Phenolic constituents, antioxidant and antimicrobial activities of rosy garlic (Allium roseum var. odoratissimum)

Abstract : The methanol extracts of leaves, flowers, stalks and bulbs of the North African endemic Allium roseum var. odoratissimum were analyzed for their phenolic profiles and screened for their antioxidant and antibacterial activities. Colourimetric analysis revealed that the highest levels of total phenols content (TPC) and total flavonoids content (TFC) were found in the flowers and leaves. The use of HPLC-PDA-MS allowed the identification of kaempferol 3,7-di-O-rhamnoside, kaempferol-3-Glucuronide, kaempferol-3-O-glucoside, kaempferol-3-O-beta-d-glucoside-7-O-alpha-l-rhamnoside, luteoline and apigenine, while four components remained unidentified. The flowers and leaves were found to possess the highest antioxidant activity with the exception in metal chelating ability. Antibacterial assay showed that Enterococcus feacium was the most susceptible bacterial strain and the stalk extract had the most effect in the inactivation of Staphylococcus aureus, Enterococcus feacium, Bacillus subtilis and Escherichia coli. Conclusively, this study allows a clear chemical differentiation between A. roseum var. odoratissimum and the other Allium species. Highlights The phenolic constituents of Allium roseum var. odoratissimum were analyzed. kaempferol 3,7-di-O-rhamnoside and kaempferol-3-glucuronide were the prominent constituents. A good or moderately antioxidant activity was observed. All extracts have weak antibacterial activity.
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Article dans une revue
journal of functional foods, 2012, 4 (2), pp.423-432. 〈10.1016/j.jff.2012.01.010〉
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https://hal.archives-ouvertes.fr/hal-00795200
Contributeur : Agnès Bussy <>
Soumis le : mercredi 27 février 2013 - 15:35:32
Dernière modification le : vendredi 11 mai 2018 - 14:36:01

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Selma Dziri, Imed E. Hassen, Saloua Fatnassi, Yassine Mrabet, Hervé Casabianca, et al.. Phenolic constituents, antioxidant and antimicrobial activities of rosy garlic (Allium roseum var. odoratissimum). journal of functional foods, 2012, 4 (2), pp.423-432. 〈10.1016/j.jff.2012.01.010〉. 〈hal-00795200〉

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