Anthraquinone profile, antioxidant and enzyme inhibitory effect of root extracts of eight Asphodeline taxa from Turkey: can Asphodeline roots be considered as a new source of natural compounds?

Abstract

Plant-based foods have become attractive for scientists and food producers. Beneficial effects related to their consumption as dietary supplements are due to the presence of natural occurring secondary metabolites. In this context, studies on these products are important for natural and safely food ingredients evaluation. The aim of this study was to evaluate root extract of eight Asphodeline species as antioxidants, enzyme inhibitors and phytochemical content. Spectrophotometric antioxidant and enzyme inhibitory assays were performed. Total phenolic and flavonoids contents as well as the chemical free-anthraquinones profiles were determined using routinely procedure (HPLC-PDA). Data show that Asphodeline roots can be considered as a new source of natural compounds and can be used as a valuable dietary supplement. Some differences related to biological activities can be inferred to other phytochemicals that can be considered in the future for their synergic or competitive activities.

• Anthraquinones
• antioxidant
• Asphodeline
• enzyme inhibitory effects
• Turkey

Acknowledgements

Authors thank Dr. Luciano Malatesta for his helpful, and friendly collaboration during analyses.

Declaration of interest

Authors declare no conflict of interest. Financial support for this research is from the Selcuk University, Science Faculty, Department of Biology and from University “G. d’Annunzio” of Chieti-Pescara.

Supplementary materials online only – For review only at proofing stage.