Advertisement

3 Biotech

, 8:155 | Cite as

Antioxidant and antiplatelet potential of different methanol fractions and flavonols extracted from onion (Allium cepa L.)

  • Eun Young Ko
  • Shivraj Hariram Nile
  • Yi-Sook Jung
  • Young Soo Keum
Original Article

Abstract

In this study, we reported the potential of various methanol fractions of onion (MFO) and its components quercetin and quercetin glucosides on platelet aggregation and antioxidant activity. The onion extracts were separated into several fractions using methanol and water. Further, these extracts were analyzed using simple high-performance liquid chromatography–diode array detector method to separate quercetin (Q), quercetin-4′-O-monoglucoside and quercetin-3, 4′-O-diglucoside from onion sample. It was observed that the bioactive compounds were accumulated in the non-polar portions rather than in the polar one. MFO and flavonol glucosides inhibited collagen-induced platelet aggregation, and the anti-aggregatory effects were comparatively studied using rat PRP (platelet-rich plasma). Among the extracted compounds, quercetin was found as a potent inhibitor of platelet aggregation compared to quercetin glucosides, whereas quercetin glucosides showed high antioxidant activities. These results suggest that MFO, quercetin and quercetin glucosides have powerful antiplatelet and antioxidant activities. These studies provide possible information leading to the intake of onions rich in these flavonols as a dietary supplement and functional food ingredient to prevent thrombosis and cardiovascular and oxidative stress-related diseases and might be utilized as a real source of valuable phytochemicals for the pharmaceutical and food industries for the development of antioxidant, anticoagulant and antiplatelet agents.

Keywords

Onion Antiplatelet Antioxidant Quercetin Quercetin glucosides HPLC 

Notes

Acknowledgements

This research was supported by the (KU) Research Professor Program of Konkuk University, Seoul (South Korea), 2018.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

References

  1. Ali M, Bordia T, Mustafa T (1999) Effect of raw versus boiled aqueous extract of garlic and onion on platelet aggregation. Prostaglandins Leukot Essent Fatty Acids 60:43–47CrossRefGoogle Scholar
  2. Ali M, Thomson M, Afzal M (2000) Garlic and onions: their effect on eicosanoid metabolism and its clinical relevance. Prostaglandins Leukot Essent Fatty Acids 62:55–73CrossRefGoogle Scholar
  3. Block E, Gulati H, Putman D, Sha D, Niannian Y, Zhao SH (1997) Allium chemistry: synthesis of 1-[alk(en)ylsulfinyl]-propyl alk(en)yl disulfides (cepaenes), antithrombotic flavorants from homogenates of onion (Allium cepa). J Agric Food Chem 45:4414–4422CrossRefGoogle Scholar
  4. Bojić M, Debeljak Ž, Tomičić M, Medić-Šarić M, Tomić S (2011) Evaluation of anti-aggregatory activity of flavonoid aglycone series. Nutr J 10:73CrossRefGoogle Scholar
  5. Bonaccorsi P, Caristi C, Gargiulli C, Leuzzi U (2008) Flavonol glucosides in Allium species: a comparative study by means of HPLC-DAD-ESI-MS–MS. Food Chem 107:1668–1673CrossRefGoogle Scholar
  6. Chen JH, Chen HI, Wang JS, Tsai SJ, Jen CJ (2000) Effects of Welsh onion extracts on human platelet function in vitro. Life Sci 66:1571–1579CrossRefGoogle Scholar
  7. Dutta-Roy AK (2002) Dietary components and human platelet activity. Platelets 13:67–75CrossRefGoogle Scholar
  8. Goldman IL, Kopelberg M, Debaene JE, Schwartz BS (1996) Antiplatelet activity in onion (Allium cepa) is sulfur dependent. Thromb Haemost 76:450–453Google Scholar
  9. Griffiths G, Trueman L, Crowther T, Thomas B, Smith B (2002) Onions—a global benefit to health. Phytother Res 16:603–615CrossRefGoogle Scholar
  10. Hubbard GP, Wolffram S, Lovegrove JA, Gibbins JM (2004) Ingestion of quercetin inhibits platelet aggregation and essential components of the collagen-stimulated platelet activation pathway in humans. J Thromb Haemost 2:2138–2145CrossRefGoogle Scholar
  11. Ittaman SV, VanWormer JJ, Rezkalla SH (2014) The role of aspirin in the prevention of cardiovascular disease. Clin Med Res 12:147–154CrossRefGoogle Scholar
  12. Jang EK, Azzam JE, Dickinson NT, Davidson MM, Haslam RJ (2002) Roles for both cyclic GMP and cyclic AMP in the inhibition of collagen-induced platelet aggregation by nitroprusside. Br J Haematol 117:664–675CrossRefGoogle Scholar
  13. Kempuraj D, Castellani M, Petrarca C, Frydas S, Conti P, Theoharides T, Vecchiet J (2006) Inhibitory effect of quercetin on tryptase and interleukin-6 release, and histidine decarboxylase mRNA transcription by human mast cell-1 cell line. Clin Exp Med 6:150–156CrossRefGoogle Scholar
  14. Kim JH, Lee J, Kang S, Moon H, Chung KH, Kim KR (2016) Antiplatelet and antithrombotic effects of the extract of Lindera obtusiloba leaves. Biomol Ther 24:659–664CrossRefGoogle Scholar
  15. Ko EY, Nile SH, Sharma K, Li GH, Park SW (2015) Effect of different exposed lights on quercetin and quercetin glucoside content in onion (Allium cepa L.). Saudi J Biol Sci 22:398–403CrossRefGoogle Scholar
  16. Lee J, Mitchell AE (2011) Quercetin and isorhamnetin glycosides in onion (Allium cepa L.): varietal comparison, physical distribution, coproduct evaluation, and long-term storage stability. J Agric Food Chem 59:857–863CrossRefGoogle Scholar
  17. Lee KA, Kim KT, Kim HJ, Chung MS, Chang PS, Park H, Pai HD (2014) Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction. Food Sci Biotechnol 23:615–621CrossRefGoogle Scholar
  18. Lorigooini Z, Ayatollahi SA, Amidi S, Kobarfard F (2015) Evaluation of anti-platelet aggregation effect of some Allium species. Iran J Pharm Res 14:1225–1231Google Scholar
  19. Lue BM, Nielsen NS, Jacobsen C, Hellgren L, Guo Z, Xu X (2010) Antioxidant properties of modified rutin esters by DPPH, reducing power, iron chelation and human low density lipoprotein assays. Food Chem 123:221–230CrossRefGoogle Scholar
  20. Makheja AN, Bailey JM (1990) Antiplatelet constituents of garlic and onion. Agents Actions 29:360–363CrossRefGoogle Scholar
  21. Moon C, Jung Y, Kim M, Lee S, Baik E, Park S (2000) Mechanism for antiplatelet effect of onion: AA release inhibition, thromboxane A2 synthase inhibition and TXA2/PGH2 receptor blockade. Prostaglandins Leukot Essent Fatty Acids 62:277–283CrossRefGoogle Scholar
  22. Nile SH, Park SW (2013) Total phenolics, antioxidant and xanthine oxidase inhibitory activity of three colored onions (Allium cepa L.). Front Life Sci 7:224–228CrossRefGoogle Scholar
  23. Nile SH, Park SW (2015) Chromatographic analysis, antioxidant, anti-inflammatory, and xanthine oxidase inhibitory activities of ginger extracts and its reference compounds. Ind Crops Prod 70:238–244CrossRefGoogle Scholar
  24. Nile SH, Ko EY, Sharma K (2016) Effect of harvesting practices, lifting time, curing and irrigation on quercetin content in onion (Allium cepa L.) cultivars. Emir J Food Agric 28:594–600CrossRefGoogle Scholar
  25. Perez-Gregorio MR, Regueıro J, Gonzalez-Barreıro C, Rıal-Otero R, Sımal-Gandara J (2011) Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage. Food Control 22:1108–1113CrossRefGoogle Scholar
  26. Ro JY, Ryu JH, Park HJ, Cho HJ (2015) Onion (Allium cepa L.) peel extract has anti-platelet effects in rat platelets. SpringerPlus 4:17CrossRefGoogle Scholar
  27. Santas J, Almajano MP, Carbó R (2010) Antimicrobial and antioxidant activity of crude onion (Allium cepa L.) extracts. Int J Food Sci Technol 45:403–409CrossRefGoogle Scholar
  28. Sharma K, Assefa AD, Kim S, Ko EY, Lee ET, Park SW (2014) Evaluation of total phenolics, flavonoids and antioxidant activity of 18 Korean onion cultivars: a comparative study. J Sci Food Agric 94:1521–1529CrossRefGoogle Scholar
  29. Sharma K, Nile SH, Park SW (2015) Importance of growth hormones and temperatures for physiological regulation of dormancy and sprouting in onions. Food Rev Int 32:233–255CrossRefGoogle Scholar
  30. Sharma K, Mahato N, Nile SH, Lee YR (2016) Economical and environment-friendly approaches for usage of onion (Allium cepa L.) wastes. Food Funct 7:3354–3369CrossRefGoogle Scholar
  31. Shon MY, Choi SD, Kahng GG, Nam SH, Sung NJ (2004) Antimutagenic, antioxidant and free radical scavenging activity of ethyl acetate extracts from white, yellow and red onions. Food Chem Toxicol 42:659–666CrossRefGoogle Scholar
  32. Singh BN, Singh BR, Singh RL, Prakash D, Singh DP, Sharma BK, Upadhyay G, Singh HB (2009) Polyphenolics from various extracts/fractions of red onion (Allium cepa) peel with potent antioxidant and antimutagenic activities. Food Chem Toxicol 47:1161–1167CrossRefGoogle Scholar
  33. Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Byrne DH (2006) Comparison of ABTS, DPPH, FRAP and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Compos Anal 19:669–675CrossRefGoogle Scholar
  34. Wright B, Spencer JPE, Lovegrove JA, Gibbins JM (2013) Insights into dietary flavonoids as molecular templates for the design of anti-platelet drugs. Cardiovasc Res 97:13–22CrossRefGoogle Scholar
  35. Yin M, Cheng W (1998) Antioxidant activity of several Allium members. J Agric Food Chem 46:4097–4101CrossRefGoogle Scholar
  36. Yu HY, Park SW, Chung IM, Jung YS (2011) Antiplatelet effects of yuzu extract and its component. Food Chem Toxicol 49:3018–3024CrossRefGoogle Scholar

Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Eun Young Ko
    • 1
  • Shivraj Hariram Nile
    • 2
  • Yi-Sook Jung
    • 3
  • Young Soo Keum
    • 2
  1. 1.Department of Food Science and Biotechnology of Animal ResourcesKonkuk UniversitySeoulRepublic of Korea
  2. 2.Department of Bioresources and Food Science, College of Life and Environmental SciencesKonkuk UniversitySeoulRepublic of Korea
  3. 3.College of PharmacyAjou UniversitySuwonRepublic of Korea

Personalised recommendations