European Journal of Chemistry 2013, 4(3), 185-190 | doi: https://doi.org/10.5155/eurjchem.4.3.185-190.711 | Get rights and content

Issue cover





  Open Access OPEN ACCESS | Open Access PEER-REVIEWED | RESEARCH ARTICLE | DOWNLOAD PDF | VIEW FULL-TEXT PDF | TOTAL VIEWS

Proximate compositions, phytochemical constituents, antioxidant activities and phenolic contents of seed and leaves extracts of Egyptian leek (Allium ampeloprasum var. kurrat)


Fouad Abd El-Rehem Ahmed Abd El-Rehem (1) , Rehab Farouk Mohammed Ali (2,*)

(1) Department of Biochemistry, Faculty of Agriculture, Cairo University, 12613, Giza, Egypt
(2) Department of Biochemistry, Faculty of Agriculture, Cairo University, 12613, Giza, Egypt
(*) Corresponding Author

Received: 24 Nov 2012 | Revised: 24 Mar 2013 | Accepted: 25 Mar 2013 | Published: 30 Sep 2013 | Issue Date: September 2013

Abstract


Leeks (Allium ampeloprasum var. kurrat.) are the most commercially produced vegetables in the world. The seed and leaves of this plant were analyzed for proximate composition and mineral content. Phytochemical screening, total polyphenols, total flavonoids, tannins, radical scavenging activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH), total antioxidant activities and phenolic profile of various extracts of Egyptian leek were screened and investigated. The seed is good source of fat and protein, whereas the leaves are good source of crude fiber and ash. Both seed and leaves contain substantial quantities of potassium, calcium, and phosphorus. Methanolic and ethanolic extracts of seeds and leaves were found to contain alkaloids, steroids, terpenoids, flavonoids, tannins, saponines, reducing sugars, proteins and oil. The highest values of total phenolic, flavonoid, tannin, radical scavenging and antioxidant activities were observed for methanolic and ethanolic extracts of seed and leaves. HPLC analysis results showed that certain phenolic compounds; gallic, coumaric, caffeic, tannic, vanillic, chlorogenic, kaempferol, and quercetin exist in methanolic extracts of both seed and leaves at different levels. These results suggested that Allium ampeloprasum phenolic compounds could be used as a natural antioxidant.

4_3_185_190

Keywords


Leek; Leaf; Seed; Antioxidant activities; 2,2-Diphenyl-1-picrylhydrazyl; Allium ampeloprasum var. kurrat

Full Text:

PDF
PDF    Open Access

DOI: 10.5155/eurjchem.4.3.185-190.711

Links for Article


| | | | | | |

| | | | | | |

| | | |

Related Articles




Article Metrics

icon graph This Abstract was viewed 1961 times | icon graph PDF Article downloaded 781 times


Citations

/


[1]. Ahmed Souadia, Nadhir Gourine, Mohamed Yousfi
Variability in phytochemical composition and antioxidant activity of Saccocalyx satureioides essential oils due to harvest period
Journal of Herbs, Spices & Medicinal Plants  26(4), 435, 2020
DOI: 10.1080/10496475.2020.1749208
/


[2]. Ahmed M. Metwaly, Mohammed M. Ghoneim, Ibrahim.H. Eissa, Islam A. Elsehemy, Ahmad E. Mostafa, Mostafa M. Hegazy, Wael M. Afifi, Deqiang Dou
Traditional ancient Egyptian medicine: A review
Saudi Journal of Biological Sciences  28(10), 5823, 2021
DOI: 10.1016/j.sjbs.2021.06.044
/


[3]. Hanan S. Al-khalaifah, Mohamed E. Badawi, Reda M. Abd El-Aziz, Mohamed A. Ali, Anaam E. Omar
Effect of Egyptian Leek Leaf Extract Supplementation on Productive and Economic Performance of Broilers
Frontiers in Veterinary Science  7, , 2020
DOI: 10.3389/fvets.2020.584921
/


[4]. Mamadou Balde, Said Ennahar, Stephanie Dal, Severine Sigrist, Alassane Wele, Eric Marchioni, Diane Julien-David
Influence of the physicochemical parameters of solvents in the extraction of bioactive compounds from Parinari macrophylla Sabine (Chrysobalanaceae)
European Journal of Chemistry  9(3), 161, 2018
DOI: 10.5155/eurjchem.9.3.161-167.1723
/


[5]. Eman S.A. Farahat, Ashraf G. Mohamed, Mohamed M. El-Loly, Walid A.M.S. Gafour
Innovative vegetables-processed cheese: I. Physicochemical, rheological and sensory characteristics
Food Bioscience  42, 101128, 2021
DOI: 10.1016/j.fbio.2021.101128
/


[6]. Amadou Diop, Serigne Omar Sarr, Awa Boubou Sall, Ousmane Niass, Bara Ndiaye, Yerim Mbagnick Diop
Nutritional and antioxidant potential of seeds from two Cucurbitaceae species from Senegal
European Journal of Chemistry  11(4), 364, 2020
DOI: 10.5155/eurjchem.11.4.364-369.2046
/


[7]. Alaa M. Abu-Odeh, Wamidh H. Talib
Middle East Medicinal Plants in the Treatment of Diabetes: A Review
Molecules  26(3), 742, 2021
DOI: 10.3390/molecules26030742
/


[8]. Mohammad M. N. Authman, Wafaa T. Abbas, Hossam H. Abbas, Amany M. Kenawy, Taghreed B. Ibrahim, Osman K. Abd El‐Hady
Ameliorative effect of the dietary Egyptian leek ( Allium ampeloprasum L. var. kurrat ) on zinc toxicity of the African catfish Clarias gariepinus (Burchell, 1822)
Aquaculture Research  52(11), 5656, 2021
DOI: 10.1111/are.15440
/


[9]. Yahya Asemani, Nasrindokht Zamani, Maryam Bayat, Zahra Amirghofran
Allium vegetables for possible future of cancer treatment
Phytotherapy Research  33(12), 3019, 2019
DOI: 10.1002/ptr.6490
/


[10]. Enrico Doria
Extraction and Evaluation of Nutraceutical Molecules in Wastes of Fruit and Vegetables
International Journal of Food and Nutritional Science  4(2), 74, 2017
DOI: 10.15436/2377-0619.17.1539
/


[11]. V. Uma Maheshwari Nallal, R. Padmini, B. Ravindran, Soon Woong Chang, R. Radhakrishnan, Hesham Saleh M. Almoallim, Sulaiman Ali Alharbi, M. Razia
Combined in vitro and in silico approach to evaluate the inhibitory potential of an underutilized allium vegetable and its pharmacologically active compounds on multidrug resistant Candida species
Saudi Journal of Biological Sciences  28(2), 1246, 2021
DOI: 10.1016/j.sjbs.2020.11.082
/


[12]. Jaesik Yang, Yosep Ji, Hyunjoon Park, Jieun Lee, Soyoung Park, Soyoung Yeo, Hyunkil Shin, Wilhelm H. Holzapfel
Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.)
International Journal of Food Microbiology  191, 164, 2014
DOI: 10.1016/j.ijfoodmicro.2014.09.016
/


References


[1]. Velioglu, Y. S.; Mazza, G.; Gao, L.; Oomah, B. D. J. Agric. Food Chem. 1998, 46(10), 4113-4117.
http://dx.doi.org/10.1021/jf9801973

[2]. Prior, R. L.; Cao, G. Hort. Sci. 2000, 35(49), 588-592.

[3]. Robinson, D. S. Food Biochemistry and Nutritional Value. Longman Scientific and Technical Publisher, New York, USA 1990.

[4]. Sasaki, Y.; Kawaguchi, S.; Kamaya, A.; Ohshita, M.; Kabasawa, K.; Iwama, K.; Taniguchi, K.; Tsuda, S. Mutat. Res. Gen. Tox. En. 2002, 519, 103-119.
http://dx.doi.org/10.1016/S1383-5718(02)00128-6

[5]. Chang, S. B.; Yang, T. J.; Datema, E.; Van Vugt, J.; Vosman, B.; Kuipers, A.; Meznikova, M.; Szinay, D.; Klein, R.; Lankhorst, E.; Jacobsen, H.; de Jong. Chromosome Res. 2008, 16, 919-933.
http://dx.doi.org/10.1007/s10577-008-1249-z
PMid:18688733

[6]. Antolovich, M.; Prenzler, P.; Robards, K.; Ryan, D. Analyst 2000, 125, 989-1009.
http://dx.doi.org/10.1039/b000080i

[7]. Sultana, B.; Anwar, F.; Ashraf, M. Molecules, 2009, 14(6), 2167-2180
http://dx.doi.org/10.3390/molecules14062167
PMid:19553890

[8]. Peschel, W.; Sanchez-Rabaneda, F.; Dn, W.; Plescher, A.; Gartzia, I.; Jimenez, D.; Lamuela- Raventos, R.; Buxaderas, S.; Condina, C. Food Chem. 2006, 97(1), 137-150.
http://dx.doi.org/10.1016/j.foodchem.2005.03.033

[9]. Fujita, Y. T.; Tanaka, M.; Kuwata, K.; Okuzumi, J.; Takahashi, T.; Fujiki, H.; Okuda, T. Jpn. J. Cancer Res. 1989, 80, 503-505.
http://dx.doi.org/10.1111/j.1349-7006.1989.tb01666.x
PMid:2503469

[10]. Malairajan, P.; Geetha, G.; Narasimhan, S.; Jessi, K. J. Ethnopharmacol. 2006, 106(3), 425-428.
http://dx.doi.org/10.1016/j.jep.2006.03.015
PMid:16647234

[11]. Lanzotti, V. J. Chro¬matogr. A, 2006, 1112(1-2), 3-22.

[12]. Hsing, A. W.; Chokkalingam, A. P.; Gao, Y. T.; Madigan, M. P.; Deng, J.; Gridley, G.; Fraumeni, J. F. J. Natl. Cancer Inst. 2002, 94, 1648-1651.
http://dx.doi.org/10.1093/jnci/94.21.1648

[13]. Galeone, C.; Pelucchi, C.; Levi, F.; Negri, E.; Fraceschi, S.; Talamini, R.; Giacosa, A.; La Vecchia, C. Am. J. Clin. Nutr. 2006, 84, 1027-1032.
PMid:17093154

[14]. Yin, M. C.; Tsao, S. M. Int. J. Food Microbi. 1999, 49(1-2), 49-56.
http://dx.doi.org/10.1016/S0168-1605(99)00061-6

[15]. Fattorusso, E.; Lanzotti, V.; Taglialatela-Scafati, O.; Cicala, C. Phytochemistry 2001, 57(4), 565-569.
http://dx.doi.org/10.1016/S0031-9422(01)00039-5

[16]. Jones, H. A.; Mann, L. K. London, Leonard Hill, 1963.

[17]. Yamaguchi, M. World vegetables, AVI Book, Van Nostrand Reinhold, New York, 1983.
http://dx.doi.org/10.1007/978-94-011-7907-2

[18]. Kadry, A. R.; Kamel, S. A. Sven. Bot. Tidskr. 1955, 49, 314-324.

[19]. Currah, L. J. Hortic. Soc. 1986, 61, 407-415.

[21]. Trease, G. E.; Evans, I. C. 12th Edn. Bailliere Tindall, London, 1983, pp. 21-22.

[22]. Ayaprakasha, G.; Selvi, T.; Sakariah, K. Food Res. Int. 2003, 36(2), 117-122.
http://dx.doi.org/10.1016/S0963-9969(02)00116-3

[23]. Meda, A.; Lamien, C. E.; Romito, M.; Millogo, J.; Nacoulma, O. G. Food Chem. 2005, 91(3), 571-577.
http://dx.doi.org/10.1016/j.foodchem.2004.10.006

[24]. Polshettiwar, S. A.; Ganjiwale, R. O.; Wadher, S. J.; Yeole, P. G. Indian J. Pharm. Sci. 2007, 69(4), 574-576.
http://dx.doi.org/10.4103/0250-474X.36949

[25]. Wu, J. W.; Hsieh, C. L.; Wang, H.; Chen, H. Y. Food Chem. 2009, 113(1), 78-84.
http://dx.doi.org/10.1016/j.foodchem.2008.07.025

[26]. Juntachote, T.; Berghofer, E. Food Chem. 2005, 92(2), 193-202.
http://dx.doi.org/10.1016/j.foodchem.2004.04.044

[27]. Xu, B. J.; Chang, S. K. C. J. Food Sci. 2007, 72, S159-S166.
http://dx.doi.org/10.1111/j.1750-3841.2006.00260.x
PMid:17995858

[28]. Athar, N.; Taylor, G.; McLaughlin, J.; Skinner, J. Food files 2004. In, New Zealand Institute for Crop & Food Research Limited and New Zealand Ministry of Health 2004.

[29]. Latif, S. S.; Abd El-Aal, H. A. African Crop Sci. Conf. Proceed. 2007, 8, 1817-1826.

[30]. Ruhland, W. The metabolism of secondary products, Springer-Verlay, Berlin, 1958.

[31]. Sultana, B.; Anwar, F.; Przybylski, R. Food Chem. 2007, 104(3), 1106-1114.
http://dx.doi.org/10.1016/j.foodchem.2007.01.019

[32]. Galvez, M.; Martin-Cordero, C.; Houghton, P. J.; Ayuso, M. J. J. Agr. Food Chem. 2005, 53, 1927-1933.
http://dx.doi.org/10.1021/jf048076s
PMid:15769115

[33]. Jaakola, L.; Maatta-Riihinen, K.; Karenlampi, S.; Hohtola, A. Planta 2004, 218(3), 721-728.
PMid:14666422

[34]. Fuchs, J.; Weber, S.; Podda, M.; Groth, N.; Herrling, T.; Packer, L.; Kaufmann, R. Free Radic. Biol. Med. 2003, 34, 330-336.
http://dx.doi.org/10.1016/S0891-5849(02)01293-5

[35]. Yokozawa, T.; Chen, C. P.; Dong, E.; Tanaka, T.; Nonaka, G. I.; Nishioka, I. Biochem. Pharmacol. 1998, 56(2), 213-222.
http://dx.doi.org/10.1016/S0006-2952(98)00128-2

[36]. Baardseth, P.; Bjerke, F.; Martinsen, B. K.; Skrede, G. J. Sci. Food Agric. 2010, 90(7), 1245-1255.
http://dx.doi.org/10.1002/jsfa.3967
PMid:20394008

[37]. Schwarz, K.; Huang, S. W.; German, J. B.; Tiersch, B.; Hartmann, J.; Frankel, E. N. J. Agr. Food Chem. 2000, 48, 4874-4882.
http://dx.doi.org/10.1021/jf991289a

[38]. Zucker, M.; Nitsch, C.; Nitsch, J. P. Am. J. Bot. 1965, 52(3), 271-277.
http://dx.doi.org/10.2307/2439939

[39]. Iacopini, P.; Bald, M.; Storchi, P.; Sebastiani, L. J. Food Compos. Anal. 2008, 21(8), 589-598.
http://dx.doi.org/10.1016/j.jfca.2008.03.011


How to cite


El-Rehem, F.; Ali, R. Eur. J. Chem. 2013, 4(3), 185-190. doi:10.5155/eurjchem.4.3.185-190.711
El-Rehem, F.; Ali, R. Proximate compositions, phytochemical constituents, antioxidant activities and phenolic contents of seed and leaves extracts of Egyptian leek (Allium ampeloprasum var. kurrat). Eur. J. Chem. 2013, 4(3), 185-190. doi:10.5155/eurjchem.4.3.185-190.711
El-Rehem, F., & Ali, R. (2013). Proximate compositions, phytochemical constituents, antioxidant activities and phenolic contents of seed and leaves extracts of Egyptian leek (Allium ampeloprasum var. kurrat). European Journal of Chemistry, 4(3), 185-190. doi:10.5155/eurjchem.4.3.185-190.711
El-Rehem, Fouad, & Rehab Farouk Mohammed Ali. "Proximate compositions, phytochemical constituents, antioxidant activities and phenolic contents of seed and leaves extracts of Egyptian leek (Allium ampeloprasum var. kurrat)." European Journal of Chemistry [Online], 4.3 (2013): 185-190. Web. 24 Oct. 2021
El-Rehem, Fouad, AND Ali, Rehab. "Proximate compositions, phytochemical constituents, antioxidant activities and phenolic contents of seed and leaves extracts of Egyptian leek (Allium ampeloprasum var. kurrat)" European Journal of Chemistry [Online], Volume 4 Number 3 (30 September 2013)

The other citation formats (EndNote | Reference Manager | ProCite | BibTeX | RefWorks) for this article can be found online at: How to cite item



DOI Link: https://doi.org/10.5155/eurjchem.4.3.185-190.711

CrossRef | Scilit | GrowKudos | Researchgate | Publons | Microsoft | scibey | Scite | Lens | OUCI

WorldCat Paperbuzz | LibKey Citeas | Dimensions | Semanticscholar | Plumx | Kopernio | Zotero | Mendeley

ZoteroSave to Zotero MendeleySave to Mendeley



European Journal of Chemistry 2013, 4(3), 185-190 | doi: https://doi.org/10.5155/eurjchem.4.3.185-190.711 | Get rights and content

Refbacks

  • There are currently no refbacks.




Copyright (c)





© Copyright 2010 - 2021  Atlanta Publishing House LLC All Right Reserved.

The opinions expressed in all articles published in European Journal of Chemistry are those of the specific author(s), and do not necessarily reflect the views of Atlanta Publishing House LLC, or European Journal of Chemistry, or any of its employees.

Copyright 2010-2021 Atlanta Publishing House LLC. All rights reserved. This site is owned and operated by Atlanta Publishing House LLC whose registered office is 2850 Smith Ridge Trce Peachtree Cor GA 30071-2636, USA. Registered in USA.