Abstract
In this study, Allium tuncelianum, one of the endemic garlic species growing in Anatolia, was investigated for its phytochemical content. LC-MS/MS, HPLC, GC-MS, GC-FID and ICP-OES techniques were used for this purpose. Major phenolic components of Allium tuncelianum were found to be malic acid (3322.6 µg/g), kainic acid (626.8 µg/g), cinnamic acid (69.15 µg/g), fumaric acid (13.02 µg/g) and catechin (3933.3 µg/g). The main components of volatile oil, on the other hand, were detected as diallyl disulfide (28.30%), diallyl trisulfide (30.90%) and allyl methyl trisulfide (9.44%). The fatty acid composition of the plant was revealed as oleic acid (27.19%), linoleic acid (19.46%) and elaidic acid (3%) whereas high content of potassium (4207± 67 mg/kg), calcium (518± 35 mg/kg) and magnesium (376 ± 20 mg/kg) was determined as the minerals. Moreover, cytotoxic effects of ethanol/water and hexane/chloroform extracts of the plant were evaluated in prostate, colon, cervical and breast cancer cell lines and cytotoxicity of both extracts were detected for all the cell lines studied. Therefore, we conclude that Allium tuncelianum may be a new phytotherapy agent with its rich phytochemical content and anticancer activity.
Highlights
The species of Allium, especially A. cepa and A. sativum of Alliaceae are important vegetable crops worldwide
Thirty-seven phenolic compounds besides that three non-phenolic organic acids which are widespread in plant materials were analyzed by an Liquid Chromatography-Mass Spectrometry (LC-MS)/MS method
The total phenolic substance is richer than A. sativum species
Summary
The species of Allium, especially A. cepa and A. sativum of Alliaceae are important vegetable crops worldwide. There are nearly 500 Allium species in the world and 164 of these originated in Turkey. Forty percent of Allium species found in Turkey is endemic. Tunceli Rural Garlic (A. tuncelianum) is an endemic and edible garlic species and is used as a trade Product (Yanmaz et al 2010). It is sold under the names of ‘Tunceli Rural Garlic’ and ‘Ovacik Garlic’ and is used as a trade product. Tunceli garlic has a good chance of being used in industry and being consumed as fresh. Because it is a single tooth, the number of shells is less than the known culture garlic, and heads can be stored at 18-20 °C for a long time
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