Evaluation of the Antioxidant Capacity, Antimicrobial Effect, and In Vitro Digestion Process of Bioactive Compounds of Cherry Laurel Leaves Extracts

Cherry laurel is a less known fruit species with an astringent taste and mostly consumed as fresh only in the Black Sea Marmara regions of Turkey. (Laurocerasus officinalis Roemer) leaves can be prepared different forms such infusion by steeping dried leaf boiled water extract for its further use food supplement or ingredient. In thisstudy, aqueous ethanol extracts cherry were examined terms total phenolic compound (TPC), flavonoid (TFC), antioxidant capacities using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity copper reducing capacity (CUPRAC) assays after submitting to vitro digestion. Additionally, theantimicrobial potential was evaluated. The TPC found at 17.62 0.83 mg gallic acid equivalent GAE.g-1 TFC determined 11.61 0.47 catechin CE.g-1 leaves, respectively. results, had 41.11 0.77mg Trolox TE.g-1 DPPH assay, 67.05 1.63 CUPRAC assay. After gastric digestion post-gastric (PG), compared initial values significantly lower recovery (11.2 41%) (5.8 14.9 %) observed extracts. TPC, intestinal fraction waslower PG extracts, whereas they higher fraction. highest inhibition zone against Listeria monocytogenes Aspergillus niger when 10% concentration applied. experimental data verified that these displayed remarkable antimicrobial activities, extraction method important bioaccessibility bioactive compounds.