Antioxidant properties and composition of deodorized extracts of Tussilago farfara L.

Diana Dobravalskyte (1, 2) , Petras Rimantas Venskutonis (3) , Thierry Talou (1, 4) , Bachar Zebib (1, 4) , Othmane O. Merah (1) , Ona Ragazinskiene (5)

1 CAI - Chimie Agro-Industrielle
2 Department of Food Technology
3 Dept Food & Technol
4 UT3 - Université Toulouse III - Paul Sabatier
5 Vytautas Magnus Univ

Residues obtained after isolating essential oil very often constitute more than 99% of the total raw material. Such residues are poorly exploited although they may represent a potential sustainable source for valuable natural products. This study investigated antioxidant properties and the composition of bioactive compounds (total phenolics, flavonoids, flavonols) present in the deodorized extracts of Tussilago farfara flowers and stems collected in Lithuania and South of France, which were isolated with acetone, methanol or ethanol. Online HPLC/UV/DPPH scavenging assay showed that among 8 identified by HPLC/MS compounds, dicaffeoylquinic acids and quercetin pentoside were the major radical scavengers in the T. farfara extracts.

Mots clés: Tussilago farfara L.; Deodorized extracts; Antioxidants; Radical-scavenging capacity

Domaines: Ingénierie des aliments; Génie des procédés

Diana Dobravalskyte, Petras Rimantas Venskutonis, Thierry Talou, Bachar Zebib, Othmane O. Merah, et al.. Antioxidant properties and composition of deodorized extracts of Tussilago farfara L.. Records of Natural Products, 2013, 7 (3), pp.201-209. ⟨hal-02649419⟩