The major chemical components of Oman dill herb oil (oil from the leaves and flowering tops of Anethum graveolens L. grown in Oman) were analyzed by 13C NMR spectroscopy. The activities of oil against bacteria, fungi, and aphids were also evaluated. The oil was inactive against Gram-positive and Gram-negative bacteria at low concentrations. It inhibited the growth of Candida albicans and some molds that cause crop or food damage but demonstrated weak contact toxicity to aphids. The most abundant oil components were identified as limonene and dillapiole by 13C NMR analysis. Carvone, the spicy and antibacterial component of European dill oil, was absent.
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