This study was designed to examine the chemical composition and the antioxidant and antimicrobial activities of both essential oil and methanol extracts of Artemisia fragrans. Gas chromatographic and gas chromatography / mass spectrometry analyses of the essential oil showed 22 constituents, representing 98.42% of the oil; the major components –1,8-cineole (27.64%), camphor (26.99%), α-thujone (18.71%), and β-thujone (9.16%) – constituted 82.50% of it. The samples were screened for their antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl and β-carotene / linoleic acid assay methods. The highest radical-scavenging activity was shown by the polar sub-fraction of the methanol extract (half-maximal inhibitory concentration, IC₅₀ = 94.7 μg/mL), which was also higher than that of butylated hydroxytoluene (IC₅₀ = 19.7 μg/mL). In the β-carotene bleaching test, the nonpolar fraction of the methanol extract gave the best inhibition result (91.5%). The results support the traditional usage and also possible use of plant volatile oil and extracts in the food, pharmaceutical and cosmetic industries.

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