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Phenolic Acids Profile, Antioxidant and Antibacterial Activity of Chamomile, Common Yarrow and Immortelle (Asteraceae)

Chamomile, common yarrow and immortelle ethanolic extracts were chemically analysed with respect to phenolics. Twelve phenolic acids were separated and identified by HPLC-DAD and the presence of rosmarinic acid was additionally confirmed by LC-MS. Five methods were applied for the evaluation of extracts' antioxidant properties (FRAP, DPPH, ABTS, chelating activity, Briggs-Rauscher reaction), while the antibacterial activity was tested against some of the major food-borne pathogens (Campylobacter coli, Escherichia coli, Salmonella Infantis, Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus). Immortelle extract was the richest in phenolics with the dominant flavonoid fraction, while other two extracts contained higher amount of nonflavonoids. The phenolic acid profile also varied ; high concentration of rosmarinic acid was found in chamomile and c. yarrow, while caffeic acid was dominant in immortelle. The best antioxidant properties were obtained for chamomile extract, while good antimicrobial activity, especially against Gram-positive bacteria species, was detected for immortelle. The obtained results could be used as a tool in chemotaxonomic classification of investigated plants or for their potential application as natural antioxidants/antimicrobials.

Asteraceae; phenolic acids; HPLC; LC-MS; antioxidants; antimicrobials

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