Total Phenolics, Total Flavonoids, and Antioxidant Capacity in the Leaves, Bulbs, and Roots of Allium hookeri

Abstract

To quantitatively evaluate the total phenolics, total flavonoids, and antioxidant capacity in the leaves, bulbs, and roots of fresh Allium hookeri, they were extracted using various solvents including water, aqueous methanol (20, 40, 60, and 80%; v/v), and absolute methanol. The leaves had the highest levels of total phenolics (240.4-276.6 mg gallic acid equivalents/100 g) and total flavonoids (9.7-34.1 mg catechin equivalents/100 g). The highest antioxidant capacities of 78.7-103.4 mg vitamin C equivalents (VCE)/100 g, 24.4-59.0 mg VCE/100 g, and 1,798.8-2,169.7 mg VCE/100 g in the leaves were also observed using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and oxygen radical absorbance capacity (ORAC) assays, respectively. The total phenolics had a higher linear correlation with antioxidant capacity than the total flavonoids. In general, 60% (v/v) aqueous methanol extract had higher levels of total phenolics and flavonoids, and higher antioxidant capacity than any other solvents used. This study suggested that A. hookeri might be a good source of phenolics and antioxidants.

Effects of Allium hookeri on gut microbiome related to growth performance in young broiler chickens

“…Previous studies regarding A. hookeri compared the concentrations of different ingredients in leaf with those of the root. Compared with the root, the leaf contains a higher number of polyphenols, estimated by the amount of total phenolics and flavonoids [15]. Polyphenol is an antioxidant that potentially prevents diseases related to oxidative stress, including cancer and cardiovascular diseases [29].…”

“…The altered metabolite composition may alter the prebiotic effects of microrganisms such as antimicrobial activities against pathogens [32]. Especially, the reduction of bacteria was observed only in chickens exposed to leaves, which showed higher levels of total phenolics (240.4-276.6 mg gallic acid equivalents/100 g) compared with the roots [15]. In broiler chickens, polyphenol-rich grapes showed increased Enterococcus levels but decreased levels of Clostridium [21].…”

“…A. hookeri contains sixfold higher levels of organosulfur than garlic, and higher cellulose and total phenol contents than onion [13]. As these components exhibit antioxidant activities, the use of A. hookeri is promising as a medical food [14,15]. A. hookeri exhibits immunomodulatory effects in lymphocytes, macrophages, and tumor cells in in-vitro chicken cell experiments [16].…”

Allium hookeri Root Extract Inhibits Adipogenesis by Promoting Lipolysis in High Fat Diet-Induced Obese Mice

“…It has a variety of phenols such as protocatechuic acid, ferulic acid, gallic acid, and syringic acid and especially has high levels of sulfur-containing compounds such as alliin and cycloalliin compared to other Allium species [12,26]. AH has received considerable attention owing to its well-documented physiological activities [14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29,32]. Our previous study has demonstrated that major components of AHR are alliin, S -allylcysteine, and phenolic compounds that are known to have anti-inflammatory [23,24,25] and antidiabetic effects [18,19,20].…”

“…Beneficial effects of AH are attributed to a variety of phenols (ferulic acid, gallic acid and cinnamic acid), phytosterols, linoleic acid and organosulfur compounds [13]. AH is known to have biological properties, such as being antioxidant [14,15,16], antimicrobial [17], antidiabetic [18,19,20], anti-obesity [21,22], and anti-inflammatory [23,24,25], as well as hepatoprotective effects [26]. It can also improve bone formation [27], gastritis [28], and immune responses [29].…”