Antimicrobial activities, phenolic and flavonoid contents, antioxidant and DNA protection of the internal and outer layers of Allium cepa L. from Iran

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2023-06-01 DOI:10.1016/j.nfs.2023.03.003

Niloufar Mardani , Mahshid Jahadi , Mahshid Sadeghian , Kourosh Keighobadi , Kianoush Khosravi-Darani

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引用次数: 0

Abstract

Allium cepa L., known as a wild onion in Iran with different high antioxidant and antimicrobial activities in internal and outer layers. The aim of this study was to assess phenolic and flavonoid contents as well as antioxidant and antimicrobial activities of the internal and outer layers of ten Iranian onions (Allium cepa L.) landrace and compare them with three hybrid onions. Results showed that the total phenolic, flavonoid contents and the antioxidant capacity of the onions ranged 18.76–65.25 (mg GAE/g DW), 0.06–1.92 (mg/g DW) and 10.34–40.54%, respectively. The results showed higher total phenolic and flavonoid content as well as antioxidant activity and protection of pBR322 DNA in the outer layer in compare to internal ones due to higher hydroxyl radicals. Based on the results, the present study showed that red onions such as landraces originated from Azarshahr and Nowshahr included the highest quantities of phenolic and flavonoid contents as well as antioxidant activity and DNA protection values. Inhibition zone and minimum inhibitory and minimum microbicidal concentration of internal layer of onion from Kahrizak were significantly different from others (p < 0.05). This research showed the potential of Iranian onions as a natural preservative and good antioxidant.

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伊朗产葱内外层的抗菌活性、酚类和类黄酮含量、抗氧化性和DNA保护作用

洋葱，在伊朗被称为野生洋葱，其内层和外层具有不同的高抗氧化和抗菌活性。本研究的目的是评估十种伊朗洋葱（Allium cepa L.）地方品种的酚类和类黄酮含量以及内外层的抗氧化和抗菌活性，并将其与三种杂交洋葱进行比较。结果表明，洋葱的总酚、黄酮含量和抗氧化能力分别为18.76–65.25（mg GAE/g DW）、0.06–1.92（mg/g DW和10.34–40.54%。结果表明，与内层相比，外层的总酚和类黄酮含量更高，抗氧化活性和对pBR322 DNA的保护作用也更高，这是由于羟基自由基更高。基于这些结果，本研究表明，原产于阿扎沙赫尔和瑙沙赫尔的地方品种等红洋葱的酚类和类黄酮含量以及抗氧化活性和DNA保护值最高。Kahrizak洋葱的抑制区、内层的最低抑菌浓度和最低杀菌浓度与其他洋葱有显著差异（p＜0.05）。本研究表明伊朗洋葱具有天然防腐剂和良好抗氧化剂的潜力。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production