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In-depth study of phytochemical composition, antioxidant activity, enzyme inhibitory and antiproliferative properties of Achillea filipendulina: a good candidate for designing biologically-active food products

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Abstract

Achillea species (Asteraceae) are important medicinal foods widely used as traditional medicine, herbal tea, and food additives. In the present study, the chemical composition, antioxidant, cytotoxicity, and enzyme inhibitory activities (α-amylase, α-glucosidase, cholinesterase, and tyrosinase) of the essential oils (EOs) and ethanolic (EtOH) extracts from flowers and leaves of Achillea filipendulina were investigated. The EOs were characterized by the presence of 35 and 38 volatile constituents, representing 98.88% and 97.26% of the flowers and leaves oils, respectively. Chrysanthenyl acetate (19.11% and 16.26%), 1,8-cineole (17.18% and 12.01%), borneol (9.70% and 7.66%), and α-pinene (9.60% and 8.77%) were identified as the major compounds. Phenolics profiling showed 11 phenolic acid and flavonoids are presented in this herb flower and leaves EtOH extracts of which chlorogenic acid (214.95 and 154.54 mg/100 g extract), cinnamic acid (116.67 and 90.41 mg/100 g extract), and apigenin (204.89 and 228.28 mg/100 g extract) were the major ingredients. Moreover, the extracts contained significant amounts of total phenolics, flavonoids, tannins, and saponin compounds. All samples showed moderate to high inhibitory effects against key enzyme linked to Alzheimer’s and diabetes diseases. Furthermore, the extracts exhibited promising antityrosinase activity. Evaluation of antiproliferative activity exerted that flower of the plant had the highest effect on MCF-7 and Hep-G2 cell lines, while the plant essential oil didn’t have significant effect. Overall, our findings indicated that A. filipendulina has great potential for designing novel industrial formulations including pharmaceuticals and cosmeceuticals.

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Abbreviations

EOs:

Essential oils

EtOH:

Ethanolic

TPC:

Total phenolic content

TFC:

Total flavonoid content

TTC:

Total tannin content

TSC:

Total saponin content

EDTA:

Ethylenediaminetetraacetic acid

AChE:

Acetylcholinesterase

BChE:

Butyrylcholinesterase

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Acknowledgements

The partial financial assistance from Imam Khomeini International University is gratefully acknowledged.

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Authors and Affiliations

  1. Department of Horticultural Sciences Engineering, Faculty of Agriculture and Natural Resources, Imam Khomeini International University, Qazvin, Iran

    Behvar Asghari & Sudabeh Mafakheri

  2. Department of Biology, Science Faculty, Selcuk University, Konya, Turkey

    Gokhan Zengin

  3. Biotechnology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran

    Leila Dinparast

  4. Medicinal Plants Research Center, Maragheh University of Medical Sciences, Maragheh, Iran

    Mir Babak Bahadori

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  1. Behvar Asghari
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  2. Sudabeh Mafakheri
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  3. Gokhan Zengin
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  4. Leila Dinparast
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  5. Mir Babak Bahadori
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Contributions

BA: Conceptualization, Supervision, Methodology, Investigation, Writing original draft. SM: Statistical analysis, Investigation. GZ: Investigation, Editing. LD: Writing, Editing. MBB: Investigation, Editing.

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Correspondence to Behvar Asghari.

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Asghari, B., Mafakheri, S., Zengin, G. et al. In-depth study of phytochemical composition, antioxidant activity, enzyme inhibitory and antiproliferative properties of Achillea filipendulina: a good candidate for designing biologically-active food products. Food Measure 14, 2196–2208 (2020). https://doi.org/10.1007/s11694-020-00466-5

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