Variation of the essential oil components of Citrus aurantium leaves upon using different distillation techniques and evaluation of their antioxidant, antidiabetic, and neuroprotective effect against Alzheimer’s disease

Table 3 Enzyme inhibitory effects of the three Citrus aurantium essential oil samples

Methods	AChE (mg GALAE/g)	BChE (mg GALAE/g)	Tyrosinase (mg KAE/g)	α-Amylase (mmol ACAE/g)	α-Glucosidase (mmol ACAE/g)
HD	2.00 ± 0.02^a	2.92 ± 0.08^b	62.51 ± 0.94^a	0.19 ± 0.03^b	2.53 ± 0.03^b
SD	2.06 ± 0.04^a	3.73 ± 0.06^a	44.62 ± 6.74^b	0.32 ± 0.01^a	2.46 ± 0.01^c
MV	0.66 ± 0.05^b	0.39 ± 0.07^c	na	0.12 ± 0.02^c	2.73 ± 0.01^a

*Values are reported as mean ± SD of three parallel experiments. GALAE: Galanthamine equivalent; KAE: Kojic acid equivalent; ACAE: Acarbose equivalent; na: not active. Different letters (^a−c) indicate significant differences in the tested essential oils

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