Phytochemical Research and Evaluation of Tarragon (Artemisia dracunculus L.) as a Food Additive

In this study, tarragon (Artemisia dracunculus L.) the amount of antioxidants and phenolic substances of water-based extracts in various concentrations (25g/L, 50g/L, 100g/L) with the aroma components of the plant was determined. Various food pathogens (Escherichia coli ATCC 25922, Salmonella enterica ATCC 13076, Listeria monocytogenes ATCC 43251) and bacterial strains ((Gram-negative (Vibrio harveyi (KF443058), Vibrio vulnificus (KF443056), Aeromonas veronii (KF443053), Vibrio anguillarum (NR 029254.1) and Vibrio campbellii (MH231447.1), Vibrio rotiferianus (NR 042081.1), Vibrio ponticus (NR 029032.1), Psychrobacter marincola (NR 025458.1), Pseudoalteromonas prydzensis (NR 044803.1), Pseudoalteromonas mariniglutinosa (NR 028992.1) and Gram-positive (Bacillus thuringiensis (NR 043403.1)) obtained from naturally infected Dicentrarchus labrax fish were determined by the disk diffusion method on their antimicrobial properties. As a result of the study, antioxidant values were found to be 88.5% at maximum concentrations of 10%, while the total phenolic substance content was determined between 3.75-5.06 mg GAE/g values. The main component of the tarragon plant was terpinyl acetate (23.16%), followed by α-terpineol (20.08%), anethole-(Z) (8.93%), limonene (5.20%), spathulenol (4.47%), ısoeugenol (3.73%), valeric acid (3.40%), eucalyptol (3.26%). No antimicrobial activity was determined on the test microorganisms used in the study.