Mustafa KIRALAN, Cennet YAMAN, Belgin ŞENKAL COŞGE

The effect of different harvest stages on chemical composition a antioxidant capacity of essential oil from Artemisia annua L.

Çiçeklenme öncesi (ÇÖ), % 50 çiçeklenme (% 50 Ç), tam çiçeklenme (TÇ) ve çiçeklenme sonrası (ÇS) dönemlerinde hasatedilen Artemisia annua L. (Asteraceae)dan su distilasyonu yöntemiyle elde edilen uçucu yağların kimyasal kompozisyonuGC 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 aiten yüksek değerlere tam çiçeklenme döneminde hasat edilen bitkilerin uçucu yağlarında kaydedilmiştir. Ayrıca, DPPHyöntemiyle test edilen uçucu yağların serbest radikal yakalama aktivitesi TÇ˃% 50 Ç˃ÇS˃ÇÖ sırasında bulunmuştur.

Artemisia annua L. dan elde edilen uçucu yağın kimyasal kompozisyonu ve antioksidan kapasitesi üzerine farklı hasat dönemlerinin etkisi

Chemical composition of the essential oils obtained by hydro-distillation from Artemisia annua L. (Asteraceae) harvestedbefore fowering (BF), 50% of fowering (50%F), full fowering (FF), and after fowering (AF) stages were determinedusing GC and GC/MS analysis. The essential oil contents were 0.8%, 0.96%, 1.22% and 1.38% in BF, 50% F, FF andAF, respectively. In total, 20 compounds were identifed, 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 componentswere 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.

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