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

Abstract

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. ÖZETÇiçeklenme öncesi (ÇÖ), % 50 çiçeklenme (% 50 Ç), tam çiçeklenme (TÇ) ve çiçeklenme sonrası (ÇS) dönemlerinde hasat edilen Artemisia annua L. (Asteraceae)'dan su distilasyonu yöntemiyle elde edilen uçucu yağların kimyasal kompozisyonu GC ve GC/MS kullanılarak belirlenmiştir. Uçucu yağ içerikleri ÇÖ, % 50 Ç, TÇ ve ÇS dönemlerinde sırasıyla % 0.8, % 0.96, % 1.22 ve % 1.38 bulunmuştur. Toplamda 20 bileşenin tespiti yapılmış olup, artemisia ketone (% 28.30-% 37.15), camphor (% 18.00-% 23.30) ve 1,8-cineole (% 9.00-% 10.39) ana bileşenler olarak belirlenmiştir. Üç ana bileşene ait en yüksek değerlere tam çiçeklenme döneminde hasat edilen bitkilerin uçucu yağlarında kaydedilmiştir. Ayrıca, DPPH yöntemiyle test edilen uçucu yağların serbest radikal yakalama aktivitesi TÇ˃% 50 Ç˃ÇS˃ÇÖ sırasında bulunmuştur.

Instant determination of the artemisinin from various Artemisia annua L. extracts by LC‐ESI‐MS/MS and their in‐silico modelling and in vitro antiviral activity studies against SARS‐CoV‐2

“…It is shown that the different harvest stages had a significant effect on the percentage, chemical composition, and antioxidant capacity of the essential oil from A. annua . While the essential oil was found to be low in the CD stage (0.80%), it increased in the later harvest stages (0.96%, 1.22 and 1.38% for the 50% W, LO, and LW stages, respectively) 38 …”

Comparative Study of the Essential Oil and Hydrosol Composition of Sweet Wormwood (Artemisia annuaL.) from Serbia

“…Essential oil of sweet wormwood from Zagreb locality contained high levels of artemisia ketone (46.0 %), camphor (18.7 %) and β ‐selinene (8.8 %), while essential oil from Velebit contains camphor (31.5 %) and β ‐selinene (24.6 %) [39] . Sweet wormwood essential oils collected in Italy, [21,40] Serbia, [9,43] Turkey [25] and Iran [45] contain artemisia ketone as the most dominant compound. Sweet wormwood essential oil collected in Tuscany contained artemisia ketone (24.0 %), camphor (17.7 %) and 1,8‐cineole (16.1 %) as the main compounds [21] …”

“…Sweet wormwood is a commercial source of essential oil (up to 2 %, w/w) [9] used for flavoring spirits such as vermouth, against foodborne pathogens in food industry, as a supplement in poultry feed, natural insecticide, as well as in production of perfumes and cosmetics [20–25] . Hydrosols or hydrolates (distillate water that remains in Florentine flask with essential oil after essential oil distillation process) are a by‐product of industrial production of essential oils.…”

Variability in the Chemical Composition of a New Aromatic Plant Artemisia balchanorum in Southern Russia

“…When young annual stems are harvested in spring, this process eradicates flower development. At the same time, in many aromatic and medicinal plants, the best essential oils are accumulated at the stages of flower buds and full flowering [ 15 , 16 ]. Therefore, metabolite profiling of the chemical composition and oil content at different developmental stages is critical for the optimization of the harvest period for the desirable products.…”