Phenolic profile, fatty acid and mineral composition with antioxidant, antibacterial, and enzyme inhibitor activities of different extracts from Erodium Cicutarium (L.) L’Hér. consumed as a vegetable in Kilis, Turkey

Abstract

AbstractThis study aimed to explore the antioxidant activities, phenolic profile, fatty acid and mineral composition of the different extracts of Erodium cicutarium (L.) L’Hér. consumed as a vegetable in Kilis, Turkey. While catechine hydrate was the most abundant phenolic compounds in methanol, ethanol and diethyl ether extracts, it was chlorogenic acid in the water extract. Looking at the fatty acid profile, the amount of palmitic acid, one of the saturated fatty acids, was found to be high (34.30%), followed by stearic acid (5.10%). Total monounsaturated fatty acids are the second highest fatty acids. Total polyunsaturated fatty acids were determined as the third rank fatty acids. While the amount of linoleic acid, one of the total polyunsaturated fatty acids, was determined as 17.62%, the ratio of linolenic acid was determined as 9.60%. While the most calcium, magnesium and potassium were found among the 9 different mineral substances determined, respectively; the lowest element was found to be nitrogen. Looking at the results, it was determined that the plant is a high source of calcium (1078.503 mg/kg). Inhibitory effects against Pseudomonas aeruginosa ATCC 9027 were observed, with a zone diameter of 5.5 mm and 11 mm in methanol extract and diethyl ether extract, respectively. Ethanol and water extracts of E. cicutarium (L.) L.‘Hér. may be preferred as an alternative natural agent due to their amylase and tyrosinase activities. The results suggested that the E. cicutarium (L.) L.‘Hér. extracts may be useful for food and medicinal applications.