The antioxidant activity of aqueous extracts from dill fruit (Anethum graveolens L.) using DPPH, FRAP and FIC methods was investigated in this work. Aqueous extracts from dill fruit were obtained using different extraction techniques (maceration, reflux extraction, ultrasonic extraction, Soxhlet and Tillepape extraction). The aqueous extract obtained by Soxhlet extraction showed the highest antioxidant activity, independently of the applied antioxidant methods. There was a positive linear correlation between total phenolics and flavonoids content with the antioxidant activity. The presented results indicate that the bioactive substances, phenols and flavonoids, are probably mainly responsible for the antioxidant activity of the analyzed extracts. Also, the presented results suggest that aqueous extracts from dill fruit are a potential source of natural antioxidants as an alternative to synthetic additives.
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