Please use this identifier to cite or link to this item: https://biore.bio.bg.ac.rs/handle/123456789/3439
Title: Examination of the polyphenol content and bioactivities of Prunus spinosa L. fruit extracts
Authors: Veličković, Ivona 
Žižak, Željko
Rajčević, Nemanja 
Ivanov, Marija
Soković, Marina
Marin, Petar 
Grujić, Slavica 
Keywords: Antidiabetic activity;Antimicrobial activity;Antioxidant activity;P. spinosa (blackthorn);α-glucosidase inhibitory activity
Issue Date: 1-Jan-2020
Rank: M23
Journal: Archives of Biological Sciences
Abstract: 
© 2020 by the Serbian Biological Society. We investigated the total phenolic and flavonoid contents and the anthocyanin profiles in aqueous, ethanol and acetone extracts of Prunus spinosa (Rosaceae) fruit, and their antioxidant, antibacterial, antifungal, antidiabetic and antitumor properties. The contribution of polyphenol contents to the bioactivity of the extracts was calculated and observed through Pearson's coefficient of correlation. The acetone extract was the richest in phenols and anthocyanins and the ethanol extract in flavonoids. Cyanidin was the most abundant anthocyanin compound in all examined extracts. The ethanol extract showed the most promising antioxidant activity in DPPH, ABTS and FRAP assays. Tested bacteria were more affected by the ethanol than by the aqueous extract. Both the ethanol and aqueous extracts exhibited potential antidiabetic effects, observed as inhibition of α-amylase and α-glucosidase, enzymes linked with diabetes mellitus type II. The ethanol extract was a potent α-glucosidase-inhibitor with a significantly lower IC50 value than the positive control, glucobay, used to treat diabetes mellitus type II. Neither the ethanol nor the aqueous extracts had any effects on tested human malignant cell lines. Our results indicate that the ethanol extract showed the most pronounced in vitro antioxidant and antimicrobial effects, and a potential antidiabetic activity, which can be ascribed to its high flavonoid content. Our results indicate that research of compounds, particularly of flavonoids present in the ethanol extract and their anti-diabetic properties should be examined further.
URI: https://biore.bio.bg.ac.rs/handle/123456789/3439
ISSN: 0354-4664
1821-4339
DOI: 10.2298/ABS191217004V
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