Relationships between bioactive compound 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
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Allium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in Allium sp. are generally recognised, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetable species are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well established. In this study, the in vitro antiplatelet and antioxidant activities of the most widely consumed Allium species are characterised and compared. The species total organosulfur and phenolic content, and the HPLC profiles of 11 phenolic compounds were characterised and used to investigate the relationship between these compounds and antiplatelet and antioxidant activities. Furthermore, antiplatelet activities in chives and shallot have been characterised for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chives had the highest antioxidant activity. Leek and bunching onion had the weakest both biological activities. Significantly positive correlations were found between the in vitro antiplatelet activity and total organosulfur (R=0.74) and phenolic (TP) content (R=0.73), as well as between the antioxidant activity and TP (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with the antioxidant activity, with catechin, epigallocatechin and epicatechin gallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium antiplatelet activity, whereas phenolics, as a whole, are largely responsible for antioxidant activity, with broad variation observed among the contributions of individual phenolic compounds.
Inst. de Biotecnología
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 MarinaI. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; 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. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Claudio Romulo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fuente
Food technology and biotechnology 55 (2) : 266–275. (2017)
Materia
Genética
Allium
Antioxidantes
Genetics
Antioxidants
Compuestos Bioactivos
Actividad Antiplaquetaria
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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oai_identifier_str oai:localhost:20.500.12123/948
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spelling Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable speciesBeretta, Hebe VanesaBannoud, FlorenciaInsani, Ester MarinaBerli, Federico JavierHirschegger, PabloGalmarini, Claudio RomuloCavagnaro, PabloGenéticaAlliumAntioxidantesGeneticsAntioxidantsCompuestos BioactivosActividad AntiplaquetariaAllium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in Allium sp. are generally recognised, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetable species are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well established. In this study, the in vitro antiplatelet and antioxidant activities of the most widely consumed Allium species are characterised and compared. The species total organosulfur and phenolic content, and the HPLC profiles of 11 phenolic compounds were characterised and used to investigate the relationship between these compounds and antiplatelet and antioxidant activities. Furthermore, antiplatelet activities in chives and shallot have been characterised for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chives had the highest antioxidant activity. Leek and bunching onion had the weakest both biological activities. Significantly positive correlations were found between the in vitro antiplatelet activity and total organosulfur (R=0.74) and phenolic (TP) content (R=0.73), as well as between the antioxidant activity and TP (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with the antioxidant activity, with catechin, epigallocatechin and epicatechin gallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium antiplatelet activity, whereas phenolics, as a whole, are largely responsible for antioxidant activity, with broad variation observed among the contributions of individual phenolic compounds.Inst. de BiotecnologíaFil: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Bannoud, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Insani, Ester MarinaI. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; ArgentinaFil: Berli, Federico Javier. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Hirschegger, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Galmarini, Claudio Romulo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina2017-08-10T17:18:30Z2017-08-10T17:18:30Z2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/948http://www.ftb.com.hr/images/pdfarticles/2017/April_June/ftb-55-266.pdf1330-9862doi: 10.17113/ftb.55.02.17.4722Food technology and biotechnology 55 (2) : 266–275. (2017)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-23T11:16:20Zoai:localhost:20.500.12123/948instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:16:21.231INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species
title Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species
spellingShingle Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species
Beretta, Hebe Vanesa
Genética
Allium
Antioxidantes
Genetics
Antioxidants
Compuestos Bioactivos
Actividad Antiplaquetaria
title_short Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species
title_full Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species
title_fullStr Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species
title_full_unstemmed Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species
title_sort Relationships between bioactive compound 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
author Beretta, Hebe Vanesa
author_facet Beretta, Hebe Vanesa
Bannoud, Florencia
Insani, Ester Marina
Berli, Federico Javier
Hirschegger, Pablo
Galmarini, Claudio Romulo
Cavagnaro, Pablo
author_role author
author2 Bannoud, Florencia
Insani, Ester Marina
Berli, Federico Javier
Hirschegger, Pablo
Galmarini, Claudio Romulo
Cavagnaro, Pablo
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Genética
Allium
Antioxidantes
Genetics
Antioxidants
Compuestos Bioactivos
Actividad Antiplaquetaria
topic Genética
Allium
Antioxidantes
Genetics
Antioxidants
Compuestos Bioactivos
Actividad Antiplaquetaria
dc.description.none.fl_txt_mv Allium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in Allium sp. are generally recognised, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetable species are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well established. In this study, the in vitro antiplatelet and antioxidant activities of the most widely consumed Allium species are characterised and compared. The species total organosulfur and phenolic content, and the HPLC profiles of 11 phenolic compounds were characterised and used to investigate the relationship between these compounds and antiplatelet and antioxidant activities. Furthermore, antiplatelet activities in chives and shallot have been characterised for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chives had the highest antioxidant activity. Leek and bunching onion had the weakest both biological activities. Significantly positive correlations were found between the in vitro antiplatelet activity and total organosulfur (R=0.74) and phenolic (TP) content (R=0.73), as well as between the antioxidant activity and TP (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with the antioxidant activity, with catechin, epigallocatechin and epicatechin gallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium antiplatelet activity, whereas phenolics, as a whole, are largely responsible for antioxidant activity, with broad variation observed among the contributions of individual phenolic compounds.
Inst. de Biotecnología
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 MarinaI. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; 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. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Claudio Romulo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
description Allium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in Allium sp. are generally recognised, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetable species are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well established. In this study, the in vitro antiplatelet and antioxidant activities of the most widely consumed Allium species are characterised and compared. The species total organosulfur and phenolic content, and the HPLC profiles of 11 phenolic compounds were characterised and used to investigate the relationship between these compounds and antiplatelet and antioxidant activities. Furthermore, antiplatelet activities in chives and shallot have been characterised for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chives had the highest antioxidant activity. Leek and bunching onion had the weakest both biological activities. Significantly positive correlations were found between the in vitro antiplatelet activity and total organosulfur (R=0.74) and phenolic (TP) content (R=0.73), as well as between the antioxidant activity and TP (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with the antioxidant activity, with catechin, epigallocatechin and epicatechin gallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium antiplatelet activity, whereas phenolics, as a whole, are largely responsible for antioxidant activity, with broad variation observed among the contributions of individual phenolic compounds.
publishDate 2017
dc.date.none.fl_str_mv 2017-08-10T17:18:30Z
2017-08-10T17:18:30Z
2017
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/20.500.12123/948
http://www.ftb.com.hr/images/pdfarticles/2017/April_June/ftb-55-266.pdf
1330-9862
doi: 10.17113/ftb.55.02.17.4722
url http://hdl.handle.net/20.500.12123/948
http://www.ftb.com.hr/images/pdfarticles/2017/April_June/ftb-55-266.pdf
identifier_str_mv 1330-9862
doi: 10.17113/ftb.55.02.17.4722
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food technology and biotechnology 55 (2) : 266–275. (2017)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
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instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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