A comparative MSD-SPME-GC/mS analysis of two <i>Artemisia</i> species from the Rhaetian alps (Italy)

ÖZEK G., Shukurlu E. N., ÖZEK T., Bertolini C., Iriti M., Pezzani R., ...Daha Fazla

NATURAL PRODUCT RESEARCH, 2025 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1080/14786419.2025.2491116
  • Dergi Adı: NATURAL PRODUCT RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, CINAHL, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Anadolu Üniversitesi Adresli: Evet

Özet

Plants of the Artemisia genus (Asteraceae) are integral to the cultural heritage of Alpine communities, where they are used in herbal infusions and alcoholic beverages. This study analysed the volatile composition of A. genipi Weber and A. umbelliformis Lam. from the Central Alps using microsteam distillation (MSD) combined with solid-phase microextraction (SPME) to identify compounds influencing their flavour. Chemical analysis revealed distinct profiles, with A. genipi showing a higher proportion of monoterpene hydrocarbons (32.8%) than A. umbelliformis (5.6%), whereas A. umbelliformis contained more oxygenated monoterpenes (85.3% vs. 43.9%), including alpha-thujone (56.9% and 32.2%, respectively) and beta-thujone (11.6% and 4.6%), classifying both as part of the thujone chemotype. Compounds like cis-2-methyl-3-methylene-5-heptene (0.5%) and methyl-(E)-eremophila-1(10),7(11)-dien-12-oate (1.1%) were found for the first time in the Artemisia genus. The findings underscore the need for further research to unravel the full extent of chemical and biological diversity between the two species.