Work

Phytochemical profiling of Tagetes erecta L. flowers at various blooming stages through optimized extraction of bioactive compounds for the development of functional juice

Year: 2025

Type: article

Abstract: Introduction Tagetes erecta L. is a valuable medicinal plant and its edible flowers are a rich source of secondary metabolites that may vary at different blooming stages. Objective Current study aimed to evaluate the phytochemical profile of flowers at different blooming stages with varying treatments. Methodology Extracts were prepared by employing solvent extraction with ultra-sonification as pretreatment and by varying solvents to assess the phenolic and antioxidant activities. The high-performance liquid chromatography analysis was performed to quantify bioactive polyphenolics to validate effect of various stages and treatments on sample extracts. Results Study found that ultrasound-pretreated samples resulted higher yield and phenolic contents than solvent extraction (CSE) alone. The highest carotenoid content (427.39 mg/100 g) was observed for the pretreated full-bloom flower samples (MAF-1). Radical scavenging activities were observed highest (DPPH 96.19% and ABTS* 160.09 mmol TE/100 g) in Tagetes sample MAF-1 followed by MEF-1 and MAI-1. A highly significant and positive correlation was observed among all variables of phenolic and antioxidant assays. Various bioactive compounds including phenolic acids, flavonoids and carotenoids were quantified by HPLC-DAD. Results showed that the ultra-sonified extracts (MAF-1) resulted in higher gallic acid (109 mg/g), quercetin (11.74 mg/g), lutein (1.76 mg/g) and zeaxanthin (2.14 mg/g) followed by MEF-1 > MAI-1 > MEI-1. Conclusion The study results showed that the ultrasound-assisted extracts resulted in higher bioactive contents and antioxidant activities expected to deliver more value as additive to functional foods. It also reflects the potential of Tagetes flowers for the functional foods aiming to control early age-related disorders (ARDS).

Source: Frontiers in Sustainable Food Systems

DOI: 10.3389/fsufs.2025.1474848