Comparative Antioxidant Capacity and Enzyme Inhibitory Effect of Extracts from Prunus avium Leaves

Aim of study: This study aimed to investigate the antioxidant capacity and enzyme inhibitory effect of different solvent extracts obtained from Prunus avium leaves. Material and methods: The antioxidant capacity were evaluated using in vitro assays including DPPH, ABTS, CUPRAC, FRAP, phosphomolybdenum and metal chelating activity. Enzyme inhibitory effects were screened against AChE, BChE, α-amylase, α-glucosidase and tyrosinase enzyme. Additionally, total phenolic and flavonoid content were determined spectrophotometrically. Main results: The water extract yielded the highest phenolic content (66.65 mgGAE/g). In antioxidant assays, water extract exhibited strong antioxidant capacity (with exception of metal chelating activity). Methanol extract showed the highest enzyme inhibitory effect compared to other extracts. Highlights: This study proved that P. avium leaves have the potential for the development of new phytopharmaceuticals or food additives.