LC-MS/MS phenolic composition of peach (Prunus persica (L.) Batsch) extracts and an evaluation of their antidiabetic, antioxidant, and antibacterial activities

Peaches contain high amounts of polyphenol compounds. The consumption of peaches gives protection against various conditions such as obesity, diabetes, cardiovascular and bacterial diseases, and inflammation. The present study aimed to examine the phytochemical compounds and the antioxidant, antibacterial, anti-α-glucosidase, and anti-α-amylase activities of the different extracts (methanol, ethanol, and hexane) of fresh red peach collected from the Mersin province in Turkey. In this study, chemical compositions of methanol and ethanol extracts prepared from peach pulp were studied by using liquid chromatography-mass spectrometry (LC-MS/MS). Thirteen metabolites: quinic acid, fumaric acid, aconitic acid, protocatechuic acid, salicylic acid, chlorogenic acid, rutin, isoquercitrin, hesperidin, astragalin, nicotiflorin, quercetin, and amentoflavone, were identified in ethanol extracts and also these phenolic compounds, excluding salicylic acid, were identified in the methanol extract. The ethanol extract showed the most activity in all enzyme inhibition and in antibacterial and antioxidative activity assays, which is mainly due to its rich phenolic content. The most dominant compounds determined in ethanol extract were quinic acid, chlorogenic acid, fumaric acid, and isoquercitrin respectively. According to the results of this study, ethanol extract in particular is a potential ingredient to be used in food-derived antidiabetic and antibacterial formulations.