Biological Activity Evaluation of Scorzonera tomentosa L.
Author:
GÜÇLÜ Gülşen1ORCID, ERUYGUR Nuraniye2ORCID, UÇAR Esra3ORCID, ÜLGER ÖZBEK Dilara4ORCID, BAL Halil5ORCID, AKPOLAT Aşkın6ORCID, KAHRİZİ Danial7ORCID
Affiliation:
1. Sivas Cumhuriyet University, Health Services Vocational School, Department of Health Programmes, Sivas, TÜRKİYE 2. Selçuk University, Faculty of Pharmacy, Department of Pharmacognosy, Konya, TÜRKİYE 3. Sivas Cumhuriyet University, Sivas Technical Sciences Vocational School, Department of Crop and Animal Production, Sivas, TÜRKİYE 4. Sivas Cumhuriyet University, Advanced Technology Application and Research Center, Sivas, TÜRKİYE 5. Sivas Cumhuriyet University, Faculty of Pharmacy, Department of Pharmaceutical Microbiology, Sivas, TÜRKİYE 6. Sivas Cumhuriyet University, Faculty of Science, Department of Biology, Sivas, TÜRKİYE 7. Tarbiat Modares University, Faculty of Agriculture, Department of Agricultural Biotechnology, Tehran, IRAN
Abstract
This study aimed to evaluate the phytochemical components, antimicrobial activity, and antioxidant activity of 80% ethanol extract of Scorzonera tomentosa, an endemic species. The chemical constituents of the ethanolic extract of S. tomentosa was primarily characterized by gas-chromatography-mass spectrometry analysis (GC-MS), ten components were identified. The major component was found as 2-pentanamine (35.68%). When the antioxidant capacity of S. tomentosa was examined, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities were determined to be quite high compared to the reference drug (IC50 values; DPPH: 517.0 ± 1.86 µg mL-1; ABTS: 244.8 ± 0.94 µg mL-1; reference drug: 1.313 ± 0.24 µg mL-1). In addition, according to total phenol content and total flavonoid content analyses, it was determined that the plant is richer in flavonoids. The antimicrobial activity of this species is not at an effective level. More extensive studies with S. tomentosa may allow the plant to be used as a natural antioxidant.
Publisher
Turkish Journal of Agricultural Research (TUTAD)
Subject
General Arts and Humanities
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