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http://dx.doi.org/10.5012/jkcs.2011.55.1.057

Electrochemical Determination of Artemisinin in Artemisia annua L Herbal Tea Preparation and Optimization of Tea Making Approach  

Debnath, Chhanda (Department of Chemistry-Biology, Universitie of Quebec at Trois-Rivieres (UQTR))
Dobernig, Andrea (Department of Pharmaceutical Chemistry, Karl-Franzens University of Graz)
Saha, Pijus (Department of Chemistry-Biology, Universitie of Quebec at Trois-Rivieres (UQTR))
Ortner, Astrid (Department of Pharmaceutical Chemistry, Karl-Franzens University of Graz)
Publication Information
Journal of the Korean Chemical Society / v.55, no.1, 2011 , pp. 57-62 More about this Journal
Abstract
Sometimes inhabitants in remote areas have inadequate or no access to modern medicines or medical services. They can get benefit in term of the treatment against malaria by cultivating selected breeding of A. annua and making teas or decoctions from the plant materials following the proper way of tea preparation. In order to have the maximum extraction efficiency for artemisinin, different ways of tea preparations of A. annua were investigated by applying the developed DPP method and described in this article. Tea was prepared by three different ways (cooking, without cooking with/without shaking and microwave oven) with different times. From the results, it has been found that higher concentration of artemisinin (84.7%) can be attained by following the approach for tea preparation without cooking with shaking for 15 minutes (R.S.D. 2.34%). The concentration of artemisinin decreases with cooking more than 1.5 min in microwave oven. The utmost extraction (88.9% of artemisinin) is possible to extract by shaking with boiled 5% ethanol in distilled water (R.S.D. 2.28%).
Keywords
Artemisinin; Artemisia annua L; Tea; Differential pulse polarography (DPP);
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