Inhibition of α-Amylase, α-Glucosidase, Pancreatic Lipase, 15-Lipooxygenase and Acetylcholinesterase Modulated by Polyphenolic Compounds, Organic Acids, and Carbohydrates of Fruit.

This work aimed to establish the content of phenolic compounds, carbohydrates, and organic acids and to determine their potential to inactivate α-amylase, α-glucosidase, pancreatic lipase, 15-lipoxygenase (15-LOX), acetylcholinesterase (AChE), and butyrylcholinesterase (BuChE), and antioxidant activity (ABTS and FRAP) in 43 cultivars. We identified 20 phenolic compounds, including, in the order of abundance, polymeric procyanidins, flavan-3-ols, phenolic acids, flavonols, and anthocyanins. The total content of phenolic compounds varied depending on the cultivar and ranged from 343.