Characterization of phenolic profile by LC-ESI-MS/MS and enzyme inhibitory activities of two wild edible garlic: Allium nigrum L. and Allium subhirsutum L.


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Emir A. , Emir C. , Yıldırım H.

Journal Of Food Biochemistry, vol.44, no.3, pp.13165-13179, 2020 (Journal Indexed in SCI) identifier

  • Publication Type: Article / Article
  • Volume: 44 Issue: 3
  • Publication Date: 2020
  • Doi Number: 10.1111/jfbc.13165
  • Title of Journal : Journal Of Food Biochemistry
  • Page Numbers: pp.13165-13179

Abstract

In our study, Allium nigrum L. and Allium subhirsutum L. were investigated in terms of phenolic profile, acetylcholinesterase (AChE), butyrylcholinesterase (BuChE), and tyrosinase inhibitory potentials. The colorimetric analysis revealed that the highest levels of total phenol (45.6, 15.8 mg GAE/g extract, respectively) and total flavo-noid contents (8.2, 5.7 mg QE/g extract, respectively) were found in the bulbs of both plants. About 30 compounds were determined by LC-ESI-MS/MS with vali-dated method and 3-hydroxybenzoic acid (2,188.4 μg/g extract) and p-coumaric acid (1,700.8μg/g extract) were major phenolic acids. (−)-Epigallocatechin gallate (998.3 μg/g extract) and genistein (159.3 μg/g extract) which are neuroprotective compounds were the predominant flavonoids for A. nigrum and A. subhirsutum, respectively. Enzyme inhibitory activities of samples were performed by spectro-photometrically with 96-well microplate reader. All samples showed anti-AChE, anti-BuChE, and anti-tyrosinase activities and the aerial part of A. nigrum was the most potent (IC50 6.1, 3.27, 22.31 μg/ml, respectively).