Determination of antioxidative, antidiabetic and antibacterial properties of mürdüm plum (Prunus insititia L.)

In this study, bioactive properties such as the total amount of phenolic compounds, total antioxidant content, inhibition effect on α-amylase and α-glucosidase, which are important in diabetes, and antibacterial activity in plum (Prunus Insititia) fruit were investigated. The total amount of phenolic compounds of the extracts formed by using different solvents (ethanol, methanol and hexane) is in the range of 0.008-0.32 mg GAE/mL. As a result of total phenol analysis, the highest total phenol compound was found in the extract obtained using ethanol solvent. While the antioxidant amount and free radical scavenging effect of plum fruit varied between 0.16-1.42 mM TE/mL extract according to the DPPH method, the reducing power capacity in the FRAP method varied between 0.20-1.10 mM TE/mL extract. While the strongest antioxidant was obtained in the methanol extract in the DPPH method, methanol and ethanol showed close results in the FRAP method, and the lowest was determined in the extract obtained with hexane. The α-glucosidase inhibition value in terms of IC50 varied within the range of 157.4-230.3 mg/mL, while the α-amylase inhibition varied within the resultant range of IC50: 122-46 mg/mL. It was the extract obtained with ethanol solvent, which was effective in both inhibitions, and while it was in α-glucosidase inhibition (157.4 mg/mL), its values were also determined in α-amylase inhibition (46 mg/mL). The ethanol extract of the extracts obtained by using different solvents (ethanol, methanol and hexane) from plum fruit extracts was antimicrobial against the bacteria used, with a zone of 4.5 ± 4.2 mm against E. coli, and 3.2 ± 2.9 mm against S. aureus. have shown activity.