Investigation on the bioactive properties of Hacihaliloğlu apricot (Prunus armeniaca L. cv. Hacihaliloğlu) fruit

The bioactivity of apricot ( Prunus armeniaca L) in terms of total phenol, content, antioxidant, inhibitory effect on diabetes-relevant enzymes, α-glycosidase and α-amylase, and antimicrobial activity were examined in this study. Three different solvents (ethanol, methanol, and hexane) were used in extraction of bioactive compounds. The polyphenol content of the fruit extracts varied from 0.075-1.28 mg gallic acid equivalents /g with respect to the solvents used. The highest total phenolics were found in ethanol extract. In the determination of antioxidant activity, the free radical scavenging effect of fruit extracts ranged from 1.20-12.4 mMTE/ g ekstrakt in DPPH method, while the reducing power capacity of fruits extracts varied from 5.73- 15.03 mMTE/ g ekstrakt in FRAP method. The antioxidant effect of ethanol extract was found to be the most potent in FRAP while hexane extract was found to be the most potent in DPPH. α-glucosidase inhibition varied among extracts, from IC50: 63.38- 954.00 mg/mL, while the α-amylase inhibition ranged from IC50: 6.26- 9.69 mg/mL.The ethanol extract was the most effective in α-glucosidase inhibition and α-amylase inhibition, Values were 593.3 mg/mL and 118.66 mg/mL for α-glucosidase and α-amylase , respectively. Of the apricot fruits extracts, only ethanolic extract showed antimicrobial activity. Zone diameter of the ethanolic extract formed in disc diffusion method was 7.66 mm (Escherichia coli) ve 8.33 mm for Staphylococcus aureus. Keywords: Apricot ( Prunus armeniaca L), total phenol, antioxidant activity, α-glucosidase and α-amylase inhibition, antimicrobial activity