Skip to content
BY-NC-ND 3.0 license Open Access Published by De Gruyter Open Access February 4, 2015

Testing antiplatelet and antioxidant activity of the extract of seven varieties of Allium cepa L.

  • Aniela Saplonţai-Pop , Augustin Moţ , Marioara Moldovan , Radu Oprean , Radu Silaghi-Dumitrescu , Olga Orășan , Marcel Pârvu , Emese Gal and Corina Ionescu
From the journal Open Life Sciences


Background: The extracts of Allium cepa are known for their medical use: antioxidant, antiinflammatory, antimicrobial, fibrinolytic and antiplatelet properties. Our study aims to establish, using in vitro tests, the antiplatelet and antioxidant character, the link between them and the extract acidity, from seven varieties of A. cepa. Methodology: The qualitative and quantitative presence of polyphenols and anthocyanins in the extracts was determined using UV-Vis and HPLC. Quantitative determination of the thiosulfinates compounds was calculated using their reaction with 4-mercaptopyridine. Antioxidant character was determined using 3 methods (FC, DPPH and TEAC), and antiplatelet effect was measured by in vitro tests on platelet rich plasma obtained from human blood. Principal Findings/Results: The white variety of A. cepa has the most alkaline pH, the largest amount of thiosulfinate compounds and the most powerful antiplatelet effect, but a very small amount of flavonoids and an antioxidant effect almost nonexistent, in contrast with red variety of A. cepa which is the opposite. Conclusions/Significance: The white variety of A. cepa had very high anitiplatelet activity suggesting the potential use of A. cepa extract in treating cardiovascular diseases.


[1] Griffiths G., Trueman L., Crowther T., Thomas B., Smith B., Onions—A Global Benefit to Health. Phytother. Res., 2002, 16, 603–615 10.1002/ptr.1222Search in Google Scholar

[2] Singh Bora K., Sharmab A., Phytoconstituents and Therapeutic Potential of Allium cepa Linn.– A Review, Phcog. Res., 2009, 3(5), 170-180 Search in Google Scholar

[3] Tapiero H., Townsend D., Tew K., Organosulfur compounds from alliaceae in the prevention of human pathologies, Biomed. Pharmacother., 2004, 58(3), 183–193 10.1016/j.biopha.2004.01.004Search in Google Scholar

[4] Osmont K., Arnt K., Goldman I., Temporal aspects of onioninduced antiplatelet activity, Plant Foods Hum. Nutr., 2003, 58, 27-40 10.1023/A:1024062330700Search in Google Scholar

[5] Srivastava K.C., Onion exerts antiaggregatory effects by altering arachidonic acid metabolism in platelets, Prostaglandins Leukot. Med., 1986, 24(1), 43-50 10.1016/0262-1746(86)90205-2Search in Google Scholar

[6] Morimitsu Y., Morioka Y.Y., Kawakishi S., Inhibitors of platelet aggregation generated from mixtures of Allium species and/or s-alk(en)nyl-L-cysteine sulfoxides, J. Ag. Food Chem., 1992, 40, 368–372 10.1021/jf00015a002Search in Google Scholar

[7] Goldman I.L., Kopelberg M., Debaene J.E.P., Schwartz B.S., Antiplatelet activity in onion (Allium cepa) is sulfur dependent, Thromb. Haem., 1996, 76, 450–452 10.1055/s-0038-1650598Search in Google Scholar

[8] Born G.V.R., Cross M.J., The aggregation of blood platelets, J. Phys., 1963, 169, 178–195 10.1113/jphysiol.1963.sp007185Search in Google Scholar

[9] Morimitsu Y., Kawakishi S., Inhibitors of platelet aggregation from onion, Phytochem., 1990, 29, 3435-3439 10.1016/0031-9422(90)85252-BSearch in Google Scholar

[10] Block E., The organosulfur chemistry of the genus Alliumimplications for the organic chemistry of sulfur, Agnew. Chem. Int. Ed. Engl., 1992, 31, 1135–1178 10.1002/anie.199211351Search in Google Scholar

[11] Moţ A.C., Damian G., Sârbu C., Silaghi-Dumitrescu R., Redox reactivity in propolis: direct detection of free radicals in basic medium and interaction with hemoglobin, Redox Report, 2009, 14(6), 267-274 10.1179/135100009X12525712409814Search in Google Scholar PubMed

[12] Sanchez-Moreno C., Larrauri J., Saura-Calixto F., A Procedure to Measure the Antiradical Efficiency of Polyphenols, J. Sci. Food Agric., 1998, 76, 270-276 10.1002/(SICI)1097-0010(199802)76:2<270::AID-JSFA945>3.0.CO;2-9Search in Google Scholar

[13] Cunxi S., Xiao H., Parkin K., In Vitro Stability and Chemical Reactivity of Thiosulfinates, J. Agric. Food Chem., 2002, 50, 2644-2651 10.1021/jf011013eSearch in Google Scholar

[14] Miron T., Shin I., Feigenblat G., Weiner L., Mirelman D., Wilchek M., Rabinkov A., A spectrophotometric assay for allicin, alliin, and alliinase (alliin lyase) with a chromogenic thiol: reaction of 4-mercaptopyridine with thiosulfinates, Anal. Biochem., 2012, 307, 76–83 10.1016/S0003-2697(02)00010-6Search in Google Scholar

[15] Moţ A.C., Silaghi-Dumitrescu R., Sârbu C., Rapid and effective evaluation of the antioxidant capacity of propolis extracts using DPPH bleaching kinetic profiles, FT-IR and UV-vis spectroscopic data, J. Food Compos. Anal., 2011, 24, 516-522 10.1016/j.jfca.2010.11.006Search in Google Scholar

[16] Zofi O., Zaborska W., A Spectrophotometric Assay for Total Garlic Thiosulfinates Content. Kinetic Aspects of Reaction with Chromogenic Thiols, Pol. J. Food Nutr. Sci., 2012, 62(1), 23-29 10.2478/v10222-011-0042-4Search in Google Scholar

[17] Grassetti D.R., Murray J.J.F., Determination of sulfhydryl groups with 2,20- or 4,40 dithiopyridine. Arch. Biochem. Biophys., 1967, 119, 41–49 10.1016/0003-9861(67)90426-2Search in Google Scholar

[18] Karadag A., Ozcelik B., Saner S., Review of Methods to Determine Antioxidant Capacities. Food. Anal. Methods, 2009, 2, 41–60 10.1007/s12161-008-9067-7Search in Google Scholar

[19] Moţ A.C., Soponar F., Sârbu C., Multivariate analysis of reflectance spectra from propolis: geographical variation in Romanian samples, Talanta, 2010, 81, 1010-1015 10.1016/j.talanta.2010.01.052Search in Google Scholar

[20] Sârbu C., Moţ A.C., Ecosystem discrimination and fingerprinting of Romanian propolis by hierarchical fuzzy clustering and image analysis of TLC patterns, Talanta, 2011, 85, 1112-1117 10.1016/j.talanta.2011.05.030Search in Google Scholar

[21] Abdi H., Lynne W., Principal component analysis, Wiley Interdisciplinary Reviews: Computational Statistics, 2010, 2(4), 433–459 10.1002/wics.101Search in Google Scholar

[22] Creators of STATISTICA Data Analysis Software and Services. How to Reduce Number of Variables and Detect Relationships, Principal Components and Factor Analysis. Available from URL: Factor-Analysis. Search in Google Scholar

Received: 2014-4-7
Accepted: 2014-7-21
Published Online: 2015-2-4

©2015 Aniela Saplonţai-Pop et al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Downloaded on 4.6.2023 from
Scroll to top button