Antimicrobial activities, phenolic and flavonoid contents, antioxidant and DNA protection of the internal and outer layers of Allium cepa L. from Iran

NFS Journal - Tập 31 - Trang 93-101 - 2023
Niloufar Mardani1, Mahshid Jahadi1,2, Mahshid Sadeghian1, Kourosh Keighobadi2, Kianoush Khosravi-Darani3
1Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2Plant Improvement and Seed Production Research Center, Isfahan (khorasgan) Branch, Islamic Azad University, Isfahan, Iran
3Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Tài liệu tham khảo

Benkeblia, 2004, Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum), LWT-Food Sci. Technol., 37, 263, 10.1016/j.lwt.2003.09.001 Canillac, 2001, Antibacterial activity of the oils of Piceaexcelsa on Listeriamonocytogenes, Staphylococcus aureus and coliform bacteria, J. Food Microbiol., 18, 261, 10.1006/fmic.2000.0397 Ceylan, 2015, Antibiofilm, antioxidant, antimutagenic activities and phenolic compounds of Allium orientale BOISS, Braz. Arch. Biol. Technol., 58, 935, 10.1590/S1516-89132015060309 Cheng, 2013, Comparison of phenolic content and antioxidant capacity of red and yellow onions, Czech J. Food Sci., 31, 501, 10.17221/566/2012-CJFS Cushine, 2005, Antimicrobial activity of flavonoids, Int. J. Antimicrob. Agents, 26, 343, 10.1016/j.ijantimicag.2005.09.002 Dziri, 2012, Phenolic constituents, antioxidant and antimicrobial activities of rosy garlic (Allium roseum var. odoratissimum), J. Funct. Foods, 4, 423, 10.1016/j.jff.2012.01.010 Fazeli, 2007, Antimicrobial activities of Iranian sumac and avishan-e shirazi (Zataria multiflora) against some food-borne bacteria, Food Control, 18, 646, 10.1016/j.foodcont.2006.03.002 Flores, 2014, Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion, Food Chem., 153, 272, 10.1016/j.foodchem.2013.12.063 Gorinstein, 2008, Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols, J. Agric. Food Chem., 56, 4418, 10.1021/jf800038h Griffiths, 2002, Onions – a global benefit to health, Phytother. Res., 16, 603, 10.1002/ptr.1222 Keighobadi, 2020, Screening of factors affecting somatic callusing and embryo induction in Allium cepa L. through Plackett Burman methodology, Turk. J. Agric. For., 44, 312, 10.3906/tar-1905-43 Kloucek, 2005, Antibacterial screening of some Peruvian medicinal plants used in Calleria District, J. Ethnopharmacol., 99, 309, 10.1016/j.jep.2005.01.062 Krizek, 1998, Inhibitory effects of ambient levels of solar UV-A and UV-B radiation on growth of cv. new red fire lettuce, Physiol. Plant., 103, 1, 10.1034/j.1399-3054.1998.1030101.x Kuete, 2017, Allium cepa, 353 Lee, 2002, Antioxidant property of an ethanol extract of the stem of Opuntia ficus-indica var. saboten, J. Agric. Food Chem., 50, 6490, 10.1021/jf020388c Lee, 2015, Antioxidants of 15 onions with white, yellow, and red colors and their relationship with pungency, anthocyanin, and quercetin, LWT-Food Sci. Technol., 63, 108, 10.1016/j.lwt.2015.03.028 Loredana, 2019, Biochemical, antioxidant properties and antimicrobial activity of different onion varieties in the Mediterranean area, J. Food Meas. Charact., 12, 1 Prakash, 2007, Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa), Food Chem., 102, 1389, 10.1016/j.foodchem.2006.06.063 Ren, 2020, Effect of storage, food processing and novel extraction technologies on onions flavonoid content: a review, Food Res. Int., 132, 10.1016/j.foodres.2019.108953 Sagar, 2020, Quantification of flavonoids, total phenols and antioxidant properties of onion skin: a comparative study of fifteen Indian cultivars, J. Food Technol., 57, 2423, 10.1007/s13197-020-04277-w Santas, 2010, Antimicrobial and antioxidant activity of crude onion (Allium cepa L.) extracts, Int. J. Food Sci. Technol., 45, 403, 10.1111/j.1365-2621.2009.02169.x Shon, 2004, Antimutagenic, antioxidant and free radical scavenging activity of ethyl acetate extracts from white, yellow and red onions, Food Chem. Toxicol., 42, 659, 10.1016/j.fct.2003.12.002 Taguri, 2004, Antimicrobial activity of 10 different plant polyphenols against bacteria causing food-borne disease, Biol. Pharm. Bull., 27, 1965, 10.1248/bpb.27.1965 Tepe, 2005, In vitro antioxidant activities of the methanol extracts of five Allium species from Turkey, Food Chem., 92, 89, 10.1016/j.foodchem.2004.07.016 Xu, 2001, Activity of plant flavonoids against antibiotic-resistant bacteria, Phytother. Res., 15, 39, 10.1002/1099-1573(200102)15:1<39::AID-PTR684>3.0.CO;2-R Ye, 2013, Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.), Food Control, 30, 48, 10.1016/j.foodcont.2012.07.033 Hassan, 2014, Correlation of antiangiogenic, antioxidant and cytotoxic activities of some Sudanese medicinal plants with phenolic and flavonoid contents, BMC Complement. Alt. Med., 14, 401 Yin, 1998, Antioxidant activity of several Allium members, J. Agricult. Food Chem., 46, 4097, 10.1021/jf980344x Skerget, 2009, Antioxidant, radical scavenging and antimicrobial activities of red onion (Allium cepa L) skin and edible part extracts, Chem. Biochem. Eng. Q., 23, 435 Benítez, 2011, Characterization of industrial onion wastes (Allium cepa L.): dietary fibre and bioactive compounds, Plant Foods Human Nutr, 66, 48, 10.1007/s11130-011-0212-x Ikigai, 1993, Bactericidal catechins damage the lipid bilayer, Biochimca et Biophysica Acta 8, 1147, 132, 10.1016/0005-2736(93)90323-R Meriga, 2012, Insecticidal, antimicrobial and antioxidant activities of bulb extracts of Allium sativum, Asian Pacific J. Trop. Med., 5, 391, 10.1016/S1995-7645(12)60065-0