• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.193-201
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• 2012

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

• Korean Journal of Optics and Photonics
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• v.33 no.6
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• pp.324-330
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• 2022

We measured the Dill and Mack model parameters that determine the exposure and development characteristics of photoresists, respectively. First, photoresist samples were prepared while altering the exposure dose, and changes in transmittance were measured. Analyzing these results, the Dill model parameters A, B, and C were determined. In particular, the exact solution of the Dill model equation was used to determine the C parameter. In addition, changes in thickness were measured as a function of development time for different exposure doses, and the Mack model parameters R_min, R_max, a, and n were determined using the results. We also determined parameter values for the reduced Mack model that uses only three parameters, R_min, R_max, and n. The root mean square error between the model predictions and the measured values for the photoresist thickness was found to increase slightly compared to the case using the original Mack model with four parameters.

• Applied Biological Chemistry
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• v.39 no.3
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• pp.222-226
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• 1996

Lipoxygenase, peroxidase and catalase activities were determined in tissues and brines of refrigerated dill pickling cucumbers in response to pickling process, storage and $H_2O_2$. Lipoxygenase was almost inactivated within 1 day exposure to dill pickling brine, and then gradually declined during storage. In contrast, peroxidase activity in cucumber tissue decreased steadily for 4 days after exposure to dill pickling brine. Catalase was present in fresh cucumber tissues, but only slight activity was observed after submerging cucumbers in pickling brine. Lipoxygenase, peroxidase and catalase activities were rapidly inactivated in cucumbers exposed to brine containing $H_2O_2$.

• Journal of Life Science
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• v.23 no.11
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• pp.1305-1310
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• 2013

Dill (Anethum graveolens L.) is an annual herb with a long history and it is mainly used as a spice and as a medicine that is effective as a digestive aid, a sedative, and a narcotic, and that helps remove bad breath. Dill grows wild in the districts along the shores of the Mediterranean Sea, West Asia, China, and Korea. An estimate of the phylogenetic relationships within dill accessions in 20 countries was inferred using data from the rps16-trnK3-intergenic spacer. The aligned data sets for dill ranged from 747 to 779 nucleotides (bp) as a result of the differences in the insert/delete nucleotides. The sequence variation within the dill accessions was mostly due to nucleotide substitutions, although several small insertions and deletions can be found. Among 100 accessions from 20 countries, the Eastern Asia accessions were more closely related to the North American accessions than to the Central Asia and European accessions. Although some accessions were not congruent completely with geographical locations, the dill accessions with rps16-trnK analysis resulted in plants with better-resolved clades.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.300-305
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• 2004

Antioxidative and antimicrobial activities of essential oils of cassia (Cinnamomum cassia) and dill (Anethum graveolens L.) were investigated. Essential oils used in this study were added to soybean oil and stored at $65^{\circ}C$ for 9 days to examine their antioxidant activities using peroxide value (POV). The results showed that dill essential oil possessed a higher antioxidant activity than cassia essential oil. Strong antimicrobial activity was observed in cassia essential oil, whereas low activity was observed in dill essential oil against the test microorganisms. Heat stability and cell growth inhibitions were investigated with different concentrations of cassia oil. Results showed that cassia oil had thermal stability in a wide range of $70-160^{\circ}C$. Cassia inhibited cell growth of Bacillus cereus KCTC 1022, Micrococcus luteus A TCC 9341 and Escherichia coli ATCC 25922, but not great on Salmonella typhimurium ATCC 14028 at level of 200 ppm. In conclusion, the results indicate that dill essential oil could be a potential candidate for an antioxidative agent, while cassia essential oil could be suitable for use as an antimicrobial agent in the food industry.

• The Journal of Internal Korean Medicine
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• v.30 no.1
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• pp.249-255
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• 2009

Currently, drug-induced liver injury (DILl) has been reported to be common cause of acute hepatitis, and oriental medicine and folk remedies are no exception. However, because many studies about DILl have been reported by western medical society. they has taken the initiative of DILl not only for western drugs but also herbs. So, academia of oriental medicine should make an effort to progress herb-related DILl studies. We describe a patient of acute liver injury which had been caused by comfrey, albizzia julibrissin, ulmus davidiana var. japonica, red ginseng. We hope that this report helps for studying the diagnosis and management of herb-derived DILl. and for establishing a standard of oriental therapy to DILL.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1997.05a
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• pp.28-30
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• 1997

식생활 수준의 향상과 함께 맛과 향을 추구하는 소비자의 수요가 늘어남에 따라 고품질 향신채의 재배 및 이응에 관심이 높아지고 있다. 그러나 양액재배에 의한 향신채 생산은 비교적 최근에 시작된 것으로 각각의 향신채에 대한 최적 배양액 개발은 아직 시작단계에 불과하다. 따라서 본 실험은 각종 샐러드, 피클 및 생선요리에 이용되는 dill(소회향)의 생육 및 품질에 적합한 최적의 배양액을 개발하고자 수행하였다. (중략)

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.319-319
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• 2022

Dill(Anethum graveolens L.) is a buttercup family, and flowers, leaves, stems, and seeds are all mainly used as spices. This study was carried out to discover and propagate genetic resources for the development of plant-derived medicinal fragrance materials, and to establish a database. In order to investigate the genetic characteristics of dill and to extract natural essential oils, 50 resources were parceled out the genetic resource center, sown, germinated, and then formally cultivated in the test research field. After sowing and propagation of 50 dill resources, the characteristics of each individual such as plant height, the diameter of polychasium during flowering, and the number of small inflorescences were investigated. The flowering period of dill was around May 31 to June 17, and about 10% of the proliferating population flowered around May 31. The plant length of dill was 32-14 lcm, and the length of petiole was 1~16cm, showing an average of 5cm. The color of the stem and leaf color was referred to the RHS Color chart, and the colors were classified as 44S, 19 V, and 75DI. Uses as many resources as possible with 35 resources equivalent to 19V. Inflorescences are lateral and opposite, polychasium inflorescences are somewhat flat at the upper part and have a diameter of 4.5~20cm, and divergent inflorescences are irradiated with 5~86 multiple flowers. The number of pedicels is 16-74, and the length of the pedicel is 1-18cm spread sideways or the length is different from each other.

• Food Quality and Culture
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• v.3 no.2
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• pp.89-93
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• 2009

This study was conducted to investigate the effects of herbs (dill weed, fennel seed and rosemary) on color stability and lipid oxidation of ground pork patties during storage at $2^{\circ}C$ and $-20^{\circ}C$. Lipid oxidation was determined by the thiobarbituric acid reactive substances (TBARS) method. Fennel seed was identified as being the most effective ingredient in terms of meat redness (Hunter a-values) during storage at $2^{\circ}C$ (p<0.05). Patties treated with rosemary had lower Hunter a-values than control, and dill weed was the least beneficial in influencing meat redness, having significantly lower a-values than control patties. During frozen storage at $-20^{\circ}C$, no significant differences in a-values were observed between the control patties and those treated with fennel seed. Patties treated with rosemary had lower a-values than control and patties with dill weed had negative a-values throughout storage. The cooking process increased Hunter L-values and decreased a-values in all patty samples. TBARS values increased during storage. Rosemary displayed excellent antioxidative activity as evidenced by the completely inhibition of TBARS formation of cooked pork patties. Dill weed and fennel seed also exerted an intermediate but significant antioxidant effect during storage (p<0.05).

• Journal of Bio-Environment Control
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• v.6 no.4
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• pp.299-309
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• 1997

This experiment was conducted to determine the mineral absorption character and develop the optimum composition of nutrient solution for dill(Anethum graveolens L.) in hydroponics. Dill(Anethum graveolens L.) plants were grown in nutrient film technique(NFT) supplied with 1/4, 1/2, and 1 strength of the nutrient solution developed by National Research Station in Japan(HRS). Plants grown in 1/2 strength showed the best growth in plant height, fresh weight, and dry weight compared with those grown in 1/4 or 1 strength. In 1/2 strength solution, pH and EC changed little and proper nutrient contents were observed in the leaves as compared to plant nutrient diagnosis standard. Based on these results, optimum macronutrients were composed by nutrient- water absorption rate(n/w) with 1/2 strength: NO$_2$―N 8.85, NH$_4$―N 0.55, P 2.1, K 6.2, Ca 2.8, and Mg 1.7 me L$^{-1}$ To examine the suitability of the nutrient solution developed(SCU) , dill plants were grown in NFT supplied with two different kinds of solution and concentration. 1/2, 1, 3/2 and 25 of SCU and 1/2S of HRS. Changes of pH and EC were not distinct in 1S, but a significant change of pH was shown in low concentrations-HRS 1/2S and SCU 1/2S. Shoot fresh and dry weight were much higher in the plants grown in SCU IS as compared with HRS 1/2S. There were no significant differences in growth of plants grown in SCU IS, 3/2S, and 25. In addition, nutrient contents in the leaves grown by SCU 1S were in proper levels as compared with plant nutrient diagnosis standard. SCU 1S developed in this experiment was found to be optimum for dill in hydroponics.