Evaluation of antioxidative properties of Allium species growing wild in Italy

Abstract

The genus Allium (Alliaceae) is an important dietary source of antioxidant phytochemical products. The antioxidant activity of some Allium species is well known but no information is available on the in vitro antioxidant activities of Italian Allium species growing wild. The aim of this study was to examine the in vitro antioxidant activity of aqueous extracts of different parts belonging to three Allium species growing wild, endemic to Italian flora: Allium neapolitanum Cyr., Allium subhirsutum L. and Allium roseum L., compared with the in vitro antioxidant activity of aqueous extracts of bulbs and leaves of the greatly studied garlic (Allium sativum L.). The antioxidant potential of extracts was evaluated using two different spectrophotometric assays: the DPPH test and FRAP assay. Furthermore the polyphenolic content was determined in all Allium species. The flowers of species growing wild showed the higher antioxidant power. Interesting results were shown even by the leaves, while the antioxidant capacity of the bulbs was lower. A correlation between the phenolic contents and the antioxidant activity was discovered. The differences in antioxidant capacity reflect the variability in the Allium species and the parts of the plant used and that the bulb of Allium sativum did not show higher antioxidant power.

Basic Chemical Composition, Content of Micro- And Macroelements and Antio Xidant Activity of Different Varieties of Garlic’s Leaves Polish Origin

“…in 'Roztocze' ecotype, respectively. Nencini et al [25] reported that polyphenol content in leaves of three Allium species growing wild in Italy and two clones of Allium sativum L. ranged from 0.41 mg of GAE/g fresh weight to 0.59 mg of GAE/g fresh weight and was generally directly correlated with the antioxidant/antiradical activity. In our study we did not show this correlation.…”

“…Gorinstein et al [14] reported that the percentage of scavenged of free radicals for fresh cloves was 68.9 %. Nencini et al [25] reported that leaves of tested clones of Allium sativum seem to have higher antioxidant capability than the bulbs, and what is more garlic exhibited very low antioxidant power in comparison with species growing wild.…”

Composition of the Essential Oil of <i>Allium neapolitanum</i> Cirillo Growing Wild in Sicily and its Activity on Microorganisms Affecting Historical Art Crafts

“…Furthermore, the antioxidative properties of the aqueous extracts of bulbs, bulblets, leaves and flowers of A. neapolitanum were investigated showing a good antiradical power 9 . It was also showed that the good antihypertensive effects of the aqueous extract of bulbs of A. neapolitanum could to be associated to interactions with adrenergic receptor β 2 antagonist, involved in blood pressure regulation 10 .…”

On farm and fresh produce management

“…In a study to evaluate the antioxidant potential of wild Allium species (A. neapolitanum, A. roseum, A. subhirsutum and A. sativum) growing in Italy, Nencini and colleagues report significantly higher levels of antioxidant activity as measured by FRAP test and a DPPH assay in the flowers or leaves, with lowest antioxidant capacity consistently reported for the bulbs [121].…”