Investigando los remedios populares elaborados a partir de especies vegetalesinfusión de ajenjo ('Artemisia absinthium L.').

  1. Fernández-Cervantes, Marcos 1
  2. Pérez-Alonso, María José 1
  1. 1 Universidad Complutense de Madrid
    info

    Universidad Complutense de Madrid

    Madrid, España

    ROR 02p0gd045

Revista:
Botanica complutensis

ISSN: 0214-4565

Any de publicació: 2019

Número: 43

Pàgines: 141-148

Tipus: Article

DOI: 10.5209/BOCM.66771 DIALNET GOOGLE SCHOLAR lock_openAccés obert editor

Altres publicacions en: Botanica complutensis

Resum

Con el fin de profundizar en el conocimiento relativo a las plantas medicinales y a los remedios tradicionales que de ellas se derivan, se ha analizado la composición química de la planta de ajenjo (Artemisia absinthium L.) y de su infusión. Tanto en la planta como en la infusión se ha determinado la presencia de fenoles, taninos, flavonoides y terpenoides mediante ensayos cualitativos. Los análisis llevados a cabo mediante cromatografía de gases acoplada a espectrometría de masas (GC-MS) han permitido identificar (Z)-β-epoxiocimeno (8,2%), isobutirato de nerilo (7,53%), β-tuyona (7,20%), isobutirato de geranilo (6,85%), butirato de geranilo (6,53%) y acetato de trans-crisantemilo (5,19%) como los componentes mayoritarios del aceite esencial de la planta, y, por otro lado, α-bisabolol (11,87%), (Z)-β-epoxiocimeno (10,82%), camazuleno (9,72%), geraniol (8,67%), nerol (8,29%) y espatulenol (7,46%) como mayoritarios en la infusión. La presencia de estos volátiles en la infusión de ajenjo se ha confirmado por primera vez en este trabajo.

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Fuente de los datos: Dialnet