Przejdź do głównego menu Przejdź do sekcji głównej Przejdź do stopki

Tom 18 Nr 2 (2019)

Artykuły

PHYTOCHEMICAL AND BIOACTIVITY DIVERSITY IN THE EXTRACTS FROM BULBS AND LEAVES OF DIFFERENT POPULATIONS OF Allium jesdianum, A VALUABLE UNDERUTILIZED VEGETABLE

DOI: https://doi.org/10.24326/asphc.2019.2.11
Przesłane: 15 kwietnia 2019
Opublikowane: 2019-04-15

Abstrakt

Allium jesdianum Boiss. & Buhse (Yazdi onion) belonging the family Alliaceae, is an endemic species of Iran that grows wild in the Zagros Mountains range, southwestern Iran. The indigenous people of Iran use the leaves and bulbs of A. jesdianum for the treatment of colds and kidney problems. The bulbs and leaves of various populations of the plant were collected from the alpine regions in Chaharmahal va Bakhtiari province, southwestern Iran. The total phenolic content of ethanol extract was determined by Folin-Ciocalteu method, the antioxidant activity was evaluated measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH), and the antibacterial activity of the extracts against four bacteria was determined by serial dilution assay. Results indicated that the total phenolic content in ethanol extracts from leaves and bulbs of A. jesdianum ranged between 27.83 to 98.23 mg GAE/g extract. A comparison of all plant extracts in the DPPH assay indicated that ethanol extracts from the populations of A. jesdianum leaves were the most effective free radical scavenging agents. The extracts indicated moderate-to-good inhibitory activities against four bacteria, especially against B. cereus. This finding suggests that the bulbs and leaves of A. jesdianum may be considered a natural source of antioxidants and antimicrobial agents.

Bibliografia

  1. Ahmad, I., Beg, A.Z. (2001). Antimicrobial and phytochemical studies on 45 Indian medicinal plants against multi-drug resistant human pathogens. J. Ethnopharmacol., 74, 113–123.
  2. Amin, G.R. (1991). Popular medicinal plants of Iran, Tehran. Iranian Ministry of Health publication, Tehran, Iran.
  3. Amin, M., Kapadnis, B.P. (2005). Heat stable antimicrobial principle of Allium ascalonicum against bacteria and fungi. Indian J. Exp. Biol., 43, 751–754.
  4. Ariga T., Seki, T. (2006). Antithrombotic and anticancer effects of garlic-derived sulfur compounds: A review. Bio Factors, 26, 93–103.
  5. Bagheri, F., Gol, A., Dabiri, S., Javadi, A. (2011). Preventive effect of garlic juice on renal reperfusion injury. Iran J. Kidney Dis., 5, 194–200.
  6. Bajalan, I., Rouzbahani, R., Pirbalouti, A.G., Maggi, F. (2017). Antioxidant and antibacterial activities of the essential oils obtained from seven Iranian populations of Rosmarinus officinalis. Ind. Crops Prod., 107, 305–311.
  7. Benkeblia, N., Lanzotti, V. (2007). Allium thiosulfinates: chemistry, biological properties and their potential utilization in food preservation. Food, 1, 193–201.
  8. Benkeblia, N. (2005). Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts. Braz. Arch. Biol. Technol., 48, 753–759.
  9. Chaithradhyuthi Gayathri, S., Sowmya, P.S., Shwetha, B., Gowri, S., Rama Bhat, P., Nagasampige, H., Rao, B.R. (2009). Evaluation of the antioxidant and antimicrobial properties of some members of Allium. J. Environ. Agric. Food Chem., 8, 345–350.
  10. CLSI (Clinical and Laboratory Standards Institute). (2012). Performance standards for antimicrobial disks susceptibility tests: approved standards – Eleventh edition. M02-A11, CLSI, USA.
  11. Conforti, F., Menichini, F., Formisano, C., Rigano, D., Senatore, F., Arnold. N.A., Piozzi, F. (2009). Comparative chemical composition, free radical-scavenging and cytotoxic properties of essential oils of six Stachys species from different regions of the Mediterranean area. Food Chem., 116, 898–905.
  12. Corzo-Martinez, M., Corzo, N., Villamiel, M. (2007). Biological properties of onion and garlic. Trends Food Sci Tech., 18, 609–625.
  13. Diouf, P.N., Stevanovic, T., Cloutier, A. (2009). Study on chemical composition and anti-inflammatory activities of hot water extract Picea mariana bark and its proanthocyanidin-rich fractions. Food Chem., 113, 897–902.
  14. Fritsch, R.M., Keusgen, M. (2006). Occurrence and taxonomic significance of cysteine sulphoxides in the genus Allium L. (Alliaceae). Phytochemistry, 67, 1127–1135.
  15. Ghasemi Pirbalouti, A. (2009). Medicinal plants used in Chaharmahal and Bakhtyari districts, Iran. Herba Polon., 55, 69–75.
  16. Ghasemi Pirbalouti, A., Setayesh, M., Siahpoosh, A., Mashayekhi, H. (2013). Antioxidant activity, total phenolic and flavonoids contents of three herbs used as condiments and additives in pickles products. Herba Polon., 59, 51–62.
  17. Ghasemi Pirbalouti, A., Siahpoosh, A., Setayesh, M., Craker, L. (2014). Antioxidant activity, total phenolic and flavonoid contents of some medicinal and aromatic plants used as herbal teas and condiments in Iran. J. Med. Food., 17, 1151–1157.
  18. Ghasemi Pirbalouti, A., Ahmadzadeh, Y., Malekpoor, F. (2015). Variation in antioxidant, and antibacterial activities and total phenolic content of the bulbs of mooseer (Allium hirtifolium Boiss.). Acta Agric. Slovenica, 105,15–22.
  19. Grases, F., Prieto, R.M., Gomila, I., Sanchis, P., Costa--Bauzá, A. (2009). Phytotherapy and renal stones: the role of antioxidants, a pilot study in Wistar rats. Urology Res., 37, 35–40.
  20. Griffiths, G., Trueman, L., Crowther, T., Thomas, B., Smith, B. (2002). Onions – a global benefits to health. Phytother. Res.,16, 603–615.
  21. Hirsch, K., Danilenko, M., Giat, J., Miron, T., Rabinkov, A., Wilchek, M., Mirelman, D., Levy, J., Sharoni, Y. (2000). Effect of purified allicin, the major ingredient of freshly crushed garlic, on cancer cell proliferation. Nutr. Cancer., 38, 245–254.
  22. Huang, D., Ou, B., Prior, R.L. (2005). The chemistry behind antioxidant capacity assay. J. Agric. Food Chem., 53, 1841–1856.
  23. Jeffery, E.H., Brown, A.F., Kurilich, A.C., Keck, A.S., Matusheski, N., Klein, B.P., Juvik, J.A. (2003). Variation in content of bioactive components in broccoli. J. Food Comp. Anal., 16, 323–330.
  24. Katalinic, K., Milos, M., Jukic, M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chem., 94, 550–557.
  25. Kojuri, J., Vosoughi, A.R., Akrami, M. (2007). Effects of Anethum graveolens and garlic on lipid profile in hyperlipidemic patients. Lipids Health Dis., 61–65.
  26. Lanzotti, V. (2006). The analysis of onion and garlic. J. Chromatogr. A, 1112, 3–22.
  27. Li, H.B., Cheng, K.W., Wong, C.C., Fan, K.W., Chen, F., Jiang. Y. (2007). Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae. Food Chem., 102, 771–776.
  28. Nencini, C., Cavallo, F., Capasso, A., Franchi, G.G., Giorgio, G., Micheli, L. (2007). Evaluation of antioxidative properties of Allium species growing wild in Italy. Phytother. Res., 21, 874–878.
  29. Nuutila, A.M., Puupponen-Pimiä, R., Aarni, M., Oksman-Caldentey, K.M. (2003). Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chem., 81, 485–493.
  30. Prakash, D., Singh, B.N., Upadhyay, G. (2007). Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa). Food Chem., 102, 1389–1393.
  31. Rahman, M.M., Fazlic, V., Saad, N.W. (2012). Antioxidant properties of raw garlic (Allium sativum) extract. Int. Food Res. J., 19, 589–591.
  32. Shahidi, F., Naczk, M. (1995). Food phenolics sources, chemistry, effects and applications. Technomic Pub. Co., Basel, Switzerland.
  33. Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic., 16, 144–158.
  34. Taguri, T., Tanaka, T., Kouno, I. (2006). Antibacterial spectrum of plant polyphenols and extracts depending upon hydroxyphenyl structure. Biol. Pharm. Bull., 29, 2226–2235.
  35. Taran, M., Rezaeian, M., Izaddoost, M. (2006). In vitro antitrichomonas activity of Allium hirtifolium (Persian shallot) in comparison with metronidazole. Iran. J. Public Health., 35, 92–94.
  36. Tepe, B., Sokmen, M., Akpulat, H.A., Sokmen, A. (2005). In vitro antioxidant activities of the methanol extracts of five Allium species from Turkey. Food Chem., 92, 89–92.
  37. Tian, F., Li, B., Ji, B., Zhang, G., Luo, Y. (2009). Identification and structure-activity relationship of gallotannins separated from Galla chinensis. LWT-Food Sci. Technol., 42, 1289–1295.
  38. Velioglu, Y.S., Mazza, G., Gao, L., Oomah, B.D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. J. Agric. Food Chem., 46, 4113–4117.
  39. Vosoughi, N., Gomarian, M., Pirbalouti, A.G., Khaghani, S., Malekpoor, F. (2018). Essential oil composition and total phenolic, flavonoid contents, and antioxidant activity of sage (Salvia officinalis L.) extract under chitosan application and irrigation frequencies. Ind. Crops Prod., 117, 366–374.
  40. Yanishlieva, N.V., Marinova, E.Y., Pokorny, J. (2006). Natural antioxidants from herbs and spices. Eur. J. Lipid Sci. Technol., 108, 776–793.
  41. Yogesh, K., Jha, S.N., Ahmad, T. (2012). Antioxidant potential of aqueous extract of some food grain powder in meat model system. J. Food Sci. Technol., 51, 3446–3451.
  42. Yoshihiro, M., Minpei, K. (1999). Steroidal glycosides from the bulbs of Allium jesdianum. J. Nat. Prod., 62, 194–197.
  43. Zampini, I.C., Vattuone, M.A., Isla, M.I. (2005). Antibacterial activity of Zuccagnia punctata Cav. ethanolic extracts. J. Ethnopharmacol., 102, 450–456.

Downloads

Download data is not yet available.

Podobne artykuły

1 2 3 4 5 6 7 8 9 10 > >> 

Możesz również Rozpocznij zaawansowane wyszukiwanie podobieństw dla tego artykułu.