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Journals / Tarım Bilimleri Dergisi / 2015 / Cilt: 21 - Sayı: 1

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

Artemisia annua L.’dan Elde Edilen Uçucu Yağın Kimyasal Kompozisyonu ve Antioksidan Kapasitesi Üzerine Farklı Hasat Dönemlerinin Etkisi

Belgin ÇOŞGE ŞENKAL
Mustafa KIRALAN
Cennet YAMAN
Pages
71–77
Publication Date
2014-12-24
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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

📌 3 Key Takeaways

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Objective & Hypothesis: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.
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Key Findings & Data:The essential oil contents were 0.8%, 0.96%, 1.22% and 1.38% in BF, 50% F, FF and AF, respectively.
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Conclusion & Impact: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
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Artemisia annus · essential oil · artemisia ketone

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

Özet

Çiçeklenme 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.

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Cite This Article

ŞENKAL, B. Ç., KIRALAN, M., YAMAN, C. (2014). The Effect of Different Harvest Stages on Chemical Composition and Antioxidant Capacity of Essential Oil from Artemisia annua L.. Tarım Bilimleri Dergisi, Cilt: 21 - Sayı: 1, 71–77. https://ajindex.com/articles/178953

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