Chemical composition and inhibitory potentials of key-enzymes linked to neurodegenerative diseases of wild garlic: Allium atrovioleceum Boiss.

Emir, Ahmet ; Emir, Ceren

Abstract

Allium atroviolaceum is an edible plant and also known as wild garlic in Turkey, was collected from two different localities namely Kemalpaşa (AA-1) and Tire (AA-2). Phenolic constituents of the different parts of species were determined using LC-ESI-MS/MS, total phenolic (TPC), total flavonoid contents (TFC) and antioxidant activity of samples were performed by spectrophotometrically. Inhibitory potentials of samples against acetylcholinesterase, butyrylcholinesterase and tyrosinase were determined by a 96-well microplate reader. 28 compounds were quantified and naringenin (948.7 μg/g extract) as a flavonoid in bulb extracts of AA-2 and gallic acid (835.2 μg/g extract) as a phenolic acid in bulb extracts of AA-1 had the highest values. The flowers of AA-1 (23.72 mg GAE/g extract) had higher levels of TPC and was the most active sample for antioxidant assays. Cholinesterases and tyrosinase inhibitory activities activities were observed in all samples and the most potent was the bulbs (IC50 2.14, 1.98 μg/mL,) of AA-2 and flowers of AA-1 (62.53 μg/mL), respectively. Lastly, the data were investigated by principal component analysis for statistical analysis. Conclusively, this study determines the correlation between phenolic compounds, antioxidant and enzyme inhibitory activities of A. atroviolaceum as a functional food and contributes to detailed research of species belonging to the genus of Allium.


Keyword(s)

Allium; Antioxidant; Enzyme inhibitory; Phenolics

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