Volume 16, Issue 91 (2019)                   FSCT 2019, 16(91): 357-367 | Back to browse issues page

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Younessi M, Farmani B, Alirezalu K, Fathizadeh O, Sabzi Nojadeh M. Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons. FSCT 2019; 16 (91) :357-367
URL: http://fsct.modares.ac.ir/article-7-33484-en.html
Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons
Mehdi Younessi 1, Boukaga Farmani2 , Kazem Alirezalu2 , Omid Fathizadeh2 , Mohsen Sabzi Nojadeh2
1- Assistant Professor, Department of Forestry and Medicinal Plants, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran , mehdiyounessi377@gmail.com
2- Assistant Professor, Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
Abstract:   (6128 Views)
In the current study, the effect of seasonal variation on the type and percentage of phytochemical compounds of Artemisia fragrans Willd. essential oil was investigated. Herbal samples were collected in 4 different seasons and then their essential oils were extracted by the Clevenger type apparatus. In the following, the essential oil compositions of each season was analyzed by GC-MS apparatus. In total, 50 different compounds were identified in four sentential oil. The major components of the essential oil were camphor, thujone, and 1,8-cineole in different seasons. Also, the results showed that monotreptans were the major class of essential oil compounds in September (91.87%), December (90.55%), May (96.32%) and July (95.4%). The highest amount of phenolics (5.49 mg GAE/g) and antioxidant capacity (28.98%) were observed in essential oil of Septebmer.   Antibacterial effects of the different essential oils using paper disc diffusion method were carried out on Escherichia coli, Proteus vulgaris, Klebsiella pneumonia, Staphylococcus aureus, and Bacillus subtilus. Based on the results of the study, gram negative bacteria (E. coli, Proteus vulgaris, and K. pneumonia) were more susceptible to artemisia essential oils in comparison with gram positive bacteria (S. aureus and B. subtilus). The results of this research can be useful in determining the best sampling date of this plant for pharmaceutical and antibacterial uses.
Keywords: Seasonal variation, Artemisia, Thujone, l–Camphor, 1, 8-Cineole, Carvacral
Full-Text [PDF 675 kb]   (2149 Downloads)    
Article Type: Original Research | Subject: Food quality control
Received: 2019/06/1 | Accepted: 2019/11/2 | Published: 2019/09/1
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