Exploring anti‐inflammatory and antioxidant‐related quality markers of Artemisia absinthium L. based on spectrum–effect relationship

Introduction Artemisia absinthium L. is a well‐known medicinal, aromatic, and edible plant with important medicinal and economic properties and a long history of use in treating liver inflammation and other diseases; however, there has been insufficient progress in quality control. Objective This study aimed to investigate the quality markers for the anti‐inflammatory and antioxidant activities of A. absinthium based on spectrum–effect relationship analysis. Materials and methods Eighteen batches of A. absinthium from different origins were used. Chemical fingerprints were obtained by ultra‐performance liquid chromatography (UPLC). The chemical compositions were identified by quadrupole‐Orbitrap high‐resolution mass spectrometry. Anti‐inflammatory activity was assessed by inhibition of cyclooxygenase‐2 and 15‐lipoxygenase in vitro and inhibition of nitric oxide release in lipopolysaccharide‐induced BV‐2 cells. Antioxidant activity was assessed by DPPH and ABTS radical scavenging assays. The relationship between bioactivity and chemical fingerprints was then analyzed using chemometrics including gray relational analysis, bivariate correlation analysis, and orthogonal partial least squares analysis. Results Different batches of A. absinthium extracts possessed significant anti‐inflammatory and antioxidant activities to varying degrees. Eighty compounds were identified from A. absinthium, and 12 main common peaks were obtained from the UPLC fingerprints. P3 (chlorogenic acid), P5 (isochlorogenic acid A), and P6 (isochlorogenic acid C) were screened as the most promising active compounds by correlation analysis and further validated for their remarkable anti‐inflammatory effects. Conclusion This is the first study to screen the quality markers of A. absinthium by establishing the spectrum–effect relationship, which can provide a reference for the development of quality standards and further research on A. absinthium. The UPLC fingerprints of 18 batches of A. absinthium were established, and their anti‐inflammatory and antioxidant activities were investigated. The chemical compositions were identified. The active compounds were screened by spectrum‐effect relationship. Finally, chlorogenic acid, isochlorogenic acid A, and isochlorogenic acid C were screened as the main active compounds and validated experimentally. These compounds can be used as quality control markers for A. absinthium. This research provides a scientific basis and valuable reference for the q