Antioxidant and Antibacterial Activity of Essential Oil from Artemisia argyi Leaf during Different Collecting Stages
Huan-Yang Li
Modern College of Humanities and Sciences of Shanxi Normal University, Linfen 041004, China. and School of Food Sciences, Shanxi Normal University, Linfen 041004, China.
Wen-Shang Yan
School of Food Sciences, Shanxi Normal University, Linfen 041004, China.
Jian-Guo Xu *
Modern College of Humanities and Sciences of Shanxi Normal University, Linfen 041004, China. and School of Food Sciences, Shanxi Normal University, Linfen 041004, China.
*Author to whom correspondence should be addressed.
Abstract
Artemisia argyi essential oil is a volatile aromatic substance with antioxidant and antibacterial activities. Here, we investigated the composition, antioxidant and antibacterial activities of essential oil from A. argyi in different collecting stages. The results showed that the essential oil extracted from A. argyi collected on June 7 (Dragon Boat Festival) had the highest extraction rate of 0.88% in five different collection periods. According to GC-MS analysis, there are 29, 29, 31, 28 and 31 different compounds detected in the essential oil of A. argyi at different collection stages, among which there are 19 kinds of the same compounds, and the components with high content include 1,8-cineole, β-thujone, 4-p-menth-1-en-8-ol, caryophyllene, caryphylleneoxide, etc. Furthermore, the results of functional activity analysis showed that the essential oil extracted from A. argyi collected on the day of Dragon Boat Festival has higher antioxidant and antibacterial activities.
Keywords: Artemisia argyi, essential oil, antibacterial activity.