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Relationships Between Bioactive Compound Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species


Hebe Vanesa Beretta1small orcid_display_4pp, Florencia Bannoud1small orcid_display_4pp, Marina Insani2small orcid_display_4pp, Federico Berli1,3small orcid_display_4ppPablo Hirschegger3small orcid_display_4pp, Claudio Rómulo Galmarini1,3,4 small orcid_display_4ppand Pablo Federico Cavagnaro1,3,4*small orcid_display_4pp


1National Council of Scientific and Technical Research (CONICET), Av. Rivadavia 1917, C1033AAJ Buenos Aires, Argentina
2National Institute of Agricultural Technology (INTA), Nicolas Repetto y de los Reseros s/n, Hurlingham, 1686 Buenos Aires, Argentina
3National University of Cuyo, Faculty of Agricultural Sciences, Almirante Brown 500, Luján de Cuyo, 5505 Mendoza, Argentina
4National Institute of Agricultural Technology (INTA) – E.E.A. La Consulta, La Consulta CC8, San Carlos, 5567 Mendoza, Argentina





Article history:
Received March 30, 2016
Accepted January 17, 2017




Key words:
Allium sp., garlic, onion, antiplatelet activity, antioxidant activity, phenolic compounds


Summary:
Allium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in Allium sp. are generally recognised, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetable species are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well established. In this study, the in vitro antiplatelet and antioxidant activities of the most widely consumed Allium species are characterised and compared. The species total organosulfur and phenolic content, and the HPLC profiles of 11 phenolic compounds were characterised and used to investigate the relationship between these compounds and antiplatelet and antioxidant activities. Furthermore, antiplatelet activities in chives and shallot have been characterised for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chives had the highest antioxidant activity. Leek and bunching onion had the weakest both biological activities. Significantly positive correlations were found between the in vitro antiplatelet activity and total organosulfur (R=0.74) and phenolic (TP) content (R=0.73), as well as between the antioxidant activity and TP (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with the antioxidant activity, with catechin, epigallocatechin and epicatechin gallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium antiplatelet activity, whereas phenolics, as a whole, are largely responsible for antioxidant activity, with broad variation observed among the contributions of individual phenolic compounds.




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