Comparative Studies of Chemical Composition, Antioxidant and Antimicrobial Potentials of Essential Oils and Oleoresins Obtained from Seeds and Leaves of Anethum graveolens L. Sunita Singh 1* , SS Das 1 , G Singh 1 , Marina Perroti 2 , Carola Schuff 2 and César A N Catalan 2 1 Chemistry Department, Deen Dayal Upadhyaya Gorakhpur University Gorakhpur, 273009, UP, India 2 Facultad de Bioquímica Química y Farmacia, Universidad Nacional de Tucumán, S. M. de Tucumán, T4000INI, Argentina * Corresponding author: Singh S, Chemistry Department Deen Dayal Upadhyaya Gorakhpur University Gorakhpur, India, Tel: (91)5512270301; Fax: (91)551-2340459; E-mail: oceans.singh@gmail.com Received date: October 10, 2016, Accepted date: January 08, 2017, Published date: January 18, 2017 Copyright: © 2017 Singh S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract The chemical composition, antioxidant and antimicrobial potentials of essential oils and oleoresins obtained from dill (Anethum graveolens L.) seeds and leaves have been studied. The isolated essential oils and oleoresins were analyzed by gas chromatography coupled with mass spectrometry. The antioxidant activity of essential oils and oleoresins in comparison with synthetic antioxidants were evaluated using different antioxidant assays namely peroxide, thiobarbituric acid values. The antioxidant potentials were further confirmed using other methods such as ferric thiocyanate method in linoleic acid system, scavenging effect (%) on DPPH radical and metal chelating activity. Total phenolic content was also calculated using Folin-Ciocalteau method. Their antimicrobial activity was investigated using various methods on an array of microorganisms. Carvone (47.2%) was the major component in seed essential oil whereas dillapiole (90.2%) was the main component of leave essential oil. The oleoresins were mainly having a major fraction of carvone, dillapiole and oleic acid. Both essential oils have shown excellent antioxidant activity. The seed essential oil showed excellent antimicrobial activity against Aspergillus flavus and Fusarium graminearum in food poisoned method. Significant antibacterial activity was recorded for essential oils against Staphylococcus aureus and Bacillus subtilis while nominal inhibitory effects were observed against Escherichia coli and Pseudomonas aeruginosa. Keywords: Essential oils; Antioxidant; Total phenolic content; Gas- chromatography-mass spectrometry; Antimicrobial activity Introduction Herbs and spices have long been used by ancient civilizations for culinary, medicinal and cosmetic uses. With modernization and the development of patent medicines, the use of natural cures and elixirs decrease in popularity. Nowadays, disillusionment with synthetic drugs, artifcial additives and their possible side efects [1] has given great rise in popularity to many natural products, be it for culinary, medical or cosmetics purposes. Anethum graveolens L. (Dill) is a member of Apiaceae family commonly called sowa or vilayti saunf in India. It has been recognized in diferent system of traditional medicines for the treatment of diferent diseases and ailments of human beings. Te extracts obtained from aerial parts, seeds have antibacterial, antispasmodic, hyperlipidimic, antiulcer, antioxidant, hypolipidemic, genotoxicity, diuretic efect [2]. Te diversifed uses of dill have attracted many researchers to explore their diferent potentials, which have been well discussed in literature. Te current study was aimed to analyze the diference in chemical composition of essential oils and oleoresins obtained from diferent part of A. graveolens (seeds and leaves) along with their antioxidant, antimicrobial potentials has also been investigated by diferent methods. Diferent samples of same plant have been used to analyse the chemical variance using GC-MS techniques and how these variations afect the antioxidant and antimicrobial properties. Materials and Methods Extraction of essential oils and oleoresins Fresh aerial parts of the dill herb (leaves and seeds) were purchased from the local market of Gorakhpur, Uttar Pradesh, India. A voucher specimen was deposited at the herbarium of the Faculty of Science, Deen Dayal Upadhyaya Gorakhpur University. Te leaves and seeds were washed with running water, air dried and then homogenized into fne powder. Te dill seed essential oil (DSEO, light yellow colored; yield 2.4%) and dill leaves essential oil (DLEO, green colored; yield 0.9%) was extracted by a hydrodistillation process using a Clevenger’s type apparatus in accordance with the method recommended by the European Pharmacopoeia [3]. Te oleoresins (DSET-Dill seeds ethanol oleoresin; DSNH-Dill seeds n-hexane oleoresin; DLET- Dill leaves ethanol oleoresin; DLNH- Dill leaves n-hexane oleoresin) were extracted from seeds and leaves by using a Soxhlet apparatus. Diferent reports reveal the utility of more polar solvents for better extraction of components [4]. For this reason, ethanol (polar) and n-hexane (non-polar) have been used for extraction to analyse the diference in chemistry. Te essential oil and oleoresins so obtained were poured into bottles and stored in a refrigerator at 4 ± 1°C in the dark for further use. Reagents Folin- Ciocalteu (FC) reagent (Qualigens chemicals Ltd. Mumbai, India) and Gallic acid (Qualikems chemicals Ltd. New Delhi, India) Toxicology: Open Access Singh et al., Toxicol Open Access 2017, 3:1 Research Article OMICS International Volume 3 • Issue 1 • 1000119 DOI: 10.4172/2476-2067.1000119 Toxicol Open Access, an open access journal ISSN:2476-2067