Tussilago farfara L.: Antioxidant and antibacterial potential of extracts in in vitro conditions
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Published:
Sep 30, 2023
Keywords:
Antibacterial activity, Coltsfoot, DPPH inhibition, Maceration, Natural antioxidants
Section
Chemistry
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Article View : 190 Times
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Abstract
Tussilago farfara L., also known as coltsfoot, is a plant that has been used since ancient times to relieve coughs. Subsequently, the effectiveness of coltsfoot in the treatment of bronchial asthma, pneumonia and other respiratory diseases was established. In this research, the antioxidant and antimicrobial activity of different coltsfoot extracts was analyzed. The antioxidant activity was monitored through the DPPH radical inhibition efficiency and the extract's reducing ability. Antibacterial activity was tested using the diffusion technique. Tussilago farfara L. extracts showed extremely high antioxidant activity in in vitro conditions. The highest antioxidant capacity was found in extracts prepared by mixing water and organic solvents. High antibacterial activity was found for ethanolic, acetone and aqueous-ethanolic extracts of coltsfoot.
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How to Cite
Horozić, E., Lamija, K., Huseinović, E., Husejnagić, D., Ibišević, M., Karić, E., Cilović-Kozarević, E., & Cipurković, S. (2023). Tussilago farfara L.: Antioxidant and antibacterial potential of extracts in in vitro conditions. International Journal of Basic and Applied Science, 12(2), 46–52. https://doi.org/10.35335/ijobas.v12i2.249
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M. Norani, M.-T. Ebadi, and M. Ayyari, “Volatile constituents and antioxidant capacity of seven Tussilago farfara L. populations in Iran,” Sci Hortic, vol. 257, p. 108635, 2019. doi: 10.1016/j.scienta.2019.108635.
J. Zhao, D. Evangelopoulos, S. Bhakta, A. I. Gray, and V. Seidel, “Antitubercular activity of Arctium lappa and Tussilago farfara extracts and constituents,” J Ethnopharmacol, vol. 155, no. 1, pp. 796–800, 2014. doi: 10.1016/J.JEP.2014.06.034.
Y. J. Lee, K. Song, S.-H. Cha, S. Cho, Y. S. Kim, and Y. Park, “Sesquiterpenoids from Tussilago farfara Flower Bud Extract for the Eco-Friendly Synthesis of Silver and Gold Nanoparticles Possessing Antibacterial and Anticancer Activities,” Nanomaterials, vol. 9, no. 6, p. 819, 2019. doi: 10.3390/nano9060819.
M.A. Boucher, H. Côté, A. Pichette, L. Ripoll, and J. Legault, “Chemical composition and antibacterial activity of Tussilago farfara (L.) essential oil from Quebec, Canada,” Nat Prod Res, vol. 34, no. 4, pp. 545–548, 2020. doi: 10.1080/14786419.2018.1489384.
VL. Singleton, R. Orthofer, RM. Lamuela-Raventós. “Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent”, Methods in Enzymology, vol. 299, pp. 152-178, 1999. https://doi.org/10.1016/S0076-6879(99)99017-1.
AA. Olajire, L. Azeez. “Total antioxidant activity, phenolic, flavonoid and ascorbic acid contents of Nigerian vegetables”, African Journal of Food Science and Technology, vol. 2, no. 2, pp. 22-29, 2011.
IFF. Benzie, JJ. Strain. “Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration”, Methods in Enzymology, vol. 299, pp. 15-27, 1999. https://doi.org/10.1016/S0076-6879(99)99005-5.
E. Horozić, A. Zukić, L. Kolarević, D. Bjelošević, Z. Ademović, B. Šarić-Kundalić, D. Husejnagić, A. Kudumović, S. Hamzić. “Evaluation of antibacterial and antioxidant activity of methanol needle extracts of Larix Decidua Mill., Picea Abies (L.) H. Karst. and Pinus Nigra J. F. Arnold”, Technics Technologies Education Management, vol. 14, no. 1, pp. 14-19, 2019.
L. Kolarević, E. Horozić, E. Cilović Kozarević. “Investigation of Polyphenol Content and Antioxidative Activity of Cucurbita pepo Obtained by Ultrasonic Extraction”, International Research Journal of Pure Chemistry, vol. 24, no. 4, pp. 1-8, 2023. doi: 10.9734/IRJPAC/2023/v24i4815
JS. Boeing, EO. Barizão, BC. Silva, PF. Montanher, V. Cinque Almeida, JV. Visentainer. “Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: Application of principal component analysis”, Chemistry Central Journal, vol. 8, no. 1, pp. 1-9, 2014. https://doi.org/10.1186/s13065-014-0048-1
T. Venkatesan, YW. Choi, YK. Kim. “Impact of different extraction solvents on phenolic content and antioxidant potential of Pinus densiflora bark extract”, BioMed Research International, vol. 2019, pp. 1-14, 2019. https://doi.org/10.1155/2019/3520675
M. Alothman, R. Bhat, AA. Karim. “Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents”, Food chemistry, vol. 115, no. 3, pp. 785-788, 2019. https://doi.org/10.1016/j.foodchem.2008.12.005
D. Barragan Ferrer, P. Rimantas Venskutonis, T. Talou, B. Zebib, JM. Barragan Ferrer, O. Merah. “Identification and in vitro Activity of Bioactive Compounds Extracted from Tussilago farfara (L.) Plant Grown in Lithuania and France”, Free Radicals and Antioxidants, vol. 8, no. 1, pp. 40-47, 2018. doi: 10.5530/fra.2018.1.7
D. Dobravalskytė, P.R. Venskutonis, T. Talou, B. Zebib, O. Merah, O. Ragažinskienė. “Antioxidant Properties and Composition of Deodorized Extracts of Tussilago farfara L.”, Records of Natural Products, vol. 7, no. 3, pp. 201-209.
D. Janovska, K. Kubikova, L. Kokoška. “Screening for Antimicrobial Activity of Some Medicinal Plants Species of Traditional Chinese Medicine”, Czech Journal of Food Sciences, vol. 21, no. 3, pp. 107-110, 2003.
M. Kačániová, J. Žiarovská, S. Kunová, K. Rovná, T. Savistkaya, D. Hrinshpan, V. Valková, L. Galovičová, P. Borotová, E. Ivanišová. “Antimicrobial potential of different medicinal plants against food industry pathogens”, Potravinarstvo Slovak Journal of Food Sciences, vol.14, pp. 494-500, 2020. doi: 10.5219/1387
M. Kačániová, L. Hleba, J. Petrová, S. Felšöciová, A. Pavelková, K. Rovná, A. Bobková, J. Čuboň. “Antimicrobial Activity of Tussilago Farfara L.”, Journal of Microbiology, Biotechnology and Food Sciences, vol. 2, pp. 1343-1350, 2013.
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