Investigation of Some invitro Biological Activities, Chemical and Pesticide Compositions of Extracts Obtained from Amygdalus communis (Almond) Fruit

Abstract

Amygdalus communis (A. communis) consists of high levels of protein and unsaturated fatty acids, making them useful in dietary nutrition where natural resources must be limited. In this study, the antioxidant, anticholinesterase, antimicrobial properties, amount of chemical components, heavy metal composition, and pesticide residue amounts of chloroform and methanol extracts obtained from almond fruit were investigated. It was determined that the highest total phenolic component and flavonoid content in A. communis fruit was in the chloroform extract, and the DPPH radical quenching activity of the chloroform extract was higher. It was determined that A. communis fruit chloroform and methanol extracts caused powerful inhibition on the growth of Escherichia coli and Staphylococcus aureus bacterial strains and Candida albicans yeast at low concentrations compared to standard antibiotics. Chemical component contents of A. communis fruit methanol and chloroform extracts were determined using LCMS/MS. It was determined that the major components in the methanol (Me-OH) extract were citric acid, chicoric acid, and 4-Hydroxybenzoic acid, respectively, and in the chloroform extract, 4-Hydroxybenzoic acid, p-coumaric acid, and chlorogenic acid. The inhibition effect of chloroform and methanol extracts obtained from A. communis fruit on the acetylcholinesterase enzyme was tested. Pesticide residue analysis was performed for the A. communis fruit sample using GC-MS and LCMS-MS. The presence of Deltamethrin residue was determined in the tested sample content. When the obtained data were evaluated, it should be expected that A. communis fruit, with its rich biochemical content and strong antibacterial, antioxidant, and anticholinesterase enzyme inhibition capacity, will have potential applications in the biomedical and food industries.