Polyphenolic profile and antioxidant effects of various parts of Artemisia annua L.

Abstract

An annual Korean weed, Artemisia annua L., has been used as a folk medicine for the treatment of a number of diseases. Remarkably, among the 32 polyphenols characterized in various parts of plant tissue, including flowers, leafs, stems and roots, 10 compounds were detected for the first time using liquid chromatography-tandem mass spectrometry (LC/MS/MS). The quantification method was validated using structurally related external standards with determination coefficients (R(2) ) ≥0.9995. The limits of detection and quantitation were 0.068-3.932 and 0.226-13.108 mg/L, respectively. The recoveries estimated at 50 and 100 mg/L ranged between 60.6-92.2 and 61.3-111%, respectively, with relative standard deviations <12%. The roots contained the largest concentration of identified components, while the flowers contained the least. The antioxidant capacity evaluated in terms of 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation-scavenging activities and reducing power was highest in the roots and lowest in the flowers. The findings are well correlated and suggest that the antioxidant capacities principally depend upon the polyphenol concentrations in each part of the plant.

Polyphenols Extracted from Artemisia annua L. Exhibit Anti-Cancer Effects on Radio-Resistant MDA-MB-231 Human Breast Cancer Cells by Suppressing Stem Cell Phenotype, β-Catenin, and MMP-9

“…Polyphenols were extracted from Korean A. annua L. (pKAL) and characterized by Professor Shin (Gyeongsang National University, Jinju, Korea) [5]. Briefly, the lyophilized Korean A. annua L. (KAL) tissues including roots, stems, leaves, and flowers (10 g) were ground into powder, extracted in ethyl acetate (300 mL) at 80 • C for 20 h, and eluted with a mixture of methanol:dichloromethane (1:5, 25 mL).…”

“…Among phytochemicals, natural polyphenols are abundantly present in various edible fruits, vegetables and herbs, which are assumed to be related to a reduction in cancer risk [2,3]. Artemisia annua L., (Gaddongsook, Korean), an annual herb, has been used for a long time as a Korean folk medicine for the treatment of malaria, fever, and neurologic disorders [4,5]. In addition, it possesses anti-cancer activity [6].…”

Identification of Apigenin and Luteolin in Artemisia annua L. for the Quality Control

“…[14][15] Reported vital pharmacological activities effectuated by flavonoids in A. annua include antioxidant, inhibition of immune mediators of angiogenesis, prophylactic effects in malaria and related fevers, and antimalaria parasite. 8,[16][17][18][19][20] Luteolin and apigenin are flavonoids that are commonly found in different plant species that are associated with a broad spectrum of pharmacological activities, including antimalarial, anti-inflammatory, antioxidant, and anticancer. [20][21][22][23] However, the efficacy of drugs that contain flavonoids can vary according to environmental conditions and season of harvest or growth stage.…”

Effect of Harvest Season on Polyphenol Profile and Antioxidant Activities of Seomae Mugwort (Korean Artemisia argyi H. Lé v. & Vaniot)

“…The polyphenols in the SM plant were characterized in our recent study, and about 14 polyphenol compounds have been reported: five hydroxycinnamates (two caffeoylquinic acid isomers, dicaffeoylquinic acid, 3,4,5-Otricaffeoylquinic acid, calcelarioside A), eight flavonoids (6,8-di-C-glucosylapigenin, 6-Carabinosyl-8-C-glucosylapigenin, two amentoflavone isomer, kaempferol-3-O-rutinoside, kaempferol-3-O-glucuronide, quercetin-dimethyl -ether, skullcapflavon Ⅱ), and one lignan (secoisolariciresinol) (Kim 2016). Polyphenols play an effective role as antioxidants that can scavenge reactive oxygen species (ROSs), thereby retarding the pathogenesis of age-related degenerative diseases, such as diabetes, cardiovascular disease, and cancer (Kim et al 2016;Kim 2014;Song et al 2016). Plant polyphenols not only determine the functional quality in terms of plant products but also serve as an important factor in their potential application in the fields of nutrition and pharmacology (Carvalho et al 2011) and in the food industry to increase selflife (Wei et al 2017), on which scientists have been concentrating with great interest.…”