UPLC-ESI-MS/MS based identification and antioxidant, antibacterial, cytotoxic activities of aqueous extracts from storey onion (Allium cepa L. var. proliferum Regel)

Zhou, Yonggang; Li, Cong; Feng, Bang; Chen, Bang; Jin, Lihua; Shen, Yehua

doi:10.1016/j.foodres.2019.108969

Cited by 30 publications

(18 citation statements)

References 40 publications

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“…DPPH radical scavenging assay DPPH radical scavenging test is most common method used to evaluate antioxidant activity of compounds (Ksouda et al 2019;Zhou et al 2020). Our data showed that the AEO exhibited strong and concentration-dependent scavenging activity on DPPH (IC 50 =117.60 μg/mL ) as shown in Fig.…”

Section: Antioxidant Activity Analysismentioning

confidence: 70%

Chemical Composition, A Ntimicrobial, Antioxidant and Cytotoxic Activities and of Essential Oil from Actinidia Arguta

Wang¹,

Quan²,

Sun³

et al. 2021

Preprint

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Chemical composition, antimicrobial, antioxidant, and cytotoxic properties of essential oil from Actinidiatg arguta (AEO) were evaluated. Gas chromatography-mass spectrometry analysis identified 56 chemical compounds, with the most abundant being Squalene (23.08%), γ-sitrostorol (8.10%), and β-Tocopherol (7.01%). Whereas the AEO had significant antimicrobial activity against Staphylococcus aureus and Saccharomyces cerevisiae, it showed mild efficacy against Bacillus subtilis and Microsporum canis . On the contrary, the Gram-negative bacteria, Escherichia coli and Pseudomonas aeruginosa, were not susceptible to the AEO pressure. On the other hand, the AEO exhibited strong antioxidant activity against DPPH, β-carotene, and hydroxyl radicals, having an IC 50 values of 117.60, 73.60 and 35.15 μg/mL, respectively. Additionally, compared to the PC-3 or HT-29 cell lines, the A549 cells were more susceptible to the AEO (IC 50 ; 6.067 mg/mL). Besides, the confocal laser scanning microscopy imaging showed that 16 mg/mL of the AEO induced apoptosis in the A549 cell lines. Our data indicate that the AEO might be useful in the food and pharmaceutical industry.

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Section: Antioxidant Activity Analysismentioning

confidence: 70%

Chemical Composition, A Ntimicrobial, Antioxidant and Cytotoxic Activities and of Essential Oil from Actinidia Arguta

Wang¹,

Quan²,

Sun³

et al. 2021

Preprint

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“…Also, the stability and quality of the extract are influenced by the pH of the medium. Therefore, pH between 4-5 is considered appropriate for polyphenol extraction in onions [11].…”

Section: Traditional Methods Of Extractionmentioning

confidence: 99%

A Comprehensive Review of the Nutritional, Pharmacological, and Industrial Value of Polyphenolic Antioxidants Found in Onions

Sharma¹,

Bandi²

2021

Preprint

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Onions are an excellent source of a variety of essential antioxidants, polyphenols, and other phytonutrients. These onions were used to enhance the meal's flavour and aroma. Additionally, onions have long been recognised for their ability to change food texture, making it more pleasant for eating. Among the most significant phenolic compounds identified in onions was Quercetin, which has been proven to be very helpful for maintaining good health by reducing the risk of heart disease, cancer, and a number of other severe conditions. Polyphenol extraction is essential for the effective usage and research of these phytochemicals. Previously, the extraction process was complicated by a variety of traditional methods, but with the aid of contemporary technology, the procedure was simplified. Additionally, it was found that red onions had greater health benefits than yellow onions, which were the most commonly used kind at the time. Apart from their health benefits, polyphenols were well recognised for their industrial use in dyeing, polymer manufacturing, and resin synthesis.

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“…Welsh onion ( Allium fistulosum L., Alliaceae) has been a traditional medicine and food plant in China, and it is reported to have anti-oxidative, anti-hypertensive and anti-obesity properties [ 6 , 7 ]. Allium vegetables are widely used to flavor foods and improve the flavor in foods [ 8 ]. In addition, welsh onion is a classic combination with porcine bone in Chinese traditional cooking.…”

Section: Introductionmentioning

confidence: 99%

“…The utilization of welsh onion plays an important role in the industrial production of soup. Studies have shown that welsh onions are rich in bioactive compounds, including polyphenols and organic acids [ 8 , 11 , 12 ]. Thus, the addition of welsh onion can not only improve the flavor of the food but also increase the nutritional value through antioxidant and antibacterial effects [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Studies have shown that welsh onions are rich in bioactive compounds, including polyphenols and organic acids [ 8 , 11 , 12 ]. Thus, the addition of welsh onion can not only improve the flavor of the food but also increase the nutritional value through antioxidant and antibacterial effects [ 8 ]. With the addition of welsh onion extract, the water holding capacity of chicken rolls was increased and the oxidation of chicken fat was reduced, thereby improving the quality of chicken rolls [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup

Liang

Zhou

Zhang

et al. 2021

Foods

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To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows: the material–liquid ratio (m/V) was 1:1, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%. Then, the content of taste components was measured. The content of free amino acids in porcine bone soup with welsh onion (PWS) was higher than the sum of welsh onion soup (WS) and porcine bone soup (PS); particularly, the umami amino acids increased by 35.73% compared with PS. Significant increases in four organic acids (lactic acid, pyroglutamic acid, citric acid and ascorbic acid), two 5′-nucleotides (5′-AMP and 5′-GMP) and three mineral elements (K, Ca and Mg) were observed in PWS. Compared with PS, the equivalent umami concentration (EUC) value was increased from 79.09 to 106.47 mg MSG/100 g in PWS, which was due to the high content of umami amino acids and the synergistic effect with 5′-nucleotides. The results of the sensory analysis indicated a certain enhancement of umami taste in PWS, and the sweet and salty tastes were also increased with the addition of welsh onion. The correlation analysis was consistent with the variation of the components tested above.

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UPLC-ESI-MS/MS based identification and antioxidant, antibacterial, cytotoxic activities of aqueous extracts from storey onion (Allium cepa L. var. proliferum Regel)

Cited by 30 publications

References 40 publications

Chemical Composition, A Ntimicrobial, Antioxidant and Cytotoxic Activities and of Essential Oil from Actinidia Arguta

Chemical Composition, A Ntimicrobial, Antioxidant and Cytotoxic Activities and of Essential Oil from Actinidia Arguta

A Comprehensive Review of the Nutritional, Pharmacological, and Industrial Value of Polyphenolic Antioxidants Found in Onions

Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup

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