Chemical Compositions of Essential Oil and Crude Oil of Some Fruits belonging to Umbelliferae Family cultivated in Konya Ecological Conditions

Apiaceae, also called Umbelliferae, the parsley family, in the order Apiales, comprising around 300 and 400 genera of plants distributed throughout a wide variety of habitats, principally in the north temperate regions of the world. Most members of Umbelliferae family are aromatic herbs. Species used as herbs and spices include fennel (Foeniculum vulgare), anise (Pimpinella anisum), dill (Anethum graveolens), coriander (Coriandrum sativum), and cumin (Cuminum cyminum). In this study, essential oil and crude oil components were determined in the seeds of dill, fennel, aniseed, cumin and coriander. The yield and components of essential oil and crude oil, main active compounds in the fruit of the plants of dill, fennel, anise, cumin and coriander grown in the ecological conditions of Konya were examined. According to the results, essential oil and crude oil yields were 3.5 % and 5.06 % in dill, 2.25 % and 22.07 % in anise, 2.70 % and 7.34 % in fennel, 1.90 % and 11.26 % in cumin, 0.95 % and 18.48 % in coriander. The main components of dill, fennel, anise, cumin and coriander seed essential oils were carvone (45.221 %), trans-anethole (86.898 %), (Z-)-Anethole (92.478 %), cumin aldehyde (42.900 %) and linalool (87.238 %) respectively. In crude oils, the main component was determined as C18:1 (oleic acid).