Abstract
The effect of different harvest stages on chemical composition and antioxidant capacity of essential oil from Artemisia annua L.
Highlights
The genus Artemisia contains more than 400 species, and distributed mainly in the Northern Hemisphere, especially in Asia, Europe and North America (Pellicer et al 2006; Nibret & Wink 2010)
The aim of the present study was to investigate the effect of different harvest stages on chemical composition and antioxidant capacity of essential oil from A. annua grown in Turkey
Plants were harvested in four different stages as follows; before flowering (BF), in 50% of flowering (50% F), full flowering (FF) and, after flowering (AF)
Summary
The genus Artemisia contains more than 400 species, and distributed mainly in the Northern Hemisphere, especially in Asia, Europe and North America (Pellicer et al 2006; Nibret & Wink 2010). A. annua is known locally as “Yavşan otu”, “Kabe süpürgesi”, “Kabe kekiği” and “Peygamber süpürgesi” in Turkey (Tubives, 2013). It is the only commercial source of artemisinin (Ferreira et al 2013), a potent antimalarial drug (Woerdenbag et al 1993; Dhingra et al 2000; Bhakuni et al 2002; Caniato & Puricelli 2003). It exhibits several biological activities, such as anti-inflammatory, anti-cancer, antioxidant, antifungal, antispasmodic, antimicrobial, insecticidal (Huang et al 1993; Zheng 1994; Liu et al 2001; Juteau et al 2002; Tripathi et al 2009)
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