Chemical Composition, Antimicrobial, and Enzyme Inhibitory Properties of Elaeagnus angustifolia L.

Research on natural antioxidants derived from plants has surged due to their potential health benefits. In the current study, the chemical composition, enzyme inhibitory activity, and antimicrobial effects of the Elaeagnus angustifolia L. plant, including leaves, flowers, and flower stalks extracts, were analyzed. A total of 28 compounds were identified across the different plant parts, with 24 in flowers (F), 9 in flower stalks (FS), and 14 in leaves (L). The antimicrobial activity of the extracts was evaluated using the disk diffusion method against two Gram‐positive (Staphylococcus aureus and Bacillus cereus) and two Gram‐negative bacteria (Escherichia coli and Klebsiella pneumoniae). The minimum inhibition concentration (MIC) was determined as 3.13‐12.50 mg/mL. The measured zone diameters were also in the range of 5‐8 mm.  Additionally, the extracts demonstrated strong inhibition of cholinesterases (Acetylcholinesterase (AChE): 11.14±0.11–18.11±0.12 µg/mL; Butyrylcholinesterase (BChE): 32.54±0.55–44.61±0.17 µg/mL) and moderate inhibition against α‐glycosidase and tyrosinase enzymes. the molecular docking interaction of trans ferulic acid, shikimic acid, and vanillic acid, the most abundant phenolic compounds in the extracts, with AChE, BChE, α‐glycosidase, and tyrosinase, was assessed using AutoDock Vina software. E. angustifolia L. possesses a high phenolic content and exhibits significant antioxidant which may contribute to its extensive utilization in food.