Phenolic profile and investigation of biological activities of Allium scorodoprasum L. subsp. rotundum

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dc.authorid0000-0002-5195-9372tr
dc.contributor.authorDemir, Tuğba
dc.contributor.authorAkpınar, Özlem
dc.contributor.authorKara, Haki
dc.contributor.authorGüngör, Hüseyin
dc.date.accessioned2023-04-12T05:21:13Z
dc.date.available2023-04-12T05:21:13Z
dc.date.issuedApril, 2022tr
dc.departmentVeteriner Fakültesitr
dc.description.abstractIn this study, phenolic profile of Allium scorodoprasum L. subsp. rotundum and its bioactivity in multiway approach including antioxidant, antimicrobial, antidiabetic, cytotoxic and antiinflamatory activities were investigated. The extraction of phenolic and flavonoid compounds from Allium scorodoprasum L. subsp. rotundum was optimized as a function of ethanol percentage, extraction temperature and extraction time by employing a response surface method. The optimal extraction conditions were found as 79 °C extraction temperature, 28% ethanol and 118 min duration of the extraction. Quercetin was determined as the major phenolic compound of the extract obtained under the optimal conditions and followed by vanillic, caffeic, 2,4 hydroxybenzoic and ellagic acid. In addition to high antioxidant capacity, the obtained extract showed antimicrobial activity, against different bacteria and molds. The concentrations of the extract obtained at the optimal conditions that inhibited 50% of Aspergillus oryzae and pancreatic α-amylases and α-glycosidase activities were calculated as 11.56, 14.35 and 19.35 mg extract/mL, respectively. The antiinflammatory effect of the obtained extract was also examined, and it was more inhibitory against xanthine oxidase activity than against lipoxygenase activity. The cytotoxicity of the optimized extract was observed against breast and bone cancer cells, and it showed significant cytotoxic activity especially on bone cancer cells. As a result, Allium scorodoprasum L. subsp. rotundum could serve as a promising source of natural bioactive compounds for application in food and non-food products.tr
dc.description.sponsorshipCÜBAP; V-056tr
dc.identifier.citationDemir, T., Akpınar, Ö., Kara, H., & Güngör, H. (2022). Phenolic profile and investigation of biological activities of Allium scorodoprasum L. subsp. rotundum. Food Bioscience, 46, 101548.tr
dc.identifier.doi10.1016/j.fbio.2022.101548en_US
dc.identifier.issn2212-4292 / 2212-4306
dc.identifier.issue2022tr
dc.identifier.scopus2-s2.0-85123733307en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage101548tr
dc.identifier.urihttps://hdl.handle.net/20.500.12418/13558
dc.identifier.volume46tr
dc.identifier.wosWOS:000748988400004en_US
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIERtr
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryUluslararası Hakemli Dergide Makale - Kurum Öğretim Elemanıtr
dc.rightsinfo:eu-repo/semantics/openAccesstr
dc.subjectPhenolic compound;tr
dc.subjectAntioxidant;tr
dc.subjectAntimicrobial;tr
dc.subjectCytotoxictr
dc.titlePhenolic profile and investigation of biological activities of Allium scorodoprasum L. subsp. rotundumen_US
dc.typeArticleen_US

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