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From Anwar, F., Ahmad, N., Alkharfy, K.M., Gilani, A.U.H, 2016. Mugwort (Artemisia
vulgaris) Oils. In: Preedy, V.R. (Ed.), Essential Oils in Food Preservation, Flavor and
Safety. Academic Press, 573–579.
ISBN: 9780124166417
Copyright © 2016 Elsevier Inc. All rights reserved.
Academic Press
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Essential Oils in Food Preservation, Flavor and Safety, First Edition, 2016, 573-579
Chapter 65
Mugwort (Artemisia vulgaris) Oils
Farooq Anwar1,2, Naveed Ahmad2,3, Khalid M. Alkharfy4,5, Anwar-ul-Hassan Gilani6,7
1Prince Sattam bin Abdulaziz University, Department of Pharmaceutical Chemistry, College of Pharmacy, Al-Kharj, Saudi Arabia; 2University of
Sargodha, Department of Chemistry, Sargodha, Pakistan; 3National Institute for Biotechnology and Genetic Engineering, Faisalabad, Pakistan;
4College of Pharmacy, King Saud University, Department of Clinical Pharmacy, Riyadh, Saudi Arabia; 5College of Pharmacy, Prince Sattam bin
Abdulaziz University, Al-Kharj, Saudi Arabia; 6Aga Khan University Medical College, Natural Product Research Division, Department of Biological
and Biomedical Sciences, Karachi, Pakistan; 7College of Health Sciences, Mekelle University, Mekelle, Ethiopia
INTRODUCTION
Mugwort (Artemisia vulgaris L.), belonging to the genus Artemisia, is very much popular due to its characteristic odor
and unique medicinal and food flavoring applications. There are around 500 species of Artemisia distributed across
Asia, Europe, and North America that are frequently employed in folk medicine and food preparations (Willcox, 2009).
Chemical studies on these plants indicate that several classes of bioactive compounds, in particular, terpenoids and
flavonoids are present in this genus. The presence of a significant amount of essential oils and other terpenoids in the plants
of this species can be linked with their potential uses as flavoring agents in foods and as ingredients of pharmaceutical
products (Wright, 2002).
Mugwort, due to its aromatic nature and distinctive scent, has considerable essential oil potential which can be explored
as ingredient of several functional foods, cosmeceuticals, and pharmaceutics. Indeed, research on essential oils has been
revived due to their potential antioxidant and antimicrobial activities against aging, inflammation, and infectious diseases
as well as their applications in food science (Hussain et al., 2008). This chapter focuses on the botanical and functional food
aspects, medicinal uses, and applications of mugwort essential oil in food science.
BOTANICAL ASPECTS
Artemisia vulgaris L., commonly known as mugwort, belongs to family Compositae, and is native to Europe, Asia, and
northern Africa. It is grown wildly in semiarid or arid areas throughout the Mediterranean basin and extending into the
north-west Himalayas (Asta and Juste, 2006). Mugwort has a pleasant tangy taste. The root is sweet and pungent and
the herb is aromatic and bitter in nature. The branched tips are gathered during the flowering season and carefully dried.
Other fresh above and under ground parts of the plant are harvested at the beginning of winter, primarily from the wild
( Gruenwald et al., 2008).
The plant is a long-stemmed, 70–150 cm high shrub with a branched, many headed and creeping rhizome without
runners or rosette, and the medicinal parts are roots and aerial parts, particularly dried branched tips (Gruenwald et al.,
2008). A typical photograph of mugwort plant is shown in Figure 1.
Flower and Fruit: Flower heads are ovoid, 3–4 mm long by 2 mm wide. The numerous flowers are short and stemmed
erect or slightly drooping. They are dense, heavily branched panicles with numerous lanceolate bracts. The flowers are
yellowish or red brown and almost glabrous. The fruit has an indistinct margin (Gruenwald et al., 2008).
Leaves and Stems: The leaves are 5–10 cm long, coriaceous, and the margins are often rolled back. The upper surface
is usually dark green and glabrous, occasionally pubescent, and the lower surface is tomentose. The basal leaves are
short petioled and lobbed with an end section and one to two pairs of small side leaflets. The rest of the leaves are sessile
or almost sessile with a slit base. The shoots are slightly pubescent, often red-tinged, and have week unpleasant smell.
The erect or ascending edged, and coriaceous long stems die off each year. They are in branched panicles and downy
(Gruenwald et al., 2008).
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USES AND APPLICATIONS
The plant is known to possess multiple medicinal uses and application in folk medicine, which include, gastrointestinal
tract such as stomach ulcers, and indigestion and liver disorders (Gilani et al., 2005; Gruenwald et al., 2008). The plant
is also used for worm infestations, epilepsy, vomiting, to promote circulation, as a sedative, and for delayed or irregular
menstruation. The root is used for asthenic states as a tonic and in combination with other remedies also for psychoneuro-
ses, neurasthenia, depression and hypochondria, autonomic neuroses, general irritability and restlessness, insomnia, and
anxiety states. Mugwort is not used in pregnancy (Gruenwald et al., 2008).
Essential oils are known to make a major contribution to the plant’s biological activity and generally have a broad
spectrum of bioactivity, owing to the presence of several active ingredients or secondary metabolites, which work through
various modes of action. The essential oil exhibits many other biological activities useful in food science such as antisep-
tic, antioxidant, larvicidal, nematicide, pesticide, antibacterial, antifungal, and antiviral, and is also used in the flavor and
perfumery industry (Silva, 2004).
Mugwort essential oil has been employed for the treatment of diabetes and epilepsy, and in combination for psychoneuro-
sis, depression, irritability, insomnia, and anxiety stress (Walter and Memory, 2003). The essential oil has a warming effect on
the body which can be used to counter the effects of cold and moisture in the air; it also acts as a tonic for the nerves.
Mugwort is used to flavor tea and rice dishes in Asia and as a culinary herb for poultry and meat in Western cultures.
It has also been utilized as an analgesic agent and in conjunction with acupuncture therapy (Yoshikawa et al., 1996). The
leaves and buds are used as a bitter flavoring agent to season fat, meat, and fish. In China, it is used mostly for moxibustion
(Tang and Eisenbrand, 2011). A paste or powder of its leaves is applied over skin diseases. It is used as an inferior substitute
for cinchona for treating fever (Silva, 2004; Judzentiene and Buzelyte, 2006; Haider et al., 2003).
USES AND APPLICATIONS IN FOOD SCIENCES
There has been a growing interest in research concerning the possible use of plants in their natural form for pest and
disease control in agriculture, that are less damaging to the human health and environment (Wang et al., 2005; Hussain
FIGURE 1 Mugwort (Artemisia vulgaris) (Tobyn et al., 2011).
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et al., 2008). The essential oil exhibits many other biological activities useful in food science such as antiseptic, anti-
oxidant, larvicidal, nematicide, pesticide, antibacterial, antifungal, and antiviral as well as being used in the flavor and
perfumery industry (Silva, 2004). Mugwort plant is valued for its medicinal food value. The essential oil of mugwort
has been reported to slow down or inhibit the growth of different kinds of insects, microbes, and parasites and can be
employed to protect foods from related deteriorations as a part of natural management practise. Repellent and fumigant
activity of mugwort essential oil against Musca domestica L. and the stored-product insect pest Tribolium castaneum
(Herbst) have also been reported (Judzentiene and Buzelyte, 2006). Erel et al. (2012) investigated in vitro antimicrobial
activity of mugwort’s essential oil against different microbial strains including Staphylococcus aureus, Staphylococcus
epidermidis, Enterococcus faecalis, Enterobacter cloacae, Escherichia coli, Salmonella typhimurium, and Candida
albicans using the disk diffusion method compared with positive control (ceftazidime and ketoconazole). The essential
oil produced inhibition zones greater than or equal to that of the standard antibiotic suggesting its uses as a natural anti-
microbial agent. The strong antimicrobial activity of mugwort essential oil is attributed to the presence of 1,8-cineole,
α-thujone, and camphene (Silva, 2004; Blagojevica et al., 2006). The antitumoral activity has also been linked to artemisic
acid and artemisinin B extracted from mugwort (Sun et al., 1992).
Interestingly, mugwort’s essential oil has 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity similar to that of the
standard antioxidant (butylated hydroxyl toluene, BHT) indicating its appreciable potential toward preservation of foods
using natural additives (Erel et al., 2012). In another investigation, the essential oils of A. vulgaris also showed antioxidant
activity in terms of free radical scavenging activity similar to those of the synthetic antioxidant BHT (Erel et al., 2012). It is
well known that there is a relationship between antioxidant activity and the phenolic content of the plant extracts (Albayrak
et al., 2010). Therefore, antioxidant properties of this potential oil can be attributed to the phenolic and flavonoid contents
of the A. vulgaris (Wright, 2002).
The essential oil extracted from mugwort stem is a potential larvicide against Aedes aegypti in low concentrations
of the oil solution and thus could be explored as a natural larvicidal agent against certain vector borne diseases and
pest control in food science (Govindaraj and Kumari, 2013). Sharifian et al. (2013) evaluated insecticidal activity
of mugwort essential oil against Tribolium castaneum (Herbst), Callosobruchus maculatus (F.), and Rhyzopertha
dominica (F.). The results revealed that mortality of the insects increased as the doses of essential oil and exposure
time increased thus prompting the need to explore this oil as natural insecticidal agent for insect control in food
crops. The insecticidal and larvicidal properties of mugwort essential oil can be attributed to camphene and its chloro
derivative and α-Thujone (Silva, 2004). Camphor, an active component of mugwort essential oil, has moth repellent
properties and is used as preservatives in pharmaceuticals and cosmetics. Extracts of A. vulgaris L. appear to possess
blood pressure lowering actions which can be linked with the presence of yomogin (Tigno et al., 2000). The prescribed
health food functions coupled with bioactive profile support the potential uses of mugwort essential oil as a medicinal
food.
ESSENTIAL OIL PRODUCTION
The extraction of essential oils from plant material can be achieved by various methods such as supercritical fluid extrac-
tion, solvent extraction, hydrodistillation, steam distillation, cold or hot pressing, effleurage, and phytonic process ( Surburg
and Panten, 2006). Various reports have shown that the essential oil yield from mugwort may vary from 0.1 to 1.4%
depending on the plant part used and the origin of harvest (Table 1). Mugwort essential oil is clear to pale yellow in color
with characteristic fragrance (slightly licorice-like), and can be blended with several other essential oils (Thao et al., 2004;
Alizadeh et al., 2012).
CHEMICAL COMPOSITION OF MUGWORT ESSENTIAL OIL
The strong and aromatic smell of A. vulgaris is mainly due to high concentrations of volatile terpenes, constituents of
their essential oil (Abad et al., 2012). The active components of A. vulgaris identified include flavonoids, coumarins,
sesquiterpene lactones, volatile oils, inulin, and traces of alkaloids. The chief compounds of volatile oils include camphor,
camphene, α-thujone, germacrene D, 1,8-cineole, and β-caryophyllene (Silva, 2004; Judzentiene and Buzelyte, 2006;
Haider et al., 2003). The contents and composition of Mugwort (A. vulgaris) essential oil appear to be dependent on
biochemical and geographical variability as well as on the method of extraction as shown in Table 2. It has been dem-
onstrated that mugwort grown in different countries possessed different composition of essential oils. The oils from
mugwort plants harvested in Turkey were found to be rich in α-thujone (56.13%), β-thujone (12.02%), caryophyllene oxide
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TABLE 2 Chemical Composition of Mugwort (Artemisia vulgaris) Essential Oil
Origin/Parts Major Components Yield (%) References
Turkey (aerial parts) α-Thujone 56.13 Erel et al. (2012)
β-Thujone 12.02
Caryophyllene oxide 10.19
1,8-Cineole 8.47
North Lithuania (aerial parts) Germacrene D 5.3–15.1 Judzentiene and Buzelyt (2006)
1,8-Cineole 2.6–17.6
β-Pinene 0.1–12.9
cis-Thujone 0–12.9
trans-Thujone 0–20.2
Chrysanthenyl acetate 0–23.6
Caryophyllene 2.5–12.2
Iran (aerial parts) α-Pinene 23.56 Alizadeh et al. (2012)
Menthol 9.71
β-Eudesmol 8.297
Spathulenol 4.582
Trans-Caryophyllene 24.76 Bamoniri et al. (2010)
1, 8-Cineol 18.64
Trans-Salvene 14.87
β-Cubebene 11.82
TABLE 1 Extraction of Essential Oil From Different Parts of Mugwort (Artemisia vulgaris)
Origin/Parts Technique Apparatus Yield (%) References
China/leaves and stems Hydrodistillation Clevenger - Wang et al. (2005)
Serbia/aerial parts Hydrodistillation Clevenger - Blagojevic et al. (2006)
Turkey/aerial parts Hydrodistillation Clevenger 0.40 Erel et al. (2012)
North Lithuania/aerial parts Hydrodistillation using
hexane and diethyl
ether mixture
--------- 0.2–0.4 Judzentiene and
Buzelyte (2006)
Iran/aerial parts Steam distillation Clevenger 1.4 Alizedah et al. (2012)
Vietnam/aerial parts Hydrodistillation Clevenger 0.32–1.14 Thao et al. (2004)
Italy/aerial parts Hydrodistillation Likens-Nickerson
apparatus
-Mucciarelli et al.
(1995)
Cuba/aerial parts Hydrodistillation Clevenger 0.1 Pino et al. (1999)
India/aerial parts Hydrodistillation Clevenger 0.16–0.5 Haider et al. (2003)
Nepal/leaves Steam distillation Clevenger - Bhatt et al. (2007)
Iran/aerial parts Hydrodistillation Clevenger 0.25 Bamoniri et al. (2010)
India/stem Hydrodistillation Clevenger - Govindaraj and kumari
(2013)
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(10.19), and 1,8-cineole (8.47%) (Erel et al., 2012). Furthermore, 1,8-cineole (28.9%), sabinene (13.7%), β-thujone
(13.5%), and caryophyllene oxide (6.5%) were reported as the principal components in leaf essential oils of Egyptian
mugwort plants (Blagojevic et al., 2006), whereas in Croatia, the chief components reported were β-thujone (20.8%),
α-pinene (15.1%), and 1,8-cineole (11.7%) (Jerkovic et al., 2003). The oils isolated from North Lithuanian Mugwort
(A. vulgaris) plants were high in sabinene, β-pinene, 1,8-cineole, artemisia ketone, cis- and trans-thujone, chrysanthe-
nyl acetate, germacrene D, and β-caryophyllene (Judzentiene and Buzelyt, 2006). The oils extracted from the plants
from Iran were mainly composed of trans-caryophyllene (24.76%), 1,8-cineol (18.64%), trans-salvene (14.87%), and
β–cubebene (11.82%) (Bamoniri et al., 2010). Whereas the oils isolated from Indian grown plants were characterized by
large amounts of camphor (38.7%), isoborneol (8.2%), and artemisia alcohol (4.5%) (Haider et al., 2003). The compo-
nents of mugwort essential oil vary depending on where they are cultivated, for example, USA (10 compounds), Serbia
(94 compounds), Pakistan (24 compounds), and Turkey (14 compounds). Table 2 describes the content and chemical
composition of essential oil from different parts of mugwort. The chemical structures of some important constituents of
mugwort essential oil are given in Figure 2.
Origin/Parts Major Components Yield (%) References
Cuba (aerial parts) caryophyllene oxide 31.1 Pino et al. (1999)
Hexadecanoic acid 6.3
Isobornyl 2-methylbutyrate 5.3
2-Heptadecanone 5.1
Vietnam (aerial Part) β-Anole 21.7 Thao et al. (2004)
Camphor 10.9
β-Pinene 10.2
α-Pinene 9.1
India (seeds) Camphor 17.3 Govindaraj and Kumari (2013)
α-Thujone 10.7
γ-Muurolene 9.0
Camphene 6.0
TABLE 2 Chemical Composition of Mugwort (Artemisia vulgaris) Essential Oil—cont’d
Camphor
Camphene
α –Pinene
β-Thujone
β -Pinene
1,8-cineole
FIGURE 2 Chemical structures of important constituents of mugwort essential oil (Barney et al., 2005; Abad et al., 2012).
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SUMMARY POINTS
l Mugwort (Artemisia vulgaris L.) is an aromatic plant from the family Compositae.
l Mugwort has a pleasant tangy taste with a characteristic scent.
l Mugwort plant is known to possess multiple medicinal uses and applications, which include stomach ulcers, indiges-
tion, liver disorders, emmenagogue, nervine, digestive, diuretic, and diaphoretic, as well as having food flavoring
properties.
l Mugwort has also antitumoral activity which is mainly linked to artemisic acid and artemisinin B.
l The active components of mugwort include flavonoids, coumarins, sesquiterpene lactones, volatile oils, inulin, and traces
of alkaloids.
l The essential oil yield from mugwort may vary from 0.1% to 1.4% depending on the plant part used and the origin of
harvest.
l Mugwort essential oil is mainly composed of β-pinene, α-pinene, camphor, and 1,8-cineole.
l The essential oil exhibits many biological activities useful in food science such as antiseptic, antioxidant, larvicidal,
nematicide, pesticide, antibacterial, antifungal, and antiviral properties, as well as being used in the flavor and perfum-
ery industry.
l Mugwort essential oil has high potential as a natural antiinflammatory agent to impart functional food and physiological
benefits if incorporated into some food or cosmetic products.
l Mugwort (Artemisia vulgaris) plant essential oil and extract have appreciable antimicrobial potential (Table 3).
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