Organosulfur and phenolic content of garlic (<i>Allium sativum</i>L.) and onion (<i>Allium cepa</i>L.) and its relationship with antioxidant activity

Soto, Verónica C.; González, Roxana; Sance, María; Galmarini, Claudio R.

doi:10.17660/actahortic.2016.1143.39

Cited by 28 publications

(27 citation statements)

References 39 publications

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“…In this study, chemical analysis revealed that the leaves and roots of both B. bassiana -exposed and unexposed chive contained polyphenols, alkaloids and flavonols, and also that these secondary metabolites were significantly more concentrated in the leaves than in the roots. Chives and other Allium species, such as onion and garlic contain polyphenols, alkaloids, flavonoids, glycosides and organosulfur (Gulfraz et al., 2014; Soto et al., 2016; Sihombing et al., 2018). Furthermore, higher alkaloid content was detected in the leaves of plants inoculated with B. bassiana than in the control treated plants (Table 4).…”

Section: Discussionmentioning

confidence: 99%

Effects of Beauveria bassiana (Hypocreales) on plant growth and secondary metabolites of extracts of hydroponically cultivated chive (Allium schoenoprasum L. [Amaryllidaceae])

Espinoza

Vidal

Rautenbach

et al. 2019

Heliyon

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The endophytic plant-fungi symbiotic relationship can be explored to improve cultivation of targeted medicinal plant species. The objective of this study was to assess the effects of the cultivation of chive (Allium schoenoprasum) in plant growth medium inoculated with the entomopathogenic fungus, Beauveria bassiana (Hypocreales). Twelve replicates of chive seedlings were exposed to B. bassiana inoculum formulated at concentrations of 0, 1 × 105, 1 × 104 and 1 × 103 conidia mL−1 in a completely randomized design. We assessed plant growth parameters, such as leaf number and plant height weekly and root length, leaf and root fresh and dry weights and secondary metabolites three weeks post-fungal inoculation. The fungus was re-isolated from some of the leaves and roots of the treated plants suggesting that the fungus successfully colonized the plant tissue. Generally, the results indicated that the fungal inoculation had minimal effect on most of the growth parameters assessed in relation to the control. Remarkably, plants exposed to the fungus recorded greater (p < 0.05) total alkaloid, ranging from 2.98 – 3.76 mg atropine equivalent (AE)/g dry weight (DW) compared to the control plants (1.96 mg AE/g DW) for the leaves. This study demonstrated that endophytic fungi could be used to improve the yield of active chemical constituents in cultivated medicinal plants.

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Section: Discussionmentioning

confidence: 99%

Effects of Beauveria bassiana (Hypocreales) on plant growth and secondary metabolites of extracts of hydroponically cultivated chive (Allium schoenoprasum L. [Amaryllidaceae])

Espinoza

Vidal

Rautenbach

et al. 2019

Heliyon

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“…Moreover, Beato, Orgaz, Mansilla, and Montaño (2011) evaluated the same garlic cultivars at four different locations and confirmed the significant effect of growing conditions on total phenolic compounds content. In contrast, Soto, González, Sance, and Galmarini (2016) suggested that antioxidant activity of garlic is mostly associated with organosulfuric compounds, rather than total phenolic compounds content.Antimicrobial activity of garlic is known since the ancient times, where people used to use it as a basic ingredient in folk medicine against various infections (Lanzotti, Bonanomi, & Scala, 2013). Allicin is considered the most potent compound of garlic with significant antibacterial and fungicidal properties which have been confirmed through in vitro test with allicin in pure form (Ankri & Mirelman, 1999), while in vivo activity has not been well confirmed with preclinical and clinical studies so far (Marchese et al, 2016).…”

Section: Introductionmentioning

confidence: 96%

Antimicrobial and antioxidant properties of various Greek garlic genotypes

et al. 2018

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“…Phenolic compounds can give the hydrogen on the aromatic ring to prevent the oxidation of lipids, proteins, nucleic acids, carbohydrates, by free radicals . Some studies have suggested that antioxidant activity in garlic is mostly associated with organosulfur compounds rather than content of total phenolic compounds . Sulfur compounds can also be classified into two main groups according to their cyclic or acyclic structures.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

Aydin

Kahyaoğlu

2020

Euro J Lipid Sci & Tech

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In this research, the effect of adding garlic and synthetic antioxidant to butter produced on both quality characteristics and oxidation stability during the storage (1st, 15th, 30th, 45th, 60th, 75th, and 90th days) process is investigated. With this aim, two replicates of butter samples as control, containing different proportions of garlic (butter treated with 2.5%, 5%, 7.5%, 10% crushed garlic) and with 50 ppm butylated hydroxytoluene (BHT) added are prepared. 2,2′‐Azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) and 2,2‐diphenyl‐1‐picrylhydrazyl free radical‐scavenging ability, ferric reducing antioxidant power value of garlic are found as 26.05%; 87.48%; 70 mm mL−1, respectively. Total phenolic content, total flavonoids, and total antioxidant capacity of fresh garlic are determined. The main components of essential oil of garlic are determined. The rate of oxidation decreases as the garlic rate increases. The highest sensory analysis scores for the first days of storage are for the control and butter with 50 ppm BHT added, followed by samples with 5%, 2.5%, and 7.5% garlic added. At the end of storage, the highest sensory analysis scores are obtained by the butter with 5% garlic added. The butter with 10% garlic added is not liked in terms of sensory properties. Practical Applications: Oxidation‐causing or accelerating factors are oxygen, light, temperature, metal ions, some pigments, and degree of unsaturation. Oxidation is eliminated when these factors are eliminated. But in practice this is not possible. Therefore, it is very difficult to prevent oxidation without adding any material. Antioxidants are the most effective substances in the food industry for the production, storage, transport, and marketing of vegetable and animal fats and fat‐containing foods, delaying the effect of atmospheric oxygen at normal temperatures, preventing food spoilage, and rancidity for a certain period of time. Due to the carcinogenic effects of synthetic antioxidants, interest in natural antioxidants has increased. It is known that garlic has antioxidant effects. Natural antioxidants are used in the food industry for different purposes due to their extensive bioactivity profile. Peroxide value and thiobarbituric acid tests are generally used to determine the degree of lipid oxidation in butter.

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Organosulfur and phenolic content of garlic (Allium sativumL.) and onion (Allium cepaL.) and its relationship with antioxidant activity

Cited by 28 publications

References 39 publications

Effects of Beauveria bassiana (Hypocreales) on plant growth and secondary metabolites of extracts of hydroponically cultivated chive (Allium schoenoprasum L. [Amaryllidaceae])

Effects of Beauveria bassiana (Hypocreales) on plant growth and secondary metabolites of extracts of hydroponically cultivated chive (Allium schoenoprasum L. [Amaryllidaceae])

Antimicrobial and antioxidant properties of various Greek garlic genotypes

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

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