Chemical compositions of dill (Anethum graveolens L.) water and ethanol extracts and their potential in reducing the COVID-19 risk and free radical scavenging capacities

Authors: CHOE, UYORY - University Of Maryland; LIU, ZHIHAO - University Of Maryland; LI, YANFANG - University Of Maryland; Sun, Jianghao; Wu, Xianli; Pehrsson, Pamela; XIE, ZHUOHONG - University Of Maryland; ZHANG, YAQIONG - Shanghai Jiaotong University; Wang, Thomas - Tom; YU, LIANGLI - University Of Maryland; GAO, BOYAN - Shanghai Jiaotong University

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/7/2023
Publication Date: 9/21/2023
Citation: Choe, U., Liu, Z., Li, Y., Sun, J., Wu, X., Pehrsson, P.R., Xie, Z., Zhang, Y., Wang, T.T., Yu, L., Gao, B. 2023. Chemical compositions of dill (Anethum graveolens L.) water and ethanol extracts and their potential in reducing the COVID-19 risk and free radical scavenging capacities. Food Chemistry. 3,10,1654–1662. https://doi.org/10.1021/acsfoodscitech.3c00206?urlappend=%3Fref%3DPDF&jav=VoR&rel=cite-as.
DOI: https://doi.org/10.1021/acsfoodscitech.3c00206?urlappend=%3Fref%3DPDF&jav=VoR&rel=cite-as

Interpretive Summary: Dill (Anethum graveolens L.) is an annual herb belonging to the Apiaceae family. This study aims to evaluate dill’s potential in preventing SARS-CoV-2 infiltration and alleviating COVID-19 symptoms when infected. Chemical compositions, SARS-CoV-2’s spike protein and ACE2 receptor interaction along with ACE2 activity inhibition, total phenolic content, and free radical scavenging capacities of different dill water and ethanol extracts were evaluated. As a result, ten compounds were tentatively identified from dill, with quercetin glucuronide being the major component. One water extract and one ethanol extract of dill showed 66% and 79% SARS-CoV-2’s spike protein and ACE2 receptor interaction inhibition, respectively. Dill water extract had a significantly higher total phenolic value and stronger free radical scavenging capacities than its ethanol extract.

Technical Abstract: This study aims to evaluate dill’s potential in preventing SARS-CoV-2 infiltration and alleviating COVID-19 symptoms when infected. Thus, chemical compositions, SARS-CoV-2’s spike protein and ACE2 receptor interaction along with ACE2 activity inhibition, total phenolic content, and free radical scavenging capacities of dill water and ethanol extracts (WE/EE) were evaluated. As a result, ten compounds were tentatively identified, with quercetin glucuronide having the highest peak intensity. Dill WE33.3 and EE3.3 (33.3 and 3.3 mg dry dill equivalents/mL, respectively) showed 66% and 79% SARS-CoV-2’s spike protein and ACE2 receptor interaction inhibition, respectively. In ACE2 inhibition, 5.0 mg/mL WE and EE had 85% and 88% inhibition, respectively, whereas 0.5 mg/mL showed 33% and 11% inhibition, respectively. Dill WE had a significantly higher TPC, RDSC, DPPH, and ABTS values of 15.28 mg GAE/g, 595.21, 90.31, and 36.76 µmol TE/g, respectively, compared to dill EE (2.63 mg GAE/g, 248.20, 10.38, and 0.85 µmol TE/g, respectively).