Chemical Analysis and In Vitro Antioxidant Activity of Taraxacum officinale with Functional Food Implications

Background
Taraxacum officinale (common dandelion) is a perennial herb widely valued for its nutritional and medicinal properties having strong potential in food technology as a natural source of bioactive compounds. Its vitamin- and mineral-rich leaves, inulin- and antioxidant-containing roots, and flavonoid-rich flowers highlight its potential for use in functional beverages, dietary supplements, and natural food additives.

Methods
The research included morphological and anatomical analysis, chemical composition determination (polyphenols, flavonoids, tannins, sugars), and the assessment of antioxidant activity using DPPH method. The antibacterial activity of the prepared extracts was assessed using the disk diffusion method on Mueller-Hinton agar. The tested bacterial strains included Gram-negative (Escherichia coli, Pseudomonas aeruginosa) and Gram-positive (Staphylococcus aureus , Bacillus subtilis ) species. This screening aimed to determine the inhibitory potential of the extracts against clinically relevant microorganisms.

Results
Anatomical studies revealed well-defined vascular structures and storage parenchyma, consistent with its taxonomic classification. Phytochemical screening showed high concentrations of polyphenols (33.76 μg GAE/mg), tannins and sugars but lower flavonoids. The extract exhibited strong antioxidant capacity (IC₅₀: 143.97 μg/mL) in DPPH assays, confirming its efficacy against oxidative stress. However, antibacterial tests against standard strains revealed negligible inhibition zones. The results highlight T. officinale's significant antioxidant properties while suggesting limited direct antimicrobial activity, supporting its traditional use in antioxidant-related therapies.

Conclusion
Overall, T. officinale represents a promising candidate for the development of functional foods and nutraceuticals, particularly as a natural antioxidant source. Its incorporation into beverages, supplements, or as an additive could improve both the nutritional value and health-promoting properties of food products.