Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 54, Issue 1, Pages 139-146Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2013.05.023
Keywords
Allium flavum; Phenolics LC-MS/MS; Antioxidant; Anti-inflammatory; Cytotoxicity
Categories
Funding
- Ministry of Education and Science, Republic of Serbia [172058]
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The objectives of this study were to define the phenolic profile, antioxidant, anti-inflammatory and cytotoxic properties of edible Allium flavum subsp. flavum (small yellow onion), which has never been comprehensively examined before. The presence and content of 44 phenolic compounds in methanol extracts of A. flavum were investigated by LC-MS/MS, where 25 compounds were found, the most dominant being: ferulic, p-coumaric, caffeic, p-hydroxybenzoic, vanillic, protocatechuic and syringic acid, rutin, quercetin-3-O-glucoside and kaempferol-3-O-glucoside. Antioxidant activity, determined through several assays, was low in comparison to the synthetic antioxidant butylated hydroxytoluene, but comparable to onion (Allium cepa L) extract. Anti-inflammatory potential was studied by measuring the inhibitory effect on cyclooxygenase-1 (COX-1) and 12-lipoxygenase (12-LOX) activity, where A. flavum expressed high inhibitory potential, especially on 12-LOX activity (IC50 = 0.078 mg mL(-1)). Treatment of four human cell lines resulted in a considerable inhibition of cell growth, where the extract of A. flavum expressed selective inhibitory action towards cervix epithelioid carcinoma and colon adenocarcinoma cells (IC50 = 71 mu g mL(-1) and IC50 = 81 mu g mL(-1), respectively). To conclude, these results support use of A. flavum as a functional food and indicate that it could be a potent source of health-beneficial phytochemicals. (C) 2013 Elsevier Ltd. All rights reserved.
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