Phytochemical composition and antioxidant properties of Filipendula vulgaris as a source of healthy functional ingredients

• Antioxidant potential and phytochemical composition of F. vulgaris were evaluated.
• Acetone and methanol extracts were stronger antioxidants than water and SC-CO2.
• On-line HPLC-DPPH
• -scavenging assay revealed numerous antioxidants in extracts.
• Gallotannins and ellagitanins were the major antioxidants in F. vulgaris extracts.
• F. vulgaris proved as a promising source of health-benefitial phytochemicals.

Polyphenols and antioxidant potential of Filipendula vulgaris were evaluated. The total phenolic content (TPC) in methanol, acetone and water extracts was 346.6, 389.9 and 131.9 mg gallic acid equivalents/g; however, methanol gave higher total yield of phenolics from dry herb weight. Supercritical fluid extraction resulted in low yields and extract activities. Based on DPPH
• and ABTS
• + scavenging assays methanol and acetone extracts with higher TPC values were also stronger antioxidants. Analysis of extracts by UPLC with quadrupole-time of flight mass spectrometer (Q-TOF-MS) resulted in full identification of 18 phenolic compounds. An on-line HPLC – diphenylpicrylhydrazyl radical scavenging (HPLC-UV-DPPH
• ) assay revealed that dimers and trimers of trigalloyl-hexahydroxydiphenoyl-hexoses were the major antioxidants in the extracts. Some minor compounds such as gallic acid, catechin, rutin, luteolin-7-O-glucoside, hyperoside, spiraeoside, and astragalin were also quantified by HPLC-electro spray ionization mass spectrometry (HPLC-ESI-MS). Quercetin-3-O-(2″-O-galloyl)-β-galactopyranoside was isolated from methanol extract of F. vulgaris and its structure was identified in this species by proton, carbon and heteronuclear multiple-bond correlation NMR spectral data for the first time. In general the study demonstrated that F. vulgaris biosynthesizes a wide range of polyphenolics, which were previously demonstrated as possessing health benefits. Consequently, the plant may be considered as a promising source of ingredients for functional food and nutraceuticals.