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Lu J, Li N, Li S, Liu W, Li M, Zhang M, Chen H. Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020804. [PMID: 36677862 PMCID: PMC9864549 DOI: 10.3390/molecules28020804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/09/2023] [Accepted: 01/10/2023] [Indexed: 01/14/2023]
Abstract
Garlic (Allium sativum L.) is a type of agricultural product that is widely used as a food spice, herb and traditional medicine. White garlic (WG) can be processed into several kinds of products, such as green garlic (GG), Laba garlic (LAG) and black garlic (BG), which have multiple health effects. In this study, GC-MS (gas chromatography-mass spectrometry), DPPH (1,1'-diphenyl-2-propionyl hydrazide) radical scavenging, hydroxyl radical scavenging and MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) in vitro assays were used to compare the composition, antioxidant and antiproliferation effects of different processed garlic extracts. The relationship between the constituents and the bioactivities was analyzed using the principal components analysis (PCA) and heatmap analysis. BG showed the highest antioxidant activity (IC50 = 0.63 ± 0.02 mg/mL) in DPPH radical assays and the highest antioxidant activity (IC50 = 0.80 ± 0.01 mg/mL) by hydroxyl radical assay. Moreover, GC-MS results showed that 12 organosulfur compounds were detected in the extracts of four garlic products, and allyl methyl trisulfide showed a positive relation with the anticancer activity on SMMC-7721 cells (hepatocellular carcinoma cells). The results suggested that the processing of garlic had a significant influence on the constituents and antioxidant effects and that GG, LAG and BG might be better candidates for the related functional food products compared to WG.
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Affiliation(s)
- Jingyang Lu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China
| | - Nannan Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China
| | - Shuqin Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China
| | - Wei Liu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China
| | - Mingyue Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China
| | - Min Zhang
- State Key Laboratory of Nutrition and Safety, Tianjin Agricultural University, Tianjin 300384, China
- State Key Laboratory of Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China
- Correspondence: ; Tel.: +86-22-27401483
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Lactic acid fermentation of osmo-dehydrated onion. Food Chem 2023; 399:133954. [DOI: 10.1016/j.foodchem.2022.133954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 07/01/2022] [Accepted: 08/12/2022] [Indexed: 11/18/2022]
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3
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Rocchetti G, Zhang L, Bocchi S, Giuberti G, Ak G, Elbasan F, Yıldıztugay E, Ceylan R, Picot-Allain MCN, Mahomoodally MF, Lucini L, Zengin G. The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability. Food Chem 2021; 368:130782. [PMID: 34392121 DOI: 10.1016/j.foodchem.2021.130782] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/03/2021] [Accepted: 08/03/2021] [Indexed: 02/06/2023]
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.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Serena Bocchi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Gunes Ak
- Department of Biology, Science Faculty, Selcuk University, Campus, Konya, Turkey
| | - Fevzi Elbasan
- Department of Biotechnology, Science Faculty, Selcuk University, Campus, Konya, Turkey
| | - Evren Yıldıztugay
- Department of Biotechnology, Science Faculty, Selcuk University, Campus, Konya, Turkey
| | - Ramazan Ceylan
- Department of Biology, Science Faculty, Selcuk University, Campus, Konya, Turkey
| | | | - Mohamad Fawzi Mahomoodally
- Department of Health Sciences, Faculty of Medicine and Health Sciences, University of Mauritius, Réduit, Mauritius.
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Campus, Konya, Turkey.
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Molino RJEJ, Rellin KFB, Nellas RB, Junio HA. Small in size, big on taste: Metabolomics analysis of flavor compounds from Philippine garlic. PLoS One 2021; 16:e0247289. [PMID: 34014935 PMCID: PMC8136657 DOI: 10.1371/journal.pone.0247289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 05/04/2021] [Indexed: 11/19/2022] Open
Abstract
Philippine garlic (Allium sativum L.) is arguably known to pack flavor and aroma in smaller bulbs compared to imported varieties saturating the local market. In this study, ethanolic extracts of Philippine garlic cultivars were profiled using ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-QTOF). γ-Glu dipeptides, oligosaccharides and lipids were determined in Philippine garlic cultivars through bioinformatics analysis in GNPS Molecular Networking Platform and fragmentation analysis. Multivariate statistical analysis using XCMS Online showed the abundance of γ-Glu allyl cysteine in Batanes-sourced garlic while γ-Glu propenyl cysteine, γ-Glu methyl cysteine, and alliin are enriched in the Ilocos cultivar. Principal component analysis showed that the γ-Glu dipeptides found in local garlic influenced their distinct separation across PC1 from imported varieties. This presence of high levels of γ-Glu dipeptides and probiotic oligosaccharides may potentially contribute to the superior flavor and nutritional benefits of Philippine garlic.
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Affiliation(s)
- Ralph John Emerson J. Molino
- Secondary Metabolites Profiling Lab, Institute of Chemistry, College of Science, University of the Philippines, Diliman, Quezon City, Metro Manila, Philippines
| | - Klidel Fae B. Rellin
- Secondary Metabolites Profiling Lab, Institute of Chemistry, College of Science, University of the Philippines, Diliman, Quezon City, Metro Manila, Philippines
| | - Ricky B. Nellas
- Virtual Biochemical Explorations Lab, Institute of Chemistry, College of Science, University of the Philippines, Diliman, Quezon City, Metro Manila, Philippines
| | - Hiyas A. Junio
- Secondary Metabolites Profiling Lab, Institute of Chemistry, College of Science, University of the Philippines, Diliman, Quezon City, Metro Manila, Philippines
- * E-mail:
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Multi-phytochemical determination of polar and non-polar garlic bioactive compounds in different food and nutraceutical preparations. Food Chem 2020; 337:127648. [PMID: 32777569 DOI: 10.1016/j.foodchem.2020.127648] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 06/30/2020] [Accepted: 07/19/2020] [Indexed: 11/21/2022]
Abstract
Amongst functional foods, garlic and its by-products stand out given their rich phytochemical profile. A comprehensive analytical approach becomes necessary to fully address garlic preparations health-promoting activities, considering the coexistence of several active ingredients from different chemical families. For this, we developed a multi-phytochemical protocol combining Ultrasound and Dispersive Liquid-Liquid Microextraction, coupled to Liquid Chromatography, for the determination of flavonols, organosulfur compounds, and inulin. Hydrophilic interaction chromatography showed an adequate resolution of flavonols and sugars in a shorter time. The protocol showed a suitable performance and acceptable quantitative yields for garlic powder, cooked garlic, black garlic, and liquid garlic flavouring samples. Additionally, the proposed methodology represented a useful tool to assess how the different garlic products related to functional properties, taking into account the various phytochemical families present in each sample. This is the first time a comprehensive and multi-phytochemical validated analysis of garlic preparations is proposed.
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Nutritional Value, Chemical Characterization and Bulb Morphology of Greek Garlic Landraces. Molecules 2018; 23:molecules23020319. [PMID: 29393882 PMCID: PMC6017064 DOI: 10.3390/molecules23020319] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Revised: 01/26/2018] [Accepted: 02/01/2018] [Indexed: 11/17/2022] Open
Abstract
Garlic (Allium sativum L.) is an important vegetable crop throughout the world. In Greece there are many areas which have specialized in garlic cultivation through the last decades, considered the main production areas. However, despite the significance of garlic as a food product and the high annual income of this crop, there is a decreasing trend in total cultivated area in Greece, and the local landraces are gradually neglected in favor of new imported genotypes. In the present study, garlic genotypes (local landraces/varieties, imported genotypes, commercial cultivars) from the main production regions of Greece were assessed for their chemical composition and quality (total soluble solids, dry matter content, nutritional value, mineral composition, organic acids, fatty acids content and free sugars content), and bulb morphology. The results of the present study showed significant diversity in quality features and bulb morphology, not only between the genotypes from different growing regions, but also between those of the same region. This result is interesting since it could be implemented for further improvement and valorization of this important vegetable crop through extensive breeding programs within the framework of sustainability and genetic, material conservation.
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7
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Carbohydrates Components of Some Italian Local Landraces: Garlic (Allium sativum L.). SUSTAINABILITY 2017. [DOI: 10.3390/su9101922] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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8
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Petropoulos SA, Ntatsi G, Ferreira ICFR. Long-term storage of onion and the factors that affect its quality: A critical review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2015.1137312] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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9
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Nutritional Composition of Processed Onion: S-Alk(en)yl-l-cysteine Sulfoxides, Organic Acids, Sugars, Minerals, and Vitamin C. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1150-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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10
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Blanch M, Sanchez-Ballesta MT, Escribano MI, Merodio C. Fructo-oligosaccharides in table grapes and response to storage. Food Chem 2011; 129:724-30. [PMID: 25212291 DOI: 10.1016/j.foodchem.2011.05.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2010] [Revised: 03/28/2011] [Accepted: 05/03/2011] [Indexed: 11/25/2022]
Abstract
Fructo-oligosaccharides (FOS) have been recognized as health food ingredients with a protective effect against environmental stresses in plants. We have analyzed the profiles of individual FOS in Cardinal table grape pulp, until now undetected, and quantified their changes in response to low temperature and high CO2 levels. FOS separation and quantification was carried out using anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD), and the glucose, fructose and sucrose content of the grapes was also determined. Five FOS were identified and quantified: 1-kestose, neokestose, nystose, nystose b and kestopentaose. While in non-treated table grapes the endogenous FOS remained at steady state levels during storage at 0°C, exposure to 20% CO2 for 3days significant increases the levels of 1-kestose and kestopentaose, members of the inulin series. Considering the competitive advantage afforded by CO2-treated grapes, this transitory FOS accumulation could provide protection against damage caused by low temperature storage.
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Affiliation(s)
- María Blanch
- Department of Characterization, Quality and Security, Institute of Food Science Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, E-28040 Madrid, Spain
| | - María T Sanchez-Ballesta
- Department of Characterization, Quality and Security, Institute of Food Science Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, E-28040 Madrid, Spain
| | - María I Escribano
- Department of Characterization, Quality and Security, Institute of Food Science Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, E-28040 Madrid, Spain
| | - Carmen Merodio
- Department of Characterization, Quality and Security, Institute of Food Science Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, E-28040 Madrid, Spain.
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