The Effect of Different Harvest Stages on Chemical Composition and Antioxidant Capacity of Essential Oil from Artemisia annua L.

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COŞGE ŞENKAL B., KIRALAN M., YAMAN C.

JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI, cilt.21, sa.1, ss.71-77, 2015 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 1
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1501/tarimbil_0000001308
  • Dergi Adı: JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.71-77
  • Anahtar Kelimeler: Artemisia annua L., Essential oil, Artemisia ketone, Antioxidant, DPPH, ANTIMICROBIAL ACTIVITY, ANTIFUNGAL ACTIVITY, CONSTITUENTS, TERPENOIDS, WILD
  • Yozgat Bozok Üniversitesi Adresli: Evet

Özet

Chemical composition of the essential oils obtained by hydro-distillation from Artemisia annua L. (Asteraceae) harvested before flowering (BF), 50% of flowering (50%F), full flowering (FF), and after flowering (AF) stages were determined using GC and GC/MS analysis. The essential oil contents were 0.8%, 0.96%, 1.22% and 1.38% in BF, 50% F, FF and AF, respectively. In total, 20 compounds were identified, with artemisia ketone (28.30%-37.15%), camphor (18.00%-23.30%), and 1,8-cineole (9.00%-10.39%) as main components. The highest amounts of the three main components were recorded in the essential oils of the plants harvested in the FF stage. Also, the free radicals scavenging activity of the essential oils, tested by using DPPH method, were found to be in order of FF>50% F>AF>BF.