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

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• 作者：Selma Dziri^a ; Imed Hassen^b ; Saloua Fatnassi^a ; Yassine Mrabet^a ; Hervé ; Casabianca^c ; Belgacem Hanchi^d ; Karim Hosni^a ; ^{karim.hosni@inrap.rnrt.tn}
• 关键词：Allium roseum var. odoratissimum ; HPLC-PDA-MS ; Flavonoid glycosides ; Antioxidant activity ; Antibacterial activity
• 刊名：Journal of Functional Foods
• 出版年：2012
• 期刊代码：P18_17564646
• 类别：bio
• 出版时间：April, 2012
• 卷：4
• 期：2
• 页码：423-432
• 文件大小：412 K

摘要

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.