LC-MS/MS phenolic composition of peach (Prunus persica L. Batsch) extracts and an evaluation of their antidiabetic, antioxidant, and antibacterial activities

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dc.contributor.authorGeduk, Aysun Sener
dc.contributor.authorAtsiz, Selma
dc.date.accessioned2025-01-06T17:44:06Z
dc.date.available2025-01-06T17:44:06Z
dc.date.issued2022
dc.description.abstractPeaches contain high amounts of polyphenol compounds. The consumption of peaches gives protection against various conditions such as obesity, diabetes, cardiovascular and bacterial diseases, and inflammation. The present study aimed to examine the phytochemical compounds and the antioxidant, antibacterial, anti-alpha-glucosidase, and anti-alpha-amylase activities of the different extracts (methanol, ethanol, and hexane) of fresh red peach collected from the Mersin province in Turkey. In this study, chemical compositions of methanol and ethanol extracts prepared from peach pulp were studied by using liquid chromatography-mass spectrometry (LC-MS/MS). Thirteen metabolites: quinic acid, fumaric acid, aconitic acid, protocatechuic acid, salicylic acid, chlorogenic acid, rutin, isoquercitrin, hesperidin, astragalin, nicotiflorin, quercetin, and amento-flavone, were identified in ethanol extracts and also these phenolic compounds, excluding salicylic acid, were identified in the methanol extract. The ethanol extract showed the most activity in all enzyme inhibition and in antibacterial and antioxidative activity assays, which is mainly due to its rich phenolic content. The most dominant compounds determined in ethanol extract were quinic acid, chlorogenic acid, fumaric acid, and isoquercitrin respectively. According to the results of this study, ethanol extract in particular is a potential ingredient to be used in food-derived antidiabetic and antibacterial formulations. (C) 2022 SAAB. Published by Elsevier B.V. All rights reserved.
dc.description.sponsorshipCommission for the Scientific Research Projects of Adana Alparslan Turkes University of Science and Technology, Turkey
dc.description.sponsorshipThis study was supported by the Commission for the Scientific Research Projects of Adana Alparslan Turkes University of Science and Technology, Turkey.
dc.identifier.doi10.1016/j.sajb.2022.02.026
dc.identifier.endpage645
dc.identifier.issn0254-6299
dc.identifier.issn1727-9321
dc.identifier.scopus2-s2.0-85125540907
dc.identifier.scopusqualityQ1
dc.identifier.startpage636
dc.identifier.urihttps://doi.org/10.1016/j.sajb.2022.02.026
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2928
dc.identifier.volume147
dc.identifier.wosWOS:000820906700007
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofSouth African Journal of Botany
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectPrunus persica
dc.subjectAntidiabetic potential
dc.subjectAntioxidant activity
dc.subjectAntibacterial effect
dc.subjectLC-MS/MS
dc.titleLC-MS/MS phenolic composition of peach (Prunus persica L. Batsch) extracts and an evaluation of their antidiabetic, antioxidant, and antibacterial activities
dc.typeArticle

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