Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/2612
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dc.contributor.authorCol Ayvaz, Melek-
dc.date.accessioned2022-08-17T06:52:36Z-
dc.date.available2022-08-17T06:52:36Z-
dc.date.issued2020-
dc.identifier.urihttp://doi.org/10.1590/1678-9865202033e190097-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/2612-
dc.description.abstractObjective The purpose of this study is to determine the phenolic and flavonoid contents, and antioxidant activities and neuroprotective effects of powdered coffee sample of a commercial coffee brand originated from Sivas, Turkey. Methods Total phenolic, flavonoid and antioxidant contents, enzymatic and non-enzymatic antioxidative activities based on 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, metal chelating potential, reducing power, superoxide dismutase and catalase activity tests and lipid peroxidation inhibition potentials of the ethanolic and aqueous extracts of the coffee sample were assayed using the commonly preferred spectrophotometric methods. Furthermore the extracts' cholinesterase and tyrosinase inhibition potentials were evaluated. Phenolic profiles of the coffee sample were investigated using high performance liquid chromatography. Results Catechin was the most frequently detected phenolic acid. In addition, it was demonstrated that the water extract has a significant impact when compared with standard antioxidants. While the SC50 (sufficient concentration to obtain 50% of a maximum scavenging capacity) value for the scavenging activity of 2,2-diphenyl-1-picrylhydrazyl free radical was calculated as being 0.08mg/mL for water extract, the amount of chelating agents with half Fe2+ ions in the medium was found to be 0.271mg/mL. Additionally, it was shown that 0.1mg/mL concentration of both extracts prevents lipid peroxidation by 8%. Compared with standard drugs, inhibition potentials of cholinesterase and tyrosinase enzymes were considered as moderately acceptable in these samples. Conclusion Besides the extracts' enzymatic antioxidant activity, their inhibition potential on cholinesterase and tyrosinase enzymes - which are important clinical enzymes - reveal that this natural source can be used as a valuable resource in different fields, especially in medicine.en_US
dc.language.isoengen_US
dc.publisherPONTIFICIA UNIVERSIDADE CATOLICA CAMPINAS, NUCLEO EDITORACAO SBI-CCV, CAMPUS II AV JOHN BOYD DUNLOP S-N PREDIO ONTOLOGIA JD IPAUSSURAMA, CAMPINAS, SP 13060-904, BRAZILen_US
dc.relation.isversionof10.1590/1678-9865202033e190097en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAnticholinesterase; Antioxidant effect; Free radicals; Lipid peroxidationen_US
dc.subjectIN-VITRO; GREEN; ACID; TYROSINASE; CAPACITY; DERIVATIVES; MUSHROOMS; BEANS; ASSAYen_US
dc.titlePhenolic compounds profile, neuroprotective effect and antioxidant potential of a commercial Turkish coffeeen_US
dc.typearticleen_US
dc.relation.journalREVISTA DE NUTRICAO-BRAZILIAN JOURNAL OF NUTRITIONen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0001-5155-5784en_US
dc.identifier.volume33en_US
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