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

Orhan I. E., Senol F. S., Gulpinar A. R., Sekeroglu 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
  • Bezmialem Vakıf University Affiliated: No


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.