Extraction of bioactive compounds from peach (Prunus persica) fruit and determination of properties

In this study, bioactive properties of Peach (Prunus persica) fruit such as phenolic compounds, total phenol content, total antioxidant amount, inhibition effect on α-glucosidase and α-amylase, which are key in diabetes, and antibacterial activity, were investigated by LC-MS / MS. In the determination of phenol compounds by LC-MS / MS, it was determined that ethanol extract had the highest total phenolic content among extracts obtained using methanol and ethanol. It was determined that quinic acid was the most abundant phenolic acid in the methanol and ethanol extracts examined. In terms of quinic acid, ethanol extract (126.26 ± 0.047 mg / g) was found to be quite rich in methanol extract (55.00 ± 0.020 mg / g). Three different solvents (ethanol, methanol, and hexane) were used in extraction of bioactive compounds. The polyphenol content of the fruit extracts varied from 0.85-105.1 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 0.72-66.5 mMTE/ g ekstrakt in DPPH method, while the reducing power capacity of fruits extracts varied from 0.49-54.1 mMTE/ g ekstrakt in FRAP method. The strongest antioxidant effect was found in ethanol according to the FRAP and DPPH method. α-glucosidase inhibition varied among extracts, from IC50: 2.65-4.24 mg/mL, while the α-amylase inhibition ranged from IC50: 1.45-3.52 mg/mL. The ethanol extract was the most effective in α-glucosidase inhibition and α-amylase inhibition, Values were 4.24 mg/mL and 3.52 mg/mL for α-glucosidase and α-amylase, respectively. While the extract extracted with methanol and ethanol from peach fruit extracts showed antibacterial effect against Escherichia coli at 10.7 ± 0.55 mm and 14.9 ± 0.25 mm, respectively, it was 12.7 ± 0.66 mm and 18.8 ± 0.87 mm against Staphylococcus aureus, respectively.