Profiling of polyphenols by LC-QTOF/ESI-MS, characteristics of nutritional compounds and in vitro effect on pancreatic lipase, α-glucosidase, α-amylase, cholinesterase and cyclooxygenase activities of sweet (Prunus avium) and sour (P. cerasus) cherries leaves and fruits

Abstract

The aim of this present study was to comprehensively investigate polyphenolics by Liquid Chromatography– Quadrupole Time–of–Flight–Electrospry Ionization Mass Spectrofotometer (LC-QTOF/ESI-MS), amino acids, triterpene compounds, minerals, and organic acids, perform detailed analysis of sweet and sour cherry (S^Sch) fruits and leaves, and evaluate antioxidant capacity, inhibition of pancreatic lipase, α-glucosidase, α-amylase, acetylcholinesterase (AChE) and butylcholinesterase (BChE), cyclooxygenase (COX-1, COX-2). The fraction determined the chemical content and biologically properties more strongly than the cultivars. A total of 27 phenolic compounds were identified by LC-QTOF/ESI-MS, and they included flavanols > phenolic acids > flavonols and flavanols >> anthocyanins for fruits. Higher total phenolic content was found in leaves (854.5–2955.6 mg/100 g dw) than fruits (288.4–871.7 mg/100 g dw). Pearson’s correlation and Principal Components Analysis (PCA) showed that phenolic compounds, minerals and amino acids were the main contributors to the in vitro enzymatic activity. Leaves were the most active in oxygen radical antioxidant capacity (ORAC), and present high potential for inhibition of some enzymes including AChE, BChE, α-amylase, COX-1 and COX-2. Fruits characterized by a high content of anthocyanins, triterpene compounds, organic acid and sugars were associated with 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS+o) and the Ferric Reducing Ability of Plasma (FRAP) capacity and inhibition of α-amylase, α-glucosidase and pancreatic lipase. Presented results showed that sour cherry leaves are valuable natural source of polyphenolic, amino acids and mineral compounds. Leaves are promising sources for creating of new products with beneficial effects on industrial.