Abstract
AbstractIn this study, a detailed phytochemical analysis of the medicinal herb Inula viscosa leaves was performed. Furthermore, in vitro antioxidant and antifungal properties of its methanolic extract were evaluated and compared with the corresponding phenolic profile obtained by high‐performance liquid chromatography and mass spectrometry. Data obtained underscore the high amount of total lipids (6.14%) in leaves. Chromatographic analysis revealed its high content of unsaturated fatty acids (UFAs) with the essential ones α‐linolenic and linoleic acids being the main compounds. It also showed good nutritional quality because of its high UFA/saturated fatty acid ratio and the lower values of atherogenic and thrombogenic indices. The volatile oil analyzed by gas chromatography‐mass spectrometry showed the abundance of nonterpenic compounds, namely aliphatic alkanes. The total phenol content (TPC) and total flavonoid content (TFC) were higher in I. viscosa leaves (103 mg GAE/g dw and 99 mg CE/g dw for TPC and TFC, respectively). The use of HPLC‐PDA‐ESI‐MS/MS allowed the identification of 17 components with hydroxycinnamic acids, namely mono‐ and dicaffeoylquinic acids being the most prominent components. The presence of these phenolic compound conferred strong free radical scavenging and antifungal properties to the methanol extract. Therefore, I. viscosa leaves could be considered as an excellent source of food functional ingredients with high nutritional value and health benefits.Practical ApplicationsThe outcome of this study shows that Inula viscosa leaves can be considered as a consolidated source of essential fatty acids, mainly α‐linolenic and linoleic acids. Moreover, they contain appreciable amounts of phenolic compounds with phenolic acids, recognized for their high biological activities, being the most abundant. In addition to its strong antioxidant activity, there is convincing evidence that I. viscosa extracts exhibit antifungal activity. On the light of this evidence, it is anticipated that this species may had greater potential as food additives and preservatives.
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