Analysis of bioactive compounds and antioxidant activities of cultivated garlic (allium sativum l.) and red onion (allium cepa l.) in algeria

Hasna Bouhennı; Koula Doukanı; Daniela Hanganu; Neli-kinga Olah; Nazım Şekeroğlu; Sevgi Gezici

doi:10.31015/jaefs.2021.4.15

EN

Analysis of bioactive compounds and antioxidant activities of cultivated garlic (allium sativum l.) and red onion (allium cepa l.) in algeria

Abstract

In all times, humankind has used several species of the genus Allium as food, spice, or herbal remedy. Some of these species have been cultivated, such as garlic (Allium sativum) or onion (Allium cepa). Today, their value for human health care is one of the most important aims of research. Up to now, many applications of Allium species are known for the use of phyto-pharmaceutical preparations. Therefore, the present study aimed to determine the phytochemical profile of cultivated garlic (Allium sativum), and red onion (Allium cepa) in Algeria, both quantitatively (total phenolic, total flavonoids, condensed and hydrolysable tannins contents) and qualitatively (phytochemical screening), to characterize the phenolic compounds using HPLC method and to evaluate the antioxidant properties using DPPH assay. Red onion gave the higher amounts of total phenolic compounds (86±1.00mg GAE/100g DM), flavonoids (43.33±0.57mg QE/100 g DM), condensed tannins (4.4±0.52 mg CE/100g DM) and hydrolyzable tannins (0.22±0.04mg TAE/100g DM) compared to garlic (45±1.00mg GAE/100g DM, 34.66±0.57mg QE/100g DM, 6.8±0.34mg CE/100g DM and 0.05±0.01mg TAE/100g DM) respectively. Five compounds were found in red onion extract and one compound in garlic extract after chromatographic analysis of the samples. Furthermore, red onion possessed the higher antioxidant activity (IC50= 420.9±5.00 µg/ml) as compared to garlic (919.87±4.43 µg/ml). These findings provide ample evidence of the existence of bioactive compounds in garlic and red onion, both of which are rich in phenolics primarily flavonoids and tannins, have strong antioxidant activity, and can be further consumed directly or as food products.

Keywords

Allium sativum L, Allium cepa L., Phytochemistry, HPLC, DPPH, Algeria

Supporting Institution

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Thanks

The authors would like to sincerely thank the staff of Pharmaceutical Biochemistry and Clinical laboratory, University of Medicine and Pharmacy, Cluj-Napoca, Romania, and Pr. Marina Spinu and Dr. Mihaela Niculae from Department of Infectious Diseases and Preventive Medicine, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Cluj Napoca, Romania for providing necessary facilities of characterization analysis (HPLC). Also, Dr. Meliani Samia from University of Tiaret, Algeria for statistical analysis and Dr. Andi Asrifan from Universitas Muhammadiyah Sidenreng Rappang, Indonesia for continuous help and support.

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Details

Primary Language

English

Subjects

Food Engineering, Agricultural Engineering (Other)

Journal Section

Research Article

Authors

Hasna Bouhennı
0000-0002-1297-0157
Algeria

Koula Doukanı ^*
0000-0003-2048-9117
Algeria

Daniela Hanganu
0000-0002-5407-8001
Türkiye

Neli-kinga Olah
0000-0003-2048-9117
Türkiye

Nazım Şekeroğlu
0000-0002-0630-0106
Türkiye

Sevgi Gezici
0000-0002-4856-0221
Türkiye

Publication Date

December 15, 2021

Submission Date

July 10, 2021

Acceptance Date

October 12, 2021

Published in Issue

Year 2021 Volume: 5 Number: 4

DOI

https://doi.org/10.31015/jaefs.2021.4.15

IZ

https://izlik.org/JA68TD45BB

APA

Bouhennı, H., Doukanı, K., Hanganu, D., Olah, N.- kinga, Şekeroğlu, N., & Gezici, S. (2021). Analysis of bioactive compounds and antioxidant activities of cultivated garlic (allium sativum l.) and red onion (allium cepa l.) in algeria. International Journal of Agriculture Environment and Food Sciences, 5(4), 550-560. https://doi.org/10.31015/jaefs.2021.4.15

AMA

1.Bouhennı H, Doukanı K, Hanganu D, Olah N kinga, Şekeroğlu N, Gezici S. Analysis of bioactive compounds and antioxidant activities of cultivated garlic (allium sativum l.) and red onion (allium cepa l.) in algeria. int. j. agric. environ. food sci. 2021;5(4):550-560. doi:10.31015/jaefs.2021.4.15

Chicago

Bouhennı, Hasna, Koula Doukanı, Daniela Hanganu, Neli-kinga Olah, Nazım Şekeroğlu, and Sevgi Gezici. 2021. “Analysis of Bioactive Compounds and Antioxidant Activities of Cultivated Garlic (allium Sativum L.) and Red Onion (allium Cepa L.) in Algeria”. International Journal of Agriculture Environment and Food Sciences 5 (4): 550-60. https://doi.org/10.31015/jaefs.2021.4.15.

EndNote

Bouhennı H, Doukanı K, Hanganu D, Olah N- kinga, Şekeroğlu N, Gezici S (December 1, 2021) Analysis of bioactive compounds and antioxidant activities of cultivated garlic (allium sativum l.) and red onion (allium cepa l.) in algeria. International Journal of Agriculture Environment and Food Sciences 5 4 550–560.

IEEE

[1]H. Bouhennı, K. Doukanı, D. Hanganu, N.- kinga Olah, N. Şekeroğlu, and S. Gezici, “Analysis of bioactive compounds and antioxidant activities of cultivated garlic (allium sativum l.) and red onion (allium cepa l.) in algeria”, int. j. agric. environ. food sci., vol. 5, no. 4, pp. 550–560, Dec. 2021, doi: 10.31015/jaefs.2021.4.15.

ISNAD

Bouhennı, Hasna - Doukanı, Koula - Hanganu, Daniela - Olah, Neli-kinga - Şekeroğlu, Nazım - Gezici, Sevgi. “Analysis of Bioactive Compounds and Antioxidant Activities of Cultivated Garlic (allium Sativum L.) and Red Onion (allium Cepa L.) in Algeria”. International Journal of Agriculture Environment and Food Sciences 5/4 (December 1, 2021): 550-560. https://doi.org/10.31015/jaefs.2021.4.15.

JAMA

1.Bouhennı H, Doukanı K, Hanganu D, Olah N- kinga, Şekeroğlu N, Gezici S. Analysis of bioactive compounds and antioxidant activities of cultivated garlic (allium sativum l.) and red onion (allium cepa l.) in algeria. int. j. agric. environ. food sci. 2021;5:550–560.

MLA

Bouhennı, Hasna, et al. “Analysis of Bioactive Compounds and Antioxidant Activities of Cultivated Garlic (allium Sativum L.) and Red Onion (allium Cepa L.) in Algeria”. International Journal of Agriculture Environment and Food Sciences, vol. 5, no. 4, Dec. 2021, pp. 550-6, doi:10.31015/jaefs.2021.4.15.

Vancouver

1.Hasna Bouhennı, Koula Doukanı, Daniela Hanganu, Neli-kinga Olah, Nazım Şekeroğlu, Sevgi Gezici. Analysis of bioactive compounds and antioxidant activities of cultivated garlic (allium sativum l.) and red onion (allium cepa l.) in algeria. int. j. agric. environ. food sci. 2021 Dec. 1;5(4):550-6. doi:10.31015/jaefs.2021.4.15

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Abstract

Analysis of bioactive compounds and antioxidant activities of cultivated garlic (allium sativum l.) and red onion (allium cepa l.) in algeria

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Порівняльна морфологія квітки Allium cepa L. (Amaryllidaceae J.St.-Hil.)

Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products

Leaves of Allium cepa and Xylopia aethiopica fruits as potent sources of natural antioxidant for stabilization of viscera FISH oil during accelerated storage

Gastroprotective Efficacy of North African Medicinal Plants: A Review on Their Therapeutic Potential for Peptic Ulcers

Effects of spices mixture and cooking on antioxidant activity in Ethiopian spicy hot red pepper powder

Evaluation of Nutritional, Phytochemical, Fatty Acids and Mineral Composition of <i>Eremurus robustus</i> Leaves in Bradost Mountain, Kurdistan Region of Iraq

Comprehensive study of Algerian nettles: Phenolic content and multifunctional activities of Urtica pilulifera and Urtica urens

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