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Central European Journal of Biology

, Volume 8, Issue 10, pp 1023–1031 | Cite as

Edible flowers — antioxidant activity and impact on cell viability

  • Zdenka Kucekova
  • Jiri MlcekEmail author
  • Petr Humpolicek
  • Otakar Rop
Research Article
  • 485 Downloads

Abstract

The phenolic compound composition, antioxidant activity and impact on cell viability of edible flower extracts of Allium schoenoprasum; Bellis perennis; Cichorium intybus; Rumex acetosa; Salvia pratensis; Sambucus nigra; Taraxacum officinale; Tragopogon pratensis; Trifolium repens and Viola arvensis was examined for the first time. Total phenolic content of the flowers of these plants fell between 11.72 and 42.74 mg of tannin equivalents/kg of dry matter. Antioxidant activity ranged from 35.56 to 71.62 g of ascorbic acid equivalents/kg of dry matter. Using the Human Hepatocellular Carcinoma cell-line (HepG2) and the Human Immortalized Non-tumorigenic Keratinocyte cell line (HaCaT), we assessed cell viability following a 3 day incubation period in media containing 25, 50, 75 and 100 μg/ml of total phenolic compounds using a colorimetric MTT assay. These three properties could make the herbs useful in treatment of various diseases like cancer. The tested extracts had significant effects on cell viability, but the effects were dependent not only on the phenolic compound concentration and the edible flowers species, but also on the phenolic compound and antioxidant profiles. In addition, responses differed between cell lines.

Keywords

Antioxidants Polyphenols Herbs Cancer cells 

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Copyright information

© Versita Warsaw and Springer-Verlag Wien 2013

Authors and Affiliations

  • Zdenka Kucekova
    • 1
    • 2
  • Jiri Mlcek
    • 3
    Email author
  • Petr Humpolicek
    • 1
    • 2
  • Otakar Rop
    • 4
  1. 1.Centre of Polymer SystemsUniversity Institute, Tomas Bata University in ZlinZlinCzech Republic
  2. 2.Polymer Centre, Faculty of TechnologyTomas Bata University at ZlinZlinCzech Republic
  3. 3.Department of Food Technology, Faculty of TechnologyTomas Bata University in ZlinZlinCzech Republic
  4. 4.Department of GastronomyCollege of Business and Hotel ManagementBrnoCzech Republic

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