Chemical composition and biological activity of allium cepa L. and Allium × cornutum (Clementi ex Visiani 1842) methanolic extracts

Molecules

Volumn 22, Issue 3, 2017, Pages

  Fredotovíc, Željana ^a   Šprung, Matilda ^a   Soldo, Barbara ^a   Ljubenkov, Ivica ^a   Budić Leto, Irena ^b   Bilušić, Tea ^c   Cikeš Čulić, Vedrana ^d   Puizina, Jasna ^a  

^a UNIVERSITY OF SPLIT   (Croatia)

^b INSTITUTE FOR ADRIATIC CROPS AND KARST RECLAMATION   (Croatia)

^c UNIVERSITY OF SPLIT   (Croatia)

^d UNIVERSITY OF SPLIT   (Croatia)

Author keywords

Allium cepa; Allium cornutum; Antimutagenic activity; Antioxidant activity; Antiproliferative activity; Genotoxicity; Onions; Phenolic compounds

Indexed keywords

1,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTHOCYANIN; ANTINEOPLASTIC AGENT; BIPHENYL DERIVATIVE; FENTON'S REAGENT; FLAVONOID; HYDROGEN PEROXIDE; IRON; PICRIC ACID; PLANT EXTRACT; REACTIVE OXYGEN METABOLITE; SCAVENGER;

ALLIUM; ANTAGONISTS AND INHIBITORS; CELL SURVIVAL; CHEMISTRY; COMET ASSAY; COMPARATIVE STUDY; DNA FRAGMENTATION; DOUBLE STRANDED DNA BREAK; DRUG EFFECTS; HUMAN; ISOLATION AND PURIFICATION; OXYGEN RADICAL ABSORBANCE CAPACITY; PLASMID; TUMOR CELL LINE;

ALLIUM; ANTHOCYANINS; ANTINEOPLASTIC AGENTS, PHYTOGENIC; BIPHENYL COMPOUNDS; CELL LINE, TUMOR; CELL SURVIVAL; COMET ASSAY; DNA BREAKS, DOUBLE-STRANDED; DNA FRAGMENTATION; FLAVONOIDS; FREE RADICAL SCAVENGERS; HUMANS; HYDROGEN PEROXIDE; IRON; OXYGEN RADICAL ABSORBANCE CAPACITY; PICRATES; PLANT EXTRACTS; PLASMIDS; REACTIVE OXYGEN SPECIES;

EID: 85015809013     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules22030448     Document Type: Article

References (42)

1. Prakash, D.; Singh, B.N.; Upadhyay, G. Antioxiodant and free radical scavenging activities of phenols from onion (Allium cepa). Food Chem. 2007, 102, 1389-1393. [CrossRef]
2. 2-induced oxidative DNA damage in human lymphocytes by comet assay. J. Complement. Integr. Med. 2014, 11, 27-33. [CrossRef] [PubMed]
3. Özyürek, M.; Bener, M.; Güçlü, K.; Apak, R. Antioxidant/antiradical properties of microwave-assisted extracts of three wild edible mushrooms. Food Chem. 2014, 157, 323-331. [CrossRef] [PubMed]
4. Puizina, J.; Javornik, B.; Bohanec, B.; Schweizer, D.; Maluszynska, J.; Papeš, D.; Schweizer, D. Random amplified polymorphic DNA analysis, genome size, and genomic in situ hybridization of triploid viviparous onions. Genome 1999, 42, 1208-1216. [CrossRef] [PubMed]
5. Corzo-Martínez, M.; Corzo, N.; Villamiel, M. Biological properties of onions and garlic. Trends Food Sci. Technol. 2007, 18, 609-625. [CrossRef]
6. Lanzotti, V. The analysis of onion and garlic. J. Chromatogr. A 2006, 1112, 3-22. [CrossRef] [PubMed]
7. Gurushizde, M.; Mashayekhi, S.; Blattner, F.R.; Friesen, N.; Fritsch, R.M. Phylogenetic relationship of wild and cultivated species of Allium section Cepa inferred by nuclear rDNA ITS sequence analysis. Plant Syst. Evol. 2007, 269, 259-269. [CrossRef]
8. Kendler, B.S. Garlic (Allium sativum) and onion (Allium cepa): A review of their relationship to cardiovascular disease. Prev. Med. 1987, 16, 670-685. [CrossRef]
9. Nicastro, H.L.; Ross, S.A.; Milner, J.A. Garlic and onions: Their cancer prevention properties. Cancer Prev. Res. 2015, 8, 181-189. [CrossRef] [PubMed]
10. Yang, E.-J.; Kim, G.-S.; Kim, J.A.; Song, K.-S. Protective effects of onion-derived quercetin on glutamate-mediated hippocampal neuronal cell death. Pharmacogn. Mag. 2013, 9, 302-308. [PubMed]
11. Goldman, I.L.; Kopelberg, M.; Debaene, J.E.; Schwartz, B.S. Antiplatelet activity in onion (Allium cepa) is sulfur dependent. Throm. Haemost. 1996, 76, 450-452.
12. Bonaccorsi, P.; Caristi, C; Gargiulli, C; Leuzzi, U. Flavonol glucosides in Allium species: A comparative study by means of HPLC-DAD-ESI-MS-MS. Food Chem. 2008, 107, 1668-1673. [CrossRef]
13. Griffiths, G.; Trueman, L.; Crowther, T.; Thomas, B.; Smith, B. Onions-A global benefit to health. Phytother. Res. 2002, 16, 603-615. [CrossRef] [PubMed]
14. Gennaro, L.; Leonardi, C; Esposito, F.; Salucci, M.; Maiani, G.; Quaglia, G.; Fogliano, V. Flavonoid and carbohydrate contents in Tropea red onions: Effects of homelike peeling and storage. J. Agric. Food Chem. 2002, 50, 1904-1910. [CrossRef] [PubMed]
15. Fredotovic, ž.; Šamanic, I.; Schneeweiss-Weiss, H.; Kamenjarin, J.; Jang, T.-S.; Puizina, J. Triparental origin of triploid onion, Allium x cornutum (Clementi ex Visiani, 1842), as evidenced by molecular, phylogenetic and cytogenetic analysis. BMC Plant Biol. 2014, 14, 14-24. [CrossRef] [PubMed]
16. Caridi, D.; Trenerry, V.C.; Rochfort, S.; Duong, S.; Laugher, D.; Jones, R. Profiling and quantifying quercetin glucosides in onion (Allium cepa L.) varieties using capillary zone electrophoresis and high performance liquid chromatography. Food Chem. 2007, 105, 691-699. [CrossRef]
17. Lombard, K.A.; Geoffriau, E.; Peffley, E. Flavonoid quantification in onion by spectrophotometric and high performance liquid chromatography analysis. Hortic. Sci. 2002, 37, 682-685.
18. Pérez-Gregorio, R.M.; García-Falcón, M.S.; Sinal-Gándara, J.; Rodrigues, A.S.; Almeida, D.P.F. Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest. J. Food Comp. Anal. 2010, 23, 592-598. [CrossRef]
19. Price, K.R.; Rhodes, M.J.C. Analysis of the major flavonol glycosidespresent in four varieties of onion (Allium cepa) and changes in composition resulting from autolysis. J. Sci. Food Agric. 1997, 74, 331-335. [CrossRef]
20. Rhodes, M.; Price, K. Analytic problems in the study of flavonoid compounds in onion. Food Chem. 1996, 57, 113-117. [CrossRef]
21. Santas, J.; Carbo, R.; Gordon, M.H.; Almajano, M.P Comparison of the antioxidant activity of two Spanish onion varieties. Food Chem. 2008, 107, 1210-1216. [CrossRef]
22. Nile, S.H.; Park, S. Total phenolics, antioxidant and xanthine oxidase inhibitory activity of three colored onions (Allium cepa L.). Front. Life Sci. 2014, 7, 224-228. [CrossRef]
23. Sharma, K; Assefa, A.D.; Kim, S.; Young Ko, E.; Lee, E.T.; Park, S.W. Evaluation of total phenolics, flavonoids and antioxidant activity of 18 Korean onion cultivars: A comparative study. J. Sci. Food Agric. 2014, 94, 1521-1529. [CrossRef] [PubMed]
24. Zill, H.; Fabiano-Tixier, A.-S.; Elmaataoui, M.; Dangles, O.; Chemat, F. A remarkable influence of microwave extraction: Enhancement of antioxidant activity of extracted onion varieties. Food Chem. 2011, 127, 1472-1480. [CrossRef]
25. Benekeblia, N. Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts. Braz. Arch. Biol. Technol. 2007, 48, 753-759. [CrossRef]
26. Boivin, D.; Lamy S.; Lord-Dufour, S.; Jackson, J.; Beaulieu, E.; Côté, M.; Moghrabi, A.; Barrete, S.; Gingras, D.; Béliveau, R. Antiproliferative and antioxidant activities of common vegetables: A comparative study. Food Chem. 2009, 112, 374-380. [CrossRef]
27. Miller, H.E.; Rogelhof, F.; Marguart, L.; Prakash, A.; Kanter, M. Antioxidant content of whole grain breakfast cereals, fruits and vegetables. J. Am. Coll. Nutr. 2008, 19, 1-8. [CrossRef]
28. Nuutila, A.M.; Puupponen-Pimiä, R.; Oksman-Caldentey, K.-M. Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chem. 2003, 81, 485-493. [CrossRef]
29. Yin, M.; Cheng, W. Antioxidant activity of several Allium members. J. Agric. Food Chem. 1998, 46, 4097-4101. [CrossRef]
30. Singh, B.N.; Singh, B.R.; Singh, R.L.; Prakash, D.; Singh, D.P.; Sharma, B.K.; Upadhyay, G.; Singh, H.B. Polyphenolics from various extracts/fractions of red onion (Allium cepa) peel with potent antioxidant and antimutagenic activities. Food Chem. Toxicol. 2009, 47, 1161-1167. [CrossRef] [PubMed]
31. Kumar, S.; Pandey, A.K. Chemistry and biological activities of flavonoids: An overview. Sci. World J. 2013, 2013, 162750. [CrossRef] [PubMed]
32. Sakihama, Y.; Cohen, M.F.; Grace, S.C.; Yamasaki, H. Plant phenolic antioxidant and prooxidant activities: Phenolics-induced oxidative damage mediated by metals in plants. Toxicology 2002, 177, 67-80. [CrossRef]
33. Duthie, S.J.; Collins, A.R.; Duthie, G.G.; Dobson, V.L. Quercetin and myricetin protect against hydrogen peroxide-induced DNA damage (strand breaks and oxidized pyrimidines) in human lymphocytes. Mutat. Res. 1997, 393, 223-231. [CrossRef]
34. Noroozi, M.; Angerson, W.J.; Lean, M.E. Effects of flavonoids and vitamin C on oxidative DNA damage to human lymphocytes. Am. J. Clin. Nutr. 1998, 67, 1210-1218. [PubMed]
35. Johnson, M.K.; Loo, G. Effects of epigallocatechin gallate and quercetin on oxidative damage to cellular DNA. Mutat. Res. 2000, 459, 211-218. [CrossRef]
36. Yang, J.; Meyers, K.J.; van der Heide, J.; Liu, R.H. Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions. J. Agric. Food Chem. 2004, 52, 6787-6793. [CrossRef] [PubMed]
37. Millet, A.; Lamy, E.; Jonas, D.; Stintzing, F.; Mersch-Sundermann, V.; Merfort, I. Fermentation enhances the biological activity of Allium cepa bulb extracts. J. Agric. Food Chem. 2012, 60, 2148-2156. [CrossRef] [PubMed]
38. Vanzo, A.; Terdoslavich, M.; Brandoni, A.; Torres, A.M.; Vrhovsek, U.; Passamonti, S. Uptake of grape anthocyanins into the rat kidney and the involvement of bilitranslocase. Mol. Nutr. Food Res. 2008, 52, 1106-1116. [CrossRef] [PubMed]
39. Singleton, V.L.; Rossi, J.A. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 12, 99-101.
40. Kulišić, T.; Dragović-Uzelac, V.; Miloš, M. Antioxidant activity of aqueous tea infusions prepared from oregano, thyme and wild thyme. Food Technol. Biotechnol. 2006, 44, 485-492.
41. Yen, G.C.; Duh, P.D. Scavenging effect of methanolic extracts of peanut hulls on free-radical and active oxygen species. J. Agric. Food Chem. 1994, 43, 629-632. [CrossRef]
42. Singh, N.P.; McCoy, M.T.; Tice, R.R.; Schneider, E.L. A simple technique for quantification of low levels of DNA damage in individual cells. Exp. Cell Res. 1988, 175, 184-191. [CrossRef]