Bird Cherry (<i>Prunus padus</i>) Fruit Extracts Inhibit Lipid Peroxidation in PC Liposomes: Spectroscopic, HPLC, and GC–MS Studies

Abstract

The antioxidant potential of bird cherry fruit of water, methanol, ethanol, and acetone extracts and their antioxidant efficiency against oxidation of PC liposomes using spectroscopic and chromatographic methods were investigated. The chromatographic methods quantified and specified the presence of phenolic and flavonoid compounds in the investigated extracts. The characteristic peaks in the UV spectrum at 275 nm and 370 nm confirmed the presence of phenols and flavonoids and their derivatives. Their presence was also confirmed by FTIR spectra, which revealed the presence of its functional groups. The total luminescence spectra with maxima at 314–318 nm, 325–355 nm, and 428–435 nm were ascribed to the presence of phenolic acids and tocopherols. The antioxidant properties of extracts and its inhibition properties against lipid peroxidation in PC liposomes were determined by fluorogenic probes DCF-H and C11-BODIPY581/591. The measured antioxidant properties against generated free radicals in aqueous and lipogenic phases revealed differences between extracts depending on their physicochemical properties with the greatest potential for acetone extract and sirup. The presented quantitative analysis indicated that cherry bird extracts possess significant amounts of phenolics and flavonoids, thus having the opportunity to be used as a natural antioxidant agent source with a large potential for application in pharmaceutical and food industries.

Keywords

• antioxidant
• DCF
• BOBIPY
• phenolic compounds
• flavonoids
• liposomes