Essential oil composition of different parts of Artemisia absinthium and its antibacterial activity against phytopathogenic bacteria

Abstract

The composition of essential oil (EO) from different aerial parts of Artemisia absinthium L. (Asteraceae), from Serbia, was analyzed. Shoots without leaves and inflorescences (SWLI), leaves (L), and inflorescences (I) were subjected to hydrodistillation using the Clevenger-type apparatus. Analysis of EO was done by gas chromatography with MS of flame ionization detection (GC/MS and GC/FID). Microdilution method was used to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Organoleptic characteristics and quantitative and qualitative differences were documented between examined EOs. In total, 17 compounds were identified in SWLI, 11 in L and 18 in I. The principal constituent in all EOs was trans-thujone (SWLI-23.56%, L-60.41%, and I-46.16%). The most susceptible strains were Xanthomonas campestris pv. campestris, Erwinia amylovora and Rathayibacter tritici. The strongest activity was shown for SWLI EO against E. amylovora (0.03 mg/mL). The same MIC values were observed for L EO against E. amylovora and R. tritici (0.09 mg/ mL). The equal activity for all EOs tested was detected against X. campestris (0.13 mg/mL).