methods. The SHSE method yielded essential oil with the highest antioxidant activity, including DPPH scavenging (87.48%) and total antioxidant capacity (measured by FRAP, 163.06 mg/L), outperforming traditional methods. The EO's high content of key components such as carvone, limonene, and dillapiole significantly contributes to its enhanced biological activities. These findings underscore the superior efficacy of SHSE in extracting essential oils, offering new insights into their potential applications in health and wellness, which set this study apart from previous work.