Comprehensive Analysis of Artemisia argyi H. Lév. & Vaniot Essential Oil: Chemical Composition, Antimicrobial Efficacy, Biofilm Disruption, and Insecticidal Potential

ABSTRACT

Artemisia argyi is a traditional medicinal plant known for its broad spectrum of biological activities, including antimicrobial, anti‐inflammatory, and insecticidal effects. In this study, the essential oil (EO) extracted from the leaves of A. argyi (AAEO) was comprehensively analyzed by GC–MS to determine its chemical composition. The antimicrobial efficacy was evaluated in vitro by disc diffusion and determination of minimum inhibitory concentrations (MIC) against selected bacterial and yeast pathogens. The antimicrobial effect was tested in situ on various food matrices (apple, banana, beetroot, cucumber) by vapor phase exposure. Antibiofilm activity was evaluated by crystal violet assay and MALDI‐TOF MS analysis of biofilm samples. The insecticidal activity was evaluated against the pest Callosobruchus maculatus . The results showed that AAEO consists predominantly of 1,8‐cineole (20.5%), β ‐caryophyllene (16.5%) and longifolene (13.8%). The oil showed mild to moderate antimicrobial activity, with stronger effects against Gram‐positive bacteria, and significantly inhibited microbial growth on food matrices, with efficacy depending on the type of matrix and oil concentration. AAEO also reduced the biofilm formation of Salmonella enterica , which was confirmed by changes in the MALDI‐TOF MS spectra of the biofilm. Insecticidal activity was significant at concentrations of 25% and above, with 100% mortality achieved at a concentration of 100%. These results support the potential of AAEO as a natural bioactive agent suitable for food safety, crop protection and integrated pest management applications.