Neuroprotective potential of some terebinth coffee brands and the unprocessed fruits of Pistacia terebinthus L. and their fatty and essential oil analyses

ERDOĞAN ORHAN İ., ŞENOL DENİZ F. S., Gulpinar A. R., Sekeroglu N., Kartal M., Sener B.

Food Chemistry, cilt.130, sa.4, ss.882-888, 2012 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 130 Sayı: 4
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.foodchem.2011.07.119
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.882-888
  • Anahtar Kelimeler: Antioxidant activity, Essential oil, Fatty oil, Neuroprotection, Pistacia terebinthus, Terebinth coffee
  • Ankara Üniversitesi Adresli: Evet

Özet

In the current study, neuroprotective effects of the ethyl acetate and methanol extracts of four terebinth coffee brands and the fruits of Pistacia terebinthus L. were investigated through enzyme inhibition tests against acetylcholinesterase, butyrylcholinesterase, and tyrosinase as well as antioxidant test systems. Antioxidant activity was measured using radical scavenging activity tests and metal-related tests including metal-chelation capacity, ferric-reducing antioxidant power (FRAP), and phosphomolybdenum reducing power (PRAP). The fatty oils of the coffee brands and the fruits and the fruit essential oil were examined by GC-MS. Total phenol and flavonoid contents were calculated spectrophotometrically. The extracts had moderate inhibition against butyrylcholinesterase (9.78-45.74% at 200 μg mL -1) and potent scavenging activity against DPPH. They exerted strong activity in FRAP and metal-chelation tests and modest activity in PRAP test. Oleic acid was identified as the major fatty acid in the fatty oils, while α-pinene (26.31%) was dominant in the essential oil. © 2011 Elsevier Ltd. All rights reserved.