Chemical Composition and Biological Activity of A. cepa L. and A.&amp;nbsp; &amp;times; cornutum (Clementi ex Visiani 1842) Methanolic Extracts

Fredotović, Željana; Šprung, Matilda; Soldo, Barbara; Ljubenkov, Ivica; Budić-Leto, Irena; Bilušić, Tea; Čulić, Vedrana Čikeš; Puizina, Jasna

doi:10.20944/preprints201701.0084.v1

2017

DOI: 10.20944/preprints201701.0084.v1

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Chemical Composition and Biological Activity of A. cepa L. and A.  × cornutum (Clementi ex Visiani 1842) Methanolic Extracts

Željana Fredotović¹,

Matilda Šprung²,

Barbara Soldo³

et al.

Abstract: Abstract:Here we report a comparative study of the pyhtochemical profile and a biological activity of the two onion extracts, namely A. cepa L. and A. × cornutum (Clementi ex Visiani 1842). Identification of flavonoids and anthocyanins and their individual quantities were determined by high performance liquid chromatography (HPLC). The potency of both extracts to scavenge free radicals was determined by DPPH (2,2'-diphenyl-1-picrylhydrazyl) radical-scavenging activity and oxygen radical absorbance capacity (OR… Show more

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Cited by 24 publications

References 38 publications

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Phenolic Components and Health Beneficial Properties of Onions

Ren

Zhou

2021

Agriculture

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Onions are a widely cultivated and consumed vegetable, and contain various bioactive components, which possess various health benefits, such as antioxidant, anti-obesity, and anti-diabetic properties. As the major bioactive constituents in onions, it is essential to study phenolic compounds and the heath beneficial properties of onion and its by-products. The bioactivity of phenolic components in onions can be affected by many factors, including the genotype, different growing environments and food processing methods. Currently, most reviews have focused on an investigation of the chemical compounds or bioactivity of raw onions, but there is a paucity of studies concerning whether pre-harvest (i.e., genotype and growing environment) and post-harvest (i.e., storage) factors can impact its phenolic compounds. This review provides knowledge and guidance to agricultural production on producing high-quality onions and to the food industry on developing functional foods to reduce some chronic diseases such as diabetes. It also promotes research interest in studying bioactive compounds in fruits and vegetables considering different pre-harvest and post-harvest conditions.

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Phenolic Components and Health Beneficial Properties of Onions

Ren

Zhou

2021

Agriculture

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Impacts of Alexandrian Clover Living Mulch on the Yield, Phenolic Content, and Antioxidant Capacity of Leek and Shallot

et al. 2022

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The use of living mulches (LM) grown in-season together with the cash crop is a potentially important method of organic vegetable production. There are only a few reports on the influence of LM on the biological value of vegetable crops. The impacts of LM of Alexandrian clover on the yields and levels of phenolic compounds in leeks and shallots were investigated. There were three sowing dates for the clover plants: 3 weeks before planting the leeks and shallot, at the planting date, and three weeks from planting the leeks and shallots. The yields of leeks and shallots with LM were higher than without the clover LM; the plants grown with LM accumulated more total phenolic (TP) compounds, and the plant extracts showed significantly higher antioxidant activity (AA). In shallot bulbs, the LM of Alexandrian clover increased the ferulic acid and chlorogenic acid levels, while in leek pseudo-stems the quercetin level was increased. The level of bioactive compounds depended on the date of clover planting. The most favorable sowing dates for clover planting were at the time of planting the leeks and shallots and three weeks after planting the plants. The LM of Alexandrian clover can be considered as a tool that can influence the nutritional value of leeks and shallots.

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Flavonol Composition and Antioxidant Activity of Onions (Allium cepa L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods

et al. 2021

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The onion is one of the most cultivated and consumed vegetables, and is a very valuable source of antioxidant substances. Every onion variety is rich in flavonols—mainly quercetin derivatives which makes onions the main dietary source of these compounds. This study intends to develop an ultrasound-assisted extraction method (UAE), an economical, green, and efficient technique, that allows us to determine the quality of onion extracts in terms of flavonol composition and antioxidant activity. For this purpose, an ultrasound-assisted extraction method has been optimized to obtain extracts with a high amount of flavonols, as well as with a high antioxidant activity, not only separately using a Box–Behnken design, but also simultaneously, based on multi-response optimization. Multiple response optimization has not only demonstrated an efficacy level similar to that of the individual ones, but it also represents a considerable reduction in terms of cost, time and work. The optimal conditions for simultaneous extractions were determined as follows: 76.8% methanol as an extraction solvent at pH 2 and 58.5 °C temperature, 85% amplitude, 0.9 s cycle, and 0.2:13 g:mL sample mass/solvent volume ratio. Furthermore, the developed method exhibited a high precision level and great recoveries in a rather short extraction time (2 min). These results, together with the development of a fast and simple UHPLC analysis method, lead us to consider the developed UAE method as a suitable technique for the extraction of bioactive compounds from onion matrices.

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Chemical Composition and Biological Activity of A. cepa L. and A.  × cornutum (Clementi ex Visiani 1842) Methanolic Extracts

Cited by 24 publications

References 38 publications

Phenolic Components and Health Beneficial Properties of Onions

Phenolic Components and Health Beneficial Properties of Onions

Impacts of Alexandrian Clover Living Mulch on the Yield, Phenolic Content, and Antioxidant Capacity of Leek and Shallot

Flavonol Composition and Antioxidant Activity of Onions (Allium cepa L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods

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