Essential oils were prepared by hydro distillation from the fruits of nine plants belonging to family Umbelliferac. These plants are: Anethum graveolens (dill), Apium graveolens (celery), Carum carvi (caraway), Carum copticum (ajowan), Coriandrum sativum (coriander), Cuminun cyminum (cumin), Foeniculum vulgare (fennel), Petroselinism sativum (parsicy) and Pimpinella anisum (anise). The percentage yield, specific gravity and refractive index of each oil were determined. Pharmacological study and LD50 values of these oils were also carried out. The essential oil of coriander evoked a marked analgesic activity in mice, while dill and anise oils have significant antipyretic activities post- administration in rats. Oils of coriander, celery, parsley and cumin induced significant anti-inflammatory activities 2, 3 and 5 hours' post- administration in rats. Parsley oil exhibited a powerful antibacterial activity against all the tested bacteria except Salmonella typhimurium. While cumin oil produced a marked antifungal activity against all selected strains of fungi.
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Afifi et al. (1994) studied this question.