The First Comprehensive Phytochemical Study of Nectaroscordum Tripedale (Trautv.) Grossh: Composition of Essential Oil, Antioxidant Activity, Total Phenolic and Flavonoid Content and Mineral Elements

Mohebi, Zahra; Mojarrab, Mahdi

doi:10.1007/s11094-021-02539-1

Cited by 3 publications

(2 citation statements)

References 25 publications

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“…6 On the other hand, the leaves of A. tripedale are often used for flavoring bread in many regions of Iran. 7,8 Organoleptic properties of both Nectaroscordum species are markedly different from those of onion (A. cepa) or other commonly known alliaceous plants. Although they also exhibit strong lachrymatory effects similar to onion, their odor is quite specific, being very pungent, sulfurous, and overall less pleasant.…”

Section: ■ Introductionmentioning

confidence: 98%

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Organosulfur Compounds of Allium Subgenus Nectaroscordum Species

Štefanová

Bittnerová

Zápal

et al. 2023

J. Agric. Food Chem.

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Organosulfur compounds formed upon comminuting the bulbs of two Allium subgenus Nectaroscordum species (Allium siculum and Allium tripedale) were analyzed by HPLC-PDA-MS/MS. The major organosulfur components were isolated and structurally characterized (MS, NMR), including several previously unknown compounds. It was found that the organosulfur chemistry occurring when these plants are cut is very similar to that observed in onion (Allium cepa). In all cases, however, the organosulfur compounds found in Nectaroscordum species were higher homologues of those observed in onion, being formed by various combinations of C1 and C4 building blocks derived from methiin and homoisoalliin/butiin, respectively. Thiosulfinates, bis-sulfine, cepaenes, and several cepaene-like compounds were identified among the major organosulfur components present in the homogenized bulbs. Several groups of 3,4-diethylthiolane-based compounds, structurally homologous with onionin A, cepathiolane A, allithiolanes A–H, and cepadithiolactone A, found in onion, were also detected.

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Section: ■ Introductionmentioning

confidence: 98%

“…On the other hand, the leaves of A. tripedale are often used for flavoring bread in many regions of Iran. , …”

Section: Introductionmentioning

confidence: 99%

Organosulfur Compounds of Allium Subgenus Nectaroscordum Species

Štefanová

Bittnerová

Zápal

et al. 2023

J. Agric. Food Chem.

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The biochemical properties of Satureja species affected by micronutrients, genotype, and locations in drought stress conditions

Bani Taba,

Yadegari,

Reza Naderi Darbaghshahi

2024

Journal of the Saudi Society of Agricultural Sciences

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Antioxidant, antibacterial, and α-glucosidase inhibition potential of three Allium species (Amaryllidaceae) from Iran

Hosseini,

Moetasam Zorab,

Zarei

2024

J Herbmed Pharmacol

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Introduction: Wild species of the genus Allium have high potential for use as medicine due to their essential secondary metabolites with antioxidant activity. This study explored the antioxidant, antibacterial, and α-glucosidase inhibition activities of three Allium species: Allium tripedale, Allium hooshidaryae, and Allium stipitatum. Methods: The antioxidant potentials of the plant methanol extracts were evaluated using the ferric reducing antioxidant power (FRAP) and the 2,2-diphenyl-1picrylhydrazil (DPPH) radical scavenging test. Total phenolic content (TPC), total flavonoid content (TFC) and α-glucosidase inhibition were also evaluated. Antibacterial assessments were done employing disk diffusion and microdilution methods to determine inhibition zone and minimum inhibitory concentration (MIC), respectively against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas aeruginosa. Results: Allium hooshidaryae displayed high TPC (70.24 ± 0.0039 mg gallic acid equivalent/g extract), while A. tripedale had the highest TFC (87 ± 0.013 mg Quercetin equivalent/g extract). A. hooshidaryae showed superior antioxidant capacity (DPPH IC50: 724.4 ± 0.31 µg/mL; FRAP: 36.87 mg ascorbic acid equivalent/g extract) and stronger α-glucosidase inhibition (IC50 = 2.59 mg/mL vs. 4.33 mg/mL for A. tripedale and 6.41 mg/mL for A. stipitatum). Qualitative tests confirmed phenolic, flavonoid, and glycoside compounds in all three species. A. stipitatum uniquely contained saponin and tannin. A. hooshidaryae and A. stipitatum inhibited the bacterial strains effectively, especially at the higher concentration (400 µg/mL). A. stipitatum showed inhibition against all strains, particularly against S. aureus (MIC: 12.5 µg/mL). Conclusion: This study highlights the antidiabetic and antibacterial potential of three Allium species, emphasizing their values as rich sources of bioactive compounds.

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The First Comprehensive Phytochemical Study of Nectaroscordum Tripedale (Trautv.) Grossh: Composition of Essential Oil, Antioxidant Activity, Total Phenolic and Flavonoid Content and Mineral Elements

Cited by 3 publications

References 25 publications

Organosulfur Compounds of Allium Subgenus Nectaroscordum Species

Organosulfur Compounds of Allium Subgenus Nectaroscordum Species

The biochemical properties of Satureja species affected by micronutrients, genotype, and locations in drought stress conditions

Antioxidant, antibacterial, and α-glucosidase inhibition potential of three Allium species (Amaryllidaceae) from Iran

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