Antioxidant Activity and Determination of Phenolic Compounds, Total Flavonoids and Hispidulin in Baccharis erioclada DC

Phenolic compounds are frequently found in the specific tissues in the leaves and stems of Baccharis species. However, only a few species of the genus have been studied in recent years, including center dot B. erioclada. This study evaluates the in vitro antioxidant potential of B. erioclada crude extract and its fractions. Phytochemical studies, including quantification of total phenolics and flavonoids have also been carried out. Crude extract presented higher antioxidant capacity since it showed lower values of IC50 or greater reductive capacity compared to the fractions. The total phenolic compounds and flavonoids in the crude extract were quantified as 160.66 mg/g and 47.98 mg/g, respectively. Hispidulin showed 27,2296 g/100 g of dried extract. The present study evidenced that B. erioclada extracts are promising sources of antioxidant compounds.