Antibacterial and Antioxidant Activities of Quercetin Oxidation Products from Yellow Onion (<i>Allium cepa</i>) Skin

Ramos, Freddy A.; Takaishi, Yoshihisa; Shirotori, Miki; Kawaguchi, Yousuke; Tsuchiya, Koichiro; Shibata, Hirofumi; Higuti, Tomihiko; Tadokoro, Tetsuo; Takeuchi, Masaru

doi:10.1021/jf060251c

Cited by 243 publications

(178 citation statements)

References 23 publications

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“…The rejected parts of the onion bulb (outer dry layers and the apical parts) have been shown to contain a wide spectrum of polyphenolic components (LY et al, 2005;RAMOS et al, 2006). Most of these substances do not occur in the edible part of the onion bulb, but they represent oxidation products of quercetin and its glucosides.…”

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confidence: 99%

Kinetic modelling for polyphenol extraction from onion (Allium cepa) solid wastes using acidified water/ethanol mixture

Makris¹,

Kefalas²

2015

Acta Alimentaria

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Previous reports highlighted the onion solid wastes as abundant, residual material that might contain a signifi cant load of antioxidant polyphenols. Although there have been studies pertaining to polyphenol recovery from onion wastes, the effect of temperature has not been adequately addressed. In this line, this study was undertaken with the aim of establishing a correlation between the extraction yield in total polyphenols and the extraction temperature, using acidifi ed aqueous ethanol as the solvent system. Extraction of polyphenols from onion solid wastes was found to obey 2 nd -order kinetics. On such a basis, the yield in total polyphenols at saturation could be very effectively determined and correlated with temperature using non-linear regression. The results indicated that the extraction yield at saturation is highly correlated with temperature, following a quadratic function. The extract obtained at optimal temperature (40 °C) had a total polyphenol yield of 21.10 mg gallic acid equivalents per gram of dry weight, and it was further analysed by liquid chromatography-mass spectroscopy to characterise its major constituents. The polyphenols detected were quercetin glucosides, as well as quercetin oxidation derivatives, including certain degradation products and dimers. The outcome of this study outlined that temperatures above 40 °C are rather not favourable for polyphenol extraction from onion solid wastes, as suggested by the model established through kinetics. The extract obtained under optimal conditions contained peculiar polyphenolic composition, not encountered in any other food processing residue.

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mentioning

confidence: 99%

Kinetic modelling for polyphenol extraction from onion (Allium cepa) solid wastes using acidified water/ethanol mixture

Makris¹,

Kefalas²

2015

Acta Alimentaria

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“…A quercetin derivative isolated from A. cepa , 3-(quercetin-8-yl)-2,3-epoxyflavanone, exhibited antimicrobial activity against Helicobacter pylori and methicillin-resistant Staphylococcus aureus . [8]Both Rosa canina and M. sylvestris were demonstrated to have growth inhibitory activity, IC50 less than 32 mg/mL for biofilm inhibition, against methicillin-resistant S. aureus [9]; both plants, rose and mallow, are used locally for infections.Inhibitory activity against methicillin-resistant S. aureus has also been documented for 8-hydroxydihydro-sanguinarine (MIC of 0.5 mg/mL; and also for other benzo[c] phenanthridine-type alkaloids) extracted from Chelidonium majus; [10] this plant, celandine, is used locally to treat topical infections.…”

Section: Resultsmentioning

confidence: 99%

A comparison of traditional anti-inflammation and anti-infection medicinal plants with current evidence from biomedical research: Results from a regional study

Vieira¹

2010

Phcog Res

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Background:In relation to pharmacognosy, an objective of many ethnobotanical studies is to identify plant species to be further investigated, for example, tested in disease models related to the ethnomedicinal application. To further warrant such testing, research evidence for medicinal applications of these plants (or of their major phytochemical constituents and metabolic derivatives) is typically analyzed in biomedical databases.Methods:As a model of this process, the current report presents novel information regarding traditional anti-inflammation and anti-infection medicinal plant use. This information was obtained from an interview-based ethnobotanical study; and was compared with current biomedical evidence using the Medline® database.Results:Of the 8 anti-infection plant species identified in the ethnobotanical study, 7 have related activities reported in the database; and of the 6 anti-inflammation plants, 4 have related activities in the database.Conclusion:Based on novel and complimentary results from the ethnobotanical and biomedical database analyses, it is suggested that some of these plants warrant additional investigation of potential anti-inflammatory or anti-infection activities in related disease models, and also additional studies in other population groups.

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“…양파와 파는 한국인 식사에서 식재료 및 향신료로 가장 많이 사용되는 식품 중 하나로서 quercetin과 같은 flavonoid와 diallyl disulfide와 같은 유기황화합물이 함유되어 있어, 항균 및 항산화 작용을 포함한 다양한 생리활성을 지니는 것으로 알려져 있다 (Ra et al, 1997;Miean and Mohamed, 2001;Ramos et al, 2006). 또한 주요 성분인 quercetin은 quinolone 계열 항생제와 같이 세균의 DNA gyrase에 결합하여 항균 작용을 나타내는 것 으로 보고 되고 있다 (Lakhanpal and Rai, 2007).…”

Section: 실험에 사용된 항균활성을 지니는 향신료와 프로폴리스는unclassified

Stability Traits of Probiotics Isolated from Korean on Spices and Propolis

Lee¹,

Park²,

Kim³

et al. 2014

The Korean Journal of Microbiology

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Health beneficial probiotics are fastidious microorganisms and sensitive to various environmental conditions, so that their survival rates could be affected by various factors such as diet, stress, senescence, and antibiotics. This study was performed to evaluate the influence of various spices (garlic, ginger, scallion, onion, Chungyang red pepper, and red pepper) which have antimicrobial properties and used frequently in Korean diet, and propolis on probiotics isolated from Koreans. As a result, most Korean probiotic strains were resistant to all spices tested and propolis, and the growth rates of some Korean probiotic strains (Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Streptococcus thermophiles) were even increased by specific spices or propolis. But on the other hand, the growth rates of most of european probiotic strains were reduced by various spices or propolis, and the growth rates of a few european probiotic strains (L. helveticus, S. thermophiles) were greatly decreased in the presence of specific spices. Likewise, all commercial probiotic products including Korean probiotic strains were rarely affected by spices tested. However, european probiotic product tended to be greatly reduced by garlic, onion, scallion, and propolis. Therefore, these results indicate that probiotic strains isolated from Korean have the strong viability and resistance to various spices with antimicrobial properties, so that they might be appropriate for Korean intestine.

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Antibacterial and Antioxidant Activities of Quercetin Oxidation Products from Yellow Onion (Allium cepa) Skin

Cited by 243 publications

References 23 publications

Kinetic modelling for polyphenol extraction from onion (Allium cepa) solid wastes using acidified water/ethanol mixture

Kinetic modelling for polyphenol extraction from onion (Allium cepa) solid wastes using acidified water/ethanol mixture

A comparison of traditional anti-inflammation and anti-infection medicinal plants with current evidence from biomedical research: Results from a regional study

Stability Traits of Probiotics Isolated from Korean on Spices and Propolis

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