Comparative study on the composition of four different varieties of garlic

Chen, Cun; Cai, Jing; Liu, Songqin; Qiu, Guo-liang; Wu, Xiaogang; Wei, Zhang; Chen, Cheng; Qi, Wei-liang; Wu, Yong; Liu, Zhibin

doi:10.7717/peerj.6442

Cited by 9 publications

(11 citation statements)

References 36 publications

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“…After microwave-assisted extraction, the EO showed an inhibition percentage of 72.06% at 500 μg/mL [ 41 ]. Factors such as altitude, climate conditions, and chemotype varieties may also be responsible for the differences observed in our study [ 42 ]. Regarding the β-carotene bleaching assay, there was a significant difference between rutin and the garlic EO ( p = 0.0012), being the antioxidant standard more than garlic EO.…”

Section: Resultsmentioning

confidence: 99%

Chemical Constituents, In Vitro Antioxidant Activity and In Silico Study on NADPH Oxidase of Allium sativum L. (Garlic) Essential Oil

et al. 2021

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Allium sativum L., also known as garlic, is a perennial plant widely used as a spice and also considered a medicinal herb since antiquity. The aim of this study was to determine by gas chromatography–mass spectrometry (GC–MS) the chemical profile fingerprint of the essential oil (EO) of one accession of Peruvian A. sativum (garlic), to evaluate its antioxidant activity and an in- silico study on NADPH oxidase activity of the volatile phytoconstituents. The antioxidant activity was tested using DPPH and β-carotene assays. An in-silico study was carried out on NADPH oxidase (PDB ID: 2CDU), as was ADMET prediction. The results indicated that diallyl trisulfide (44.21%) is the major component of the EO, followed by diallyl disulfide (22.08%), allyl methyl trisulfide (9.72%), 2-vinyl-4H-1,3-dithiine (4.78%), and α-bisabolol (3.32%). Furthermore, the EO showed antioxidant activity against DPPH radical (IC50 = 124.60 ± 2.3 µg/mL) and β-carotene bleaching (IC50 = 328.51 ± 2.0). The best docking score on NADPH oxidase corresponds to α-bisabolol (ΔG = −10.62 kcal/mol), followed by 5-methyl-1,2,3,4-tetrathiane (ΔG = −9.33 kcal/mol). Additionally, the volatile components could be linked to the observed antioxidant activity, leading to potential inhibitors of NADPH oxidase.

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Section: Resultsmentioning

confidence: 99%

Chemical Constituents, In Vitro Antioxidant Activity and In Silico Study on NADPH Oxidase of Allium sativum L. (Garlic) Essential Oil

et al. 2021

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“…Allium hirtifolium [25] Black garlic [32,34] Allium fistulosum [29] Allium sativum (varieties Taicangbaip, Hongqixing, Ershuizao and single clove) [35] Trisulfide, di-2-propenyl…”

Section: -Hydroxymethylfurfuralmentioning

confidence: 99%

“…Allium hookeri [31] Black garlic [30] Allium sativum (varieties Taicangbaip, Hongqixing, Ershuizao and single clove) [35] Allium tuncelianum [33] Beta-D-fructofuranosyl alpha-D-glucopyranoside Allium sativum (varieties Taicangbaip, Hongqixing, Ershuizao and single clove) [35] Palmitic acid, methyl ester Allium sativum (varieties Taicangbaip, Hongqixing, Ershuizao and single clove) [35] n-hexadecanoic acid…”

Section: -Hydroxymethylfurfuralmentioning

confidence: 99%

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Phytochemical Profiling of Allium subhirsutum L. Aqueous Extract with Antioxidant, Antimicrobial, Antibiofilm, and Anti-Quorum Sensing Properties: In Vitro and In Silico Studies

Snoussi

Noumi

Hajlaoui

et al. 2022

Plants

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The present study was the first to evaluate the phytochemical composition, antioxidant, antimicrobial, antibiofilm, and anti-quorum sensing potential of Allium subhirsutum L. (hairy garlic) aqueous extract through in vitro and in silico studies. The phytochemical profile revealed the presence of saponins, terpenes, flavonols/flavonones, flavonoids, and fatty acids, particularly with flavonoids (231 ± 0.022 mg QE/g extract), tannins (159 ± 0.006 mg TAE/g extract), and phenols (4 ± 0.004 mg GAE/g extract). Gas chromatography–mass spectrometry (GC–MS) analysis identified 15 bioactive compounds, such as 5-hydroxymethylfurfural (37.04%), methyl methanethiolsulfonate (21.33%), furfural (7.64%), beta-D-glucopyranose, 1,6-anhydro- (6.17%), 1,6-anhydro-beta-D-glucofuranose (3.6%), trisulfide, di-2-propenyl (2.70%), and diallyl disulfide (1.93%). The extract was found to be non-toxic with 50% cytotoxic concentration higher than 30,000 µg/mL. The investigation of the antioxidant activity via DPPH (2, 2-diphenyl-1-picrylhydrazyl) and FRAP (IC50 = 1 μg/mL), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid); IC50 = 0.698 ± 0.107 μg/mL), and β-carotene (IC50 = 0.811 ± 0.036 mg/mL) was assessed. Nevertheless, good antimicrobial potential against a diverse panel of microorganisms with bacteriostatic and fungistatic effect was observed. Quorum sensing inhibition effects were also assessed, and the data showed the ability of the extract to inhibit the production of violacein by the mutant C. violaceum strain in concentration-dependent manner. Similarly, the biofilm formation by all tested strains was inhibited at low concentrations. In silico pharmacokinetic and toxicological prediction indicated that, out of the sixteen identified compounds, fourteen showed promising drug ability and could be used as lead compounds for further development and drug design. Hence, these findings support the popular use of hairy garlic as a source of bioactive compounds with potential application for human health.

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“…And the change of substituents on the benzene ring have been reported to be an important factor for inducing antimicrobial activity ( Uyanik et al, 2010 ; Reddy et al, 2018 ). 2-Amino-5-methylbenzoic acid is also an aromatic compound, and it has also been found in the extracts of different varieties of garlic, but its antibacterial activity has not attracted attention ( Chen et al, 2019 ).…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial activity, chemical composition and mechanism of action of Chinese chive (Allium tuberosum Rottler) extracts

et al. 2022

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Chinese chive (Allium tuberosum Rottler) is a popular food from Allium species in East and Southeast Asia. Most Allium species possess characteristic aromas and have antimicrobial activity. In this study, the antimicrobial activities of root, leaf, and scape extracts of Chinese chive at different pH levels (3.0, 5.0, 7.0, 9.0, and 10.7) were compared. The most pronounced activity was produced by the scape extract, and the greatest activity was obtained at pH 5.0. HPLC and GC–MS analysis showed that the major active ingredient was 2-amino-5-methylbenzoic acid. The mechanism of action of Chinese chive scape extracts may involve the depression or disruption of cell membrane integrity, according to our results of the leakage of electrolytes and protein, as well as scanning electron microscopy and transmission electron microscopy observations.

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Comparative study on the composition of four different varieties of garlic

Cited by 9 publications

References 36 publications

Chemical Constituents, In Vitro Antioxidant Activity and In Silico Study on NADPH Oxidase of Allium sativum L. (Garlic) Essential Oil

Chemical Constituents, In Vitro Antioxidant Activity and In Silico Study on NADPH Oxidase of Allium sativum L. (Garlic) Essential Oil

Phytochemical Profiling of Allium subhirsutum L. Aqueous Extract with Antioxidant, Antimicrobial, Antibiofilm, and Anti-Quorum Sensing Properties: In Vitro and In Silico Studies

Antimicrobial activity, chemical composition and mechanism of action of Chinese chive (Allium tuberosum Rottler) extracts

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