Chemical Composition, Antimicrobial and Antioxidant Activities of Three Eurasian Wild <i>Allium</i> Species as Potential Ingredient for Nutraceuticals and Foods Supplements

Abstract

ABSTRACT Continuing our research on food chemistry, we focus on the genus Allium , globally consumed for its flavor, organoleptic properties, and health benefits. These spices produce secondary metabolites with various biological activities, such as cardiotonic, antioxidant, antimicrobial, antiparasitic, and anticarcinogenic effects. We chemically investigated Eurasian wild Allium species: A. schoenoprasum L. (ASCL), A. strictum Schrad (ASTL), and A. splendens Wild. ex Schult (ASWS) using UHPLC/MS analysis, along with assessments of their total polyphenol content, total flavonoid content (TFC), and total tannins content (TTC) via Folin–Ciocalteu, aluminum chloride, and vanillin methods. Antioxidant capacities were evaluated using 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2′‐azinobis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS), and FRAP assays. Results showed similar total polyphenol content, TFC, and TTC values for ASTL and ASCL, supporting the UHPLC/MS findings. Both ASTL and ASCL exhibited promising antioxidant potential, with RSa 50 and RC 50 values comparing favorably to vitamin C. Additionally, they showed antibacterial and antifungal activities against multiple strains, with MICs ranging from 15.625 to 31.25 µg/mL. Given their edibility, these species may serve as potential active ingredients in nutraceuticals and food supplements targeting oxidative stress and microbial diseases.