CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITIES  OF ALLIUM TUBEROSUM

Nguyễn Khánh Thùy Linh; Phạm Thị Hiền Thư

doi:10.34238/tnu-jst.5976

CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITIES OF ALLIUM TUBEROSUM

About this article

Received: 12/05/22 Revised: 14/06/22 Published: 14/06/22

Authors

1. Nguyen Khanh Thuy Linh , University of Medicine and Pharmacy - Hue University
2. Pham Thi Hien Thu, University of Medicine and Pharmacy - Hue University

Abstract

Allium tuberosum is commonly grown in many provinces of Vietnam. It was considered as a folk medicine to treat many diseases. In this study, qualitative analysis and biological activities of the aerial parts of Allium tuberosum were investigated. The aerial parts of Allium tuberosum were collected in Hue city. Determination of chemical composition in the extract was carried out by chemical reactions. Essential oil was extracted by steam distillation. The antimicrobial activies were carried out by the concentration dilution method. The result showed that Allium tuberosum aerial parts’s extract contains flavonoids, tannins, alkaloids, saponins, organic acids and sugars. Essential oil of Allium tuberosum’s aerial parts has 52 components of which the main component is phytol (24.86%). The n-hexan fraction is resistant to L.fermentum. The dichloromethane fraction is resistant to B.subtilis, L.fermentum. Ethyl acetate fraction is resistant to B.subtilis. The aerial part’ essential oil is resistant to B.subtilis, L.fermentum and C.albican. The chemical composition of Allium tuberosum aerial parts’s extract and A.tuberosum aerial parts essential oil have been quantified, and their antimicrobial activities have been determined.

Keywords

Allium tuberosum; Aerial parts; Essential oil; Fractional extract; Antimicrobial activity

Full Text:

PDF (Tiếng Việt)

References

[1] N. Benkeblia and V. Lanzotti, “Allium thiosulfinates: chemistry, biological properties and their potential utilization in food preservation,” Food, vol. 1, pp. 193-201, 2007.

[2] N. Bernaert, D. De Paepe, C. Bouten, H. De Clercq, D. Stewart, E. Van Bockstaele, M. De Loose, and B. Van Droogenbroeck, “Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek,” Food Chem, vol. 134, pp. 669-677, 2012.

[3] N. Lawthienchai, S. Asavasanti, T. Tongprasan, and P. Yasurin, “Chemical profile and bioactivity of Chinese Chives (Allium tuberosum Rottl. Ex Spreng) crude extracts under different solvent extractions,” International Journal of advanced biotechnology and research, vol. 7, no. 4, pp. 2209-2221, 2016.

[4] Y.-C. Ma, J. Yu, J.-P. Wang, L. Cai, and Z.-T. Ding, “Chemical constituents of the roots of Allium tuberosum,” Chinese pharmaceutical Journal, vol. 51, no. 12, pp. 972-975, 2016.

[5] Y. J. Park, M. H. Kim, and S. J. Bae, “Anticarcinogenic effects of Allium tuberosum on human cancer cells,” Korean J Food Sci Technol, vol. 34, pp. 688-694, 2002.

[6] N. Khalid, I. Ahmed, M. S. Z. Latif, T. Rafique, and S. A. Fawad. “Comparison of Antimicrobial activity, phytochemical profile and minerals composition of garlic Allium sativum and Allium tuberosum,” J Korean Soc Appl Biol Chem, vol. 57, no. 3, pp. 311-317, 2014.

[7] C.-B. M. Carolina, G.-B. A. Carolina, C.-R. A. Alexandra, and P.-B. S. Paola, “Allium tuberosum aqueous extract had curative effects on malignant melanoma in C57BL/6 mice,” World journal of advanced research and reviews, vol. 07, no. 01, pp. 007-017, 2020.

[8] T. L. Do, Medicinal plants and materia medica of Vietnam, 11th edition. Medical Publishing House (in Vietnamese), Hanoi, 2003.

[9] V. D. Nguyen and V. T. Nguyen, Chemical research methods of medicinal plants. Medical Publishing House (in Vietnamese), Hanoi, 1985.

[10] R. P. Adams, Identification of essential oil components by gas chromatography/mass spectrometry, 4.1th. Allured Publishing, Carol Stream, Illinois, 2017.

[11] F. Hadacek and H. Greger, “Test of antifungal natural products methodolagies, comparability of result and assay choise,” Phytochem. Anal., vol. 90, pp. 137-147, 2000.

[12] P. Cos, L. Maes, J.-B. Sindambiwe, A. J. Vlietinck, and D. V. Berghe, “Bioassay for antibacterial and antifungal activities,” Laboratory for Microbiology, Parasitology and Hygien, Faculty of Pharmaceutical, Biomedical and Veterinary Sciences, University of Antwerp, Belgium, pp.1-13, 2005.

[13] P. Cos, A. J. Vlietinck, B. D. Vanden, and L. Maes, “Anti-infective potential of nature products: How to develop a stronger in vitro ‘proof-of-concept’,” Journal of Ethnopharmacology, vol. 106, no. 3, pp. 290-302, 2006.

[14] N. Pham, N. T. A. Tran, V. M. Le, T. T. Tran, and H. T. A. Nguyen, “Phytochemical screening of Allium Tuberosum Rottler. ex Spreng as food spice,” IOP Conference series materials science and engineering, vol. 991, 2020, Art. no. 012021.

[15] L. Liguori, R. Califano, D. Albanese, F. Raimo, A. Crescitelli, and M. Di Matteo, “Chemical composition and antioxidant properties of five white onion (Allium cepa L.) Landraces,” Journal of food quality, vol. 2017, pp. 1-9, 2017.

[16] J. Shi, X. Liu, Z. Li, Y. Zheng, Q. Zhang, and X. Liu, “Laboratory evaluation of acute toxicity of the essential oil of Allium tuberosum leaves and its selected major constituents against apolygus lucorum (Hemiptera: Miridae),” J Insect Sci, vol. 15, no. 1, p. 117, 2015.

[17] D. Mnayer, A.-S. Fabiano-Tixier, E. Petitcolas, T. Hamich, N. Nehme, C. Ferrant, X. Fernandez, and F. Chemat, “Chemical composition, antibacterial and antioxidant activities of six essential oils from the Alliaceae family,” Molecules, vol. 19, pp. 20034-20053, 2014.

[18] Kalayarasan, P. N. Prabhu, N. Sriram, R. Manikandan, M. Arumugam, and G. Sudhandiran, “Diallyl sulfide enhances antioxidants and inhibits inflammation through the activation of nrf2 against gentamicin-induced nephrotoxicity in wistar rats,” European Journal of pharmacology, vol. 606, no. 1-3, pp. 162-171, 2009.

[19] Y. Yabuki, Y. Mukaida, Y. Saito, K. Oshima, T. Takahashi, E. Muroi, K. Hashimoto, and Y. Uda, “Characterisation of volatile sulphur-containing compounds generated in crushed leaves of Chinese chive (Allium tuberosum Rottler),” Food Chemistry, vol. 120, no. 2, pp. 343-348, 2010.

[20] J. Pino, V. Fuentes, and T. Correa, “Volatile constituents of Chinese Chive (Allium tuberosum Rottl. Ex Sprengel) and Rakkyo (Allium chinense G.Don),” Journal of Agricultural and Food Chemistry, vol. 49, no. 3, pp. 1328-30, 2001.

[21] K. II. Seo, Y. H. Moon, S. U. Choi, and K. H. Park, “Antibacterial activity of s-methyl methanethiosulfinate and s-methyl 2-propene-1-thiosulfinate from Chinese chive toward escherichia coli o157: H7,” Bioscience, biotechnology, and biochemistry, vol. 65, no. 4, pp. 966-968, 2001.

[22] G. P. Sivam, J. W. Lampe, B. Ulness, S. R. Swanzy, and J. D. Potter, “Helicobacter pylori-In vitro susceptibility to garlic (Allium sativum) extract,” Nutr Cancer, vol. 27, no. 2, pp. 118-121, 1997.

[23] P. Rattanachaikunsopon, Phumkhachorn, and P. Shallot, “(Allium ascalonicum L.) oil: Diallyl sulfide content and antimicrobial activity against food-borne pathogenic bacteria,” Afr. J. Microbiol. Res, vol. 3, pp. 747-750, 2009.

DOI: https://doi.org/10.34238/tnu-jst.5976

Refbacks

There are currently no refbacks.



Remember me