Enzyme Inhibition and Antioxidant Activities of Asparagus officinalis L. and Analysis of Its Phytochemical Content by LC/MS/MS

In the study, water, ethanol, methanol, dichloromethane, and acetone extracts of Asparagus officinalis L. were obtained by maceration. DPPH*, ABTS(*+), FRAP, and CUPRAC methods determined the antioxidant capacities of all extracts. Moreover, the in vitro effects of extracts on acetylcholinesterase (AChE), butyrylcholinesterase (BChE), carbonic anhydrase (CA)-I, CA-II and a-Glycosidase were investigated. At a 10 mu g/ml concentration, the extract with the highest Fe3+ reduction capacity was ethanol (AE), and the extract with the highest Cu2+ reduction capacity was acetone (AA). AE for AChE (IC50= 21.19 mu g/ml) and a-Glycosidase (IC50: 70.00 mu g/ml), methanol (AM) for BChE (IC50= 17.33 mu g/ml), CA I and II (IC50= 79.65 and 36.09 mu g/ml, respectively) showed the most potent inhibition effect. The content analysis of acetone extract was performed with LC/MS-MS, the first three phytochemicals found most were p-Coumaric acid, rutin, and 4-hydroxybenzoic acid (284.29 +/- 3.97, 135.39 +/- 8.19, and 102.06 +/- 5.51 mu g analyte/g extract, respectively).