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Suparmaniam U, Lam MK, Rawindran H, Lim JW, Pa'ee KF, Yong KTL, Tan IS, Chin BLF, Show PL, Lee KT. Optimizing extraction of antioxidative biostimulant from waste onion peels for microalgae cultivation via response surface model. ENERGY CONVERSION AND MANAGEMENT 2023; 286:117023. [DOI: 10.1016/j.enconman.2023.117023] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2023]
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Moliner C, Núñez S, Cásedas G, Valero MS, Dias MI, Barros L, López V, Gómez-Rincón C. Flowers of Allium cepa L. as Nutraceuticals: Phenolic Composition and Anti-Obesity and Antioxidant Effects in Caenorhabditis elegans. Antioxidants (Basel) 2023; 12:antiox12030720. [PMID: 36978968 PMCID: PMC10045179 DOI: 10.3390/antiox12030720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/10/2023] [Accepted: 03/10/2023] [Indexed: 03/16/2023] Open
Abstract
Allium cepa L., commonly known as onion, is one of the most-consumed vegetables. The benefits of the intake of its bulb are well studied and are related to its high polyphenol content. The flowers of onions are also edible; however, there are no studies about their biological properties. Our aim was to determine the polyphenolic profile and assess the antioxidant and anti-obesity capacity of an ethanolic extract from fresh flowers of A. cepa. The phenolic constituents were identified through LC-DAD-ESI/MSn. For the anti-obesity potential, the inhibitory activity against digestive enzymes was measured. Several in vitro assays were carried out to determine the antioxidant capacity. A Caenorhabditis elegans model was used to evaluate the effect of the extract on stress resistance and fat accumulation. For the first time, kaempferol and isorhamnetin glucosides were identified in the flowers. The extract reduced fat accumulation in the nematode and had a high lipase and α- glucosidase inhibitory activity. Regarding the antioxidant activity, the extract increased the survival rate of C. elegans exposed to lethal oxidative stress. Moreover, the activities of superoxide dismutase and catalase were enhanced by the extract. Our results demonstrate, for the first time, the antioxidant and anti-obesity activity of onion flowers and their potential use as functional foods and nutraceuticals.
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Affiliation(s)
- Cristina Moliner
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, 50830 Zaragoza, Spain
| | - Sonia Núñez
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, 50830 Zaragoza, Spain
| | - Guillermo Cásedas
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, 50830 Zaragoza, Spain
- Instituto Agroalimentario de Aragón, IA2, Universidad de Zaragoza-CITA, 50830 Zaragoza, Spain
| | - Marta Sofía Valero
- Instituto Agroalimentario de Aragón, IA2, Universidad de Zaragoza-CITA, 50830 Zaragoza, Spain
- Departamento de Farmacología, Fisiología y Medicina Legal y Forense, Universidad de Zaragoza, 50009 Zaragoza, Spain
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Víctor López
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, 50830 Zaragoza, Spain
- Instituto Agroalimentario de Aragón, IA2, Universidad de Zaragoza-CITA, 50830 Zaragoza, Spain
- Correspondence: ; Tel.: +34-976-060-100
| | - Carlota Gómez-Rincón
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, 50830 Zaragoza, Spain
- Instituto Agroalimentario de Aragón, IA2, Universidad de Zaragoza-CITA, 50830 Zaragoza, Spain
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Stoica F, Condurache NN, Aprodu I, Andronoiu DG, Enachi E, Stănciuc N, Bahrim GE, Croitoru C, Râpeanu G. Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers. Food Chem X 2022; 15:100374. [PMID: 35782960 PMCID: PMC9240365 DOI: 10.1016/j.fochx.2022.100374] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/17/2022] [Accepted: 06/18/2022] [Indexed: 11/30/2022] Open
Abstract
The microencapsulation of ROS extract was performed by gelation and freeze-drying. The powders were rich in valuable antioxidants, with over 80% EE for anthocyanins. Good stability of phytochemicals over storage and digestion was noticed. V2 powder’s functionality was tested by its addition to salad dressing. Our results are promising in developing multifunctional ingredients for foods.
In this study, red onion skin extract was used to obtain food ingredients. Complex biopolymeric matrices were dissolved in the anthocyanin-rich aqueous extract, followed by gelation and freeze-drying. Powders were characterized regarding encapsulation efficiency (EE), phytochemical content, color, antioxidant activity, and microstructure. Storage and simulated digestion stability were also assessed. Two powders with high contents of bioactives and antioxidant activity were obtained. The highest EE was acquired for the powder with a higher polysaccharides concentration (V2). In addition, V2 exhibited the best storage stability. The in vitro studies demonstrated that increased carbohydrate concentration delivers the best anthocyanins protection. To prove its functionality, V2 was added to a salad dressing. The addition of powder has improved the concentration of biologically active compounds and the antioxidant activity of the salad dressings. These results support the assumption that microencapsulation may deliver bioactives from red onion skin as functional ingredients for value-added foods.
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Affiliation(s)
- Florina Stoica
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
| | - Nina Nicoleta Condurache
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
| | - Iuliana Aprodu
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
| | - Doina Georgeta Andronoiu
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
| | - Elena Enachi
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
| | - Nicoleta Stănciuc
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
| | - Gabriela Elena Bahrim
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
| | - Constantin Croitoru
- Academy of Agricultural and Forestry Sciences, 61 Marasti Blvd, 011464 Bucharest, Romania
| | - Gabriela Râpeanu
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
- Corresponding author at: Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, Building E, Room 202, 800201 Galati, Romania.
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The Phytochemistry and Pharmacology of Tulbaghia, Allium, Crinum and Cyrtanthus: ‘Talented’ Taxa from the Amaryllidaceae. Molecules 2022; 27:molecules27144475. [PMID: 35889346 PMCID: PMC9316996 DOI: 10.3390/molecules27144475] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 11/17/2022] Open
Abstract
Amaryllidaceae is a significant source of bioactive phytochemicals with a strong propensity to develop new drugs. The genera Allium, Tulbaghia, Cyrtanthus and Crinum biosynthesize novel alkaloids and other phytochemicals with traditional and pharmacological uses. Amaryllidaceae biomolecules exhibit multiple pharmacological activities such as antioxidant, antimicrobial, and immunomodulatory effects. Traditionally, natural products from Amaryllidaceae are utilized to treat non-communicable and infectious human diseases. Galanthamine, a drug from this family, is clinically relevant in treating the neurocognitive disorder, Alzheimer’s disease, which underscores the importance of the Amaryllidaceae alkaloids. Although Amaryllidaceae provide a plethora of biologically active compounds, there is tardiness in their development into clinically pliable medicines. Other genera, including Cyrtanthus and Tulbaghia, have received little attention as potential sources of promising drug candidates. Given the reciprocal relationship of the increasing burden of human diseases and limited availability of medicinal therapies, more rapid drug discovery and development are desirable. To expedite clinically relevant drug development, we present here evidence on bioactive compounds from the genera Allium, Tulgbaghia, Cyrtanthus and Crinum and describe their traditional and pharmacological applications.
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González-de-Peredo AV, Vázquez-Espinosa M, Espada-Bellido E, Ferreiro-González M, Carrera C, Barbero GF, Palma M. Extraction of Antioxidant Compounds from Onion Bulb (Allium cepa L.) Using Individual and Simultaneous Microwave-Assisted Extraction Methods. Antioxidants (Basel) 2022; 11:antiox11050846. [PMID: 35624711 PMCID: PMC9137747 DOI: 10.3390/antiox11050846] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/21/2022] [Accepted: 04/25/2022] [Indexed: 12/23/2022] Open
Abstract
Despite the excellent beneficial properties that anthocyanins and total phenolic compounds give to the red onion bulbs, few articles have investigated modern extraction techniques or experimental designs in this field. For this reason, the present study proposes the development and optimization of alternative methods for the extraction of these compounds based on microwave-assisted extraction and the Box-Behnken experiment design. The optimal values for the extraction of total anthocyanins have been established at 62% methanol composition as a solvent, pH 2, 56 °C temperature, and 0.2:13 g:mL sample-solvent ratio. Regarding the extraction of total phenolic compounds, the optimal conditions have been established at 100% pure methanol as a solvent with pH 2, 57 °C temperature, and 0.2:8.8 g:mL sample-solvent ratio. Short extraction times (min), good recoveries (mg of bioactive compound g−1 of dry onion), and high repeatability and intermediate precision (coefficient of variation (%)) have been confirmed for both methods. Regarding total anthocyanins, the following results have been obtained: 2 min, 2.64 ± 0.093 mg of total anthocyanins g−1 of dry onion, and 2.51% and 3.12% for precision. Regarding phenolic compounds, the following results have been obtained: 15 min, 7.95 ± 0.084 mg of total phenolic compound g−1 of dry onion, and 3.62% and 4.56% for precision. Comparing these results with those of other authors and with those obtained in a previous study of ultrasound-assisted extraction, it can be confirmed that microwave-assisted extraction is a quantitative, repeatable, and very promising method for the extraction of phenolic compounds and anthocyanins, which offers similar and even superior results with little solvent expense, time, and costs.
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Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds. Foods 2022; 11:foods11050689. [PMID: 35267322 PMCID: PMC8909727 DOI: 10.3390/foods11050689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 02/02/2022] [Accepted: 02/05/2022] [Indexed: 12/16/2022] Open
Abstract
The intake of phenolic-rich foods is an emerging preventive approach for the management of type 2 diabetes, thanks to the ability of these compounds to inhibit some key metabolic enzymes. In this study, the influence of cooking and in vitro digestion on the α-glucosidase, α-amylase, and dipeptidyl-peptidase IV (DPP-IV) inhibitory activity of red-skinned onion (RSO) and dark purple eggplant (DPE) phenolic fractions was assessed. The applied cooking procedures had different influences on the total and individual phenolic compounds gastrointestinal bioaccessibility. DPE in vitro digested phenolic fractions displayed no inhibitory activity versus α-amylase and DPP-IV, whereas the fried DPE sample exhibited moderate inhibitory activity against α-glucosidase. This sample mainly contained hydroxycinnamic acid amides that can be responsible for the observed effect. Contrariwise, raw and cooked in vitro digested RSO phenolic fractions inhibited all three enzymes but with different effectiveness. Fried and raw RSO samples were the most active against them. Statistical analysis pointed out that quercetin mono-hexosides (mainly quercetin-4′-O-hexoside) were responsible for the inhibition of α-glucosidase, whereas quercetin di-hexosides (mainly quercetin-3-O-hexoside-4′-O-hexoside) were responsible for the DPP-IV-inhibitory activity of RSO samples. An accurate design of the cooking methods could be essential to maximize the release of individual phenolic compounds and the related bioactivities.
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