Volatile constituents of Artemisia annua L. (Asteraceae)
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Abstract The volatile constituents of Artemisia annua L. plants, grown in the field in The Netherlands from seeds of Chinese and Vietnamese origin, were investigated using GC and GC–MS (EI, NICI) analysis. The plants grown from Chinese seeds contained 4.0% (v/w) essential oil on a dry weight (DW) basis, those from Vietnamese seeds, 1.4% (v/w). More than forty compounds were identified. The principal component of the Chinese oil was artemisia ketone (63.9%); other major constituents included artemisia alcohol (7.5%), myrcene (5.1%), α‐guaiene (4.7%) and camphor (3.3%). In the Vietnamese oil the main components were camphor (21.8%) and germacrene‐D (18.3%); other important constituents were β‐caryophyllene (5.6%), trans‐β‐farnesene (3.8%) and 1,8‐cineole (3.1%). In the Vietnamese variety the terpenoid biosynthesis proceeded further towards sesquiterpenes, whereas in the Chinese predominantly monoterpenes were formed. This was also reflected in the artemisinin contents, found in dichloromethane extracts of the herbaceous plant material: 0.17% (DW) in Chinese and 1.00% (DW) in Vietnamese plants. We suggest that the differences in the essential oil composition may be ascribed to the existence of different A. annua chemotypes. In a dichloromethane extract of the roots several non‐volatile sesquiterpenes were found. The main constituent was a new compound, which was identified tentatively as arteannuic alcohol.
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The essential oil of the Chinese variety of A. annua contained predominantly artemisia ketone, while the Vietnamese oil was dominated by camphor and germacrene D.
“A detailed study of the essential oils from Chinese and Vietnamese varieties of A. annua demonstrated that the Chinese variety contained predominantly artemisia ketone, while the Vietnamese oil was dominated by camphor and germacrene D [21]”
From The Biosynthesis of Artemisinin (Qinghaosu) and the Phytochemistry of Artemisia annua L. (Qinghao) (2010) · cites this paper as [21]
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The Biosynthesis of Artemisinin (Qinghaosu) and the Phytochemistry of Artemisia annua L. (Qinghao)
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- Authors
- Woerdenbag, H. J., Bos, R., Salomons, M. C., Hendriks, H., Pras, N., & Malingré, T. M.
- Affiliations
- University of Groningen (NL)
- Corresponding author
- Woerdenbag, Herman J.
- Venue
- Flavour and Fragrance Journal
- Publisher
- Wiley
- Published
- 1993-05
- Volume
- 8
- Issue
- 3
- Pages
- 131-137
- ISSN
- 0882-5734 (ISSN-L)
- 1099-1026
- OpenAlex
- W1993361438
- Cited by
- 73
- References
- 15
- Citations by year
- 2026: 2 · 2025: 2 · 2024: 4 · 2023: 2 · 2022: 2 · 2021: 4 · 2020: 4 · 2019: 1 · 2018: 6 · 2017: 1 · 2016: 1 · 2014: 5 · 2013: 1 · 2012: 1
- FWCI
- 3.56
- Type
- journal article
- Language
- en
- Open access
- green
- research.rug.nl
- Licence
- Locations
- Flavour and Fragrance Journal (publishedVersion)
- University of Groningen research database (University of Groningen / Centre for Information Technology) (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Cancer Research › Sesquiterpenes and Asteraceae Studies
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Plant biochemistry and biosynthesis
- Keywords
- Artemisia annua, essential oil composition, volatile compounds, artemisia ketone, camphor, germacrene D, sesquiterpenes, monoterpenes, artemisinin, chemotypes, roots, terpenoid biosynthesis
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