{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T21:32:25Z","timestamp":1791840745802,"version":"4.3.4"},"reference-count":59,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2025,5,21]],"date-time":"2025-05-21T00:00:00Z","timestamp":1747785600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Xinjiang Uygur Autonomous Region, Education Department of Xinjiang Uygur Autonomous Region","award":["XJEDU2024P092"],"award-info":[{"award-number":["XJEDU2024P092"]}]},{"name":"Xinjiang Uygur Autonomous Region, Education Department of Xinjiang Uygur Autonomous Region","award":["2023D03015"],"award-info":[{"award-number":["2023D03015"]}]},{"name":"Xinjiang Uygur Autonomous Region, Education Department of Xinjiang Uygur Autonomous Region","award":["PT202102"],"award-info":[{"award-number":["PT202102"]}]},{"name":"Special training project for minorities in Xinjiang Uygur Autonomous Region, Science and Technology Department of Xinjiang Uygur Autonomous Region","award":["XJEDU2024P092"],"award-info":[{"award-number":["XJEDU2024P092"]}]},{"name":"Special training project for minorities in Xinjiang Uygur Autonomous Region, Science and Technology Department of Xinjiang Uygur Autonomous Region","award":["2023D03015"],"award-info":[{"award-number":["2023D03015"]}]},{"name":"Special training project for minorities in Xinjiang Uygur Autonomous Region, Science and Technology Department of Xinjiang Uygur Autonomous Region","award":["PT202102"],"award-info":[{"award-number":["PT202102"]}]},{"name":"Key Laboratory of Musalles quality testing, Xinjiang Institute of Technology, Xinjiang Institute of Technology","award":["XJEDU2024P092"],"award-info":[{"award-number":["XJEDU2024P092"]}]},{"name":"Key Laboratory of Musalles quality testing, Xinjiang Institute of Technology, Xinjiang Institute of Technology","award":["2023D03015"],"award-info":[{"award-number":["2023D03015"]}]},{"name":"Key Laboratory of Musalles quality testing, Xinjiang Institute of Technology, Xinjiang Institute of Technology","award":["PT202102"],"award-info":[{"award-number":["PT202102"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>A. dracunculus L., is a species of traditional Chinese medicine herbs, widely distributed northwestern China and used as antidiabetic, antibacterial etc., but the active compounds and their abundance have not been systematically investigated. This research focused on the following: (i) optimizing polyphenol extraction\/purification from A. dracunculus; (ii) UPLC-QE-based profiling of polyphenolic composition; (iii) FT-IR-assisted structural elucidation; and (iv) functional assessment of antioxidant and antibacterial properties. The results showed that the highest extraction yield of crude polyphenols of A. dracunculus (CPA) reached 5.02 \u00b1 0.04% at an ethanol concentration of 70% of 70 \u00b0C with a solid-to-liquid ratio of 1:20 (g\/mL). The D101 macroporous resin is the best one for polyphenolpurification of A. dracunculus (PPA), with a purification efficiency of 60.48 \u00b1 1.87%. UPLC-QE analysis identified 36 polyphenolic compounds in PPA, in whic the content of protocatechuic acid is the highest at 1338.05 \u00b1 1.83 ng\/mg. The absorption peaks at 1691 cm\u22121 (carbonyl, C=O), 1605 cm\u22121and 1518 cm\u22121 (aromatic C=C), as well as 1275 cm\u22121 and 1369 cm\u22121 (C-O stretching), indicated the presence of phenolic acids, flavonoids and tannins in PPA by FT-IR. PPA exhibited significant antioxidant activity, which reached 81.73 \u00b1 1.43% for DPPH, 87.11 \u00b1 1.57% for hydroxyl and 85.74 \u00b1 1.52% for ABTS+. It also demonstrated strong antibacterial activity against nine common pathogenic bacteria, but not to Escherichia coli. A. dracunculus polyphenols demonstrate potent bioactive properties, suggesting potential applications in functional foods and natural preservatives.<\/jats:p>","DOI":"10.3390\/foods14101823","type":"journal-article","created":{"date-parts":[[2025,5,21]],"date-time":"2025-05-21T06:31:27Z","timestamp":1747809087000},"page":"1823","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Extraction, Purification, Component Analysis and Bioactivity of Polyphenols from Artemisia dracunculus L."],"prefix":"10.3390","volume":"14","author":[{"given":"Lin","family":"Chen","sequence":"first","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5369-2747","authenticated-orcid":false,"given":"Buhailiqiemu","family":"Abudureheman","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Omar","family":"Anwar","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emran","family":"Abdugini","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianlin","family":"Zhang","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Tang","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhihui","family":"Gao","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haibo","family":"Pan","sequence":"additional","affiliation":[{"name":"College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China"},{"name":"Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xingqian","family":"Ye","sequence":"additional","affiliation":[{"name":"College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"414","DOI":"10.1007\/s13580-017-0121-5","article-title":"Antioxidant properties and principal phenolic phytochemicals of Iranian tarragon (Artemisia dracunculus L.) accessions","volume":"58","author":"Mumivand","year":"2017","journal-title":"Hortic. 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