Seed oil content, fatty acids composition and antioxidant properties as affected by genotype in Allium cepa L. and perennial onion species

Golubkina, Nadezhda; Надежкин, С.М.; Агафонов, А. Ф.; Кошелева, О В; Молчанова, А. В.; Russo, G.; Cuciniello, Antonio; Caruso, Gianluca

doi:10.13128/ahs-22738

Cited by 3 publications

(1 citation statement)

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“…Chinese star anise contains more palmitic, oleic, and linoleic acid [ 426 ]. The predominant fatty acid in Allium cepa is linoleic acid followed by oleic and palmitic acid [ 332 ]. Dill seed oil contains about 8.51% of saturated fatty acids (stearic acid, and palmitic acid) and about 91.35% of an unsaturated fatty acids [ 873 ].…”

Section: Nutritional Potential Of Spicesmentioning

confidence: 99%

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Mandal

Sarkar

Chakraborty

2022

Appl Biochem Biotechnol

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Medicinal or herbal spices are grown in tropical moist evergreen forestland, surrounding most of the tropical and subtropical regions of Eastern Himalayas in India (Sikkim, Darjeeling regions), Bhutan, Nepal, Pakistan, Iran, Afghanistan, a few Central Asian countries, Middle East, USA, Europe, South East Asia, Japan, Malaysia, and Indonesia. According to the cultivation region surrounded, economic value, and vogue, these spices can be classified into major, minor, and colored tropical spices. In total, 24 tropical spices and herbs (cardamom, black jeera, fennel, poppy, coriander, fenugreek, bay leaves, clove, chili, cassia bark, black pepper, nutmeg, black mustard, turmeric, saffron, star anise, onion, dill, asafoetida, celery, allspice, kokum, greater galangal, and sweet flag) are described in this review. These spices show many pharmacological activities like anti-inflammatory, antimicrobial, anti-diabetic, anti-obesity, cardiovascular, gastrointestinal, central nervous system, and antioxidant activities. Numerous bioactive compounds are present in these selected spices, such as 1,8-cineole, monoterpene hydrocarbons, γ-terpinene, cuminaldehyde, trans-anethole, fenchone, estragole, benzylisoquinoline alkaloids, eugenol, cinnamaldehyde, piperine, linalool, malabaricone C, safrole, myristicin, elemicin, sinigrin, curcumin, bidemethoxycurcumin, dimethoxycurcumin, crocin, picrocrocin, quercetin, quercetin 4’-O-β-glucoside, apiol, carvone, limonene, α-phellandrene, galactomannan, rosmarinic acid, limonene, capsaicinoids, eugenol, garcinol, and α-asarone. Other than that, various spices are used to synthesize different types of metal-based and polymer-based nanoparticles like zinc oxide, gold, silver, selenium, silica, and chitosan nanoparticles which provide beneficial health effects such as antioxidant, anti-carcinogenic, anti-diabetic, enzyme retardation effect, and antimicrobial activity. The nanoparticles can also be used in environmental pollution management like dye decolorization and in chemical industries to enhance the rate of reaction by the use of catalytic activity of the nanoparticles. The nutritional value, phytochemical properties, health advantages, and both traditional and modern applications of these spices, along with their functions in food fortification, have been thoroughly discussed in this review

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Section: Nutritional Potential Of Spicesmentioning

confidence: 99%

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Mandal

Sarkar

Chakraborty

2022

Appl Biochem Biotechnol

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Peroxidation of unsaturated fatty acids is associated with poor storability in onion seed

Yalamalle,

Ahammed,

Ithape

et al. 2024

Plant Physiol. Rep.

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In vitro antioxidant effects of different extracts obtained from the leaves and seeds of Allium ampeloprasum subsp. persicum

Feghhi-Najafabadi

Safaeian

Zolfaghari

2019

J Herbmed Pharmacol

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The results of this study revealed better antioxidant activity for leaves extracts of A. ampeloprasum subsp. persicum than its seeds extracts through ferric reducing and scavenging of hydrogen peroxide. Therefore the leaves may be considered as the valuable plant part for medicinal and nutritional applications.Please cite this paper as: Feghhi-Najafabadi S, Safaeian L, Zolfaghari B. In vitro antioxidant effects of different extracts obtained from the leaves and seeds of Allium ampeloprasum subsp. persicum. Introduction:This study evaluated antioxidant effects of hexane, chloroform, chloroformmethanol, aqueous and butanol extracts of leaves and seeds of Allium ampeloprasum subsp. persicum. Methods: Various extracts were evaluated for total phenolic content, ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and H 2 O 2 scavenging activities. Results: Total phenolic content varied from 2.46 to 8.12 mg gallic acid equivalents (GAE) per gram for various extracts with the highest level for butanol leave extract. Butanol leave extract showed the lowest IC 50 of DPPH scavenging. FRAP assay showed stronger antioxidant capacity for leaves than seeds' extracts and butanol extract was comparable to ascorbic acid at the concentration 50 µg/mL. In H 2 O 2 scavenging activity assay, butanol and chloroform-methanol leave extracts showed the least IC 50 value. Conclusion: Our results revealed moderately low amount of phenolic compounds and weak DPPH scavenging activity for all extracts of A. ampeloprasum subsp. persicum. However, leaves extracts showed good total antioxidant capacity and H 2 O 2 scavenging activity.

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Seed oil content, fatty acids composition and antioxidant properties as affected by genotype in Allium cepa L. and perennial onion species

Cited by 3 publications

References 0 publications

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Peroxidation of unsaturated fatty acids is associated with poor storability in onion seed

In vitro antioxidant effects of different extracts obtained from the leaves and seeds of Allium ampeloprasum subsp. persicum

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