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Antioxidant and antibacterial evaluation of polysaccharides sequentially extracted from onion (Allium cepa L.).
Int J Biol Macromol. 2018 May; 111:92-101.IJ

Abstract

We investigated the antioxidant and antimicrobial potential of sequentially extracted onion polysaccharide fractions namely HBSS, CHSS, DASS and CASS. The different antioxidant assays indicated that ACLPs exhibited potentially appreciable antioxidant activity in a dose-dependent manner. Among all the fractions, CHSS rendered the highest antioxidant action towards ABTS radical cations (97.52%), Fe2+ chelating (98.94%) and superoxide anion radical scavenging (76.27%). Whereas, HBSS possessed the highest potential for DPPH radicals (93.68%), hydroxyl radicals (65.12%) as well as for reducing power (0.559). CASS exhibited the highest lipid peroxidation inhibition (86.43%), while, DASS showed the best β-carotene bleaching inhibition (92.26%). Furthermore, regardless of the bacterial strain, DASS represented the strongest antibacterial activity on the basis of largest inhibition zone, the lowest minimal inhibitory concentration and maximum inhibition of bacterial growth in liquid medium. Overall results indicated that ACLPs hold a promise as potential natural antioxidant additives and antimicrobial agents for formulating the functional foods with potential applications in the medical and food industries.

Authors+Show Affiliations

School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China. Electronic address: yilong.ma@hfut.edu.cn.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: kumarikiran@hfut.edu.cn.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China.Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, People's Republic of China.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: zhangjianguo@hfut.edu.cn.School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: zjwei@hfut.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29305215

Citation

Ma, Yi-Long, et al. "Antioxidant and Antibacterial Evaluation of Polysaccharides Sequentially Extracted From Onion (Allium Cepa L.)." International Journal of Biological Macromolecules, vol. 111, 2018, pp. 92-101.
Ma YL, Zhu DY, Thakur K, et al. Antioxidant and antibacterial evaluation of polysaccharides sequentially extracted from onion (Allium cepa L.). Int J Biol Macromol. 2018;111:92-101.
Ma, Y. L., Zhu, D. Y., Thakur, K., Wang, C. H., Wang, H., Ren, Y. F., Zhang, J. G., & Wei, Z. J. (2018). Antioxidant and antibacterial evaluation of polysaccharides sequentially extracted from onion (Allium cepa L.). International Journal of Biological Macromolecules, 111, 92-101. https://doi.org/10.1016/j.ijbiomac.2017.12.154
Ma YL, et al. Antioxidant and Antibacterial Evaluation of Polysaccharides Sequentially Extracted From Onion (Allium Cepa L.). Int J Biol Macromol. 2018;111:92-101. PubMed PMID: 29305215.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant and antibacterial evaluation of polysaccharides sequentially extracted from onion (Allium cepa L.). AU - Ma,Yi-Long, AU - Zhu,Dan-Ye, AU - Thakur,Kiran, AU - Wang,Cai-Hong, AU - Wang,Hao, AU - Ren,Ya-Fei, AU - Zhang,Jian-Guo, AU - Wei,Zhao-Jun, Y1 - 2018/01/02/ PY - 2017/10/14/received PY - 2017/12/09/revised PY - 2017/12/28/accepted PY - 2018/1/7/pubmed PY - 2018/8/30/medline PY - 2018/1/7/entrez KW - Antibacterial activity KW - Antioxidant properties KW - Onion KW - Polysaccharides SP - 92 EP - 101 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 111 N2 - We investigated the antioxidant and antimicrobial potential of sequentially extracted onion polysaccharide fractions namely HBSS, CHSS, DASS and CASS. The different antioxidant assays indicated that ACLPs exhibited potentially appreciable antioxidant activity in a dose-dependent manner. Among all the fractions, CHSS rendered the highest antioxidant action towards ABTS radical cations (97.52%), Fe2+ chelating (98.94%) and superoxide anion radical scavenging (76.27%). Whereas, HBSS possessed the highest potential for DPPH radicals (93.68%), hydroxyl radicals (65.12%) as well as for reducing power (0.559). CASS exhibited the highest lipid peroxidation inhibition (86.43%), while, DASS showed the best β-carotene bleaching inhibition (92.26%). Furthermore, regardless of the bacterial strain, DASS represented the strongest antibacterial activity on the basis of largest inhibition zone, the lowest minimal inhibitory concentration and maximum inhibition of bacterial growth in liquid medium. Overall results indicated that ACLPs hold a promise as potential natural antioxidant additives and antimicrobial agents for formulating the functional foods with potential applications in the medical and food industries. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/29305215/Antioxidant_and_antibacterial_evaluation_of_polysaccharides_sequentially_extracted_from_onion__Allium_cepa_L___ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(17)34010-2 DB - PRIME DP - Unbound Medicine ER -