Antioxidant and Antidiabetic Activities of Dandelion (Taraxacum officinale)

Abstract

Dandelion (Taraxacum officinale) is an edible plant belonging to the Asteraceae family, known for its therapeutic qualities. The antioxidant potential of dandelion leaves was assessed by 1.1-diphenyl-2-picrylhdrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), lipid peroxidation, phosphomolybdenum assay, and metal chelation assays. Results revealed a concentration-dependent antioxidant activity, with DPPH inhibition ranging from 27% to 78%, ABTS inhibition from 55% to 75%, and lipid peroxidation inhibition ranging from 31% to 70% against different prooxidants. Total antioxidant activity was evaluated by phosphomolybdenum reduction assay while metal chelation inhibition was observed between 23% and 58%. Bioactive chemicals in the aqueous extract included total flavonoid content (TFC), which was estimated as 20 mg/g, and total phenolic content (TPC), which is 41 mg/g. In addition to its antioxidant properties, the study also evaluated the antidiabetic potential of dandelion through an alpha-amylase inhibition assay, which exhibited inhibition values ranging from 32% to 77%. These findings suggest that Taraxacum officinale possesses considerable antioxidant and antidiabetic activities, presumably due to the high concentration of flavonoids and phenols in it.