Antimicrobial and antioxidant properties of Artemisia L. species from western Anatolia

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dc.contributor.authorErel, Sura Baykan
dc.contributor.authorReznicek, Gottfried
dc.contributor.authorSenol, Serdar Gokhan
dc.contributor.authorYavasogulu, Nefise Ulku Karabay
dc.contributor.authorKonyalioglu, Sibel
dc.contributor.authorZeybek, Ahmet Ulvi
dc.date.accessioned2019-10-27T21:34:56Z
dc.date.available2019-10-27T21:34:56Z
dc.date.issued2012
dc.departmentEge Üniversitesien_US
dc.description.abstractArtemisia L. taxa (A. absinthium L., A. arborescens L., A. campestris L., A. scoparia Waldst. & Kit., A. santonicum L., and A. vulgaris L.) naturally distributed through western and southwestern Turkey were chosen as experimental materials in this study. Essential oils of the aerial parts of these Artemisia species were isolated by hydrodistillation and analyzed by gas chromatography-mass spectrometry. The major components were identified as sabinene in A. absinthium (17.56%), camphor in A. arborescens (33.39%), 1,2-dehydro acenaphthylene in A. campestris and A. scoparia (20.71% and 11.80%, respectively), and a-thujone in A. vulgaris and A. santonicum (56.13% and 39.46%, respectively). Essential oils and methanolic extracts of the plants were tested for antimicrobial activity using the disk-diffusion method against 8 bacteria and 1 fungus. Staphylococcus aureus was the most sensitive bacteria to all of the essential oils. A. santonicum and A. scoparia were the most active plants against Candida albicans, with 35-mm and 40-mm diameter zones, respectively. Antioxidant capacities of the plants were also tested. The radical scavenging activity of A. scoparia extract (48.51%) and essential oil (80.08%), the Trolox equivalent antioxidant capacity of A. campestris extract (10.76 +/- 0.47), and the a-tocopherol equivalent of A. absinthium extract (5.87 +/- 0.17) were the highest results.en_US
dc.identifier.doi10.3906/biy-0912-27
dc.identifier.endpage84en_US
dc.identifier.issn1300-0152
dc.identifier.issn1303-6092
dc.identifier.issue1en_US
dc.identifier.startpage75en_US
dc.identifier.urihttps://doi.org/10.3906/biy-0912-27
dc.identifier.urihttps://hdl.handle.net/11454/45736
dc.identifier.volume36en_US
dc.identifier.wosWOS:000300209900010en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherTubitak Scientific & Technical Research Council Turkeyen_US
dc.relation.ispartofTurkish Journal of Biologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectArtemisiaen_US
dc.subjectessential oilen_US
dc.subjectantimicrobial activityen_US
dc.subjectantioxidant activityen_US
dc.titleAntimicrobial and antioxidant properties of Artemisia L. species from western Anatoliaen_US
dc.typeArticleen_US

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