In vitro bioaccessibility, antioxidant and antibacterial activities of three different safflower (Carthamus tinctorius L.) genotypes

Kubra Ozkan,Sabri Erbas,Osman Sagdic,Yuksel Bayram,Hatice Bekiroglu

doi:10.1590/fst.08921

Abstract

Safflower (Carthamus tinctorius L.) is one of the significant medicinal and aromatic plants and used as the source of food additives, natural dyestuffs, healthy beverages and cosmetics in various countries. In this study, extracts of three safflower genotypes (Remzibey-05, Dincer 5-18-1, and Arizona SC III) were prepared and examined for the first time in terms of their total phenolic content (TPC), antioxidant activities using radical scavenging capacity (DPPH) and copper reducing antioxidant capacity (CUPRAC) assays after subjecting them to in vitro gastrointestinal digestion. Additionally, the antibacterial potential of the flower extracts was determined. There were significant differences (P<0.05) in antioxidant activities between the extracts of the different genotypes of safflower; the highest antioxidant activity was observed in Remzibey-05, while the phenolic content reached its maximum in Arizona SC III. After gastric digestion (PG), in comparison to the initial values, significantly lower recovery levels of TPC (5-8%), DPPH (11-39%) and CUPRAC (7-15%) were observed for the safflower extracts. The highest inhibition zone was observed in the Dincer 5-18-1 extract applied against Listeria monocytogenes. The results showed that the extracts of the safflower genotypes displayed potent antioxidant and antibacterial activities, and the safflower extracts were important in terms of the bioaccessibility of bioactive compounds.

Highlights

Safflower (Carthamus tinctorius L.), which belongs to the Compositae family, has been utilized traditionally for food coloring and as an additive for food, healthy beverages and cosmetics in many countries (Salem et al, 2014; Jia-Xi et al, 2019)
The antioxidant activity of the samples was detected using two different methods, namely DPPH and CUPRAC, and the results showed the different tendencies over these two different methods
In the phase dialyzed after intestinal digestion (IN), the total phenolic content (TPC) value was found to be significantly lower than the initial value

Summary

Introduction

Safflower (Carthamus tinctorius L.), which belongs to the Compositae family, has been utilized traditionally for food coloring and as an additive for food, healthy beverages and cosmetics in many countries (Salem et al, 2014; Jia-Xi et al, 2019). The main active ingredients which can be extracted from dried petals of safflower could be stated as two main types. These are major red pigments named carthamin, which are water-insoluble, and major yellow pigments named hydroxysafflor yellow A and safflor yellow B, which are watersoluble (Jadhav & Joshi, 2015). Synthetic dyes and antioxidants have wide use in the food industry. Safflower is safe for use in foods and has a wide range of biological activities including antioxidant, antimicrobial (Salem et al, 2011), anti-anxiety, antidepressant (Qazi et al, 2015), anticoagulant (Wang et al, 2014), antitumor (Luo et al, 2015) and anti-osteoporosis (Choi et al, 2010) effects

Methods

Results

Conclusion