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. , ŞEKEROĞLU N., KARTAL M., Sener B.

FOOD CHEMISTRY, vol.130, no.4, pp.882-888, 2012 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 130 Issue: 4
  • Publication Date: 2012
  • Doi Number: 10.1016/j.foodchem.2011.07.119
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.882-888
  • Keywords: Pistacia terebinthus, Terebinth coffee, Neuroprotection, Antioxidant activity, Fatty oil, Essential oil, L GROWING WILD, MEDICINAL-PLANTS, ANTIOXIDANT ACTIVITIES, IN-VITRO, TURKEY, EXTRACTS, CAPACITY, PARTS, ACIDS
  • Gazi University Affiliated: Yes

Abstract

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 mu g 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 alpha-pinene (26.31%) was dominant in the essential oil. (C) 2011 Elsevier Ltd. All rights reserved.