IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Phytochemical composition of Artemisia absinthium L.

Phytochemical composition of Artemisia absinthium L.

Abstract

Absinthe is historically described as a distilled, highly alcoholic beverage. It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium L. (“grand wormwood”), together with green anise, sweet fennel, and other medicinal and culinary herbs.This study contributes to the process of domestication of Artemisia absinthium L. by going deeper into the understanding of its floral biology and its phenological, morphological and chemical variability. Ten wormwood accessions were described and compared, particularly to help in the selection of populations that are interesting for distillation and adapted to the Val-de-Travers’s soil and climate conditions. Phenological observations were focused on blooming stages (C0-C7), especially on stage C5 which is the harvest stage. Morphological observations were focused on relevant agronomic features that help distinguish the various accessions to facilitate the selection process.
The chemical composition of those ten wormwood accessions is discussed through several angles of approach. The evaluation of the rate in essential oil was made by steam distillation and quantification of the oil layer with the aim of observing the variations of the accessions within the framework of description and the selection process. The concentration of thujone was determined by the GC-¬MS method and by the TLC method. An organoleptic analysis has established the profile of each accession based on ten descriptors. The results achieved reflect an important phenological, morphological and chemical variability inside and between the accession.
The rate in essential oil ranges from 0.35% to 1.06%, and the variability of their colour lead to think that their chemical composition is very different. The results of the analysis on the concentration of thujone show great variability, and it is difficult to draw conclusions about the role of the genome and of the soil and climate factors in its production.
The phenological observations show big differences in the conditions for vernalisation needed for the flower initiation. They allow also to highlight a difference in the precocity of the accessions that bloomed. Finally, the experiment on the floral biology of wormwood. showed that its principal breeding system is cross-¬fertilization. This present study aimed at taking part in the domestication process of Artemisia absinthium L., and in the selection of an ecotype adapted to the conditions of the Val-de-Travers with the view to revalue its local production.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Bach Benoit1, Cleroux Marilyn1, Chappuis Charles1, Rebenaque Pierrick1, Deneulin Pascale1, Berthet Annabelle2, Vermeulen Hendrick2 and Delabays Nicolas2

1Changins, Viticulture and Oenology
2HEPIA, HES-SO University of Applied Sciences and Arts Western Switzerland

Contact the author

Keywords

Artemisia absinthium; Thujone; essential oils; GC-MS; TLC

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Effect of non-Saccharomyces yeast and lactic acid bacteria on selected sensory attributes and polyphenols of Syrah wines

Consumers predominantly use visual, aromatic and texture cues as quality/preference indicators to describe olfactory sensations. In this study, the effect of micro-organism in wine production was investigated using analytical and sensory techniques to achieve relevant analytical characterisation. Selected anthocyanins, flavan-3-ols, flavonols and phenolic acids were quantified in Syrah wines using RP-HPLC-DAD. Standard oenological parameters were also measured. Syrah grape must was fermented with various combinations of Saccharomyces cerevisiae (S. cerevisiae) and non-Saccharomyces (Metschnikowia pulcherrima or Hanseniaspora uvarum) yeasts, which was followed by sequential inoculation of lactic acid bacteria (LAB) (Oenococcus oeni or Lactobacillus plantarum).

Read More

Sustainable management of grapevine trunk diseases

Grapevine trunk diseases (GTD) occur wherever grapes are grown and are considered the main biotic factor reducing yields and shortening vineyards’ lifespan. Currently, no product is available to eradicate GTD once grapevines are infected. Therefore, prophylactic strategies based on pruning wound protection and ‘remedial surgery’, the only eradication method based on the elimination of infected wood and renewal of the vine by means of new canes or suckers, are the only effective strategies available. The Canadian grape and wine industry focusses on a sustainable production and thus, looking for alternatives to chemicals for disease management is a top priority.

Read More

Effect of kaolin foliar application on grape cultivar Assyrtiko (Vitis vinifera L.) under vineyard conditions

In the context of climate change and for the sustainable exploitation of Mediterranean vineyards, it is necessary to use new strategies to adapt to the new climatic conditions.

Read More

Response of grapevine cv. “Tinta Roriz” (vitis vinifera L.) to moderate irrigation in the Douro region, Portugal

The behaviour of cv. “Tinta Roriz” (Vitis vinifera L.), was studied when moderate drip irrigation was applied from veraison to harvest. Field studies were conducted during three growing seasons

Read More

Swiss program for the creation of fungal disease resistant grape varieties in Switzerland

Grapevine breeding is part of the research program of Agroscope in Switzerland since 1965. From 1965 to 1995, the aim of the Vitis vinifera crosses was to obtain a high resistance to grey rot (Botrytis cinerea), one of the most virulent fungal pathogens in the Swiss vineyard. In 2021, the grape varieties released from this first breeding program covered 936 ha of the 15’000 ha of the Swiss vineyard.
In 1996, a second breeding program aimed at obtaining, by classical interspecific hybridization, grape varieties resistant to downy mildew (Plasmopara viticola) and powdery mildew (Erisyphe necator) and less sensitive to grey rot (Botrytis cinerea). In order to accelerate and make the selection process more reliable, an early biochemical test was developed based on the natural defense mechanisms of the vine against downy mildew (stilbene phytoalexins). The synthesis of stilbenes (i.e., resveratrol and its oxidized dimers - and -viniférine) and pterostilbenes (methylated derivative) is among the most efficient induced defense mechanisms of grapevine against fungal pathogens on both the leaves and the clusters.

Read More