Profiling of organosulphur compounds using HPLC-PDA and GC/MS system and antioxidant activities in hooker chive (Allium hookeri)

References

• Agarwal RK, Dewar HA, Newell DJ, Das B. 1977. Controlled trial of the effect of cycloalliin on the fibrinolytic activity of venous blood. Atherosclerosis. 27:347–351.10.1016/0021-9150(77)90044-2
   PubMed Web of Science ®Google Scholar
• Agusti K. Therapeutic values of onion (Allium cepa L.) and garlic (Allium sativum L.). 1996. Indian J Exp Biol. 34:634–640.
   PubMedGoogle Scholar
• Bae GC, Bae DY. 2012. The anti-inflammatory effects of ethanol extract of Allium Hookeri cultivated in South Korea. Korea J Herbol. 27:55–61.10.6116/kjh.2012.27.6.55
   Google Scholar
• Beato VM, Sánchez AH, de Castro A, Montaño A. 2012. Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic. J Agric Food Chem. 60:3485–3491.10.1021/jf3002075
   PubMed Web of Science ®Google Scholar
• Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem. 239:70–76.10.1006/abio.1996.0292
   PubMed Web of Science ®Google Scholar
• Block E. 1992. The organosulfur chemistry of the genus Allium – implications for the organic chemistry of sulfur. Angew Chem Int Ed Engl. 31:1135–1178.10.1002/(ISSN)1521-3773
   Web of Science ®Google Scholar
• Boelens M, De Valois PJ, Wobben HJ, Van der Gen A. 1971. Volatile flavor compounds from onion. J Agric Food Chem. 19:984–991.10.1021/jf60177a031
   Web of Science ®Google Scholar
• Bozin B, Mimica-Dukic N, Samojlik I, Goran A, Igic R. 2008. Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae). Food Chem. 111:925–929.10.1016/j.foodchem.2008.04.071
   Web of Science ®Google Scholar
• Brodnitz MH, Pascale JV, Van Derslice LV. 1971. Flavor components of garlic extract. J Agric Food Chem. 19:273–275.10.1021/jf60174a007
   Web of Science ®Google Scholar
• Dini I, Tenore GC, Dini A. 2008. S-alkenyl cysteine sulfoxide and its antioxidant properties from Allium cepa var. tropeana (red onion) seeds. J Nat Prod. 71:2036–2037.10.1021/np800237w
   PubMed Web of Science ®Google Scholar
• Fenwick GR, Hanley AB. 1985. The genus Allium – part 1. Crit Rev Food Sci Nutr. 22:199–271.10.1080/10408398509527415
   PubMed Web of Science ®Google Scholar
• Gatfield IL. 1999. Flavor chemistry, thirty years of progress: biotechnological production of natural flavor materials. New York, NY: Kluwer academic Plenum publisher.
   Google Scholar
• Halliwell B, Gutteridge JM, Cross CE. 1992. Free radicals, antioxidants, and human disease: where are we now? J Lab Clin Med. 119:598–620.
   PubMed Web of Science ®Google Scholar
• Ichikawa M, Ide N, Yoshida J, Yamaguchi H, Ono K. 2006. Determination of seven organosulfur compounds in garlic by high-performance liquid chromatography. J Agric Food Chem. 54:1535–1540.10.1021/jf051742k
   PubMed Web of Science ®Google Scholar
• Iciek M, Kwiecień I, Włodek L. 2009. Biological properties of garlic and garlic-derived organosulfur compounds. Envirn Mol Mutagen. 50:247–265.10.1002/em.v50:3
   PubMed Web of Science ®Google Scholar
• Kataoka H, Lord HL, Pawliszyn J. 2000. Applications of solid-phase microextraction in food analysis. J Chromatogr A. 880:35–62.10.1016/S0021-9673(00)00309-5
   PubMed Web of Science ®Google Scholar
• Kim DO, Jeong SW, Lee CY. 2003. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem. 81:321–326.10.1016/S0308-8146(02)00423-5
   Web of Science ®Google Scholar
• Kourounakis PN, Rekka EA. 1991. Effect on active oxygen species of alliin and Allium sativum (garlic) powder. Res Commun Chem Pathol Pharmacol. 74:249–252.
   PubMedGoogle Scholar
• Kumari K, Augusti KT. 2002. Antidiabetic and antioxidant effects of S-methyl cysteine sulfoxide isolated from onions (Allium cepa Linn) as compared to standard drugs in alloxan diabetic rats. Indian J Exp Biol. 40:1005–1009.
   PubMedGoogle Scholar
• Kumari K, Mathew BC, Augusti KT. 1995. Antidiabetic and hypolipidemic effects of S-methyl cysteine sulfoxide isolated from Allium cepa Linn. Indian J Biochem Biophy. 32:49–54.
   PubMed Web of Science ®Google Scholar
• Lawson LD. 1998. Phytomedicines of Europe chemistry and biological activity: garlic: a review of its medicinal effects and indicated active compounds. Washington, DC: American chemical society.10.1021/symposium
   Google Scholar
• Lee HJ, Suh HJ, Park YH. 2013. Utilization of hydrolytic enzymes for the extraction of cycloalliin from garlic (Allium sativum L.). Process Biochem. 48:1111–1117.10.1016/j.procbio.2013.05.008
   Web of Science ®Google Scholar
• Maeda H, Katsuki T, Akaike T, Yasutake R. 1992. High correlation between lipid peroxide radical and tumor-promoter effect: suppression of tumor promotion in the Epstein-Barr virus/B-Lymphocyte system and scavenging of alkyl peroxide radicals by various vegetable extracts. Jpn J Cancer Res. 83:923–928.10.1111/cas.1992.83.issue-9
   PubMedGoogle Scholar
• Mihaylova DS, Lante A, Tinello F, Krastanov AI. 2014. Study on the antioxidant and antimicrobial activities of Allium ursinum L. pressurised-liquid extract. Nat Prod Res. 28:2000–2005.10.1080/14786419.2014.923422
   PubMed Web of Science ®Google Scholar
• Parliment TH, Kolor MG, Maing IY. 1997. Identification of the major volatile components of cooked beets. J Food Sci. 42:1592–1593.
   Web of Science ®Google Scholar
• Prasad K, Laxdal VA, Yu M, Raney BL. 1995. Antioxidant activity of allicin, an active principle in garlic. Mole Cell Biochem. 148:183–189.10.1007/BF00928155
   PubMed Web of Science ®Google Scholar
• Rekka EA, Kourounakis PN. 1994. Investigation of the molecular mechanism of the antioxidant activity of some Allium sativum ingredients. Pharmazie. 49:539–540.
   PubMed Web of Science ®Google Scholar
• Rhyu DY, Park SH. 2013. Characterization of alkyl thiosulfinate in Allium hookeri root using HPLC-ESI-MS. J Korean Soc Appl Biol Chem. 56:457–459.10.1007/s13765-013-3069-x
   Web of Science ®Google Scholar
• Sangtam TL, Jamir NS, Deb CR, Jamir S. 2012. A study on the medicinal plants used by the Sangtam Naga Tribe in Kiphire district, Nagaland, India. Int J Ayurveda & Altern Med. 2:267–275.
   Google Scholar
• Sendl A, Elbl G, Steinke B, Redl K, Breu W, Wagner H. 1992. Comparative pharmacological investigations of Allium ursinum and Allium sativum. Planta Med. 58:1–7.10.1055/s-2006-961378
   PubMed Web of Science ®Google Scholar
• Tan D, Zhang Y, Chen L, Liu L, Zhang X, Wu Z, Bai B, Ji S. 2015. Decreased glycation and structural protection properties of γ-glutamyl-S-allyl-cysteine peptide isolated from fresh garlic scales (Allium sativum L.). Nat Prod Res. 29:2219–2222.10.1080/14786419.2014.1003065
   PubMed Web of Science ®Google Scholar
• Xiao H, Parkin KL. 2002. Antioxidant functions of selected Allium thiosulfinates and S-alk(en)yl-l-cysteine sulfoxides. J Agric Food Chem. 50:2488–2493.10.1021/jf011137r
   PubMed Web of Science ®Google Scholar
• Yamazaki Y, Iwasaki K, Mikami M, Yagihashi A. 2011. Distribution of eleven flavor precursors, S-alk(en)yl-l-cysteine derivatives, in seven Allium vegetables. Food Sci Technol Res. 17:55–62.
   Web of Science ®Google Scholar
• Yanagita T, Han SY, Wang YM, Tsuruta Y, Anno T. 2003. Cycloalliin, a cyclic sulfur imino acid, reduces serum triacylglycerol in rats. Nutrition. 19:140–143.10.1016/S0899-9007(02)00857-2
   PubMed Web of Science ®Google Scholar
• Yeh YY, Liu L. 2001. Cholesterol-lowering effect of garlic extracts and organosulfur compounds: human and animal studies. J Nutr. 131:989S–993S.
   PubMed Web of Science ®Google Scholar
• Yoo MY, Lee SH, Lee SI, Seog HM, Shin DB. 2010. Validation of high performance liquid chromatography methods for determination of bioactive sulfur compounds in garlic bulbs. Food Sci Biotechnol. 19:1619–1626.10.1007/s10068-010-0229-1
   Web of Science ®Google Scholar