Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species
Allium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in Allium sp. are generally recogni...
| Main Authors: | , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/948 http://www.ftb.com.hr/images/pdfarticles/2017/April_June/ftb-55-266.pdf |
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| author | Beretta, Hebe Vanesa Bannoud, Florencia Insani, Ester Marina Berli, Federico Javier Hirschegger, Pablo Galmarini, Claudio Romulo Cavagnaro, Pablo |
| author_browse | Bannoud, Florencia Beretta, Hebe Vanesa Berli, Federico Javier Cavagnaro, Pablo Galmarini, Claudio Romulo Hirschegger, Pablo Insani, Ester Marina |
| author_facet | Beretta, Hebe Vanesa Bannoud, Florencia Insani, Ester Marina Berli, Federico Javier Hirschegger, Pablo Galmarini, Claudio Romulo Cavagnaro, Pablo |
| author_sort | Beretta, Hebe Vanesa |
| collection | INTA Digital |
| description | Allium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in Allium sp. are generally recognised, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetable species are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well established.
In this study, the in vitro antiplatelet and antioxidant activities of the most widely
consumed Allium species are characterised and compared. The species total organosulfur and phenolic content, and the HPLC profiles of 11 phenolic compounds were characterised and used to investigate the relationship between these compounds and antiplatelet and antioxidant activities. Furthermore, antiplatelet activities in chives and shallot have been characterised for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chives had the highest antioxidant activity. Leek and bunching
onion had the weakest both biological activities. Significantly positive correlations were found between the in vitro antiplatelet activity and total organosulfur (R=0.74) and phenolic (TP) content (R=0.73), as well as between the antioxidant activity and TP (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with the antioxidant activity, with catechin, epigallocatechin and epicatechin gallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic
compounds contribute similarly to Allium antiplatelet activity, whereas phenolics, as a whole, are largely responsible for antioxidant activity, with broad variation observed among the contributions of individual phenolic compounds. |
| format | Artículo |
| id | INTA948 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA9482019-09-19T12:41:51Z Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species Beretta, Hebe Vanesa Bannoud, Florencia Insani, Ester Marina Berli, Federico Javier Hirschegger, Pablo Galmarini, Claudio Romulo Cavagnaro, Pablo Genética Allium Antioxidantes Genetics Antioxidants Compuestos Bioactivos Actividad Antiplaquetaria Allium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in Allium sp. are generally recognised, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetable species are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well established. In this study, the in vitro antiplatelet and antioxidant activities of the most widely consumed Allium species are characterised and compared. The species total organosulfur and phenolic content, and the HPLC profiles of 11 phenolic compounds were characterised and used to investigate the relationship between these compounds and antiplatelet and antioxidant activities. Furthermore, antiplatelet activities in chives and shallot have been characterised for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chives had the highest antioxidant activity. Leek and bunching onion had the weakest both biological activities. Significantly positive correlations were found between the in vitro antiplatelet activity and total organosulfur (R=0.74) and phenolic (TP) content (R=0.73), as well as between the antioxidant activity and TP (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with the antioxidant activity, with catechin, epigallocatechin and epicatechin gallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium antiplatelet activity, whereas phenolics, as a whole, are largely responsible for antioxidant activity, with broad variation observed among the contributions of individual phenolic compounds. Inst. de Biotecnología Fil: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Bannoud, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Insani, Ester MarinaI. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina Fil: Berli, Federico Javier. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina Fil: Hirschegger, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina Fil: Galmarini, Claudio Romulo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina 2017-08-10T17:18:30Z 2017-08-10T17:18:30Z 2017 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion info:ar-repo/semantics/artículo http://hdl.handle.net/20.500.12123/948 http://www.ftb.com.hr/images/pdfarticles/2017/April_June/ftb-55-266.pdf 1330-9862 doi: 10.17113/ftb.55.02.17.4722 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Food technology and biotechnology 55 (2) : 266–275. (2017) |
| spellingShingle | Genética Allium Antioxidantes Genetics Antioxidants Compuestos Bioactivos Actividad Antiplaquetaria Beretta, Hebe Vanesa Bannoud, Florencia Insani, Ester Marina Berli, Federico Javier Hirschegger, Pablo Galmarini, Claudio Romulo Cavagnaro, Pablo Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species |
| title | Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species |
| title_full | Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species |
| title_fullStr | Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species |
| title_full_unstemmed | Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species |
| title_short | Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species |
| title_sort | relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species |
| topic | Genética Allium Antioxidantes Genetics Antioxidants Compuestos Bioactivos Actividad Antiplaquetaria |
| url | http://hdl.handle.net/20.500.12123/948 http://www.ftb.com.hr/images/pdfarticles/2017/April_June/ftb-55-266.pdf |
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