Flavonoid composition and antioxidant capacity of the edible flowers of Agave durangensis (Agavaceae)
2014
Barriada-Bernal, Luis Gerardo | Almaraz-Abarca, Norma | Delgado-Alvarado, Eli Amanda | Gallardo-Velázquez, Tzayhrí | Ávila-Reyes, José Antonio | Torres Morán, Martha Isabel | González-Elizondo, María del Socorro | Herrera Arrieta, Yolanda
The antioxidant properties and the flavonoid composition of extracts of different hydrophobicity prepared from the entire edible flowers of Agave durangensis were evaluated. Separately, total extracts of tepals and anthers–pollen were analyzed in the same manner. The high performance liquid chromatography with photodiode array detection (HPLC–DAD) analysis revealed a total of eight flavonols (five quercetin glycosides and three kaempferol glycosides), varying in number and concentration in the different extracts. The total extracts of the entire flowers showed the highest flavonoid content (1210.4 µg/g dry extract) and the most complex flavonoid profile (eight compounds). All the extracts showed important antioxidant activity, which was not evidently associated with their flavonoid content. The total extracts of tepals showed the highest antioxidant properties (total antioxidant capacity, free radical scavenging activity, and iron reducing capacity: 30.2 mg ascorbic acid equivalents, EC ₅₀ = 0.074 µg/mL, and IC ₅₀ = 43.28 µg/mL, respectively). The flowers of A. durangensis represent an important source of antioxidant flavonols.
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