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    The effect of different harvest stages on chemical composition a antioxidant capacity of essential oil from Artemisia annua L.
    (2015) Coşge, Belgin Şenkal; Kiralan, Mustafa; Yaman, Cennet
    Çiçeklenme öncesi (ÇÖ), % 50 çiçeklenme (% 50 Ç), tam çiçeklenme (TÇ) ve çiçeklenme sonrası (ÇS) dönemlerinde hasatedilen Artemisia annua L. (Asteraceae)dan su distilasyonu yöntemiyle elde edilen uçucu yağların kimyasal kompozisyonuGC ve GC/MS kullanılarak belirlenmiştir. Uçucu yağ içerikleri ÇÖ, % 50 Ç, TÇ ve ÇS dönemlerinde sırasıyla % 0.8, %0.96, % 1.22 ve % 1.38 bulunmuştur. Toplamda 20 bileşenin tespiti yapılmış olup, artemisia ketone (% 28.30-% 37.15),camphor (% 18.00-% 23.30) ve 1,8-cineole (% 9.00-% 10.39) ana bileşenler olarak belirlenmiştir. Üç ana bileşene aiten yüksek değerlere tam çiçeklenme döneminde hasat edilen bitkilerin uçucu yağlarında kaydedilmiştir. Ayrıca, DPPHyöntemiyle test edilen uçucu yağların serbest radikal yakalama aktivitesi TÇ?% 50 Ç?ÇS?ÇÖ sırasında bulunmuştur.
  • Küçük Resim Yok
    Öğe
    The effect of different harvest stages on chemical composition and antioxidant capacity of essential oil from Artemisia annua L
    (Ankara University, 2015) Coşge Şenkal, Belgin; Kiralan, Mustafa; Yaman, Cennet
    Chemical composition of the essential oils obtained by hydro-distillation from Artemisia annua L. (Asteraceae) harvested before flowering (BF), 50% of flowering (50%F), full flowering (FF), and after flowering (AF) stages were determined using GC and GC/MS analysis. The essential oil contents were 0.8%, 0.96%, 1.22% and 1.38% in BF, 50% F, FF and AF, respectively. In total, 20 compounds were identified, with artemisia ketone (28.30%-37.15%), camphor (18.00%- 23.30%), and 1,8-cineole (9.00%-10.39%) as main components. The highest amounts of the three main components were recorded in the essential oils of the plants harvested in the FF stage. Also, the free radicals scavenging activity of the essential oils, tested by using DPPH method, were found to be in order of FF>50% F>AF>BF. © 2014, Ankara University. All rights reserved.
  • Küçük Resim
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    The effect of different harvest stages on chemical composition and antioxidant capacity of essential oil from Artemisia annua L.
    (2015) Şenkal, Belgin Coşge; Kıralan, Mustafa; Yaman, Cennet
    Chemical composition of the essential oils obtained by hydro-distillation from Artemisia annua L. (Asteraceae) harvested before fowering (BF), 50% of fowering (50%F), full fowering (FF), and after fowering (AF) stages were determined using GC and GC/MS analysis. The essential oil contents were 0.8%, 0.96%, 1.22% and 1.38% in BF, 50% F, FF and AF, respectively. In total, 20 compounds were identifed, with artemisia ketone (28.30%-37.15%), camphor (18.00%- 23.30%), and 1,8-cineole (9.00%-10.39%) as main components. The highest amounts of the three main components were recorded in the essential oils of the plants harvested in the FF stage. Also, the free radicals scavenging activity of the essential oils, tested by using DPPH method, were found to be in order of FF>50% F>AF>BF.