Influence of biotic and abiotic elicitors on artemisinin, quercetin, caffeic acid and essential oil production in Artemisia dracunculus L.

Abstract

Organic substances defined as secondary products of plant metabolism and the possibilities to profit from these substances (health, economy) have formed one of the most important interdisciplinary fields of study in recent years. In addition to medicine and the pharmaceutical industry, their versatile use in the fight against herbicides and as flavourings is increasing day by day. Tarragon (Artemisia dracunculus L.), a medicinal and aromatic plant, is one of the best examples. The most important feature that makes these medicinal plants economically valuable and distinguishes them from other plants is the variety and amount of secondary metabolites they contain. 1 Tarragon, one of the plant species of the Asteraceae family, is a perennial shrub. 2 The oil glands located under the leaves emit a peppery, bitter taste and a delicate spicy odour. The volatile oil of tarragon, produced in oil canals and glandular hairs, is pale yellow to amber in colour. The oil consists mainly of methyl chavicol, typically 65%, as well as β-pinene, camphene, ocimene, limonene, menthol, and sabinene. Extracts of tarragon are reported to have antiseptic, stimulant, antibacterial, and antifungal activities. 3