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, cilt.130, sa.4, ss.882-888, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 130 Konu: 4
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.foodchem.2011.07.119
  • Sayfa Sayıları: ss.882-888


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.