Characterization of active compounds of different garlic (Allium sativum L.) cultivars

• Autorzy: Szychowski K.A. , Rybczynska-Tkaczyk K. , Gawel-Beben K. , Swieca M. , Karas M. , Jakuczyk A. , Matysiak M. , Binduga U.E. , Gminski J.
• Języki publikacji: EN

Abstrakty

EN

Garlic (Allium sativum L.) has a reputation as a therapeutic agent for many different diseases such as microbial infections, hypertension, hypercholesterolaemia, diabetes, atherosclerosis and cancer. Health benefi ts of garlic depend on its content of biologically-active compounds, which differs between cultivars and geographical regions. The aim of this study was to evaluate and compare the biological activity of aqueous extracts from nine garlic varieties from different countries (Poland, Spain, China, Portugal, Burma, Thailand and Uzbekistan). Antioxidant properties were evaluated through free radical scavenging (DPPH•, ABTS•+) and ion chelation (Fe2+, Cu2+) activities. The cytotoxicity of garlic extracts was evaluated in vitro using Neutral Red Uptake assay in normal human skin fi broblasts. The obtained results revealed that garlic extracts contained the highest amount of syringic and p-hydroxybenzoic acids derivatives. The lowest IC50 values for DPPH•, ABTS•+ scavenging and Cu2+ chelating ability were determined in Chinese garlic extracts (4.63, 0.43 and 14.90 μg/mL, respectively). Extracts from Spanish cultivar Morado and Chinese garlic were highly cytotoxic to human skin fi broblasts as they reduced cellular proliferation by 70–90%. We showed diverse contents of proteins and phenolic components in garlic bulbs from different varieties. The obtained results could help to choose the cultivars of garlic which contain signifi cant amounts of active compounds, have important antioxidant properties and display low antiproliferative effect and/or low cytotoxicity against normal human skin fi broblast BJ.

Słowa kluczowe

EN

active compound; plant cultivar; garlic; Allium sativum; Alliaceae; antioxidant; chromatography; cytotoxicity

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 1
• Opis fizyczny: p.73-81,fig.,ref.

Twórcy

autor

Szychowski K.A.

• Department of Public Health, Dietetics and Lifestyle Disorders, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35–225 Rzeszow, Poland

autor

Rybczynska-Tkaczyk K.

• Laboratory of Mycology, Department of Environmental Microbiology, University of Life Sciences, Leszczynskiego 7, 20–069 Lublin, Poland

autor

Gawel-Beben K.

• Department of Cosmetology, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35–225 Rzeszow, Poland

autor

Swieca M.

• Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20–704 Lublin, Poland

autor

Karas M.

• Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20–704 Lublin, Poland

autor

Jakuczyk A.

• Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20–704 Lublin, Poland

autor

Matysiak M.

• Department of Molecular Biology and Translational Research, Institute of Rural Health, Jaczewskiego 2, 20–090 Lublin, Poland

autor

Binduga U.E.

• Department of Public Health, Dietetics and Lifestyle Disorders, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35–225 Rzeszow, Poland

autor

Gminski J.

• Department of Public Health, Dietetics and Lifestyle Disorders, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35–225 Rzeszow, Poland

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Identyfikatory

DOI

10.1515/pjfns-2017-0005