Comparison of magnitude and kinetics of interactions with free radicals for infusions obtained from plant mixtures in different weight ratio of artichoke (Cynara scolymus L.) herbs and dandelion (Taraxacum officinale) flowers using EPR method

Abstract
Introduction: Antioxidants protect against free radicals. The aim of this work is to determine the influence of the composition of the plant raw material on magnitude and kinetics of interactions with free radicals of infusions obtained from a mixture of artichoke (Cynara scolymus L.) herbs and dandelion (Taraxacum officinale) flowers. The composition of a complex plant raw material with strong antioxidative properties was searched. Material and methods: The infusions were prepared from the mixtures of C. scolymus herbs and T. officinale flowers with weight ratio of the ingredients: 1:1, 2:1, and 1:2. Antioxidant properties were examined by electron paramagnetic resonance (EPR) spectroscopy and the model DPPH free radicals. Results and discussion: EPR spectra of DPPH free radicals decrease as a result of interactions with the examined plant infusions. The decrease of the EPR spectra was strongest and the weakest for infusions of complex plant raw material with the ratio of ingredients 2:1 and 1:1, respectively. Conclusions: All tested infusions of a mixture of artichoke (C. scolymus) herbs and dandelion (T. officinale) flowers, with ingredient weight ratios of 1:1, 2:1 and 1:2, quench free radicals. The character of kinetics of free radical interactions for the tested infusions are similar. An infusion of complex plant raw material with a 2:1 weight ratio of ingredients has the strongest effect on eliminating free radicals. An infusion with a 1:1 weight ratio of ingredients has the weakest ability to quench free radicals.