The biological activity features and mineral element analyses of some Inula L. species exhibit natural spread in Mugla (Turkiye)

Medicinal and aromatic plants (MAPs) are rich in nutrients and alternative therapies. Some MAPs become industrial crops that are grown around the world for their nutritional and medicinal properties. The aim of this study was to assess the relationship between mineral nutrient content and antioxidant properties of Inula viscosa (I. viscosa) and Inula graveolens (I. graveolens) species found in the Köyceiz region of Muğla province. In this study, the antioxidant activity values of the extracts obtained were found to be the highest in methanol and acetone extracts of Inula viscosa. In contrast, the lowest in hexane extracts of Inula graveolens species. It was determined that the methanolic extract of I. viscosa had the highest 137.1 (µg PE /mg) a and the hexane extract of I. graveolens L. had the lowest 22.40 (µg PE /mg) total phenolic content. On the other hand, the mineral content of the species (macro (%): N, P, K, Ca, Mg, and micro (ppm): Fe, Mn, Zn, Cu, B) were also taken into consideration. As a result, it was observed by the analysis that there was a significant interaction between the antioxidant activity values of the species and their mineral nutrition. The antioxidant activities of plants are influenced by a variety of factors. The plant's activity is influenced by a number of variables, including the time of harvest (flowering, seed formation, etc.), extraction technique, solvent polarity, fresh or dry plant material, mineral nutrient content, and method. It is thought to broaden perceptions of these plants beyond their nutritional value by putting the antioxidant effects of the plant on a scientific basis. In this study, Inula graveolens L. and Inula viscosa L. demonstrated the potential of plant extracts as a readily available source of natural antioxidants, potential food additives, pharmaceuticals, and pharmaceutics.

Keywords:

Antioxidant activity, DPPH, Inula L. mineral nutrition, phenolic content,

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