In vitro antioxidant evaluation of dandelion (Taraxacum officinale web.) water extracts

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Dandelion is a quite widespread medicinal plant, which is widely used as soup, salad, coffee substitute, wine and natural source of flavouring. Its choleretic, diuretic, anti-inflammatory, appetite-stimulating and laxative properties are well known. The aim of this study was to verify the antioxidant properties of lyophilized extracts derived from dandelion root and leaves. The total polyphenol, flavonoid and free SH-group contents of root and leaf extracts were determined spectrophotometrically as well as the hydrogen donating ability and reducing power property. Radical scavenging capacity of extracts was measured in H2O2/·OH-luminol-microperoxidase system by chemiluminometric method. The folium extract with approximately 3 times higher polyphenol (9.9 g%) and 6 times higher flavonoid content (0.086 g%) proved to be more effective as hydrogen-donor (I50=160 μg), reducing agent (740 ASE mg-1) and H2O2 scavenger (I50=155 μg) compared to radix extract with lower polyphenol and flavonoid content.

Original languageEnglish
Pages (from-to)1-7
Number of pages7
JournalAccreditation and Quality Assurance
Volume5
Issue number1
Publication statusPublished - Dec 1 2000

    Fingerprint

Keywords

  • Antioxidant
  • Dandelion
  • Lipid peroxidation
  • Taraxacum officinale web

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)
  • Instrumentation
  • Safety, Risk, Reliability and Quality

Cite this