The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability

Gabriele Rocchetti, Leilei Zhang, Serena Bocchi, Gianluca Giuberti, Gunes Ak, Fevzi Elbasan, Evren Yıldıztugay, Ramazan Ceylan, Marie Carene Nancy Picot-Allain, Mohamad Fawzi Mahomoodally, Luigi Lucini*, Gokhan Zengin

*Autore corrispondente per questo lavoro

Risultato della ricerca: Contributo in rivistaArticolo in rivista

Abstract

In this study, the aerial parts and bulbs of nine Allium species were investigated for their functional phytochemical profile, in vitro antioxidant activities, acetylcholinesterase (AChE), butyrylcholinesterase (BChE), α-amylase, α-glucosidase, and tyrosinase inhibitory properties. Phenolics, alkaloids, glucosinolates and other sulfur-containing compounds were distinctively profiled in the different species. Maceration in methanol allowed recovering the highest cumulative phenolic content in A. scabrifolium (42.31 mg/g), followed by A. goekyigiti (33.15 mg/g) and A. atroviolaceum (28.35 mg/g). The aerial parts of all Allium species showed high in vitro antioxidant activity whereas methanolic extract of A. cappadocicum bulb showed the highest inhibition against AChE (2.44 mg galantamine equivalent/g) and the water extracts of A. isauricum aerial part were the best BChE inhibitors (4.31 mg galantamine equivalent/g). Bulbs were the richer source of oligosaccharides, and in vitro digestion determined an increase of oligosaccharides bioaccessibility. A promising nutraceutical potential could be highlighted in our understudied Allium species.
Lingua originaleEnglish
pagine (da-a)130782-130782
Numero di pagine1
RivistaFood Chemistry
Volume368
DOI
Stato di pubblicazionePubblicato - 2022

Keywords

  • Acetylcholinesterase
  • Allium
  • Antioxidants
  • Biological activity
  • Butyrylcholinesterase
  • Enzyme Inhibitors
  • Oligosaccharides
  • Organosulfur compounds
  • Phytochemicals
  • Plant Extracts
  • Polyphenols

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