Compartmentation and localization of bioactive metabolites in different organs of Allium roylei

References

• McCollum GD. Experimental hybrids between Allium fistulosum and Allium roylei. Bot. Gaz. 1982;143:238–242.
   Google Scholar
• Hanelt P. Onions and allied crops. In: Taxonomy, evolution and history. Rabinowitch HD, Brewster JL, editors. Boca Raton, FL: CRC Press; 1990. p.1–26.
   Google Scholar
• Kamenetsky R, Rabinowitch HD. The Genus Allium: A Developmental and Horticultural Analysis. Hort. Rev. 2006;32:329–337.
   Google Scholar
• De Vries JN, Wietsma WA, De Vries T. Introgression of leaf blight resistance from Allium roylei Stearn into onion (A. cepa L.). Euphytica. 1992;62:127–133.10.1007/BF00037938
   Web of Science ®Google Scholar
• Kofoet A, Kik C, Wietsma WA, Vries JN. Inheritance of resistance to downy mildew (Peronospora destructor (Berk) Casp.) from Allium roylei Stearn in the backcross Allium cepa L. x (A. roylei x A. cepa). Plant Breed. 1990;105:144–149.10.1111/pbr.1990.105.issue-2
   Web of Science ®Google Scholar
• De Vries JN, Weitsma WA, Jongerius R. The genus Allium-taxonomic problems and genetic resources. In: Introgression of characters from Allium roylei Stearn into A. cepa L. Hanelt P, Hammer K, Knupffer H, editors. Proc. Int. Symp.; June 11–13; Gatersleben, Germany; 1992. p. 321–325.
   Google Scholar
• Prakash D, Singh BN, Upadhyay G. Antioxidant and free radical scavenging of phenols from onion (Allium cepa). Food Chem. 2007;102:1389–1393.10.1016/j.foodchem.2006.06.063
   Web of Science ®Google Scholar
• Lanzotti V, Romano A, Lanzuise S, Bonanomi G, Scala F. Antifungal saponins from bulbs of white onion, Allium cepa L. Phytochemistry. 2012;74:133–139.10.1016/j.phytochem.2011.11.008
   PubMed Web of Science ®Google Scholar
• Mostafa A, Sudisha J, El-Sayed M, Ito SI, Ikeda T, Yamauchi N, Shigyo M. Aginsodie saponin, a potent antifungal compound, and secondary metabolite analyses from Allium nigrum L. Phytochem. Lett. 2013;6:274–280.10.1016/j.phytol.2013.03.001
   Web of Science ®Google Scholar
• Vu HQ, Yoshimatsu Y, Khrustaleva LI, Yamauchi N, Shigyo M. Alien genes introgression and development of alien monosomic addition lines from a threatened species, Allium roylei Strean, to Allium cepa L. Theor. Appl. Genet. 2011;7:1241–1257.
   Google Scholar
• Folin O, Denis W. Colorimetric method for the determination of phenols and phenol derivatives in urine. J. Biol. Chem. 1915;22:305–308.
   Google Scholar
• Ebrahimzadeh H, Niknam V. A revised spectrophotometric method for determination of triterpenoid saponins. Indian Drugs. 1998;35:379–382.
   Google Scholar
• Roe JH, Oesterling MJ. The Determination of dehydroascorbic acid and ascorbic acid in plant tissues by the 2, 4-dinitrophenylhyrazine method. J. Biol. Chem. 1944;152:511–517.
   Google Scholar
• Teng HM, Fang MF, Cai X, Hu ZH. Localization and dynamic change of saponin in vegetative organs of Polygala tenuifolia. J. Integ. Plant Biol. 2009;51:529–536.10.1111/jipb.2009.51.issue-6
   PubMed Web of Science ®Google Scholar
• Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT—Food Sci. Technol. 1995;28:25–30.10.1016/S0023-6438(95)80008-5
   Web of Science ®Google Scholar
• Hovius MHY, Goldman ILG. Flavor precursor (S-alk(en)yl-L-cysteince sulfoxides) concentration and composition in onion plant organs and predictability of field white rot reaction of onions. J. Amer. Soc. Hort. Sci. 2005;130:196–202.
   Web of Science ®Google Scholar
• Yoo KS, Pike LM. Determination of flavor precursor compound S-alk(en)yl-L-cysteine sulfoxides by an HPLC method and their distribution in Allium species. Sci. Hort. 1998;75:1–10.
   Web of Science ®Google Scholar
• Fritsch RM, Keusgen M. Occurrence and taxonomic significance of cysteine sulphoxides in the genus Allium L. (Alliaceae). Phytochemistry. 2006;67:1127–1135.10.1016/j.phytochem.2006.03.006
   PubMed Web of Science ®Google Scholar
• Lawson LD, Wang ZY, Hughes BG. ɣ-Glutamyl-S-alkylcysteines in garlic and other Allium species: precursors of age-dependent trans-1-propenyl thiosulfinates. J. Nat. Prod. 1991a;54:436–444.10.1021/np50074a014
   Web of Science ®Google Scholar
• Krest I, Glodek J, Keusgen M. Cysteine sulfoxides and alliinase activity of some Allium species. J. Agric. Food Chem. 2000;48:3753–3760.10.1021/jf990521+
   PubMed Web of Science ®Google Scholar
• Kusterer J, Keusgen M. Cysteine sulfoxides and volatile sulfur compounds from Allium tripedale. J. Agric. Food Chem. 2010;58:1129–1137.10.1021/jf903581f
   PubMed Web of Science ®Google Scholar
• Kohli B, Gohil RN. Need to conserve Allium roylei Stearn: a potential gene reservoir. Genet. Resour. Crop Evol. 2009;56:891–893.10.1007/s10722-009-9482-7
   Web of Science ®Google Scholar
• Hirota S, Shimoda T, Takahama U. Distribution of flavonols and enzymes participating in the metabolism in onion bulbs: Mechanism of accumulation of quercetin and its glycosides in the abaxial epidermis. Food Sci. Technol. Res. 1999;5:384–387.10.3136/fstr.5.384
   Google Scholar
• Rodrigues AS, Pérez-Gregorio M.R., García-Falcón MS, Simal-Gándara J, Almeida DPF. Effect of meteorological conditions on antioxidant flavonoids in cultivars of white and red onions. Food Chem. 2011;124:303–308.10.1016/j.foodchem.2010.06.037
   Web of Science ®Google Scholar
• Rhodes MJC, Price KR. Analytical problems in the study of flavonoid compounds in onions. J. Agric. Food Chem. 1996;57:113–117.
   Web of Science ®Google Scholar
• Lee SU, Lee JH, Choi SH, Lee JS, Ohnisi-Kameyama M, Kozukue N, Levin CE, Friedman M. Flavonoid content in fresh, home-processed, and light-exposed onions and in dehydrated commercial onion products. J. Agric. Food Chem. 2008;56:8541–8548.10.1021/jf801009p
   PubMed Web of Science ®Google Scholar
• Sellappan S, Akoh CC. Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions. J. Agric. Food Chem. 2002;50:5338–5342.10.1021/jf020333a
   PubMed Web of Science ®Google Scholar
• Bonaccorsi P, Caristi C, Gargiulli C, Leuzzi U. Flavonol glucosides in Allium species: A comparative study by means of HPLC-DAD-ESI-MS-MS. Food Chem. 2008;107:1668–1673.10.1016/j.foodchem.2007.09.053
   Web of Science ®Google Scholar
• Miean KH, Mohamed S. Flavonoid (Myricetin, Querceting, kaempferol, Luteolin, and Apigenin) content of edible tropical plants. J. Agric. Food Chem. 2001;49:3106–3112.10.1021/jf000892m
   PubMed Web of Science ®Google Scholar
• Pérez-Gregorio RM, García-Falcón MS, Simal-Gándara J, Rodrigues AS, Almeida DPF. Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest. J. Food Compos. Anal. 2010;23:592–598.10.1016/j.jfca.2009.08.013
   Web of Science ®Google Scholar
• Patil BS, Pike LM, Yoo KS. Variation in the quercetin content in different colored onions (Allim cepa L.). J. Amer. Soc. Hort. Sci. 1995;120:909–913.
   Web of Science ®Google Scholar
• Lake JA, Field kJ, Davey MP, Beerling DJ, Lomax BH. Metabolomic and physiological responses reveal multi-phasic acclimation of Arabidopsis thaliana to chronic UV radiation. Plant Cell Environ. 2009;32:1377–1389.
   PubMed Web of Science ®Google Scholar
• Popa VI, Dumitru M, Volf I, Anghel N. Lignin and polyphenols as allelochemicals. Ind. Crops Prod. 2008;27:144–149.10.1016/j.indcrop.2007.07.019
   Web of Science ®Google Scholar
• Nencini C, Menchiari A, Franchi GC, Micheli L. In vitro antioxidant activity of aged extracts of some Italian Allium species. Plant Foods Hum. Nutr. 2011;66:11–16.10.1007/s11130-010-0204-2
   PubMed Web of Science ®Google Scholar
• Ignat I, Volf I, Popa VI. A critical review of methods for characterization of polyphenolic compounds in fruits and vegetables. Food Chem. 2011;126:1821–1835.10.1016/j.foodchem.2010.12.026
   PubMed Web of Science ®Google Scholar
• Dziri S, Hassen I, Fatnassi S, Mrabet Y, Casabianca H, Hanchi B, Hosni K. Phenolic constituents, antioxidant and antimicrobial activities of rosy garlic (Allium roseum var. odoratissimum). J. Funct. Food. 2012; 4: 423–432.10.1016/j.jff.2012.01.010
   Web of Science ®Google Scholar
• Lombard KA. Investigation of the flavonol quercetin in onion (Allium cepa L.) by high-performance liquid (HPLC) and spectrophotometric methodology [MSc thesis]. Lubbock (TX): Texas Tech. Univ; 2000.
   Google Scholar
• Rodríguez Galdón B, Rodríguez Rodríguez EM, Díaz Romero C. Flavonoids in onion cultivars (Allium cepa L.). J. Food Sci. 2008;73:C599–C605.10.1111/jfds.2008.73.issue-8
   PubMed Web of Science ®Google Scholar
• Bilyk A, Cooper P, Sapers G. Varietal difference in distribution of quercetin and kaempferol in onion tissue. J. Agric. Food Chem. 1984;32:274–276.10.1021/jf00122a024
   Web of Science ®Google Scholar
• Jimenez L, Alarcón E, Trevithick-Sutton C, Gandhi N, Scaiano JC. Effect of ɣ-radiation on green onion DNA integrity: Role of ascorbic acid and polyphenols against nucleic acid damage. Food Chem. 2011;128:735–741.10.1016/j.foodchem.2011.03.098
   Web of Science ®Google Scholar
• Bernaert N, De Paepe D, Bouten C, De Clercq H, Stewart D, Van Bockstaele E, De Loose M, Van Droogenbroeck B. Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum). Food Chem. 2012;134:669–677.10.1016/j.foodchem.2012.02.159
   PubMed Web of Science ®Google Scholar
• Andarwulan N, Kurniasih D, Apriady RA, Rahmat H, Roto AV, Bolling BW. Polyphenols, carotenoids, and ascorbic acid in underutilized medicinal vegetables. J. Funct. Food. 2012;4:339–347.10.1016/j.jff.2012.01.003
   Web of Science ®Google Scholar
• Barile E, Bonanomi G, Antignani V, Zolfaghari B, Sajjadi SE, Scala F, Lanzotti V. Saponin from Allium minutiflorum with antifungal activity. Phytochemistry. 2007;68:596–603.10.1016/j.phytochem.2006.10.009
   PubMed Web of Science ®Google Scholar
• Dong TT, Cui XM, Song ZH, Zhao KJ, Ji ZN, Lo CK, Tsim KW. Chemical assessment of roots of Panax notoginseng in China: regional and seasonal variations in its active constituents. J. Agric. Food Chem. 2003;51:4617–4623.10.1021/jf034229k
   PubMed Web of Science ®Google Scholar
• Lim W, Mudge KW, Vermeylen F. Effects of population, age and cultivation methods on ginsenoside content of wild American ginseng (Panax quinquefolium). J. Agric. Food Chem. 2005;53:8498–8505.10.1021/jf051070y
   PubMed Web of Science ®Google Scholar
• Huhman DV, Berhow MA, Sumner LW. Quantification of saponins in aerial and subterranean tissues of Medicago truncatula. J. Agric. Food Chem. 2005;53:1914–1920.10.1021/jf0482663
   PubMed Web of Science ®Google Scholar
• Szakiel A, Pączkowski C, Henry M. Influence of environmental abiotic factors on the content of saponins in plants. Phytochem. Rev. 2011;10:471–491.10.1007/s11101-010-9177-x
   Web of Science ®Google Scholar
• Tepe B, Sokmen M, Akpulat HA, Sokmen A. In vitro antioxidant activities of the methanol extracts of five Allium species from Turkey. Food Chem. 2005;92:89–92.10.1016/j.foodchem.2004.07.016
   Web of Science ®Google Scholar
• Diplock AT, Charuleux JL, Crozier-Willi G, Kok FJ, Rice-Evans C, Roberfroid M, Stahl W, Viña-Ribes J. Functional food science and defence against reactive oxidative species. British J. Nutr. 1998;80:S77–112.10.1079/BJN19980106
   PubMed Web of Science ®Google Scholar
• Kim SM, Kubota K, Kobayashi A. Antioxidative activity of sulfur-containing flavor compounds in garlic. Biosci Biotechnol Biochem. 1997;61:1482–1485.10.1271/bbb.61.1482
   PubMed Web of Science ®Google Scholar
• Griffiths G, Trueman L, Crowther T, Thomas B, Smith B. Onions-A global benefits to health. Phytother. Res. 2002;16:603–615.10.1002/(ISSN)1099-1573
   PubMed Web of Science ®Google Scholar
• Morrissey JP, Osbourn AE. Fungal resistance to plant antibiotics as a mechanism of pathogenesis. Microbiol. Mol. Biol. 1999;63:708–724.
   PubMed Web of Science ®Google Scholar
• Avato P, Bucci R, Tava A, Vitali C, Rosato A, Bialy Z, Jurzysta M. Antimicrobial activity of saponin from Medicago sp.: structure-activity relationship. Phytother. Res. 2006;20:454–457.10.1002/(ISSN)1099-1573
   PubMed Web of Science ®Google Scholar
• Rauha JP, Remes S, Heinonen M, Hopia A, Kähkönen M, Kujala T, Pihlaja K, Vuorela H, Vuorela P. Antimicrobial effect of Finnish plant extracts containing flavonoids and other phenolic compounds. Int. J. Food Microbiol. 2000;56:3–12.10.1016/S0168-1605(00)00218-X
   PubMed Web of Science ®Google Scholar
• Skerget M, Majhenic L, Bezjak M, Knez Z. Antioxidant, Radical Scavenging and Antimicrobial Activities of Red Onion (Allium cepa L.) Skin and Edible Part Extracts. Chem. Biochem. Eng. 2009;23:435–444.
   Web of Science ®Google Scholar
• Santas J, Almajano MP, Carbó R. Antimicrobial and antioxidant activity of crude onion (Allium cepa L.) extracts. Int. J. Food Sci. Technol. 2010;45:403–409.10.1111/ifs.2010.45.issue-2
   Web of Science ®Google Scholar