Antioxidant activity of extracts of Scorzonera purpurea subsp. rosea
The antioxidant properties of ethanol-water extracts of Scorzonera purpurea subsp. rosea obtained by maceration with ethanol content of 50 % (E50) and 70 % (E70) were studied using the DPPH (E50 – 82 %, E70 – 86 %), ABTS (E50 – 89 %, E70 – 93 %) and FRAP (E50 - 23.01 μmol/ml, E70 - 23.58 μmol/ml) methods. It was determined that the studied extracts differ little in the total content of extractive substances (E50 - 19.86 mg/ml, E70 - 19.4 mg/ml), the sum of polyphenolic compounds (E50 - 2.02 mgGC/ml, E70 - 2.11 mgGC/ml), flavonoids (E50 - 0.235 mgC/ml, E70 - 0.276 mgC/ml).