Chemical constituents and antioxidant capacity of Tagetes erecta L.

Marigold (Tagetes erecta) is an herbaceous plant belonging to the genus Tagetes of the family Asteraceae. Since ancient times, people have preferred functional foods, especially in Far East countries, in their daily diet. Marigold is used in the textile and food industry as well as for health purposes. The aim of the present study was to determine the dry matter, ash, protein, fat, reducing sugar and titritable acidity values of four different Marigold varieties (Bali yellow, Bali Orange, Marvel Yellowi Marvel orange) with colour values and rehydration properties. Effect of different solvents (such as pure ethanol, EtOH:water mixtures (8:1, 3:7, 5:5, 7:3, v/v) and Methanol-HCl (100:2, v/v) and temperatures (namely room temperature, 25°C, 30°C, 35°C and 40oC) were evaluated for total phenolic content, total antioxidant capacity and inhibition. The antioxidant capacity was determined by DPPH (2,2-diphenyl-1-picrylhydrazyl) method and phenolic content was evaluated by Folin-Ciocalteu assay The highest antioxidant activity was determined in the Marvel yellow variety by DPPH method (4,96928 mg TE g-1), and the highest amount of phenolic compounds in Marvel yellow with 62,8498 mg GAE g-1. It was found that 8:1 ethanol-water mixture and 30ºC to 35ºC extraction temperature showed the highest antioxidant activity for all varieties. In case of EtOH:water mixtures 5:5, v/v and 7:3, v/v 40ºC extraction temperature resulted in the highest amount of phenolic compounds for all the flowers. According to these results, it could be concluded that the extracts of the marigold petals have a high phenolic content and a significant potential of antioxidant activity.