Evaluation of Persian Shallot (Allium hirtifolium) Ecotypes for Phytochemical Components and Antioxidant Activity

Authors

Department of Horticulture, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

Abstract

Phytochemical constituents, such as total phenol, allicin and pyrovic acid as well as antioxidant activity of thirteen ecotypes of Allium hirtifolium Boiss. from different regions of Iran were evaluated. Average contents of total phenol, allicin and pyrovic acid of bulbs extracts per g fresh weight were 0.647 mg gallic acid equivalent (GAE), 2.127 mg and 84.412 µmol, respectively and antioxidant activity was 63.717%. The ecotypes that exhibited greater contents of studied phytochemicals consequently possessed higher antioxidant activities. Among the analyzed antioxidant enzymes, superoxide dismutase activity was present in the greatest quantity (61.501 U mg-1 protein), followed by ascorbate peroxidase (54.182 U mg-1 protein), polyphenol oxidase (46.219 U mg-1 protein), peroxidase (1.972 U mg-1 protein) and catalase (0.49 U mg-1 protein). Correlation analysis showed the accumulation of A. hirtifolium phytochemicals was associated with mean annual temperatures and precipitation. Cluster analysis on phytomedical characters arranged the ecotypes in five groups. The ecotypes of group D presented by Isfahan ecotypes showed the highest pharmaceutical potential which could be considered in future breeding programs. The ecotype groups were not strictly concordant with their bioclimatic or geographic location, so it can be concluded that the genetic factors as well as environmental factors affected the antioxidant capacity of A. hirtifolium ecotypes.

Keywords

References

1. Finkel T, Holbrook NJ. Oxidants, oxidative stress and the biology of ageing. Nature. 2000; 408: 239-247.
2. Ghasemi Pirbalouti A. Medicinal plants used in Chaharmahal and Bakhtyari districts, Iran. Herb Pol. 2009;55:69-75.
3. Ghahremani-majd H, Dashti F, Dastan D, Mumivand H, Hadian J, Esna-Ashari M. Antioxidant and antimicrobial activities of Iranian mooseer (Allium hirtifolium Boiss) populations. Hort. Environ. Biotechnol. 2012;53:116-22.
4. Miliauskas G, Venskutonis PR, Van Beek TA. Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem. 2004; 85:231-237.
5. Lonzotti V. The analysis of onion and garlic. Chromatogy. 2006;112:3-22.
6. Rechinger KH. Alliaceae. In: Rechinger KH (ed.) Flora Iranica. Graz: Akademische Druck-u. Verlagsanstalt, 1984;76:85.
7. Asili A, Behravan J, Naghavi MR, Asili J. Genetic diversity of Persian shallot (Allium hirtifolium) ecotypes based on morphological traits, allicin content and RAPD markers. Med Arom Plants. 2010;1:1-6.
8. Ebrahimi R, Zamani Z, Kashi A. Genetic diversity evaluation of wild Persian shallot (Allium hirtifolium Boiss.) using morphological and RAPD markers. Sci Hort. 2008;119:345-351.
9. Ismail S, Jalilian FA, Talebpour AH, Zargar M, Shameli K, Sekawi Z. Chemical composition and antibacterial and cytotoxic activities of Allium hirtifolium Boiss. BioMed Res. Int. 2012;2013:696-835.
10. Mahboubi M, Kazempour N. The anti-dermatophyte activity of Allium hirtifolium Boiss aqueous extract. J Mycol Med. 2015;25:e10-e14.
11. Souri E, Amin GH, Farsam H, Jalalizadeh H, Barezi S. Screening of thirteen medicinal plant extracts for antioxidant activity. Iran. J. Pharm. Res. 2008;7:149-54.
12. Taran M. Izaddoost M. Nematocidal activity of Allium hirtifolium (Persian shallot) against Rhabditis sp. Vet Res. 2010;3:27-8.
13. Manuel Beato V, Orgaz F, Mansilla F, Montaño A. Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of Growth. Plant Foods Hum Nutr. 2010; 66: 218-223.
14. Whitaker JR. Development of flavor, odor and pungency in onion and garlic. Adv Food Res. 1976;22: 73-133.
15. Kaur C, Joshi S, Kapoor HC. Antioxidants in onion (Allium Cepa L) cultivars grown in India. J Food Biochem. 2009;33:184-200.
16. Hirata S, Abdelrahman M, Yamauchi N, Shigyo M. Characteristics of chemical components in genetic resources of garlic Allium sativum collected from all over the world. Genet Resour Crop Evol. 2015; doi 10.1007/s10722-015-0233-7.
17. Ghasemi Pirbalout A, Ahmadzade Y, Malekpoor F. Variation in antioxidant, and antibacterial activities and total phenolic content of the bulbs of mooseer (Allium hirtifolium Boiss.). Acta Agric Solv. 2015; 15-22.
18. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. Lebenson Wiss Technol. 1995;28:25-30.
19. Slinkard K, Singleton VL. Total Phenol Analyses: Automation and Comparison with Manual Methods. Am J Enol Vitic. 1977;28:49-55.
20. Miron T, Shin I, Feigenblat G, Weiner L, Mirelman D, Wilchek M, Rabinkov A. A Spectrophotometric assay for allicin, alliin, and alliinase (alliin lyase) with a chromogenic thiol: reaction of 4-mercaptopyridine with thiosulfinates. Anal. Biochem.2002;307:76-83.
21. Anthon GE, Barrett DM. Modified method for the determination of pyruvic acid with dinitrophenylhydrazine in the assessment of onion pungency. J Sci Food Agr. 2003;83:1210-1213.
22. Bradford MM. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Chem. 1976;72:248-54.
23. Aebi H. Catalase. In: Bergmeyer H. (ed.) Methods of Enzymatic Analysis, Verlag Chemie, Weinheim, Germany, 1983; 3: 273-277.
24. Chance B, Maehly AC. Assay of catalases and peroxidases. In: Collowick SP. Kapplan NO (eds.) Methods in enzymology. Academic Press, New York, 1955;2:764-775.
25. Soliva RC, Elez P, Sebastián M, Martín O. Evaluation of browning effect on avocado purée preserved by combined methods. Innov. Food Sci. Emerg. Technol. 2001;1:261-268.
26. Nakano Y, Asada K. Hydrogen peroxide is scavenged by ascorbate-specific peroxidase in spinach chloroplasts. Plant Cell Physiology,1981; 22: 867-280.
27. Giannopolitis C, Ries S. Superoxide dismutase. I. Occurrence in higher plants. Plant Physiol. 1977;59: 309-314.
28. Nuutila AM, Puupponen-pimia R, Aarni M, Oksman-Caldentey KM. Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity Food Chem. 2003;81:485-493.
29. Bhandari SR, Yoon MK, Kwak JH. Contents of phytochemical constituents and antioxidant activity of 19 garlic (Allium sativum L.) parental lines and cultivars. Hortic Environ Biotechnol. 2014;55:138-147.
30. Aires A, Fernandes C, Carvalho R, Bennett RN, Saavedra MJ, Rosa EAS. Seasonal effects on bioactive compounds and antioxidant capacity of six economically important Brassica vegetables. Molecules. 2011;16: 6816-6832.
31. Tomás-Barberán FA, Espin JC. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agr. 2001; 81: 853-879.
32. Khar A, Banerjee K, Jadhav MR, Lawande KE. Evaluation of garlic ecotypes for allicin and other allyl thiosulphinates. Food Chem. 2011;128:988-996.
33. Cai Y, Wang R, Pei F, Liang BB. Antibacterial activity of allicin alone and in combination with β-lactams against Staphylococcus spp. and Pseudomonas aeruginosa. J Antibiot. 2007;60:335-338.
34. Hassan HAM, Haiping W, Xinyan L, Xixiang L. Impact of genetic factor and geographical location on allicin content of garlic (Allium sativum) germplasm from Egypt and China. Int J Agric Biol. 2015;17:156-162.
35. Coolong TW, Randle WM. Temperature influences flavor intensity and quality in “Granex 33” onion. J Am Soc Hortic Sci. 2003;128:176-181.
36. Wall MW, Corgan JN. Relationship between pyruvate analysis and flavor perception for onion pungency determination. HortSci.1992;27:1029-1030.
37. Abedi M, Biat F, Nosrati AE.Evaluation of agronomical traits and pyruvic acid content in Hamedan garlic (Allium sativum L.) ecotypes. World Appl Sci J. 2013;22:628-631.
38. Natale PJ, Camargo A, Galmarini CR. Characterization of Argentine garlic cultivars by their pungency. IV International Symposium on Edible Alliaceae. International Society for Humor Studies, Acta Horticulturae, 2005, 688 p.
39. Dickerson GW, Wall M. Varietal evaluation of garlic in New Mexico. Research Report. Agricultural Experiment Station, New Mexico State University, 1997, 717 p.
40. Stajner D, Milic N, Lazic B, Mimica-dukic N. Study on Antioxidant Enzymes in Allium cepa L. and Allium fistulosum L. Phytother Res. 1998;12: S15-S17.
41. Asada K. Production and action of active oxygen species in photosynthetic tissues. In: Foyer CH, Mullineaux PM (eds.)Causes of PhotooxidatiVe Stress and Amelioration of Defense Systems in Plants. CRC Press, Boca Raton, 1994, pp.77-104.
42. Siddika MR, Rakib MA, Abuzubair M, Islam MM, Haque MS. AL-Khayri JM. Regulatory mechanism of enhancing polyphenol oxidase activity in leaf of Basella alba induced by high temperature stress. Emir J food Agric. 2015;27:82-93.
43. Nencini C, Menchiari A, Franchi GG, Micheli L. In vitro antioxidant activity of aged extracts of some Italian Allium species. Plant Foods Hum. Nutr. 2011; 66: 11-16.
44. Escobar JA, Rubio MA, Lissi EA. SOD and catalase inactivation by singlet oxygen and per oxyl radicals. Free Rad Biol Med. 1996;20:285-290.
45. Kim MR, Yun JH, Sok DE. Correlation between pungency and allicin content of pickled garlic during aging. J Korean Soc Food Sci Nutr. 1994;23:805-810.
Journal of Medicinal plants and By-product
Volume 5, Issue 2
September 2016
Pages 217-226

Files

Share

How to cite

Statistics