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Food Technology and Biotechnology, Vol.55 No.2 Lipanj 2017.

Kratko priopćenje
https://doi.org/10.17113/ftb.55.02.17.4722

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

Hebe Vanesa Beretta ; National Council of Scientific and Technical Research (CONICET), Av. Rivadavia 1917,
Florencia Bannoud   ORCID icon orcid.org/0000-0002-4813-9429 ; National Council of Scientific and Technical Research (CONICET), Av. Rivadavia 1917,
Marina Insani ; National Institute of Agricultural Technology (INTA), Nicolas Repetto y de los Reseros s/n, Hurlingham, 1686 Buenos Aires, Argentina
Federico Berli ; National Council of Scientific and Technical Research (CONICET), Av. Rivadavia 1917,
Pablo Hirschegger   ORCID icon orcid.org/0000-0001-5875-9640 ; National University of Cuyo, Faculty of Agricultural Sciences, Almirante Brown 500, Luján de Cuyo, 5505 Mendoza, Argentina
Claudio Rómulo Galmarini ; National Council of Scientific and Technical Research (CONICET), Av. Rivadavia 1917,
Pablo Federico Cavagnaro ; National Council of Scientific and Technical Research (CONICET), Av. Rivadavia 1917,

Puni tekst: engleski, pdf (402 KB) str. 266-275 preuzimanja: 172* citiraj
APA 6th Edition
Beretta, H.V., Bannoud, F., Insani, M., Berli, F., Hirschegger, P., Galmarini, C.R. i Cavagnaro, P.F. (2017). Relationships Between Bioactive Compound Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species. Food Technology and Biotechnology, 55 (2), 266-275. https://doi.org/10.17113/ftb.55.02.17.4722
MLA 8th Edition
Beretta, Hebe Vanesa, et al. "Relationships Between Bioactive Compound Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species." Food Technology and Biotechnology, vol. 55, br. 2, 2017, str. 266-275. https://doi.org/10.17113/ftb.55.02.17.4722. Citirano 20.07.2018.
Chicago 17th Edition
Beretta, Hebe Vanesa, Florencia Bannoud, Marina Insani, Federico Berli, Pablo Hirschegger, Claudio Rómulo Galmarini i Pablo Federico Cavagnaro. "Relationships Between Bioactive Compound Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species." Food Technology and Biotechnology 55, br. 2 (2017): 266-275. https://doi.org/10.17113/ftb.55.02.17.4722
Harvard
Beretta, H.V., et al. (2017). 'Relationships Between Bioactive Compound Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species', Food Technology and Biotechnology, 55(2), str. 266-275. doi: https://doi.org/10.17113/ftb.55.02.17.4722
Vancouver
Beretta HV, Bannoud F, Insani M, Berli F, Hirschegger P, Galmarini CR i sur. Relationships Between Bioactive Compound Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species. Food Technology and Biotechnology [Internet]. 14.06.2017. [pristupljeno 20.07.2018.];55(2):266-275. doi: https://doi.org/10.17113/ftb.55.02.17.4722
IEEE
H.V. Beretta, et al., "Relationships Between Bioactive Compound Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species", Food Technology and Biotechnology, vol.55, br. 2, str. 266-275, Srpanj 2018. [Online]. doi: https://doi.org/10.17113/ftb.55.02.17.4722

Rad u XML formatu

Sažetak
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.

Ključne riječi
Allium sp.; garlic; onion; antiplatelet activity; antioxidant activity; phenolic compounds

Hrčak ID: 183075

URI
https://hrcak.srce.hr/183075

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