Investigating Phenolic Contents, Antioxidant Capacity and Enzyme Inhibition Activity of Vitex agnus‐castus Vinegar
Büşra Umut Oyman Şahinkaya, Çağlayan Ünsal Gürer, İnci Kurt Celep, Ismail Yener, Mehmet Akdeniz, Nesrin İnceören, Mustafa Abdullah Yılmaz, Suzan Tireki, Abdulselam Ertas, Aslı Barla DemirkozABSTRACT
This study aims to determine phenolic contents, antioxidant capacity, and enzyme inhibition activity of Vitex agnus‐castus L. extracts and three vinegars of Vitex Agnus‐Castus L. (VAC Vinegar 1, 2, and 3). Quinic acid, gallic acid, protocatechuic acid, gentisic acid, chlorogenic acid, protocatechuic aldehyde, 4‐OH benzoic acid, caffeic acid, salicylic acid, cyranoside, luteolin, and apigenin were detected in VAC Vinegar 1. VAC Vinegar 1 exhibited the highest phenolic (219.95 ± 4.57 µg PEs/mg) and flavonoid (121.71 ± 2.43 µg QEs/mg) contents. VAC Vinegar 3 demonstrated exceptional radical scavenging (ABTS IC 50 : 3.20 ± 0.01 µg/mL). VAC Vinegar 1 and 3 exhibited potent α‐glucosidase inhibition and strong α‐amylase inhibition. VAC vinegar 1 achieved the highest cholinesterase (93.12% AChE; 84.18% BChE), and urease (98.67%) inhibition, and all vinegars showed superior elastase and tyrosinase inhibition. Results highlight the functional potential of Vitex agnus‐castus L. vinegars with potential applications related to anti‐aging, neuroprotective, and glycemic regulatory effects.