Paper Details

PJB-2024-514

Lavender cotton (Achillea fragrantissima (Forssk.) Sch.Bip. (Asteraceae)), a common herbal tea and food additives in Middle East:  Variation of volatiles, Chemical Profiling and antibact

Arbi Guetat
Abstract


Achillea fragrantissima (Forssk.) Sch. Bip. (Asteraceae) is a common aromatic shrub in Middle East. This shrub is commonly known as lavender cotton and it is commonly used as herbal tea or food additives and to treat several health problems. The aim of the present work is to provide more information about the influence of altitude variation on the essential oil composition and antimicrobial properties of A. fragrantissima growing wild in the Northern Region of Saudi Arabia. Essential oils were extracted using green and sustainable extraction methods (hydrodistillation). Plant materials consisting of leaves and flowers were collected from 12 different altitudes of the Northern Region of Saudi Arabia. The highest essential oil yields (1.46% and 1.39%) were obtained for populations of high altitudes (Population Ain Houas and Population Turaif). Thirty-three compounds, representing 98.55 % of the total essential oils at species level, were separated and identified. Essential oils were characterized by very high percentage of oxygenated monoterpenes (52.1–72.6%) which constituted the predominant class. From the analyzed populations, the major compounds (about 83% at species level) were Cis-Thujone, Santolina alcohol, Trans-Thujone and Artemisia ketone. Yomogi alcohol which was detected in some populations at relatively high percentages (2.08–3.8%) seems to be characteristic to low altitude populations of A. fragrantissima. The studied essential oil showed a chemical diversity relatively depending on the population altitude as revealed by linear discriminant and cluster analyses. Antibacterial activity against 4 pathogen strains (Gram positive: Staphylococcus aureus and Enterococcus faecalis; Gram negative: Escherichia coli and Proteus mirabilis was investigated. Keywords: Achillea fragrantissima; Essential oils; Principal component analysis; Antimicrobial activity

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