Scopus
YÖKSİS Eşleşti
The exogenous application of wood vinegar induces a tissue- and dose-dependent elicitation of phenolics and functional traits in onion (Allium cepa L.)
Food Chemistry · Mart 2023
YÖKSİS Kayıtları
The exogenous application of wood vinegar induces a tissue- and dose-dependent elicitation of phenolics and functional traits in onion (Allium cepa L.)
Food Chemistry · 2023 SCI-Expanded
DOÇENT BÜŞRA ARIKAN ABDULVELİ →
The exogenous application of wood vinegar induces a tissue- and dose-dependent elicitation of phenolics and functional traits in onion (Allium cepa L.)
Food Chemistry · 2023 SCI-Expanded
ARAŞTIRMA GÖREVLİSİ FATMA NUR ALP TURGUT →
The exogenous application of wood vinegar induces a tissue- and dose-dependent elicitation of phenolics and functional traits in onion (Allium cepa L.)
Food Chemistry · 2023 SCI-Expanded
PROFESÖR EVREN YILDIZTUGAY →
Makale Bilgileri
DergiFood Chemistry
Yayın TarihiMart 2023
Cilt / Sayfa405
Scopus ID2-s2.0-85142167583
Özet
Novel insights on the valorisation of onion (Allium cepa L.) are required to decipher its potential as nutritional and health-promoting agent. Wood vinegar (WV) was exogenously applied to onion plants to determine its effectiveness as an elicitor. An untargeted UHPLC-QTOF-MS metabolomics approach was combined with evaluating the bioactivities of onion extracts. WV promoted tissue and dose-specific effects on onion metabolome, involving both primary and secondary metabolites. Accordingly, the antioxidant and enzyme-inhibiting properties of onion were significantly enhanced after WV treatment. Moderate to high WV concentrations, ranging 250–500 µL L−1, were found optimal at conferring the highest rates of biological activities. Polyphenols were related to the bioactivities of onion extracts since phenolic acids, flavanols, and flavonols were suggested as the contributors to their health-enhancing properties. This approach provides insight into the characterisation of WV as a natural elicitor and opens wide perspectives on the research of onion tissues as biofactories of functional ingredients.
Yazarlar (9)
1
Leilei Zhang
ORCID: 0000-0002-9278-0459
2
Pascual García-Pérez
3
Busra Arikan
ORCID: 0000-0001-5313-0501
4
Fevzi Elbasan
5
Fatma Nur Alp
6
Melike Balci
7
Gokhan Zengin
ORCID: 0000-0001-6548-7823
8
Evren Yildiztugay
ORCID: 0000-0002-4675-2027
9
Luigi Lucini
ORCID: 0000-0002-5133-9464
Anahtar Kelimeler
Antioxidants
Bioactivity
Metabolomics
Nutraceuticals
Polyphenols
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Universidade de Vigo
Vigo Spain
Università Cattolica del Sacro Cuore, Campus di Piacenza e Cremona
Piacenza Italy
Metrikler
4
Atıf
9
Yazar
5
Anahtar Kelime