Browse > Article
http://dx.doi.org/10.9721/KJFST.2015.47.2.261

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

Hwang, Jeong-Seung (Graduate School of Biotechnology, Kyung Hee University)
Lee, Bong Han (Graduate School of Biotechnology, Kyung Hee University)
An, Xiangxue (Skin Biotechnology Center, Kyung Hee University)
Jeong, Ha Ram (Graduate School of Biotechnology, Kyung Hee University)
Kim, Young-Eun (Graduate School of Biotechnology, Kyung Hee University)
Lee, Inil (Graduate School of Biotechnology, Kyung Hee University)
Lee, Hyungjae (Department of Food Engineering, Dankook University)
Kim, Dae-Ok (Graduate School of Biotechnology, Kyung Hee University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.2, 2015 , pp. 261-266 More about this Journal
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.
Keywords
ABTS; DPPH; ORAC; solvent polarity; vitamin C equivalent antioxidant capacity;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Finkel T, Holbrook NJ. Oxidants, oxidative stress and the biology of ageing. Nature 408: 239-247 (2000)   DOI
2 Yuzefovych LV, Musiyenko SI, Wilson GL, Rachek LI. Mitochondrial DNA damage and dysfunction, and oxidative stress are associated with endoplasmic reticulum stress, protein degradation and apoptosis in high fat diet-induced insulin resistance mice. PLoS ONE 8: e54059 (2013)   DOI
3 Birben E, Sahiner UM, Sackesen C, Erzurum S, Kalayci O. Oxidative stress and antioxidant defense. World Allergy Organ. J. 5: 9-19 (2012)   DOI
4 Hung LM, Chen JK, Huang SS, Lee RS, Su MJ. Cardioprotective effect of resveratrol, a natural antioxidant derived from grapes. Cardiovasc. Res. 47: 549-555 (2000)   DOI
5 Apak R, Gorinstein S, Böhm V, Schaich KM, Ozyurek M, Guclu K. Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC technical report). Pure Appl. Chem. 85: 957-998 (2013)
6 Ernst MK, Chatterton NJ, Harrison PA, Matitschka G. Characterization of fructan oligomers from species of the genus Allium L. J. Plant Physiol. 153: 53-60 (1998)   DOI
7 Ariga T, Seki T. Antithrombotic and anticancer effects of garlicderived sulfur compounds: A review. Biofactors 26: 93-103 (2006)   DOI
8 Prakash D, Singh BN, Upadhyay G. Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa). Food Chem. 102: 1389-1393 (2007)   DOI
9 Tsao SM, Yin MC. In-vitro antimicrobial activity of four diallyl sulphides occurring naturally in garlic and Chinese leek oils. J. Med. Microbiol. 50: 646-649 (2001)   DOI
10 El-Demerdash FM, Yousef MI, El-Naga NIA. Biochemical study on the hypoglycemic effects of onion and garlic in alloxaninduced diabetic rats. Food Chem. Toxicol. 43: 57-63 (2005)   DOI
11 Ayam VS. Allium hookeri, Thw. Enum. A lesser known terrestrial perennial herb used as food and its ethnobotanical relevance in Manipur. Afr. J. Food Agr. Nutr. Dev. 11: 5389-5412 (2011)
12 Bae GC, Bae DY. The anti-inflammatory effects of ethanol extract of Allium hookeri cultivated in South Korea. Kor. J. Herbology 27: 55-61 (2012)
13 Kim CH, Lee MA, Kim TW, Jang JY, Kim HJ. Anti-inflammatory effect of Allium hookeri root methanol extract in LPSinduced RAW264.7 cells. J. Korean Soc. Food Sci. Nutr. 41: 1645-1648 (2012)   DOI   ScienceOn
14 MladenovicJD, MasovicPZ, PavlovicRM, RadovanovicBC, AcmovicĐkovicG, CvijovicMS. Antioxidant activity of ultrasonic extracts of leek Allium porrum L. Hem. Ind. 65: 473-477 (2011)   DOI
15 Singleton VL, Rossi JA Jr. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult. 16: 144-158 (1965)
16 Kim DO, Lee KW, Lee HJ, Lee CY. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J. Agr. Food Chem. 50: 3713-3717 (2002)   DOI
17 Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28: 25-30 (1995)   DOI
18 Huang D, Ou B, Hampsch-Woodill M, Flanagan JA, Prior RL. High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. J. Agr. Food Chem. 50: 4437-4444 (2002)   DOI
19 Bravo L. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutr. Rev. 56: 317-333 (1998)
20 Balasundram N, Sundram K, Samman S. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chem. 99: 191-203 (2006)   DOI
21 Won JY, Yoo YC, Kang EJ, Yang H, Kim GH, Seong BJ, Kim SI, Han SH, Lee SS, Lee KS. Chemical components, DPPH radical scavenging activity and inhibitory effects on nitric oxide production in Allium hookeri cultivated under open field and greenhouse conditions. J. Korean Soc. Food Sci. Nutr. 42: 1351-1356 (2013)   DOI   ScienceOn
22 Djurdjevic L, Dinic A, Pavlovic P, Mitrovic M, Karadzic B, Tesevic V. Allelopathic potential of Allium ursinum L. Biochem. Syst. Ecol. 32: 533-544 (2004)   DOI
23 Kumar S, Pandey AK. Chemistry and biological activities of flavonoids: An overview. Sci. World J. 2013: 162750 (2013)
24 Kim MH, Jo SH, Jang HD, Lee MS, Kwon YI. Antioxidant activity and ${\alpha}$-glucosidase inhibitory potential of onion (Allium cepa L.) extracts. Food Sci. Biotechnol. 19: 159-164 (2010)   DOI
25 Fidrianny I, Permatasari L, Wirasutisna KR. Antioxidant activities from various bulbs extracts of three kinds allium using DPPH, ABTS assays and correlation with total phenolic, flavonoid, carotenoid content. Int. J. Res. Pharm. Sci. 4: 438-444 (2013)