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

 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 .