Evaluation and comparison of the content of total polyphenols and antioxidant activity of selected species of the genus Allium

Lenková, Marianna; Bystrická, Judita; Tóth, Tomáš; Hŕstková, Miroslava

doi:10.5513/jcea01/17.4.1820

Cited by 36 publications

(16 citation statements)

References 33 publications

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“…However, our data were in accordance with Behbahani et al (2017) -24 mg GAE/g dw, but our total flavonoids were lower than 20 mg QE/g dw. In addition, our values for total phenols were higher in ramson and chives than reported values by Lenková et al (2016).…”

Section: Antioxidant Activitycontrasting

confidence: 90%

Fructans and antioxidants in leaves of culinary herbs from Asteraceae and Amaryllidaceae families

Petkova¹,

Ivanov²,

M.³

et al. 2019

Food Res.

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Culinary herbs were known and applied from ancient times in food production and for culinary purposes, as flavor enhancers and food preservation, because of the bioactive substances with antimicrobial and antioxidant properties. Therefore, they can successfully use as sources of natural antioxidants that improve consumer health and the nutritional value of foodstuffs. The aim of the current study was to evaluate the fructan content and antioxidant activity in leaves of four culinary herbs: tarragon (Artemisia dracunculos L.), chives (Allium schoenoprasum L.), wild garlic or ramson (Allium ursinum L.) and samardala (Nectaroscordum siculum Lindl.) used in Bulgarian traditional cuisine. The content of total chlorophylls, total carotenoids, phenols, derivatives of caffeic acids (DCA), flavonoids and fructans in culinary herb extracts were analysed. The antioxidant activity of the water extracts was evaluated by two reliable methods (DPPH and FRAP). It was found that chives dry leaves contained the highest total chlorophylls (2255 μg/g dw). Total carotenoids and DCA were detected only in tarragon leaves, where, in addition, the total phenol content was the highest (25 mg GAE/g dw). It possessed the highest antioxidant potential probably due to the high polyphenolic content. However, the leaves of samardala showed the highest total flavonoids content (7.87 mg QE/ g dw), while chives possessed the highest total fructans (5.66 g/100 g dw). This is the first report that evaluated chives, wild garlic and tarragon leaves as natural sources of prebiotics from fructan family, especially 1-kestose found in them. The current study demonstrated the antioxidant potential and prebiotics content in four culinary herbs used as spices in nutritional habitats of Bulgarian consumers.

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Section: Antioxidant Activitycontrasting

confidence: 90%

Fructans and antioxidants in leaves of culinary herbs from Asteraceae and Amaryllidaceae families

Petkova¹,

Ivanov²,

M.³

et al. 2019

Food Res.

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“…Results of current investigation are comparable with findings reported by Shunmugapriya, and Kalaiselvan, (). Dalaram () reported the TPC of fresh garlic as 50.67 ± 1.77 mg/100 g. However, Lenkova, Bystricka, Toth, and Hrstkova () reported TPC of fresh garlic as 105.1 ± 1.81 mg of GAE per 100 g. Kallel et al () found that garlic extracts with methanol in 50/50 ratio contained the highest TPC, followed by ethanol and water extract which strengthen the results of present study. Several factors such as environmental influences on the produce (type of soil, rainfall, and exposure to sun), agronomic conditions (hydroponic culture, biological culture, culture in greenhouses or fields, etc.…”

Section: Resultssupporting

confidence: 74%

Characterization and antimicrobial potential of bioactive components of sonicated extract from garlic ( Allium sativum ) against foodborne pathogens

Liaqat

Zahoor

Randhawa

et al. 2019

J Food Process Preserv

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Garlic (Allium sativum) belongs to Liliaceae family. Plants belonging to this family are well known for their sulfur compounds besides phenolic substances. The current study was planned to explore the potential of sonication treatment combined with various solvents for extracting bioactive components (phenolics and allicin) of two local garlic varieties that is garlic white and garlic pink and to elucidate the antimicrobial potential of extracts against selected pathogens. Total phenolic contents in various extracts ranged 57.35 ± 4.77–86.18 ± 1.53mg GAE/100 g. Allicin as characterized through high‐performance liquid chromatographic system was found in the range of 62.67 ± 13.49–425.6 ± 3.04 ppm. The minimum inhibitory concentration of garlic extracts as calculated by the broth dilution method ranged 25–133 mg/ml and biofilm formation was 45–82%. On an overall basis, garlic pink indicated higher bioactive components, antimicrobial potential against foodborne pathogens, and biofilm formation inhibition. Regarding solvents extracts with 50% methanol, as extraction solvent, indicated better results trailed by 50% ethanol and water. Practical applications Garlic extract is rich in bioactive moieties especially Allicin, other organosulfur and phenolics, having antioxidant and antimicrobial potential which can exert beneficial effects on human health. Antimicrobial potential of garlic extract can be utilized for killing foodborne pathogens and thus achieving food safety. Its use in meat, meat products, and fish can significantly reduce the pathogens associated with these food items. Moreover, both antioxidant and antimicrobial properties offer bio‐preservation effect to these products and extend the shelf life. Biofilm formation inhibition properties of garlic extract can be utilized in food processing and preservation as well in food processing equipment. Further, garlic extracts can be used for preparation of nanoparticles with enhanced efficiency.

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“…Lenkova et al. (2016) reported that white and red‐skinned onion possessed 444.3 and 1,313 mgGAE/g total phenols, and 12.29% and 40.58% antioxidant activity values, respectively. Ren, Perussello, Zhang, Gaffney, et al (2018) found that the total phenol contents, antioxidant activity values, and the total flavonoid contents of onion slices dried via hot air varied between 5.50 and 7.76 mgGAE/g, 2.84 and 4.43 mg TE/g, and 2.70 and 4.34 mgQE/g, respectively.…”

Section: Resultsmentioning

confidence: 99%

The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red‐skinned onion slices

Özcan

Uslu

Alkaltham

et al. 2020

J. Food Process. Preserv.

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Moisture amounts of the white and red onions of the control group were determined to be 91.59% and 87.32%, respectively. The highest decrease in moisture content occurred within the red onion (7.14%) dried at 90°C. The total phenolic, total flavonoid contents, and antioxidant activity values of the white and red onions dried at both temperatures increased significantly compared to the control groups. The highest increase for total phenolic and total flavonoid contents were established for white and red onions dried at 90°C. Caffeic acid, rutin‐trihydrate, p‐coumaric acid, trans‐ferulic acid, apigenin‐7‐glucoside, quercetin, and trans‐cinnamic acid contents of both the undried and dried red onions were found to be higher compared to the contents of the undried and dried white onions. Additionally, the amounts of phenolic constituents of white and red onions dried at 50 and 90°C temperatures were higher compared to those of the control groups. Practical applications Various types of dried onions forms include flaked onion, minced onion, chopped onion, and powdered onion, and are a product of substantial prominence and importance across the global trade landscape. Moreover, the onion plant enjoys widespread use as a flavor additive in copious amounts of food formulations including comminuted meats, sauces, soups, and salad dressings. By drying the plant materials, the moisture content of the product is brought to a suitable value for storage, and in addition to this, it is to prevent the losses in the flavor, taste, color, and nutrients of the vegetable materials.

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Evaluation and comparison of the content of total polyphenols and antioxidant activity of selected species of the genus Allium

Cited by 36 publications

References 33 publications

Fructans and antioxidants in leaves of culinary herbs from Asteraceae and Amaryllidaceae families

Fructans and antioxidants in leaves of culinary herbs from Asteraceae and Amaryllidaceae families

Characterization and antimicrobial potential of bioactive components of sonicated extract from garlic ( Allium sativum ) against foodborne pathogens

The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red‐skinned onion slices

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