Phenolic Composition and In Vitro Biological Activities of Anacyclus valentinus L.: Antioxidant, Anti-Inflammatory and Cytotoxic Potential of an Algerian Edible Spice

Source abstract

This study evaluated the phenolic composition, antioxidant, anti-inflammatory, and cytotoxic properties of aqueous and methanolic extracts from the aerial parts of Anacyclus valentinus L., an edible spice widely used in Algerian cuisine and traditional medicine. Phenolic constituents were profiled by HPLC-DAD, while antioxidant activity was assessed using phosphomolybdate, DPPH, FRAP, and H₂O₂ scavenging assays. Anti-inflammatory potential was determined through human red blood cell membrane stabilization, albumin denaturation, and proteinase inhibition assays, whereas cytotoxicity was evaluated using the MTT assay against HT-29, PC-3, A549, and non-tumor CCD18-Co cell lines. HPLC-DAD analysis revealed vanillin (45.93 mg/g), ferulic acid (20.31 mg/g), and quercetin (11.45 mg/g) as major phenolics in the methanolic extract. The aqueous extract exhibited higher total phenolic (280.83 mg GAE/g) and flavonoid contents (65.12 mg QE/g) than the methanolic extract. Both extracts demonstrated notable antioxidant activity, with the aqueous extract showing superior total antioxidant capacity (18.73 mg AAE/g) and H₂O₂ scavenging (72.44% at 500 µg/mL). DPPH activity followed the order: aqueous > methanolic > standard. Moderate anti-inflammatory effects were observed, with protein denaturation inhibition lower than the standard drug. Cytotoxic evaluation indicated weak antiproliferative activity (IC₅₀ > 200 µg/mL) against all tested cancer cell lines, with no toxicity toward normal cells. These findings highlight A. valentinus as a promising natural source of antioxidant compounds with potential applications in functional foods and nutraceuticals.