Neuroprotective potential of some terebinth coffee brands and the unprocessed fruits of Pistacia terebinthus L. and their fatty and essential oil analyses |
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Authors: | Ilkay Erdogan Orhan F Sezer Senol A Rifat Gulpinar Nazim Sekeroglu Murat Kartal Bilge Sener |
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Affiliation: | 1. Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, 06330 Ankara, Turkey;2. Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmacy, Eastern Mediterranean University, Gazimagosa, North Cyprus;3. Department of Pharmacognosy, Faculty of Pharmacy, Ankara University, 06100 Ankara, Turkey;4. Department of Biology, Faculty of Art and Sciences, Kilis 7 Aralik University, 79000 Kilis, Turkey |
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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 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. |
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Keywords: | Pistacia terebinthus Terebinth coffee Neuroprotection Antioxidant activity Fatty oil Essential oil |
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