Assessment of antioxidant and enzyme inhibition properties of Myrtus communis L. leaves

Abstract

This study investigated the antioxidant and enzyme inhibitory properties of Myrtus communis leaves. Three different solvents including methanol, 50%-methanol, and water were used to extract of M. communis. In addition, total bioactive compounds were evaluated by using total phenolic and total flavonoid content assays. In antioxidant assays, water extract displayed the highest antioxidant potential. The MeOH extract demonstrated the highest inhibitory effect against AChE (4.38 mg GALAE/g), BChE (1.58 mg GALAE/g), α-amylase (0.56 mmol ACE/g), and tyrosinase (132.20 mg KAE/g). The M. communis leaves extract could be used as a promising raw material source in food and medicine industries.

Keywords

• Myrtus communis
• Total bioactive compounds
• Antioxidant activity
• Enzyme inhibition

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