Comparative chemical composition of dill fruits of different origins

Milen Dimov1, Zhana Petkova2, Magdalena Stoyanova3, Krasimira Dobreva1 and Albena Stoyanova3
1 Trakia University, Faculty of Technics and Technologies, 8600 Yambol, Bulgaria
2 University of Plovdiv “Paisii Hilendarski”, Faculty of Chemistry, 4000 Plovdiv, Bulgaria
3 University of Food Technologies, Technological Faculty, 4003 Plovdiv, Bulgaria


Dimov, M., Petkova, Zh., Stoyanova, M., Dobreva, K. & Stoyanova, A. (2020). Comparative chemical composition of dill fruits of different origins. Bulg. J. Agric. Sci., 26 (3), 696–700

The chemical composition of dill fruits (Anethum graveolens L.) originating in Bulgaria, France and Romania was determined. The composition of the lipid fraction and its fatty acid composition are determined. The fruits of France are the richest of essential oil (5.0%).The amount of protein ranges from 19.6 to 20.2% for fruits of different origins. The mineral composition was identified; the highest was calcium content (0.8-0.9%) of macroelements, and – iron (94.3 – 102.2 mg/kg) of microelements.

Keywords: Anethum graveolens L.; fruits; chemical composition

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