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

Belgin ÇOŞGE ŞENKAL | Zendy; Mustafa Kıralan | Zendy; Cennet Yaman | Zendy

Open Access

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

Author(s) -

Belgin ÇOŞGE ŞENKAL,

Mustafa Kıralan,

Cennet Yaman

Publication year - 2014

Publication title -

tarım bilimleri dergisi

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.195

H-Index - 16

eISSN - 2148-9297

pISSN - 1300-7580

DOI - 10.15832/tbd.19830

Subject(s) - camphor , artemisia annua , dpph , traditional medicine , essential oil , chemistry , botany , antioxidant , horticulture , biology , medicine , biochemistry , artemisinin , malaria , immunology , plasmodium falciparum

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. Keywords: Artemisia annua L.; Essential oil; Artemisia ketone; Antioxidant; DPPH

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