Preliminary Observations on Viola calcarata as a Source of Bioactive Compounds: Antioxidant Activity and Phytochemical Profile of Two Alpine Subspecies

Viola L. is a botanical genus with approximately 525 to 620 species, spread worldwide. Several violets are traditionally used as edible flowers and have been recently proved be source of bioactive compounds, including flavonols, flavanols, benzoic acids, cinnamic acids. However, no information available about the phytochemical profile calcarata complex, which found in Alpine environment. Thus, present research aimed assess antioxidant activity presence compounds (anthocyanins phenolic compounds) V. subspecies, promote their biodiversity use agrifood sector. Two subspecies were chosen, different colors: L., white (CW), yellow (CY), violet (CV); villarsiana (Roem & Schult.) Merxm., bicolor (violet yellow—VB) flowers. CY showed significantly higher content (1116.43 mg GAE 100 g−1 FW) than other while CV values anthocyanins (44.73 C3G FW). Regarding activity, CW (215.07 mmol Fe2+ kg−1 FW, 99.53 µmol TE 32.30 FW for FRAP, DPPH, ABTS, respectively) VB (217.33 90.97 29.17 highest values. Through HPLC, total eight quantitatively identified among two catechins, vitamin C. Though composition, rich highlighting importance preserving potential