Phytochemical Profile, Antioxidant and Antibacterial Activities of Artemisia absinthium L. Collected from Tunisian Regions

Authors

  • Nour Ksibi Biotechnology Center in Borj-Cedria Technopole
  • Mariem Saada Biotechnology Center in Borj-Cedria Technopole
  • Walid Yeddes Biotechnology Center in Borj-Cedria Technopole
  • Hajer Limam Biotechnology Center in Borj-Cedria Technopole
  • Sonia Tammar Biotechnology Center in Borj-Cedria Technopole
  • Wissem Aidi Wannes Biotechnology Center in Borj-Cedria Technopole
  • Nahla Labidi Biotechnology Center in Borj-Cedria Technopole
  • Kamel Hessini Taif University
  • Sarra Dakhlaoui Biotechnology Center in Borj-Cedria Technopole
  • Olfa Frouja University of Tunis El Manar
  • Kamel Msaada Biotechnology Center in Borj-Cedria Technopole

DOI:

https://doi.org/10.29356/jmcs.v66i3.1709

Keywords:

Wormwood, Artemisia absinthium L., phenolic composition, essential oil composition, antioxidant activity, antimicrobial activity, regional factor

Abstract

Abstract. The aim of this comparative research was to determine the chemical composition, antioxidant and antibacterial activities of the methanolic extracts and essential oils (EOs) of Artemisia absinthium aerial parts from five different regions (Bizerte, Zaghouan, Kasserine, Gabes and Tozeur). The polyphenol and flavonoid contents significantly varied (P < 0.05) among the studied regions with maximal contents observed in Zaghouan. Based on the High Performance Liquid Chromatography results, quercetin and isorhamnetin were the main compounds and their percentages were region dependent. The methanolic extract of Zaghouan showed the highest scavenging ability of DPPH (IC50 = 31.46 ± 1.42 µg/mL). A. absinthium EOs from of the different regions were found to interestingly inhibit the growth of both Gram-negative and Gram-positive bacteria strains. The antibacterial effect was strongly related to the organoleptic EO quality. The EO of Zaghouan exhibited an important inhibitory effect with an inhibition zone estimated at 31 mm against Escherichia coli strain. The EO composition was obtained by GC-MS analysis showing the presence of thirty-five compounds. Camphor (49.70 ± 2.34 %) and chamazulene (25.41 ± 0.61 %) were the main constituents. These results suggested that the north regions have a high potential for selecting varieties rich on bioactive volatile and phenolic compounds.

 

Resumen. El objetivo de esta investigación fue determinar y comparar la composición química, las actividades antioxidantes y antibacterianas de los extractos metanólicos y de los aceites esenciales (AE) de las partes aéreas de Artemisia absinthium de cinco regiones (Bizerta, Zaghouan, Kasserine, Gabes y Tozeur). Los contenidos de polifenoles y flavonoides variaron significativamente (P < 0,05) entre las regiones estudiadas con contenidos máximos observados en Zaghouan. De acuerdo con los resultados de la cromatografía líquida de alta resolución, la quercetina y la isorhamnetina fueron los compuestos principales y sus porcentajes dependieron de la región. El extracto metanólico de Zaghouan mostró la mayor capacidad secuestrante de DPPH (IC50 = 31.46 ± 1.42 µg mL-1). Se descubrió que los aceites esenciales de A. absinthium de las diferentes regiones inhibían de manera interesante el crecimiento de cepas de bacterias Gram-negativas y Gram-positivas. El efecto antibacteriano estuvo fuertemente relacionado con la calidad organoléptica del AE. El AE de Zaghouan exhibió un importante efecto inhibidor con un halo de inhibición estimado en 31 mm frente a una cepa de Escherichia coli. La composición de AE se obtuvo mediante análisis GC-MS y mostró la presencia de treinta y cinco compuestos. El alcanfor (49.70 ± 2.34 %) y el camazuleno (25.41 ± 0.61 %) fueron los principales constituyentes. Estos resultados sugirieron que las regiones del norte tienen un alto potencial para seleccionar variedades ricas en compuestos bioactivos volátiles y fenólicos.

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Author Biographies

Nour Ksibi, Biotechnology Center in Borj-Cedria Technopole

Laboratory of Aromatic and Medicinal Plants

Faculty of Sciences of Tunis, University of Tunis El Manar

Mariem Saada, Biotechnology Center in Borj-Cedria Technopole

Laboratory of Aromatic and Medicinal Plants

Walid Yeddes, Biotechnology Center in Borj-Cedria Technopole

Laboratory of Aromatic and Medicinal Plants

Hajer Limam, Biotechnology Center in Borj-Cedria Technopole

Laboratory of Aromatic and Medicinal Plants

Faculty of Sciences of Tunis, University of Tunis El Manar

Sonia Tammar, Biotechnology Center in Borj-Cedria Technopole

Laboratory of Aromatic and Medicinal Plants

Faculty of Sciences of Bizerte, University of Carthage

Wissem Aidi Wannes, Biotechnology Center in Borj-Cedria Technopole

Laboratory of Aromatic and Medicinal Plants

Nahla Labidi, Biotechnology Center in Borj-Cedria Technopole

Laboratory of Aromatic and Medicinal Plants

Kamel Hessini, Taif University

Department of Biolofgy, College of Sciences

Sarra Dakhlaoui, Biotechnology Center in Borj-Cedria Technopole

Laboratory of Aromatic and Medicinal Plants

Olfa Frouja, University of Tunis El Manar

Unit of Ecophysiology and Plant Nutrition, Department of Biology, Faculty of Sciences of Tunis

Kamel Msaada, Biotechnology Center in Borj-Cedria Technopole

Laboratory of Aromatic and Medicinal Plants

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Published

2022-06-30

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