Chemical composition and inhibitory potentials of key-enzymes linked to neurodegenerative diseases of wild garlic: Allium atrovioleceum Boiss

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dc.authoridEmir, Ceren/0000-0001-8516-9830
dc.authorwosidEmir, Ceren/R-6495-2019
dc.contributor.authorEmir, Ceren
dc.contributor.authorEmir, Ahmet
dc.date.accessioned2023-01-12T20:19:35Z
dc.date.available2023-01-12T20:19:35Z
dc.date.issued2022
dc.departmentN/A/Departmenten_US
dc.description.abstractAllium atroviolaceum is an edible plant and also known as wild garlic in Turkey, was collected from two different localities namely Kemalpasa (AA-1) and Tire (AA-2). Phenolic constituents of the different parts of species were determined using LC-ESI-MS/MS, total phenolic (TPC), total flavonoid contents (TFC) and antioxidant activity of samples were performed by spectrophotometrically. Inhibitory potentials of samples against acetylcholinesterase, butyrylcholinesterase and tyrosinase were determined by a 96-well microplate reader. 28 compounds were quantified and naringenin (948.7 mu g/g extract) as a flavonoid in bulb extracts of AA-2 and gallic acid (835.2 mu g/g extract) as a phenolic acid in bulb extracts of AA-1 had the highest values. The flowers of AA-1 (23.72 mg GAE/g extract) had higher levels of TPC and was the most active sample for antioxidant assays. Cholinesterases and tyrosinase inhibitory activities activities were observed in all samples and the most potent was the bulbs (IC50 2.14, 1.98 mu g/mL,) of AA-2 and flowers of AA-1 (62.53 mu g/mL), respectively. Lastly, the data were investigated by principal component analysis for statistical analysis. Conclusively, this study determines the correlation between phenolic compounds, antioxidant and enzyme inhibitory activities of A. atroviolaceum as a functional food and contributes to detailed research of species belonging to the genus of Allium.en_US
dc.description.sponsorshipTUBITAK [217S341]en_US
dc.description.sponsorshipAuthors acknowledge the financial support for this study by TUBITAK (217S341).en_US
dc.identifier.endpage340en_US
dc.identifier.issn0972-5938
dc.identifier.issn0975-1068
dc.identifier.issue2en_US
dc.identifier.startpage332en_US
dc.identifier.urihttps://hdl.handle.net/11454/79164
dc.identifier.volume21en_US
dc.identifier.wosWOS:000796496800012en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherNatl Inst Science Communication-Niscairen_US
dc.relation.ispartofIndian Journal Of Traditional Knowledgeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAlliumen_US
dc.subjectAntioxidanten_US
dc.subjectEnzyme inhibitoryen_US
dc.subjectPhenolicsen_US
dc.subjectTyrosinase Inhibitorsen_US
dc.subjectAntioxidanten_US
dc.subjectFlavonoidsen_US
dc.subjectMechanismen_US
dc.subjectApoptosisen_US
dc.subjectModelen_US
dc.titleChemical composition and inhibitory potentials of key-enzymes linked to neurodegenerative diseases of wild garlic: Allium atrovioleceum Boissen_US
dc.typeArticleen_US

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