Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts

Benkeblia, Noureddine

doi:10.1590/s1516-89132005000600011

Cited by 159 publications

(95 citation statements)

References 20 publications

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“…Consequently, higher quantity of phenolic compounds was obtained from A. Sativum in our study. This is consistent with reports of several workers (Benkeblia, 2005;Tepe et al, 2005;Leelarungrayub et al, 2006). Conversely, Temitope et al (2010) reported that turmeric contained high contents of total phenols as compared to ginger and garlic.…”

Section: Discussionsupporting

confidence: 90%

Phytochemical Analysis and Antifungal Efficacy of Rhizome Extracts of various plants against Fusarium Wilt and Root Rot of Tomato

Chohan¹,

Perveen²

2015

IJAB

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To cite this paper: Chohan, S. and R. Perveen, 2015. Phytochemical analysis and antifungal efficacy of rhizome extracts of various plants against fusarium wilt and root rot of tomato. lycopersici, whereas, least inhibition was observed against F. solani. Correspondingly, conidial germination of test fungi was almost completely reduced by A. sativum extract. Phytochemical screening of crude extract revealed the presence of flavonoids, terpenes, saponins, whereas, A. sativum was also found rich in steroids, tannins, glycosides and coumarins. Tannins were not detected in C. longa. Total phenol contents (TPC) were present in highest quantity ((54.24GAEmg/g) in A. sativum followed by Z. officinale (29.80GAEmg/g), whereas, rhizomes of C. longa contained lowest TPC (25.45GAEmg/g). It was concluded that rhizome extracts of A. sativum possesses sufficient antifungal activity under controlled conditions to warrant a further investigation under field conditions.

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Section: Discussionsupporting

confidence: 90%

Phytochemical Analysis and Antifungal Efficacy of Rhizome Extracts of various plants against Fusarium Wilt and Root Rot of Tomato

Chohan¹,

Perveen²

2015

IJAB

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“…The most studied and reported health-promoting effect of these vegetables is cardioprotection [139]. It was proved that contents of bioactive compounds in raw vegetables were higher than in processed ones and that the antioxidant activity was directly related to the contents of phenolic compounds [140].…”

Section: Cerealsmentioning

confidence: 99%

Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

Apak

Gorinstein

Böhm

et al. 2013

Pure and Applied Chemistry

469

374

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Abstract:The chemical diversity of natural antioxidants (AOXs) makes it difficult to separate, detect, and quantify individual antioxidants from a complex food/biological matrix. Moreover, the total antioxidant power is often more meaningful to evaluate health beneficial effects because of the cooperative action of individual antioxidant species. Currently, there is no single antioxidant assay for food labeling because of the lack of standard quantification methods. Antioxidant assays may be broadly classified as the electron transfer (ET)-and hydrogen atom transfer (HAT)-based assays. The results obtained are hardly comparable because of the different mechanisms, redox potentials, pH and solvent dependencies, etc. of various assays. This project will aid the identification and quantification of properties and mutual effects of antioxidants, bring a more rational basis to the classification of antioxidant assays with their constraints and challenges, and make the results more comparable and understandable. In this regard, the task group members convey their own experiences in various methods of antioxidants measurement.

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“…Apart from providing basic nutrition, onion is well known for its health benefits; numerous therapeutic properties have been reported in onion viz., anticarcinogenic, antibiotic, antibacterial, antifungal and antioxidant properties (Benkeblia, 2005). Antioxidants rich food play an important role in prevention of cardiovascular diseases and cancers (Garber et al, 2002), neurodegenerative diseases (Di Matteo and Esposito, 2003), as well as prevention of inflammation and problems causes by cell and cutaneous aging (Ames et al, 1993).…”

Section: Introductionmentioning

confidence: 99%

Effect of Foliar Application of Micronutrients on Antioxidants and Pungency in Onion

et al. 2016

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The aim of the present work was to study the effect of foliar application of micronutrients [Zinc: Zn1 (0%); Zn2 (0.5%); Zn3 (1.0%) and Boron: B1 (0%); B2 (0.25%); B3 (0.5%)] on the antioxidants and pungency of onion cv. "Sukhsagar" (Allium cepa L.). In this experiment, it was suggested that the highest contents of total and free phenol was obtained by the highest dose of Zn (1%) in combination with 0% B, and single dose of Zn (0.5%) in combination with 0% B respectively. The superoxide dismutase (SOD) activity was found to increase with respect to control following the highest dose of B (0.5%) alone. However, the peroxidase (POD) activity increased more with respect to control following the single dose of B (0.25%) rather than the double dose (0.5%). The highest Molybdate reducing antioxidant potential (MRAP) was observed in 0.5% Zn in combination with 0% B, whereas that of 2, 2-Diphenyl-β-picrylhydrazyl radical scavenging activity (DPPHRAC) was found in the interaction effect of the double doses of both Zn (1%) and B (0.5%), which also offered the lowest lipid peroxidation. The highest pyruvic acid development was observed by the interaction effect of 0% Zn and 0.25% B. Based on the average values of the biochemical parameters and the results of PCA, the treatment with Zn1B3 (0% of Zn in combination with double dose of 0.5% of B) was proved to be most promising with respect to antioxidant properties.

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Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts

Abstract: The radical scavenging activity (RAS)

Cited by 159 publications

References 20 publications

Phytochemical Analysis and Antifungal Efficacy of Rhizome Extracts of various plants against Fusarium Wilt and Root Rot of Tomato

Phytochemical Analysis and Antifungal Efficacy of Rhizome Extracts of various plants against Fusarium Wilt and Root Rot of Tomato

Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

Effect of Foliar Application of Micronutrients on Antioxidants and Pungency in Onion

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