Chemical Profiling and Antimicrobial Activity of Tarragon (Artemisia dracunculus L.) Essential Oils and Extracts

Objective: This study aimed to characterize the chemical profile of Artemisia dracunculus L. essentialoils and extracts and to evaluate their antimicrobial activity, with particular emphasis on selectedintestinal pathogens.Methods: Aerial parts of A. dracunculus were used for essential oil isolation and extract preparation.Essential oils obtained from plant materials collected in June and July 2025, designated TOA and TOB, respectively, were isolated by hydrodistillation. Methanol, ethanol, and water extracts were prepared by maceration. The volatile composition of the essential oils was analyzed by GC–MS, while the organic acid and phenolic profile of the methanol extract was determined by LC–MS/MS. Antimicrobial activity was assessed against selected bacterial and fungal strains using the agar well diffusion method.Results: GC–MS analysis identified 19 volatile compounds in TOA and 32 volatile compounds in TOB. Both essential oils were dominated by estragole, with 82.36% in TOA and 81.91% in TOB, indicating an estragole-rich chemotype. Monoterpenes accounted for 14.85% in TOA and 13.94% in TOB. LC–MS/MS analysis of the methanol extract revealed quinic acid (28.79 mg/g dry plant material), chlorogenic acid (11.83 mg/g dry plant material), and hesperidin (9.57 mg/g dry plant material) as the major quantified constituents. The essential oils showed moderate inhibitory activity, particularly against vancomycin-resistant Enterococcus (VRE), Campylobacter jejuni, and Candida albicans. The methanol extract showed the highest inhibition against Staphylococcus aureus (11.33 mm), whereas the ethanol and water extracts generally exhibited limited activity.Conclusion: These findings suggest that A. dracunculus essential oils may have moderate antimicrobial potential against selected microorganisms and warrant further investigation using quantitative antimicrobial assays, including MIC, MBC, and MFC determinations.