ISSN 0235-7216
ISSN 2424-4538 (online)
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2012 m. Nr. 2
Antioxidant and antimicrobial activity of Artemisia fragrans Willd essential oil and methanol extracts
Javad SAFAEI-GHOMI, Tayebeh AHMADI, Hossein BATOOLI, Fereshteh Jookar KASHI
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.
Keywords: Artemisia fragrans, antioxidant and antimicrobial activities, minimum inhibitory concentration, 1,8-cineole, camphor
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