6.

Antioxidant Properties and Composition of Deodorized Extracts of Tussilago farfara L.

Diana Dobravalskytė, Petras Rimantas Venskutonis, Thierry Talou, Bachar Zebib, Othmane Merah and Ona Ragažinskienė

Department of Food Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas LT-50254, Lithuania

Université de Toulouse, INP-ENSIACET, LCA (Laboratoire de Chimie Agro industrielle), F 31030 Toulouse, France

INRA, UMR 1010 CAI, F 31030 Toulouse, France

Vytautas Magnus University, Kaunas Botanical Garden, Žilibero 6, LT-46324 Kaunas, Lithuania

Abstract: 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, di caffeoylquinic acids and quercetin pentoside were the major radical scavengers in the T. farfara extracts .

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