Antioxidant property, anti-inflammatory and analgesic effects of aqueous extracts of two onion bulbs varieties (Allium cepa L.)

Mang Yannick Dimitry,Panyo’O Akdowa Emmanuel,Djiogue Manejo Josiane Edith,Njintang Yanou Nicolas,Abdou Bouba Armand

doi:10.1186/s40816-021-00284-2

Mang Yannick Dimitry, Panyo’O Akdowa Emmanuel + Show 3 more

Open Access

https://doi.org/10.1186/s40816-021-00284-2

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Abstract

Backgroundoxidative stress and inflammation remain the main health problems often linked to degenerative diseases. The aim of this study was to evaluate antioxidant, analgesic and anti-inflammatory properties of onion growth in Cameroon.MethodsAqueous extracts were produced from two varieties of onion (Violet of galmi; Goudami) and were quantified for their polyphenols content. Concentrations of extracts (0.1, 0.5, 1, 1.5 mg/mL) were also prepared, their in vitro antioxidant properties evaluated by using standard methods. Anti-inflammatory effect of onion extracts was assessed by applying carrageenan sub plantar test to Wistar rats, but acetic acid test was used to study analgesic effect.ResultsThe polyphenols content and antioxidant activities of onion extracts changed significantly (p < 0.05) with variety and increased (p < 0.05) with concentration. Total phenolic (range 58.03–67.43%), Total Reducing power (range 0.27–0.94%), DPPH radical scavenging (range 37.33–202.08%) were higher in Violet of galmi extracts, while Ferrous ion chelating power (range 23.15–97.42%) was higher in Goudami extract. The two varieties of onion extracts reduce (p < 0.05) rat paw edema in a dose dependent manner compared with negative control group. Violet of Galmi variety (1.5 mg/kg) reaches 100% of inhibition after 2 h whereas the Goudami variety (1.5 mg/kg) reaches 100% of inhibition after 3 h. In terms of analgesic activity, aqueous extract of the two varieties of onion exhibited analgesic effect characterized by reduction in writhes. Analgesic activity increased significantly (p < 0.05) with concentration of onion but Violet of galmi extracts has also shown more efficacy than Goudami extracts.ConclusionThe present findings suggest that aqueous extract of violet of galmi and Goudami bulb onions have antioxidant activity and protective effects against inflammation and pain.

Highlights

Onion (Allium cepa L.) is a biannual herbaceous plant largely produced for its bulb, the most consumed vegetable in the world [1]
From the above derived the central question of this study: what are the anti-inflammatory, analgesic and antioxidant properties of onion extracts?
The objective of this study was to study the effect of variety and doses on the antioxidant, anti-inflammatory and analgesic properties of aqueous of onion bulb

Summary

Introduction

Onion (Allium cepa L.) is a biannual herbaceous plant largely produced for its bulb, the most consumed vegetable in the world [1]. It is generally used as a condiment to increase the flavor of foods, but can be eaten raw. A local survey made prior to this study revealed that onion protects against caught, arthritis due to meat consumption, reduce pains and limit aging. Such observations suggest the potential role of onion against inflammation, and oxidation. From the above derived the central question of this study: what are the anti-inflammatory, analgesic and antioxidant properties of onion extracts?

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