Investigation into the antioxidant activity and chemical composition of alcoholic extracts from defatted marigold (Tagetes erecta L.) residue

Abstract

The influence of various solvents on the yield of polyphenols from defatted marigold residue, the antioxidant activity of the extracts and the composition of antioxidant compounds in the extracts were investigated. The content of total phenolics and flavonoids in the extracts was significantly varied with different solvents (P<0.05) and the extract by ethyl alcohol (EtOH)/water (7:3, v/v) has the highest content of total phenolics and flavonoids, 62.33mg gallic acid equivalents (GAE)/g and 97.00mg rutin equivalent (RE)/g, respectively. The antioxidant activity of the extracts was evaluated by radical (2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH)) scavenging and ferric reducing antioxidant power (FRAP) assays. The results of the correlation analysis showed that the antioxidant activity was well correlated with the content of total phenolics and flavonoids (R2>0.900). Antioxidant components in the extracts were identified by combined on-line HPLC–ABTS+ post-column assay and HPLC–DAD–MS method. Gallic acid, gallicin, quercetagetin, 6-hydroxykaempferol-O-hexoside, patuletin-O-hexoside and quercetin were the dominant antioxidant compounds in the extracts, and quercetagetin was identified as the strongest antioxidant capacity.