Antioxidant, antibacterial and enzyme inhibitory activity of the leaf extracts of Paeonia daurica Andrews wild growing in Serbia

Abstract

This study was designed to investigate the impact of different extraction methods (ultrasound-assisted extraction, maceration, and microwave-assisted extraction) on the content of polyphenols and biological activities of leaf extract of Paeonia daurica subsp. daurica collected in Južni Kučaj (Serbia). The total polyphenol and flavonoid content were achieved by the UV-Vis spectroscopy. FTIR analysis was conducted to investigate structural properties of the extracts. In vitro methods (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) - ABTS and 2,2-diphenyl-1-picrylhydrazyl – DPPH assays) were carried out to measure the antioxidant activity of the extracts, while their antibacterial activity was tested against three Gram-positive and three Gram-negative bacterial strains. Analyzing the results of antioxidant activity, the highest anti-DPPH potential was achieved in the extracts of LPD obtained by maceration. The extraction method proven to produce the most effective antibacterial agents is maceration. Moreover, inhibitory activity of extracts against acetyl–and butyrylcholinesterase, α-amylase, α-glucosidase, and tyrosinase was evaluated in the enzyme inhibition assays. Overall, the results of this research indicated the possible use utilization of leaf extracts of Paeonia daurica subsp. daurica Andrews in food technology and pharmacy.