Antioxidant Activity of Extracts from Allium Schoenoprasum L. and Rubus Chamaemorus L. Growing in the Komi Republic

Bezmaternykh, K. V.; Ширшова, Т. И.; Beshlei, I. V.; Matistov, N. V.; Смирнова, Г. В.; Oktyabr’skii, O. N.; Володин, В. В.

doi:10.1007/s11094-014-1060-4

Cited by 11 publications

(3 citation statements)

References 11 publications

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“…The antioxidant activity of chives is also related to the presence of a variety of sulfur‐containing compounds and their precursors (Vlase and others ), in addition to other bioactive compounds such as polyphenols (Stajner and Varga ; Štajner and others ; Bezmaternykh and others ).…”

Section: Resultsmentioning

confidence: 99%

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs

Ferreira

Sampaio

Keller

et al. 2017

Journal of Food Science

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Fish is an important source of essential lipids. However, oxidized cholesterol products, which are formed during thermal processing, are potential hazards to human health. Air fryers present an alternative thermal process for frying food without oil, and this method of cooking is considered to be more convenient and healthier This study shows that the air frying increased the formation of cholesterol oxidation products and decreased the essential polyunsaturated fatty acids in sardine fillets. However, the lipid oxidation is significantly reduced by adding fresh herbs, such as parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), or a mixture of both herbs (cheiro-verde) that are natural antioxidants.

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Section: Resultsmentioning

confidence: 99%

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs

Ferreira

Sampaio

Keller

et al. 2017

Journal of Food Science

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“…Allium schoenoprasum, also known as Chinese chive, is a commonly seen vegetable and seasoning on the dining table worldwide since ancient times. It was shown to exhibit antioxidant activity, with the highest activity from its leaf of the cultivated plants and highest activity in its roots from the tissue culture plants [1][2][3]. The diallyl sulfide content in chive oil inhibits a wide spectrum of foodborne pathogens, while the phenolic compounds, steroidal saponins, exhibited antiproliferative effects [4,5].…”

Section: Introductionmentioning

confidence: 99%

Purification, Characterization, and Self-Assembly of the Polysaccharide from Allium schoenoprasum

Zhang

Zheng

et al. 2021

Foods

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The major polysaccharide component from the stalk of Allium schoenoprasum (AssP) was extracted and purified. Gel filtration chromatography purified AssP exhibited a molecular weight of around 1.7 kDa, which was verified by MALDI-ToF-MS. The monosaccharide analysis revealed its composition as rhamnose: arabinose: galactose: glucose: mannose: fructose with a molar ratio of 0.03:2.46:3.71:3.35:1.00:9.93, respectively. The Congo-red assay indicated that there was no tertiary structure of this polysaccharide, however, it self-assembled into a homogenous nanoparticle with a diameter of ~600 nm as revealed by the dynamic light scattering measurement. The solution behavior of this polysaccharide was simulated. The association of this polysaccharide was both time dependent and concentration dependent. AssP forms spherical particles spontaneously as time passes by, and when the AssP concentration increased, the spherical particles increased their sizes and eventually merged into cylindrical micelles. The diversity of AssP hydrodynamic behavior endowed potential versatility in its future applications.

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“…Allium schoenoprasum, also known as Chinese chive, is a widely seen vegetable and seasoning on the dining table worldwide since ancient times. It was shown to exhibit antioxidant activity, with highest activity from its leaf of the cultivated plants and highest activity in its roots from the tissue culture plants [1][2][3]. The diallyl sul de content in the chive oil inhibits a wide spectrum of foodborne pathogens, while the phenolic compounds, steroidal saponins, exhibited antiproliferative effects [4,5].…”

Section: Introductionmentioning

confidence: 99%

Purification, Characterization, and Self-Assembly of the Polysaccharides from Allium Schoenoprasum

Zhang

Zheng

et al. 2020

Preprint

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Abstract Background: Allium schoenoprasum is a world-wide common vegetable while only its leave is used in the food factory. Its stalk is largely discarded, for potential heavy metal accumulations, which eventually lead to an environmental contamination. To fully utilize this vegetable and minimize its metal content, the major polysaccharide content is purified and characterized with chemical and computational approaches.Results: The major polysaccharide component from the stalk of Allium schoenoprasum (AssP) was extracted and purified. The gel filtration chromatography purified AssP exhibited a molecular weight of around 1.6 kDa, which was verified by MALDI-ToF-MS. Monosaccharide analysis revealed its composition as rhamnose: arabinose: galactose: glucose: mannose: fructose with a molar ratio of 0.0264:2.46:3.71:3.35:1.00:9.93, respectively. Multiple NMR analysis revealed its backbone as α-Ara/Glu/Gal-(1→2)-linked and β-D-Fru-(4→5)-linked sugar residues. There was no tertiary structure of this polysaccharide, however, it self-assembled into a homogenous nanoparticle with a diameter of ~600 nm. The solution behavior of this AssP polysaccharide was simulated, and there was no specific binding site on one molecule for another. Association of this polysaccharide was concentration dependent. As the AssP concentration increased, the spherical particles increased their sizes and eventually merged into cylindrical micelles. The diversity of AssP hydrodynamic behavior endowed potential versatility in its applications.Conclusions: AssP was characterized as a polysaccharide with identified monosaccharide compositions and linkage between them. Although there is no tertiary structure in one AssP molecule, self-assembly of AssP molecules could form nanoparticles or micelles depending on its solution concentrations. The unique AssP solution behavior endows itself a potential biomaterial for nanoparticles preparations.

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Antioxidant Activity of Extracts from Allium Schoenoprasum L. and Rubus Chamaemorus L. Growing in the Komi Republic

Cited by 11 publications

References 11 publications

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs

Purification, Characterization, and Self-Assembly of the Polysaccharide from Allium schoenoprasum

Purification, Characterization, and Self-Assembly of the Polysaccharides from Allium Schoenoprasum

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