Rhaphiolepis indica (L.) Lindl. Fruit: LC-HRMS-based phytochemical profile, FTIR spectral, in vitro enzyme inhibition and antioxidant analysis

Abstract

In the extracts prepared from Rhaphiolepis indica fruit using five different solvents, antioxidant, total phenolic and flavonoid, phenolic content by LC-HRMS and surface morphological properties by ATR FT-IR were investigated. The potentials of these prepared extracts to inhibit α-glucose/α-amylase and tyrosinase enzymes were determined. The best antioxidant activities were observed in the ethanol extract. Similarly, the highest TFC and TPC were found in the ethanol extract. In the studies carried out to determine the phenolic content, it was determined that the plant fruit had the highest amount of fumaric acid and the lowest amount of 3,4-Hydroxybenzaldehyde. In the experiments performed for α-glucosidase/α-amylase and tyrosinase inhibition, better results were obtained with methanol and ethanol extracts compared to the standard inhibitors used in the studies. In light of the information obtained, it has been evaluated that the fruit obtained from Rhaphiolepis indica, mostly considered as an ornamental plant, may have industrial applications.