Scholarly record
COMPARATIVE STUDY ON PHENOLICS, FLAVONOIDS, TANNINS AND ANTIOXIDANT PROPERTIES OF CALENDULA OFFICINALIS EXTRACTS OBTAINED BY DIFFERENT EXTRACTION TECHNIQUES
Abstract
The aim of this study was to evaluate the influence of several extraction methods on the content of bioactive compounds of polyphenolic structure and antioxidant properties of petals from marigold flowers (Calendula officinalis). Ethanolic extracts prepared using maceration, turbo-extraction and bead-beating techniques were investigated for total phenolics, flavonoids and tannins, and antioxidant activities as measured by FRAP and DPPH assays, as well. The results showed that the highest phenolic content (1316.367 - 4.316 mg GAE/100 g DW) and antioxidant activity by FRAP (505.755 - 4.623 mg ascorbic acid/100 g DW) were obtained by maceration for 24 h at room temperature, while the highest flavonoid content (2729.521 - 7.261 mg quercetin /100 g DW) and tannin content (476.748 - 4.126 mg catechin /100 g DW) were recorded in the sample subjected to turbo-extraction for 5 min. Turbo-extraction proved to be an efficient technique for extraction of total phenolics at an extraction time of 10 min, and for total flavonoids and tannins at an extraction time of 5 min. Extracts obtained by short maceration (5 min, 10 min) showed lower values of phenolic content, flavonoid content and antioxidant activity by FRAP, compared to those of sample subjected to maceration for 24 h. Extracts obtained by bead-beating technique at extraction times of 5 and 10 min indicated the lowest phenolic, tannin and flavonoid contents compared to all the other extraction methods. Ceramic (zirconium oxide) bead-beating technique generated lower contents compared to those of sample obtained using metal (stainless steel) bead-beating technique, except for the antioxidant activity by DPPH, which was found the highest among all investigated samples at an extraction time of 10 min (17.726 - 0.015 %). Our results suggest that extraction time is a key factor for the investigated techniques. The ethanolic extracts of Calendula officinalis, in particular using turbo-extraction, showed high phenolic content and ferric reducing antioxidant power, using a short extraction time, properties that increase their potential to be applied as bioactive ingredients.
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