Determination of essential oil and phenolic components of mahlep (Prunus malaheb L.) medicinal and aromatic plant consumed as food; examination of antioxidant and antimicrobial activities

Mahlep (Prunus mahaleb L.) plant is widely used in many areas for the treatment of some diseases and as a flavoring agent. The antioxidant properties of mahleb fruit were revealed by CUPRAC (Cu+2 Reducing Antioxidant Capacity), FRAP (Fe+3 Reducing Antioxidant Power) and DPPH● radical scavenging activity methods, as well as the total polyphenol and total flavonoid substance amounts. According to the results, the amounts of total flavonoid substance and total phenolic substance are 0,56±0,02 mg Quercetin/g sample and 1,89±1,48 mgGAE/g sample, respectively. Antioxidant capacities were measured as 0,12±0,01 mmol TEAC/g sample for CUPRAC, IC50=2,23 mg/mL for DPPH● and 0,02±0,00 μmol FeSO4.7H2O/g sample for FRAP. Disc diffusion and Minimum inhibition concentration (MIC) methods were used for antimicrobial properties. It has been observed that mahleb fruit is more effective against yeast strains than bacteria. It was found to show antifungal activity against Candida with a value of 2000-4000 µg/mL. As a result of the analysis of the essential oil obtained from Mahlep using SPME and GC/MS devices, 34 components were identified. Pentadecanolide, an ester (34,67%), (Z)-anethole, an ether (18,74%), acetoin, a ketone (6,32%), and palmitic acid, a fatty acid (3,35%), were described as the main components because they had the highest rates among the compounds. HPLC-UV method was used for phenolic component analysis of Mahlep and this determination was carried out with 15 standards. Phenolic compounds in the amount of gallic acid 0,4% (1,85 ppm), chlorogenic acid 0,3% (1,44 ppm) and p-coumaric acid 0,4% (1,97 ppm) were found in mahleb fruit.