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Comparative Evaluation of the Essential Oil Content of Asteraceae Family Medicinal Plants

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Titel: Comparative Evaluation of the Essential Oil Content of Asteraceae Family Medicinal Plants
Autoren: Arun Gobinath, Sangilimuthu Alagar Yadav
Quelle: Current Analytical Chemistry. 21:1233-1245
Verlagsinformationen: Bentham Science Publishers Ltd., 2025.
Publikationsjahr: 2025
Schlagwörter: 2. Zero hunger, 02 engineering and technology, 15. Life on land, 0210 nano-technology, 01 natural sciences, 3. Good health, 0104 chemical sciences
Beschreibung: Background: The Asteraceae family comprises the largest flowering plant species, which have also been proven to have medicinal value for various illnesses due to the presence of numerous volatile and non-volatile constituents. Objective: The study aims to compare the volatile phytoconstiteunts presence in the essential oils of Asteraceae family plants including Roman Chamomile Oil (Chamaemelum nobile), German Chamomile Oil (Matricaria chamomilla), Davana Oil (Artemisia pallens), Wormwood Oil (Artemisia absinthium), Armoise Oil (Artemisia vulgaris), Tansy Oil (Tanacetum vulgare), Yarrow Oil (Achillea millefolium), Tarragon Oil (Artemisia dracunculus), Tagetes Oil (Tagetes erecta) and Immortelle Absolute Oil (Helichrysum italicum) as simultaneous estimation using the novel methods. Methods: Roman chamomile, German chamomile, davana, wormwood, armoire, tansy, yarrow, tarragon, tagetes, and immortelle absolute oils were extracted by steam distillation from their respective Asteraceae species and carried out the gas chromatography analysis. Results: The result was that GC-MS analysis of selected essential oils contains terpenes and terpenoids in major amounts. Among the detected volatile constituents in crucial oils Methyl Chavicol was found higher 75.63% in Tarragon Oil compared to other constituents followed Neryl acetate (60.25%) found in the immortelle absolute oil, Cis davanone (55.36%) was found in the davana oil, Ocimene (45.58%) in the tagetes oil, α-bisabololoxide B (45.26%) in the German chamomile oil, Beta thujone (50.65%) in the tansy oil, Alpha thujone (40.21%) in the wormwood oil and Camphor (38.65%) in the armoise oil. 1,8-Cineole, Alpha pinene, and Camphene were found in three oils (Wormwood oil, Armoise oil and Yarrow oil) among the selected oils. result: The results revealed the majority of terpenes and terpenoid-natured compounds. Methyl Chavicol (75.634%) was the highest content found in the tarragon oil when compared to the compounds found in the ten Asteraceae essential oils. The compounds such as Neryl acetate (60.251%) werefound in the immortelle absolute oil, Cis davanone (55.3640%) was found in the davana oil, Ocimene (45.5856%) in the tagetes oil, α-bisabololoxide B (45.2655%) in the German chamomile oil, Beta thujone (50.6520%) in the tansy oil, Alpha thujone (40.2150%) in the wormwood oil and Camphor (38.654%) in the armoise oil. 1,8-Cineole, Alpha pinene and Camphene were the compounds found in three of the ten Asteraceae essential oils Conclusion: Finally, we concluded that species from the same family (Asteraceae) were biologically synthesized with different volatile constituents. Hence, each essential oil has a unique biochemical fingerprint. These findings will help the food industry in relation to natural flavoring.
Publikationsart: Article
Sprache: English
ISSN: 1573-4110
DOI: 10.2174/0115734110316947240813054000
Dokumentencode: edsair.doi...........2be9a3412fc892a66cb2107207d93e33
Datenbank: OpenAIRE
Beschreibung
Abstract:Background: The Asteraceae family comprises the largest flowering plant species, which have also been proven to have medicinal value for various illnesses due to the presence of numerous volatile and non-volatile constituents. Objective: The study aims to compare the volatile phytoconstiteunts presence in the essential oils of Asteraceae family plants including Roman Chamomile Oil (Chamaemelum nobile), German Chamomile Oil (Matricaria chamomilla), Davana Oil (Artemisia pallens), Wormwood Oil (Artemisia absinthium), Armoise Oil (Artemisia vulgaris), Tansy Oil (Tanacetum vulgare), Yarrow Oil (Achillea millefolium), Tarragon Oil (Artemisia dracunculus), Tagetes Oil (Tagetes erecta) and Immortelle Absolute Oil (Helichrysum italicum) as simultaneous estimation using the novel methods. Methods: Roman chamomile, German chamomile, davana, wormwood, armoire, tansy, yarrow, tarragon, tagetes, and immortelle absolute oils were extracted by steam distillation from their respective Asteraceae species and carried out the gas chromatography analysis. Results: The result was that GC-MS analysis of selected essential oils contains terpenes and terpenoids in major amounts. Among the detected volatile constituents in crucial oils Methyl Chavicol was found higher 75.63% in Tarragon Oil compared to other constituents followed Neryl acetate (60.25%) found in the immortelle absolute oil, Cis davanone (55.36%) was found in the davana oil, Ocimene (45.58%) in the tagetes oil, α-bisabololoxide B (45.26%) in the German chamomile oil, Beta thujone (50.65%) in the tansy oil, Alpha thujone (40.21%) in the wormwood oil and Camphor (38.65%) in the armoise oil. 1,8-Cineole, Alpha pinene, and Camphene were found in three oils (Wormwood oil, Armoise oil and Yarrow oil) among the selected oils. result: The results revealed the majority of terpenes and terpenoid-natured compounds. Methyl Chavicol (75.634%) was the highest content found in the tarragon oil when compared to the compounds found in the ten Asteraceae essential oils. The compounds such as Neryl acetate (60.251%) werefound in the immortelle absolute oil, Cis davanone (55.3640%) was found in the davana oil, Ocimene (45.5856%) in the tagetes oil, α-bisabololoxide B (45.2655%) in the German chamomile oil, Beta thujone (50.6520%) in the tansy oil, Alpha thujone (40.2150%) in the wormwood oil and Camphor (38.654%) in the armoise oil. 1,8-Cineole, Alpha pinene and Camphene were the compounds found in three of the ten Asteraceae essential oils Conclusion: Finally, we concluded that species from the same family (Asteraceae) were biologically synthesized with different volatile constituents. Hence, each essential oil has a unique biochemical fingerprint. These findings will help the food industry in relation to natural flavoring.
ISSN:15734110
DOI:10.2174/0115734110316947240813054000