Title of article :
The Effect of Different Harvest Stages on Chemical Composition andAntioxidant Capacity of Essential Oil from Artemisia annua L.
Author/Authors :
COŞGE ŞENKAL, Belgin Bozok University - Faculty of Agriculture and Natural Sciences - Department of Field Crops, TURKEY , KIRALAN, Mustafa Abant İzzet Baysal University - Faculty of Engineering and Architecture - Department of Food Engineering, TURKEY , YAMAN, Cennet Bozok University - Faculty of Agriculture and Natural Sciences - Department of Field Crops, TURKEY
Abstract :
Chemical composition of the essential oils obtained by hydro-distillation from Artemisia annua L. (Asteraceae) harvestedbefore 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 ofthe 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
Journal title :
Journal of Agricultural Sciences
Journal title :
Journal of Agricultural Sciences
