TAILIEUCHUNG - Antimicrobial and antioxidant properties of Artemisia L. species from western Anatolia
Artemisia 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. | Ş. BAYKAN EREL, G. REZNICEK, S. G. ŞENOL, N. Ü. KARABAY YAVAŞOĞULU, S. KONYALIOĞLU, A. U. ZEYBEK Turk J Biol 36 (2012) 75-84 © TÜBİTAK doi: Antimicrobial and antioxidant properties of Artemisia L. species from western Anatolia Şüra BAYKAN EREL1, Gottfried REZNICEK2, Serdar Gökhan ŞENOL3, Nefise Ülkü KARABAY YAVAŞOĞULU4, Sibel KONYALIOĞLU5, Ahmet Ulvi ZEYBEK1 1 Department of Pharmaceutical Botany, Faculty of Pharmacy, Ege University, 35100 Bornova, İzmir - TURKEY 2 Department of Pharmacognosy, University of Vienna, Althanstrasse 14, 1090 Vienna - AUSTRIA 3 4 Department of Botany, Faculty of Science, Ege University, 35100 Bornova, İzmir - TURKEY Department of Microbiology, Faculty of Science, Ege University, 35100 Bornova, İzmir - TURKEY 5 Department of Biochemistry, Faculty of Pharmacy, Ege University, 35100 Bornova, İzmir - TURKEY Received: Abstract: Artemisia 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 (), camphor in A. arborescens (), 1,2-dehydro acenaphthylene in A. campestris and A. scoparia ( and , respectively), and α-thujone in A. vulgaris and A. santonicum ( and , 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
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