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

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 H 2 O 2 /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 (I 50 =160 μg), reducing agent (740 ASE mg -1 ) and H 2 O 2 scavenger (I 50 =155 μg) compared to radix extract with lower polyphenol and flavonoid content.