Analysis of Wormwood (Artemisia absinthium L.) teas

Abstract

Artemisia absinthium L., commonly known as wormwood, is a medicinal herb with deep roots in traditional medicine. Wormwood possesses numerous healing properties, including positive effects on the liver, bladder, stomach and intestines. It improves digestion, has the antidiabetic effect and exhibits antioxidant, anti-inflammatory and anticancer properties. Although wormwood can be used in various forms, the simplest and most accessible method is wormwood tea, prepared from dried raw material.
In this study, the antioxidant properties and total phenol content of wormwood teas prepared using different methods and raw materials from different manufacturers were investigated. The DPPH radical scavenging activity, expressed in Trolox equivalent antioxidant capacity, ranged from 457 to 623 mg/l, while the total phenol content, expressed in gallic acid equivalents, ranged from 112 to 224 mg/l. The findings suggest that the antioxidant properties of wormwood tea are largely influenced by phenolic compounds. It was found that teas made from wormwood leaves exhibit higher antioxidant activity and phenolic content compared to those made from wormwood stems. The main volatile components of wormwood teas were identified as β-thujone and trans-sabinyl acetate, with β-thujone content in wormwood teas ranging from 36 to 79 mg/l. Additionally, the thujone content decreases when the tea is brewed.