Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species

Autores
Beretta, Hebe Vanesa; Bannoud, Florencia; Insani, Ester Marina; Berli, Federico Javier; Hirschegger, Pablo; Galmarini, Claudio Romulo; Cavagnaro, Pablo Federico
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Allium vegetables are widely consumed for their characteristic flavor. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet (AA) and antioxidant activities (AOXA). Although AA and AOXA in Allium are generally-recognized, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetables are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well stablished. In this study, we characterized and compared the in vitro antiplatelet (IVAA) and antioxidant activities of the most widely consumed Allium species. The species total organosulfur and phenolics concentration, and their HPLC profiles of 11 phenolic compounds were characterized and used to investigate associations between these compounds and IVAA and AOXA. Furthermore, antiplatelet activities in chive and shallot were characterized for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chive had the highest AOXA. Leek and bunching onion were the weakest species for both biological activities. Significant positive correlations were found between IVAA and total organosulfur (R=0.74) and phenolics (TPs) content (R=0.73); as well as between AOXA and TPs (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with AOXA, with catechin, epigallocatechin, and epicatechingallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium AA, whereas phenolics, as a whole, are largely responsible for AOXA, with broad variation observed among the contribution of individual phenolic compounds.
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 Marina. Instituto Nacional de Tecnología Agropecuaria; 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. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Claudio Romulo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Materia
Allium
Onion
Garlic
Antiplatelet Activity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/67029
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/67029
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable SpeciesBeretta, Hebe VanesaBannoud, FlorenciaInsani, Ester MarinaBerli, Federico JavierHirschegger, PabloGalmarini, Claudio RomuloCavagnaro, Pablo FedericoAlliumOnionGarlicAntiplatelet Activityhttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4Allium vegetables are widely consumed for their characteristic flavor. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet (AA) and antioxidant activities (AOXA). Although AA and AOXA in Allium are generally-recognized, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetables are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well stablished. In this study, we characterized and compared the in vitro antiplatelet (IVAA) and antioxidant activities of the most widely consumed Allium species. The species total organosulfur and phenolics concentration, and their HPLC profiles of 11 phenolic compounds were characterized and used to investigate associations between these compounds and IVAA and AOXA. Furthermore, antiplatelet activities in chive and shallot were characterized for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chive had the highest AOXA. Leek and bunching onion were the weakest species for both biological activities. Significant positive correlations were found between IVAA and total organosulfur (R=0.74) and phenolics (TPs) content (R=0.73); as well as between AOXA and TPs (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with AOXA, with catechin, epigallocatechin, and epicatechingallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium AA, whereas phenolics, as a whole, are largely responsible for AOXA, with broad variation observed among the contribution of individual phenolic compounds.Fil: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Bannoud, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Berli, Federico Javier. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Hirschegger, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Galmarini, Claudio Romulo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaUniversity of Zagreb. Faculty of Food Technology and Biotechnology2017-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/67029Beretta, Hebe Vanesa; Bannoud, Florencia; Insani, Ester Marina; Berli, Federico Javier; Hirschegger, Pablo; et al.; Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 55; 2; 3-2017; 1-101330-98621334-2606CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.55.02.17.4722info:eu-repo/semantics/altIdentifier/url/http://www.ftb.com.hr/images/pdfarticles/2017/April_June/ftb-55-266.pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:35Zoai:ri.conicet.gov.ar:11336/67029instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:53:35.428CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species
title Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species
spellingShingle Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species
Beretta, Hebe Vanesa
Allium
Onion
Garlic
Antiplatelet Activity
title_short Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species
title_full Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species
title_fullStr Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species
title_full_unstemmed Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species
title_sort Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species
dc.creator.none.fl_str_mv Beretta, Hebe Vanesa
Bannoud, Florencia
Insani, Ester Marina
Berli, Federico Javier
Hirschegger, Pablo
Galmarini, Claudio Romulo
Cavagnaro, Pablo Federico
author Beretta, Hebe Vanesa
author_facet Beretta, Hebe Vanesa
Bannoud, Florencia
Insani, Ester Marina
Berli, Federico Javier
Hirschegger, Pablo
Galmarini, Claudio Romulo
Cavagnaro, Pablo Federico
author_role author
author2 Bannoud, Florencia
Insani, Ester Marina
Berli, Federico Javier
Hirschegger, Pablo
Galmarini, Claudio Romulo
Cavagnaro, Pablo Federico
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Allium
Onion
Garlic
Antiplatelet Activity
topic Allium
Onion
Garlic
Antiplatelet Activity
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Allium vegetables are widely consumed for their characteristic flavor. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet (AA) and antioxidant activities (AOXA). Although AA and AOXA in Allium are generally-recognized, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetables are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well stablished. In this study, we characterized and compared the in vitro antiplatelet (IVAA) and antioxidant activities of the most widely consumed Allium species. The species total organosulfur and phenolics concentration, and their HPLC profiles of 11 phenolic compounds were characterized and used to investigate associations between these compounds and IVAA and AOXA. Furthermore, antiplatelet activities in chive and shallot were characterized for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chive had the highest AOXA. Leek and bunching onion were the weakest species for both biological activities. Significant positive correlations were found between IVAA and total organosulfur (R=0.74) and phenolics (TPs) content (R=0.73); as well as between AOXA and TPs (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with AOXA, with catechin, epigallocatechin, and epicatechingallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium AA, whereas phenolics, as a whole, are largely responsible for AOXA, with broad variation observed among the contribution of individual phenolic compounds.
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 Marina. Instituto Nacional de Tecnología Agropecuaria; 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. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Claudio Romulo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
description Allium vegetables are widely consumed for their characteristic flavor. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet (AA) and antioxidant activities (AOXA). Although AA and AOXA in Allium are generally-recognized, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetables are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well stablished. In this study, we characterized and compared the in vitro antiplatelet (IVAA) and antioxidant activities of the most widely consumed Allium species. The species total organosulfur and phenolics concentration, and their HPLC profiles of 11 phenolic compounds were characterized and used to investigate associations between these compounds and IVAA and AOXA. Furthermore, antiplatelet activities in chive and shallot were characterized for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chive had the highest AOXA. Leek and bunching onion were the weakest species for both biological activities. Significant positive correlations were found between IVAA and total organosulfur (R=0.74) and phenolics (TPs) content (R=0.73); as well as between AOXA and TPs (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with AOXA, with catechin, epigallocatechin, and epicatechingallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium AA, whereas phenolics, as a whole, are largely responsible for AOXA, with broad variation observed among the contribution of individual phenolic compounds.
publishDate 2017
dc.date.none.fl_str_mv 2017-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/67029
Beretta, Hebe Vanesa; Bannoud, Florencia; Insani, Ester Marina; Berli, Federico Javier; Hirschegger, Pablo; et al.; Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 55; 2; 3-2017; 1-10
1330-9862
1334-2606
CONICET Digital
CONICET
url http://hdl.handle.net/11336/67029
identifier_str_mv Beretta, Hebe Vanesa; Bannoud, Florencia; Insani, Ester Marina; Berli, Federico Javier; Hirschegger, Pablo; et al.; Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 55; 2; 3-2017; 1-10
1330-9862
1334-2606
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.55.02.17.4722
info:eu-repo/semantics/altIdentifier/url/http://www.ftb.com.hr/images/pdfarticles/2017/April_June/ftb-55-266.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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