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OBJECTIVE
In this study, the antibacterial effect of essential oil of tarragon (Artemisia dracunculus) on Staphylococcus aureus and Escherichia coli was evaluated in culture media and Iranian white cheese.
METHODS
The tarragon essential oil (EO) obtained by the steam distillation method and its
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The essential oil isolated from Turkish tarragon (Artemisia dracunculus) by hydrodistillation was analyzed by GC-MS. Thirty compounds representing 99.5% of total oil were identified. The predominant components in the oil were (Z)-anethole (81.0%), (Z)-beta-ocimene (6.5%), (E)-beta-ocimene (3.1%),
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The aim of the study was to characterize phytochemicals in an infusion of the aerial parts of tarragon (Artemisia dracunculus L.) using ultra-high-performance liquid chromatography diode array detector electrospray ionisation tandem mass spectrometry UHPLC-DAD-ESI-MS/MS method, as well as an
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BACKGROUND
Essential oils (EOs) from Artemisia dracunculus L. and Origanum vulgare L. ssp. hirtum were obtained and the qualitative and quantitative chemical composition of the extracts was investigated. The insecticidal activity of EOs against the larval stages of Alphitobius diaperinus (Panzer)
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