Abstract
This study was performed to provide basic data of Cirsium setidens Nakai by cultivars that will be applied for development of functional foods and ingredients. We assessed pectiolinarin content, total flavonoids content and antioxidant effects (DPPH radical scavenging activity and ORAC assay) of C. setidens Nakai. Our results showed that the pectolinarin and total flavonoids contents of C. setidens Nakai by cultivars ranged from 3.95 ± 0.05 to 7.29 ± 0.07 mg/g and from 40.42 ± 0.91 to 76.70 ± 2.24 mg pectolinarin equivalent (PNE)/g, respectively. Among C. setidens Nakai by cultivars, the pectolinarin content was highest in GW-D extract. Futhermore, the DPPH radical scavenging activity of C. setidens Nakai ranged from 31.25 to 81.93%, respectively. The oxygen radical absorbance capacity (ORAC) value was highest in GW-D and GW-E extracts (514.49 and 501.73 μM TE/g, respectively). These results suggest that C. setidens Nakai extract could be considered as a good sources of natural antioxidants and functional food ingredients.
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