Phytochemical composition, phytotoxicity, and ADME modeling of <i>Artemisia absinthium</i> L.: implications for food safety and pharmaceutical applications

Abstract

Artemisia absinthium, an aromatic herb distinguished by its characteristic bitter flavour, has been used in a variety of culinary applications. This study investigates its metabolites through phytochemical methods. The primary minerals in Artemisia absinthium stems are potassium (41%) and calcium (38.3%), forming most of its mineral content. The ethanolic extract exhibited the highest phenolic compound content, with 37.6 ± 0.09 mg GAE/g DE. The primary volatile compound identified was β-thujone, comprising over 26.6% of the volatile content. Palmitic acid is the predominant fatty acid in the hexanic extract (18.7%), while linoleic acid is the main fatty acid in the ethyl acetate extract (42.4%). Twenty phenolic compounds were identified, with 8-methoxyflavone, (+)-catechin hydrate, and chlorogenic acid as major compounds in dichloromethane, ethyl acetate, and ethanol extracts, respectively. ADME modeling indicating that 8-methoxyflavone, a major component in the dichloromethane extract, is a promising candidate for drug development targeting the central nervous system.