Abstract
The hydroalcoholic extracts of the Turkish traditional coffee samples from 18 commercial brands were tested for their neurobiological effects through enzyme inhibition based on enzyme-linked immunosorbance microtiter assays against acetylcholinesterase, butyrylcholinesterase, and tyrosinase, linked to Alzheimer's and Parkinson's diseases. The extracts were also subjected to several antioxidant test systems to define their antiradical, metal-chelation capacity, and reducing power. Total phenol and flavonoid contents in the extracts were delineated by spectrophotometric methods, while chlorogenic acid in the coffee samples was quantified by high-pressure liquid chromatography. The extracts displayed low to moderate inhibition (from 2.13 ± 0.01% to 36.12 ± 1.07% at 200 μg/mL) against the tested enzymes, whereas they had notable 2,2′-diphenyl-1-picrylhydrazyl radical scavenging activity up to 56.15 ± 2.03% at 200 μg/mL. The extracts exerted a remarkable ferric-reducing antioxidant power values, while chlorogenic acid was found to range between 0.288 ± 0.005% and 2.335 ± 0.010%. © 2015, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC.
ScienceDirect Link
Recommended Citation
Erdem, S.A.; Senol, F.S.; Budakoglu, E.; Orhan, I.E.; and Sener, B.
(2016)
"Exploring in vitro neurobiological effects and high-pressure liquid chromatography-assisted quantitation of chlorogenic acid in 18 Turkish coffee brands,"
Journal of Food and Drug Analysis: Vol. 24
:
Iss.
1
, Article 3.
Available at: https://doi.org/10.1016/j.jfda.2015.08.001
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Fulltext URL
https://www.sciencedirect.com/science/article/pii/S1021949815001143/pdfft?md5=ec69cadddcf75060793662e77718bda8&pid=1-s2.0-S1021949815001143-main.pdf
Included in
Food Science Commons, Medicinal Chemistry and Pharmaceutics Commons, Pharmacology Commons, Toxicology Commons
