Access the full text.
Sign up today, get DeepDyve free for 14 days.
Loading next page...
/lp/springer-journals/comparison-of-antimicrobial-activity-phytochemical-profile-and-OxLC6qGvkQ
- Publisher
- Springer Journals
- Copyright
- Copyright © The Korean Society for Applied Biological Chemistry 2014
- Subject
- Chemistry; Applied Microbiology; Bioorganic Chemistry; Biological Techniques
- ISSN
- 2468-0834
- eISSN
- 2234-344X
- DOI
- 10.1007/s13765-014-4021-4
- Publisher site
- See Article on Publisher Site
Abstract
J Korean Soc Appl Biol Chem (2014) 57(3), 311−317 Online ISSN 2234-344X Print ISSN 1738-2203 DOI 10.1007/s13765-014-4021-4 ARTIC LE Comparison of Antimicrobial Activity, Phytochemical Profile and Minerals Composition of Garlic Allium sativum and Allium tuberosum Nauman Khalid · Iftikhar Ahmed · Malik Shah Zaman Latif · Tariq Rafique · Sardar Atiq Fawad Received: 20 January 2014 / Accepted: 15 April 2014 / Published Online: 25 May 2014 © The Korean Society for Applied Biological Chemistry and Springer 2014 Abstract Allium species are considered to be one of the world’s 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) assay) in oldest cultivated vegetables. Most commonly used species of comparison with Allium sativum. garlic in Pakistan and India is Allium sativum, while Allium tuberosum is mainly consumed and cultivated in China, Southeast Keywords Allium sativum · Allium tuberosum · antimicrobial Asia, and North-east part of India. The present study was activity · comparison · minerals · phytochemical assay conducted to compare the antimicrobial activity, nutritional value and antioxidant profile of Allium sativum and Allium tuberosum. The outcome indicates that Allium tuberosum have slightly higher antimicrobial activity, higher mineral profile, and enriched in Introduction antioxidants in comparison with Allium sativum. The highest antimicrobial activity of Allium tuberosum was noticed against Nutraceutical foods owing to their functional and health Staphylococcus aureus and Bacillus subtilis with 43.9 and 40.7 perspectives are getting popular in all over the world (Khalid et mm zone of inhibition using 100% extract. Allium tuberosum al., 2011). Traditional plants are the popular therapeutic carrier for contains high contents of calcium (28.662±.00 mg/100 g), potassium nutraceutical foods. Diets based on plant based products elucidate (10.62±0.50) and zinc (59.00±1.00). Allium tuberosum also the importance of functional ingredients, these plants include showed higher antioxidant activity (0.24±0.03 mg vitamin C garlic, onion, black cumin, green tea ginger etc. (Fawad et al., equivalent (VCE)/g fresh weight in ferric reducing antioxidant 2012). Onion and garlic may perhaps be the first cultivated crops. power assay, 0.18±0.02 mg VCE/g fresh weight in 2,2-diphenyl- Their versatility, portability, long storage time and functional 1-picrylhydrazyl assay and 1.09±0.12 mg VCE/g fresh weight in attributes are documented since long time (Butt et al., 2009). Allium family has over 600 members, distributed all over in Europe, North America, Northern Africa and Asia. All of these N. Khalid () members have great variation in taste, form, color and visual Graduate School of Agricultural and Life Sciences, University of Tokyo, 1- appearance but close in biochemical, phytochemical and nutraceutical 1-1 Yayoi, Bunkyo-ku, 113-8657 Tokyo, Japan E-mail: nauman_khalid120@yahoo.com contents (Benkeblia and Lanzotti, 2007). Most commonly used species of garlic in Pakistan and India is Allium sativum, whereas I. Ahmed Allium tuberosum species is mainly consumed and cultivated in National Institute for Genomics & Advanced Biotechnology, National Agricultural Research Centre, Park Road, Islamabad, 45500, Pakistan China, Southeast Asia, and North-east part of India (Fenwick and Hanley, 1990). M. S. Z. Latif Garlic is a rich source of numerous chemical compounds Department of Biochemistry, Dera Ghazi Khan Medical College, Dera Ghazi Khan, Pakistan mainly sulphur compounds like: ajoene, allicin, alliin, allyl disulfides, allyl sulfides, allyl trisulfides, cycloalliin, cysteine, cysteine T. Rafique sulfoxides, cystine, diallyl sulfides, dimethyl sulfides, disulfides, Plant Genetic Resources Institute, National Agricultural Research Centre, Park Road, Islamabad, 45500, Pakistan glutathione, methionine, methyl sulfides, pseudoscordinine, scordinine, sulfanes, tetrathiol, thiosulfinates, and trisulfides S. A. Fawad (Lanzotti, 2006; Choudhary, 2008; Butt et al., 2009). Similarly, it Department of Microbiology, Faculty of Health Sciences, Hazara University, Mansehra, Pakistan also contains high levels of phosphorous, calcium and iron. It is 312 J Korean Soc Appl Biol Chem (2014) 57(3), 311−317 considered to be the rich source of riboflavin, thiamine, nicotinic and Chinese garlic (Allium tuberosum) were collected from local acid and vitamin C. In addition, garlic contains the minerals market, and their taxonomic status was verified from Department selenium and germanium (Touloupakis and Ghanotakis, 2011). of Botany, Pir Mehr Ali Shah Arid Agriculture University, Phytochemicals including linalool, citral, á-phellandrene, geraniol, Pakistan. The raw materials were washed and cleaned in order to propionic aldehyde, and valeraldehyde are also reported in garlic remove the adhered dirt, dust and other foreign material. The (Milner, 1996). These phytochemicals are effective in reducing garlic cloves were separated and peeled out for further analysis the risk of various diseases like cancer (Butt et al., 2009), coronary and preparation of aqueous garlic extract. heart disease (Touloupakis and Ghanotakis, 2011), obesity, hyper- Preparation of aqueous garlic extract. About 200 g of each cholesterolemia (Choudhary, 2008), diabetes type 2, hypertension, washed spice was crushed using electrical Juicer (National, MK- cataract, and disturbances of various types of gastrointestinal tract 8710), pre disinfected with 70% ethanol and dried in Laminar (Touloupakis and Ghanotakis, 2011). flow hood. The mashed material was sieved through a fine mesh There are many garlic products and are processed by different cloth predisinfected with ethanol and also dried in the Laminar methods such as, freeze drying, distillation, maceration in oil and flow hood. This extract was considered as the 100% concentrated various types of alcoholic extractions (Staba et al., 2001). These extract. The concentrations of 75, 50, and 25% were made by methods produce various functional compounds that have beneficial diluting the concentrated extract with appropriate volume of Milli- effects in human body (Tattelman, 2005). These biological functions Q water. include antimicrobial activity against Escherichia coli, Shigella Antimicrobial activity against test strains. The in-vitro activity sonnei, Shigella flexneri, Helicobacter pylori, Shigella dysenteriae of different garlic extracts were assayed against various bacterial and various strains of Proteus, Staphylococcus and Pseudomonas strains. All the test strains acquired from American type culture (Davis et al., 2003; Touloupakis and Ghanotakis, 2011). It is collection (ATCC) and were maintained on Nutrient agar slants reported that garlic is effective against human cytomegalovirus, (Oxoid Ltd., UK) at 4 C. The identification of these strains were influenza B, Herpes simplex virus type 1, Herpes simplex virus confirmed according to the techniques described in Manual of type 2, parainfluenza virus type 3, vaccinia virus, vesicular Clinical Microbiology (Murray et al., 2007). The bacterial strains stomatitis virus, and human rhinovirus type 2 (Harris et al., 2001). include Staphylococcus aureus ATCC 6538, Enterococcus faecalis In a human body, garlic acts as anticarcinogenic agents and ATCC 49452, Escherichia coli ATCC 25922, Salmonella effective against colon, stomach, prostate and various other typhimurium ATCC 13311, Pseudomonas aeruginosa ATCC cancers mainly of sulphur and selenium contents (Sigounas et al., 27853, and Bacillus subtilis ATCC 19659. 1997; Dong et al., 2001; Durak et al., 2003; Li et al., 2004). Purity testing of each organism. Each organism was inoculated Similarly, it has also anti-inflammatory and anti-thrombotic from working culture of Nutrient Broth (Merk Chemicals, activity (Srivastava and Tyagi, 1993) and effective against Germany) on the respective selective medium as a control and for atherosclerosis, aging and various cancer (Cavalieri and Rogan, confirmation of purity i.e. Pseudomonas aeruginosa on 1992; Salvemini and Botting, 1993). Pseudomonas Cetrimide Agar (Oxoid, CM0579), Salmonella Different types of extracts were used to evaluate the antioxidant typhimurium on Xylose Lysine Deoxycholate Agar (Oxoid, properties of Allium components (Prasad et al., 1995) these CM0469), Staphylococcus aureus on Mannitol Salt Agar (Oxoid, extracts insinuated that the thiosulfinates or related organosulfur CM0085), Enterococcus faecalis on Slanetz & Bartley (Oxoid, components are primarily responsible for the observed antioxidant CM0377), Escherichia coli on Eosin Methylene Agar (Oxoid, effects (Siegers et al., 1999), although other endogenous components, CM0069), Bacillus subtilis on Mannitol Egg Yolk Polymyxin such as phenolics, may also have antioxidant properties Agar (Oxoid, CM0929) and was incubated at 37 C for 24 h. (Benkeblia, 2005). The organosulfur compounds of garlic have Evaluation of antimicrobial activity. After incubation, one potential antioxidant activity and these compounds stimulate colony of each bacterium was inoculated into 5 mL nutrient broth certain enzymes in liver such as glutathione peroxidase, and incubated for further 4–6 h at 37 C with rigorous shaking glutathione transferase, catalase, superoxide dismutase, among (150 rpm). The inocula cell density was standardized by comparing others. There was no previous study that compares the its turbidity with McFarland No.1 standard. The test culture was antimicrobial activities of Allium sativum and Allium tuberosum. spread evenly on the surface of solidified Mueller Hinton Agar To further refine the benefits of Allium species, the present study (MHA) (Oxoid, CM0337) with a sterile cotton swab. Wells were was conducted to compare the antimicrobial activity, physico- made in the MHA agar plate using a sterile cork borer of 6 mm. chemical parameters, mineral contents, antioxidants and phenolic With the help of a sterile micropipette tips 0.1 mL of each garlic contents of Allium sativum and Allium tuberosum. extract of both Allium sativum and Allium tuberosum were poured in the wells. The plates were incubated at 37 C for 24 h. After incubation, the diameter of resulting zone of inhibition was measured Materials and Methods and the average values were recorded. Each antimicrobial assay was performed in at least triplicate. Procurement of raw material. The local garlic (Allium sativum) Comparison with standard antibiotics. Standard discs (7 mm J Korean Soc Appl Biol Chem (2014) 57(3), 311−317 313 diameter) of ciprafloxicin ‘CIP’ (5 µg) and tetracycline ‘TE’ (30 DPPH free radical scavenging activity. The DPPH activity was µg) obtained from Oxoid Ltd, were used as positive controls for measured according to the method of Brand-William et al. (1995) antimicrobial activity against different Gram-positive and Gram- with slight modifications. DPPH solution (0.8 mM) in 95% negative bacteria. ethanol was used to observe the activity. Garlic extract (100 µL) Proximate analysis and physico-chemical analysis. The garlic was first diluted with deionized water and 95% ethanol (1:1) samples were analyzed to determine total ash content, crude before adding DPPH. The decrease of absorbance was recorded at protein, crude fat, crude fiber, moisture content, and nitrogen free 1 min intervals. The obtained value was used to calculate DPPH extract according to the protocols mentioned in AACC (2000). activity by comparing with standard curve of (40 µg) ascorbic Physico-chemical analysis of Allium sativum and Allium tuberosum acid, and the results were reported as mg VCE per gram of fresh like total soluble solids, total acidity and pH were estimated weight. according to their respective protocols (AOAC, 2003). Total Total phenolic content. The Folin-Ciocalteau micro method was soluble solids of aqueous garlic extract was estimated by hands used to estimate total phenolic content. 60 µL garlic was diluted refractometer (TAMCO, Model No. 90021, Japan) and results with deionized Milli-Q water to 4.8 mL, followed by addition of were interpreted as percent soluble solids in Brix. pH was 300 µL of Folin-Ciocalteau reagent. After 10 min, 900 µL of 20% recorded directly by calibrated pH meter (InoLab 720, Germany) sodium carbonate solution was added to the resultant mixture, and following the method described in AOAC (2003) while total the solution was kept at 40 C for 30 min. The absorbance was acidity of garlic extracts were determined by titrating it against 0.1 observed at 765 nm. Gallic acid (50 µg) was used as reference N sodium hydroxide solution until to persistent pink color standard, and the results were reported as mg gallic acid following the method of AOAC (2003). equivalent per gram of fresh weight. Minerals analysis. Allium sativum and Allium tuberosum samples Statistical analysis. Each experiment was performed in triplicate were subjected to mineral analysis following the methods of on Allium sativum and Allium tuberosum extracts. A completely AOAC (2003). Sodium and potassium were determined on Flame randomized design was used as a statistical tool and least Photometer-410 (Sherwood Scientific Ltd., UK), whereas calcium, significant difference was determined according to the method iron, zinc, copper, magnesium, and manganese were analyzed on described by Steel and Torrie (1980). atomic absorption spectrophotometer (Varian AA240, Australia). Sample preparation for antioxidant and phenolic contents. Two grams of homogenized sample were added with 10 mL of Results and Discussion 95% ethanol and vortex for 1 min for proper mixing. The mixture was filtered with 0.45 µm cellulose acetate filter and the filtrate Evaluation of antimicrobial activity. Significant differences was used for ferric reducing antioxidant power (FRAP), 2,2'- (p <0.05) of antimicrobial activities of both garlic species were azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2- evaluated; Allium tuberosum was highly effective against the test diphenyl-1-picrylhydrazyl (DPPH), and total phenolic content microorganisms (Table 1A, B, and C). The extract concentration assays. also affects the antimicrobial activity. Allium extract (100%) have FRAP assay. The FRAP was assessed according to the procedure more lethal effect, followed by 75, 50, and 25% the least effective. described by Benzie and Strain (1999). Freshly prepared FRAP Pseudomonas aeruginosa showed resistance against extracts of reagent (6 mL) was mixed with 100 µL of the filtered garlic both Allium sativum and Allium tuberosum, with no zone of extract. The absorbance was measured at 593 nm after 30 min of inhibition. The highest antimicrobial activity of Allium tuberosum incubation period at 37 C. FRAP values were calculated by was noticed against Staphylococcus aureus and Bacillus subtilis comparing with standard curve of 15 µg ascorbic acid. The with 43.9 and 40.7 mm zone of inhibition using 100% extract, obtained values were reported as mg VCE per gram of fresh respectively, followed by 75, 50, and 25% (Fig. 1A). The least weight. antimicrobial activity was noticed for Enterococcus faecalis with ABTS radical cation decolorization assay. ABTS assay was zone of inhibition of 20.07 mm in 100% extract, whereas, performed according to the procedure of Re et al. (1999). ABTS Pseudomonas aeruginosa showed resistance against all concentrations cations were produced by reacting 7 mM ABTS stock solution evaluated. with 2.45 mM potassium persulphate. The reaction mixture was The antimicrobial activity of Allium sativum was not as effective kept in a dark room for 15 h prior to use. The adjusted absorbance as that of Allium tuberosum. Strains Salmonella typhimurium, S. (0.70) of diluted reacting mixture and 95% ethanol (1:1) were aureus, and B. subtilis showed significant difference (p <0.05) in measured at 734 nm. Garlic extract (100 µL) was mixed with 6 all extracts from (25 to 100%), with maximum zone of inhibition mL of diluted ABTS solution. The decrease in absorbance was in S. aureus at 51.8 mm and B. subtilis at 45.9 mm, respectively. recorded after 1 min. The obtained value was used to calculate The least antimicrobial activity was noticed for Enterococcus ABTS values by comparing with standard curve of (20 µg) faecalis with zone of inhibition of 18.1 mm in 100% extract (Fig. ascorbic acid, and the results were reported as mg VCE per gram 1B), whereas, Pseudomonas aeruginosa show complete resistance of fresh weight. against all concentrations (Table 1B). There was no significant 314 J Korean Soc Appl Biol Chem (2014) 57(3), 311−317 Table 1 (A) Antimicrobial activity (mm) of Allium tuberosum. Values in the same column sharing the same letters are not significantly different at 95% probability level. (B) Antimicrobial activity (mm) of Allium Sativum. Values in the same column sharing the same letters are not significantly different. (C) Zone of inhibition (mm) of standard antibiotics (A) Extract (%) Extract (mL) P. aeruginosa E. coli E. faecalis S. typhimurium S. aureus B. subtilis D D D D D 25% 0.1 mL R 18.8±1.50 15.7±1.62 13.0±1.34 26.5±2.30 25.8±2.38 C C C C C 50% 0.1 mL R 21.7±1.55 16.3±1.43 16.4±1.66 30.9±2.54 30.0±2.45 B B B B B 75% 0.1 mL R 23.9±1.34 18.4±1.66 21.3±1.70 39.3±2.68 36.5±2.86 A A A A A 100% 0.1 mL R 32.2±1.60 20.7±1.76 24.8±1.80 43.9±2.39 40.7±3.82 R = Resistant. (B) Extract (%) Extract (mL) P. aeruginosa E. coli E. faecalis S. typhimurium S. aureus B. subtilis C C D D D 25% 0.1 mL R 21.4±1.42 11.6±1.50 16.1±1.66 34.4±2.32 29.5±1.70 B B C C C 50% 0.1 mL R 25.3±1.23 14.5±1.43 18.8±1.47 38.9±2.60 34.7±2.76 A A B B B 75% 0.1 mL R 28.8±1.51 17.1±1.64 21.1±1.80 45.9±2.85 42.8±2.66 A A A A A 100% 0.1 mL R 30.1±2.43 18.1±1.29 25.7±1.90 51.8±2.93 45.9±2.71 R = Resistant. (C) Antibiotic Disc Disc Potency (µg) P. aeruginosa E. coli E. faecalis S. typhimurium S. aureus B. subtilis CIP 30 µg 32.8±2.20 36.1±2.25 22.9±2.29 34.8±2.36 30.4±2.32 42.1±3.23 TE 5 µg 8.7±1.30 23.9±1.27 19.9±1.26 13±1.40 23.1±2.35 31.6±3.21 CIP = Ciprofloxacin, TE = Tetracycline. difference (p <0.05) of antimicrobial activity in E. coli and 4.06±0.10%, respectively, on dry basis. Similarly, Odebunmi et al. Enterococcus faecalis. (2010) analyzed Allium sativum and concluded the moisture, dry Kundakoviæ et al. (2011) studied the antimicrobial activity of matter, crude fat, crude protein, ash, and crude fiber ranged garlic bulb powder, allicin and the lozenge with 15% of garlic 66.57±1.58, 33.43±1.58, 0.52±0.09, 7.87±0.76, 1.33±0.04, and powder. They reported very high antimicrobial activity against B. 0.73±0.19% respectively. Our results are also in agreement with subtilis. Ziarlarimi et al. (2011) concluded the minimum inhibitory these studies. Likewise, Sampath et al. (2010) also observed that concentration (MIC) of garlic with aqueous extract of 5% were garlic composition contained approximately 84.09% water, 1.53% effective against E. coli. Similarly, Eja et al. (2011) proved the inorganic matter, and 13.38% organic matter, while garlic leaves antimicrobial activity of Allium sativum (MIC >16 mm) against E. contained 87.14% water, 1.59% inorganic matter, and 11.27% coli and Staphylococcus aureus. Fresh garlic and garlic powder, organic matter. through their combined antioxidant and antimicrobial effects, are Physco-chemical analyses of Allium tuberosum and Allium potentially useful in preserving meat products (Sallam et al., 2004; sativum. There was no significant difference (p >0.05) in pH and Gheisari and Ranjbar, 2012). total acidity in extracts of Allium tuberosum and Allium sativum Proximate analysis of Allium sativum and Allium tuberosum. (Table 3). The pH ranged from 5.370.15 and 5.330.15 in Allium Allium tuberosum and Allium sativum samples were analyzed for tuberosum and Allium sativum, respectively. There was significant various quality attributes having significant difference in moisture difference in total soluble solids (TSS) of Allium tuberosum and contents and ranging between 64.07±0.81 and 62.19±0.82% Allium sativum. The TSS was higher in tuberosum (17.950.80) in respectively (Table 2). Similar type of difference was observed in comparison to A. sativum (16.450.85). These results are in crude fiber contents. Higher fiber contents were found in Allium agreement with those of Ahmed and Shivhare (2001). They sativum (2.05±0.03%) in comparison to 0.60±0.03% in Allium recorded pH and acidity of garlic paste as 4.1 and 0.35%, tuberosum. The difference among moisture and fiber may be due respectively. to climatic pattern and growing conditions. No significant differences Mineral composition of Allium tuberosum and Allium sativum. (p >0.05) were observed for dry matter, crude fat, crude protein, Significant difference (p <0.05) in mineral contents of Allium and ash content (Table 2). tuberosum and Allium sativum were observed (Table 4). Allium The results are comparable with the previous findings of tuberosum contained higher mineral content as compare to Allium Nwinuka et al. (2005). They reported the analysis of garlic samples sativum. Except copper (Cu), Allium sativum contained less for moisture, crude protein, crude fat, total carbohydrates and ash amount of minerals. The sodium (Na), calcium (Ca), iron (Fe), contents as 4.88±0.13, 17.35±0.00, 0.68±0.01, 73.03±0.06, and phosphorus (P), potassium (K), zinc (Zn), Cu, manganese (Mn), J Korean Soc Appl Biol Chem (2014) 57(3), 311−317 315 Table 2 Proximate analysis of Allium tuberosum and Allium sativum Varieties Moisture Dry Matter Crude Fat Crude Protein Ash Crude Fibre A A A A A B Allium tuberosum 64.07±0.81 33.47±0.94 0.44±0.02 8.83±0.22 1.36±0.05 0.60±0.03 B A A A A A Allium sativum 62.19±0.82 32.73±0.84 0.48±0.02 8.80±0.25 1.48±0.04 2.05±0.03 Values in the same column sharing the same letters are not significantly different at 5% probability level. Table 3 pH, Total soluble solid and Total acidity of Allium tuberosum and Allium sativum Total soluble Varieties pH Total acidity solids A A A Allium tuberosum 5.37±0.15 0.43±0.01 17.95±0.80 A A B Allium sativum 5.33±0.15 0.49±0.01 16.45±0.85 Values in the same column sharing the same letters are not significantly different at 5% probability level. and magnesium (Mg) ranged 4.50±0.35, 28.66+2.00, 4.40+0.29, 10.62±0.50, 59.00±1.00, 0.86±0.01, 0.013±0.00, 0.014±0.00, and 3.77±0.20 mg/100 g, respectively, in Allium tuberosum. The results of minerals profile are comparable with the previous findings of Otunola et al. (2010). They reported that Na, Ca, Fe, P, K, Zn, Cu, Mn, and Mg in garlic samples were 4.10±0.14, 26.30±0.14, 5.29±0.08, 10.19±0.26, 54.00±1.40, 0.34± 0.17, 0.001±0.00, 0.001±0.00, and 4.10±0.14 mg/100 g, respectively. Similarly, Bangash et al. (2011) also reported Ca, Na, K, Mg, Fe, Cu, Zn, Mn, and Cr ranged 30, 23, 70, 26, 5, 0.33, 3.05, 0.66, 0.25 mg/100 g in Allium sativum. Total phenolic and antioxidant contents of Allium tuberosum and Allium sativum. There was a significant difference among total phenolic and antioxidant contents of Allium tuberosum and Allium sativum. Allium tuberosum (Fig. 2) contained higher phenolic contents (0.61±0.10 mg GAE/g fresh weight) in comparison to Allium sativum (0.39±0.10 mg as GAE/g fresh weight) (Table 5). Allium tuberosum has antioxidant activity of 0.24±0.03 mg VCE/g fresh weight in FRAP assay, 0.18±0.02 mg VCE/g fresh Fig. 1 Comparison of antimicrobial activity (A) Allium tuberosum and weight in DPPH assay and 1.09±0.12 mg VCE/g fresh weight in (B) Allium sativum. Red bar = E. coli, Green bar = E. faecalis, Yellow bar, S. typhimurium, Blue bar = S. aureus, Pink bar = B. subtilis and ABTS assay. Black bar = P. aeruginosa. The results of antioxidant activity of garlic extracts with different analytical methods are shown in Table 5. The extraction methods and analytical procedures play a significant role in scavenging activity might not have DPPH scavenging activity evaluating the antioxidant activities. FRAP assay measures the based upon the action of different cations, whereas Arts et al. 3+ ability to reduce ferric tripyridyltriazine (Fe -TPTZ) to a ferrous (2004) showed that in some products, ABTS scavenging reaction 2+ form (Fe -TPTZ) of garlic extracts (Benzie and Strain, 1999). may have a reducing potential due to the reaction with the Different extracts have power to reduce different cations, Wang et remaining ABTS radicals. al. (1998) reported that some compounds that have ABTS Aguirrezábal et al. (2000) compared the antioxidant effect of Table 4 Mineral composition of Allium tuberosum and Allium sativum Varieties Na Ca Fe P K Zn Cu Mn Mg A A A A A A A A A Allium tuberosum 4.50±0.35 28.66+2.00 4.40+0.29 10.62±0.50 59.00±1.00 0.86±0.01 0.013±0.00 0.014±0.00 3.77±0.20 B B B B B B A B B Allium sativum 4.06+0.32 24.33±1.95 3.93±0.21 9.86±0.55 50.66±1.20 0.53±0.01 0.010±0.00 0.010±0.00 2.63±0.25 Values in the same column sharing the same letters are not significantly different at 5% probability level. 316 J Korean Soc Appl Biol Chem (2014) 57(3), 311−317 66, 754–7. AOAC (2003) Official Methods of Analysis. Association of Official Analytical Chemists International. AOAC Press, USA. Arts MJ, Haenen GR, Voss HP, and Bast A (2004) Antioxidant capacity of reaction products limits the applicability of the Trolox equivalent antioxidant capacity (TEAC) assay. Food Chem Toxicol 42, 45–9. Bangash JA, Arif M, Khan F, Khan F, Amin-ur-Rehman, and Hussian I (2011) Proximate Composition, Minerals and Vitamins Content of Selected Vegetables Grown in Peshawar. J Chem Soc Pak 33, 118–22. Benkeblia N (2005) Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts. Braz Arch Biol Technol 48, 753–9. Benkeblia N and Lanzotti V (2007) Allium thiosulfinates: chemistry, biological properties and their potential utilization in food preservation. Food 1, 193–201. Benzie IFF and Strain JJ (1999) Ferric reducing / antioxidative power assay: direct measure of total antioxidant activity of biological fluids and modified version of simultaneous measurement of antioxidant power and ascorbic acid concentration. Methods Enzymol 299, 15–27. Fig. 2 Phyochemicals assay of Allium tuberosum and Allium sativum. Brand-William W, Cuelier M, and Berset ME (1995) Use of free radical method to evaluate antioxidant activity. Lebensm Wiss U Technol 28, 25– Table 5 Total phenolic and antioxidants contents of Allium tuberosum and Allium sativum Butt MS, Sultan MT, Butt MS, and Iqbal J (2009) Garlic; nature’s protection Varieties Total Phenolic FRAP DPPH ABTS against physiological threats. Crit Rev Food SciNutr 49, 538–51. Cavalieri EL and Rogan EG (1992) The approach to understanding aromatic A A A A Allium tuberosum 0.61±0.10 0.24±0.03 0.18±0.02 1.09±0.12 hydrocarbon carcinogenesis. The central role of radical cations in B B B B Allium sativum 0.39±0.10 0.16±0.03 0.15±0.02 1.01±0.12 metabolic action. Pharmacol Ther 55, 183–99. Choudhary R (2008) Benificial effect of Allium sativum and Allium tuberosum Values in the same column sharing the same letters are not significantly on experimental hyperlipidemia and Atherosclerosis. Pak J Physiol 4, 7– different at 5% probability level. Davis SR, Perrie R, and Apitz-Castro R (2003) The in vitro susceptibility of Scedosporium prolificans to ajoene, allitridium and a raw extract of garlic with a mixture of different salts including nitrate, nitrite, and garlic (Allium sativum). J Antimicrob Chemother 51, 593–7. ascorbic acid) in dry sausage. They observed that garlic was as Dong Y, Lisk D, Block E, and Ip C (2001) Characterization of the biological activity of gammaglutamyl-S e-methylselenocysteine: a novel, naturally effective as the mixture of additives in inhibiting lipid oxidation. occurring anticancer agent from garlic. Cancer Res 61, 2923–8. Tepe et al. (2005) investigated the in-vitro antioxidant activities of Durak I, Yilmaz E, Devrim E, Hakký P, and Murat K (2003) Consumption of five Allium species extracts, Allium nevsehirense, Allium sivasicum, aqueous garlic extract leads to significant improvement in patients with Allium dictyoprosum, Allium scrodoprosum subsp. Rotundum, and benign prostate hyperplasia and prostate cancer. Nutr Res 23, 199–204. Eja ME, Arikpo GE, Enyi-Idoh KH, and Ikpeme EM (2011) An evaluation of Allium atroviolaceum. They showed that non-polar sub-fractions the antimicrobial synergy of Garlic (Allium sativum) and Utazi of garlic extract did not show any antioxidant potential, whereas (Gongronema latifolium) on Escherichia coli and Staphylococcus aureus. the polar sub-fractions exhibited marked activity. Malaysian J Microbiol 7, 49–53. In conclusion, Allium tuberosum and Allium sativum have Fawad SA, Khalid N, Asghar W, and Suleria HAR (2012) Invitro comparative study of Bougainvillea spectabilis “stand” leaves and Bougainvillea significant inhibitory activity against a variety of potentially variegata leaves in terms of phytochemicals and antimicrobial activity. pathogenic microorganisms. This antimicrobial activity is due to Chinese J Nat Med 10, 441–7. the various antioxidants, phenolic compounds, and minerals. Gheisari HR and Ranjbar VR (2012) Antioxidative and antimicrobial effects of garlic in ground camel meat. Turk J Vet Anim Sci 36, 13–20. Allium tuberosum have slightly higher antimicrobial activity as Harris JC, Cottrell SL, Plummer S, and Lloyd D (2001) Antimicrobial compare to Allium sativum. In terms of proximate analysis, properties of Allium sativum (garlic). Appl Microbiol Biotechnol 57, mineral profile, phenolic properties, and antioxidant activity 282–6. Allium tuberosum gave better results and were far more effective Khalid N, Fawad SA, and Ahmed I (2011) Antimicrobial activity, phytochemical profile and trace minerals of black mulberry (Morus in comparison with Allium sativum. nigra L.) fresh juice. Pak J Bot 43, 91–6. Kundaković TD, Ćirić AD, Soković MD, Milenković MT, Nikolić VD, and Nikolic GS (2011) Antimicrobial activity of the lozenge with garlic bulb References powder. Hem Ind 65, 607–10. Lanzotti V (2006) The analysis of onion and garlic. J Chromatogr A 1112, 3– AACC (2000) Approved Methods of the American Association of Cereal Li H, Li HQ, Wang Y, Xu HX, Fan WT, Wang ML et al. (2004) An Chemists. The American Association of Cereal Chemist, USA. intervention study to prevent gastric cancer by microselenium and large Aguirrezábal MM, Mateo J, Domínguez MC, and Zumalacárregu JM (2000) dose of allitridum. Chin Med J 117, 1155–60. The effect of paprika, garlic and salt on rancidity in dry sausages. Meat Sci 54, 77–81. Milner JA (1996) Garlic: its anticarcinogenic and antitumorigenic properties. Ahmed J and Shivhare US (2001) Thermal Kinetics of Color Change, Nutr Rev 54, S82–S6. Murray PR, Baron EJ, Jorgensen JH, Landry ML, and Pfaller MA (2007) Rheology, and Storage Characteristics of Garlic Puree/Paste. J Food Sci J Korean Soc Appl Biol Chem (2014) 57(3), 311−317 317 Manual of Clinical Microbiology. ASM Press, USA. Allylmercaptocysteine inhibits cell proliferation and reduces the viability of erythroleukemia, breast and prostate cancer cell lines. Nutr Cancer 27, Nwinuka NM, Ibeh GO, and Ekeke GI (2005) Proximate composition and levels of some toxicants in four commonly consumed spices. J Appl Sci 186–91. and Environ Managt 9, 150–5. Srivastava KC and Tyagi OD (1993) Effects of a garlic-derived principle Odebunmi EO, Oluwaniyi OO, and Bashiru MO (2010) Comparative (ajoene) on aggregation and arachidonic acid metabolism in human Proximate Analysis of Some Food Condiments. J Appl Sci Res 6, 272–4. blood platelets. Prostaglandins Leukot Essent Fatty Acids 49, 587–95. Otunola GA, Oloyede OB, Oladiji AT, and Afolayan AJ (2010) Comparative Staba EJ, Lash L, and Staba JE (2001) A Commentary on the effects of garlic extraction and formulation on product composition. J Nutr 131, 1118S– analysis of the chemical composition of three spices – Allium sativum L. Zingiber officinale Rosc. and Capsicum frutescens L. commonly 9S. consumed in Nigeria. African J Biotechnol 9, 6927–31. Steel RG and Torrie JH (1980) In Priniciples and Procedures of Statistics. Prasad K, Laxdal VA, Yu M, and Raney BL (1995) Antioxidant activity of McGraw- Hill Book Co., USA. allicin, an active principle in garlic. Mol Cell Biochem 148, 183–9. Tattelman EMD (2005) Health effects of garlic. Am Fam Phys 72, 103–6. Re R, Pellegrini N, Rroteggente A, Pannala A, Yang M, and Rice-Evans C Tepe B, Sokmen B, Akpulata AH, and Sokmena A (2005) In vitro antioxidant activities of the methanol extracts of five Allium species from Turkey. (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26, 1231–7 Food Chem 92, 89–92. Sallam KI, Ishioroshi M, and Samejima K (2004) Antioxidant and Touloupakis E and Ghanotakis D (2011) Nutraceutical use of garlic sulfur- antimicrobial effects of garlic in chicken sausage. LWT - Food Sci containing compounds. Adv Exp Med Biol 698, 110–21. Technol 37, 849–55. Wang MF, Shao Y, Li JG, Zhu NQ, Rangarajan M, LaVoie EJ et al. (1998) Salvemini D and Botting R (1993) Modulation of platelet function by free Antioxidative phenolic compounds from Sage (Salvia officinalis). J radicals and free-radical scavengers. Trends Pharmacol Sci 14, 36–42. A gric Food Chem 46, 4869–73. Siegers C-P, Röbke A, and Pentz R (1999) Effects of garlic preparations on Ziarlarimi A, Irani M, Gharahveysi S, and Rahmani Z (2011) Investigation of superoxide production by phorbol ester activated granulocytes. antibacterial effects of garlic (Allium sativum), mint (Menthe spp.) and Phytomedicine 6, 13–6. onion (Allium cepa) herbal extracts on Escherichia coli isolated from Sigounas G, Hooker J, Anagnostou A, and Steiner M (1997) S- broiler chickens. African J Biotechnol 10, 10320–2.
Journal
Applied Biological Chemistry – Springer Journals
Published: Jun 1, 2014
Keywords: Allium sativum; Allium tuberosum; antimicrobial activity; comparison; minerals; phytochemical assay