The in vitro antioxidant activity of Allium tuncelianum: An endemic

The in vitro antioxidant activity of Allium tuncelianum: An endemic

This study was designated to evaluate in vitro antioxidant activity of MeOH extracts of Allium tuncelianum and to determined total phenolic content (TPC) of MeOH extract of this plant. The sample was subjected to screening for their possible antioxidant activity by using 2,2-diphenyl1-picriylhydrazyl (DPPH) and ?-carotene/linoleic acid assays. The MeOH extract was found to posses weak antioxidant activity. In the case of linoleic acid system, oxidation of the linoleic acid was moderately inhibited by the methanol extract (51.1 ± 5.5 %). Also, in the MeOH extract of A. tuncelianum, we have determined TPC in value of 4.8 ± 1.30 mg/g. Our results showed that MeOH extract of A. tuncelianum was exhibited more weak antioxidant activity than the synthetic antioxidant butylated hydroxytoluene (BHT), curcumin, and ascorbic acid.

___

  • [1] Lander HM, 1997. An essential role for free radicals and derived species in signal transduction. Faseb. Journal 11: 118-124.
  • [2] McCord J M, 2000. The evolution of free radicals and oxidative stress. American Journal of Medicine 108: 652-659.
  • [3] Hertog MGL, Kromhout D, Aravanis C, Blackburn H, Buzina R, Fidanza F, Giampaoli S, Jansen A, Menoth A, Nedeljkovic S, Pekkarinen M, Simic BC, Toshima H, Feskens EJM, Hollman PCH and Katan MB, 1995. Flavanoid intake and long-term risk of coronary heart disease and cancer in the Seven Country study. Archives of Internal Medicine 155: 381-386.
  • [4] Lampe JW, 1999. Health effects of vegetables and fruit: Assessing mechanisms of action in human experimental studies. American Journal of Clinical Nutrition 70: 475-490.
  • [5] Diplock AT, Charleux JL, Crozier-Willi G, Kok FJ, Rice-Evans C, Roberfroid M, Stahl W and Vina-Ribes J, 1998. Functional food science and defence against reactive oxidative species. British Journal of Nutrition 80: 77-112.
  • [6] Knekt P, Jarvinen R, Reunanen A, and Maatela J, 1996. Flavonoid intake and coronary mortality in Finland: A cohort study. British Medical Journal 312: 478-481.
  • [7] Konemann 1999. Botanica. Hong Kong: Gordon Cheers Publication, 1020p.
  • [8] Davis PH, 1984. Flora of Turkey and the East Aegean Islands (Vol. 8). Edinburgh: Edinburgh University Press.
  • [9] Davis PH, 1998. (supplement-I). Flora of Turkey and the East Aegean islands (Vol. 10). Edinburgh: Edinburgh University Press.
  • [10] Guner A, Ozhatay N, Ekim T and Baser KHC, 2000. Flora of Turkey and the East Aegean islands (Vol. 11) (supplement-II). Edinburgh: Edinburgh University Press.
  • [11] Gazzani G, Papetti A, Daglia M, Berte F and Gregotti C, 1998. Protective activity of water soluble components of some common diet vegetables on rat liver microsome and the effect of thermal treatment. Journal of Agricultural and Food Chemistry 46: 4123- 4127.
  • [12] Yin MC and Cheng WS, 1998. Antioxidant activity of several Allium members. Journal of Agricultural and Food Chemistry 46: 4097-4101.
  • [13] Kim SM, Kubota K and Kobayashi A, 1997. Antioxidative activity of sulfur-containing flavor compounds in garlic. Bioscience, Biotechnology and Biochemistry 61: 1482-1485.
  • [14] Etoh T, Simon PW, 2002. Diversity, fertility and seed production of garlic. In: Rabinowitch, H.D., Currah, L. (Eds.), Allium Crop Science: Recent Advances. CABI Publishing, New York, pp.101-117.
  • [15] Baktir I, 2005. Tunceli sarimsagi'nin (Allium tuncelianum) in vitro kosullarında cogaltilmasi. In: Proceeding of GAP IV. Tarim Kongresi.
  • [16] Koul AK and Gohil RN, 1970. Causes averting sexual reproduction in Allium sativum Linn. Cytologia 35: 197-202.
  • [17] Sokmen A, Jones BM and Erturk M, 1999. The in vitro antibacterial activity of Turkish plants. Journal of Ethnopharmacology 67: 79-86.
  • [18] Cuendet M, Hostettmann K and Potterat O, 1997. Iridoid glucosides with free radical scavenging properties from Fagraea blumei. Helvetica Chimica Acta 80: 1144-1152.
  • [19] Dapkevicius A, Venskutonis R, Van Beek TA and Linssen PH, 1998. Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. Journal of the Science of Food and Agriculture 77:140-146.
  • [20] Sellappan S, Akoh CC and Krewer G., 2002. Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries. Journal of Agricultural and Food Chemistry 50: 2432-2438.
  • [21] Jayaprakasha GK, Singh RP and Sakariah KK, 2001. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Journal of Food Science 73:285-290.
  • [22] Halliwell B, Aeschbach R, Loliger J and Aruoma OI, 1995. The characterization of antioxidants. Food and Chemical Toxicology 33:601-617.
  • [23] Crozier A, Lean MEJ, McDonald MS and Black C, 1997. Quantitative analysis of the flavonoid content of commercial tomatoes, onion, lettuce and celery, Journal of Agricultural and Food Chemistry. 45:590-595.
  • [24] Fossen T, Pedersen, AT and Andersen OM, 1997. Flavonoids from red onion (Allium cepa), Phytochemistry 47: 281-285.
  • [25] Corzo-Martínez M, Corzo N and Villamiel M, 2007. Biological properties of onions and garlic. Trends in Food Science and Technology 18: 609-625.
  • [26] Dini I, Tenore GC and Dini A, 2008. Chemical composition, nutritional value and antioxidant properties of Allium cepa L. var. tropeana (red anion) seeds. Food Chemistry 107:613-621.
  • [27] Nuutila AM, Puupponen-Pimia R, Aarni M and Oksman-Caldentey K-M, 2003. Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity Food Chemistry 81: 485-493.
  • [28] Prakash D, Singh BN and Upadhyay G, 2007. Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa) Food Chemistry 102: 1389-1393.
  • [29] Tepe B, Sokmen M, Akpulat HA and Sokmen A, 2005. In vitro antioxidant activities of the methanol extracts of five Allium species from Turkey. Food Chemistry 92:89-92.
  • [31] Munday R and Munday CM, 2001. Relative activities of organosulfur compounds derived from onions and garlic in increasing tissue activities of quinone reductase and glutathione transferase in rat tissues. Nutrition and Cancer 40: 205-210.
  • [30] Guyonett D, Belloir C, Suschetet M, Siess MH and Le Bon AM, 2001. Antimutagenic activity of organosulfur compounds from Allium is associated with phase II enzyme induction. Mutation Research 495:135- 145.
  • [32] Lawson LD, 1998. Garlic: A review of its medicinal effects and indicated active compounds. In L. D. Lawson and R. Bauer (Eds.), Phytomedicines of Europe: Chemistry and biological activity. ACS symposium series (No. 691, pp.176-209). Washington, DC: American Chemical Society.