HPLC/ESI‐MS Characterization of Phenolic Compounds from Cnicus benedictus L. Roots: A Study of Antioxidant, Antibacterial, Anti‐Inflammatory, and Anti‐Alzheimer's Activity

Abstract

AbstractThe phenolic composition of Cnicus benedictus roots from four Algerian regions was investigated. Extractions were performed in both hydro‐methanolic (30 : 70, v/v) and hydro‐ethanolic (30 : 70, v/v) solvents. Their efficiency was determined in terms of the qualitative and quantitative composition in phenolic compounds by HPLC‐LC/MS of the different extracts isolated from C. Benedictus roots. Cnicus benedictus roots extract have been characterized by high content of phenolic compounds, where the trans chalcone, 2,3‐dihydro flavone, 3‐hydroxy flavone and cinnamic acid constitute the major components, in addition to fourteen minor acidic compounds and flavonoids as rutin. The hydro‐methanolic extract was the richest in phenolic compounds yield from C benedictus. On the other hand, hydro methanolic (30 : 70, v/v) and hydro ethanolic (30 : 70, v/v) extracts exhibited a high anti‐inflammatory activity by in vitro 5‐lipoxygenase inhibitory activity (IC50: 6.05±94.16 μg/mL) as well as by in silico docking according two methods. Likewise, anti‐Alzheimer activity of extracts was confirmed by this last technique taking into account the major compounds identified. Antibacterial tests revealed interesting results compared to amoxicillin for the different regions studied with a high content in trans chalcone and 3‐hydroxy Flavone.