%0 Journal Article
%T Physicochemical Properties and in Vitro Anti-Obesity Potential of Anethum Graveolens (Dill) Seed Cake
%A Ankita Awasthi
%A Papiya Bigoniya
%A Bhaskar Gupta
%J International Journal of Pharmaceutical Research and Allied Sciences
%@ 2277-3657
%D 2024
%V 13
%N 2
%R 10.51847/JGGw7PTBwJ
%P 48-57
%X The present study investigates the in vitro anti-obesity potential of Anethum graveolens L. (Family Apiaceae) dill seed cake (DSC). DSC contained dietary fibers, proteins, lignans, and phenolic compounds. Food rich in dietary fiber is vital in lowering dyslipidemia, complications of metabolic disorders, and obesity. DSC was obtained after oil extraction of the dill seed. Physicochemical characterization and lignan profiling were performed by HPLC. An In vitro study assessed the degree of hydrolysis, α- amylase, α-glucosidases, and pancreatic lipase inhibitory activity. The DSC has high dietary fiber, moderate protein, and less than ten percent moisture, ash, and fat content with low foreign matter. HPLC chromatogram of DSC showed the presence of lignin-like carvone, perillyl alcohol, perillaldehyde, and cineole. The IC50 value for α-amylase, α-glucosidase, and pancreatic lipase inhibitory activity was 60.18 ± 2.21, 456.42 ± 5.32, and 54.13 ± 2.25 µg/ml, respectively. DSC can ameliorate obesity and associated metabolic complications by inhibiting intestinal carbohydrate and fat metabolism and absorption. Study findings provide a basis for developing dill seed as a nutraceutical supplement for obesity management. 
%U https://ijpras.com/article/physicochemical-properties-and-in-vitro-anti-obesity-potential-of-anethum-graveolens-dill-seed-cak-fhwso9oqbderfav