Enzyme Inhibition and Antioxidant Activities of Asparagus officinalis L. and Analysis of Its Phytochemical Content by LC/MS/MS

OpenAlex İngilizce

Abstract In the study, water, ethanol, methanol, dichloromethane, and acetone extracts of Asparagus officinalis L. were obtained by maceration. DPPH⋅, ABTS⋅ + , FRAP, and CUPRAC methods determined the antioxidant capacities of all extracts. Moreover, the in vitro effects of extracts on acetylcholinesterase (AChE), butyrylcholinesterase (BChE), carbonic anhydrase (CA)‐I, CA‐II and α ‐Glycosidase were investigated. At a 10 μg/ml concentration, the extract with the highest Fe 3+ reduction capacity was ethanol (AE), and the extract with the highest Cu 2+ reduction capacity was acetone (AA). AE for AChE (IC 50 =21.19 μg/ml) and α‐Glycosidase (IC 50 : 70.00 μg/ml), methanol (AM) for BChE (IC 50 =17.33 μg/ml), CA−I and II (IC 50 =79.65 and 36.09 μg/ml, respectively) showed the most potent inhibition effect. The content analysis of acetone extract was performed with LC/MS‐MS, the first three phytochemicals found most were p‐ Coumaric acid, rutin, and 4‐hydroxybenzoic acid (284.29±3.97, 135.39±8.19, and 102.06±5.51 μg analyte/g extract, respectively).