Exploring in vitro neurobiological effects and high-pressure liquid chromatography-assisted quantitation of chlorogenic acid in 18 Turkish coffee brands

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• 作者：Sinem Aslan Erdem^a ; F. Sezer Senol^b ; Esin Budakoglu^b ; Ilkay Erdogan Orhan^b ; ^{iorhan@gazi.edu.tr" class="auth_mail" title="E-mail the corresponding author} ; Bilge Sener^b
• 关键词：antioxidant activity ; cholinesterase inhibition ; chlorogenic acid ; high performance liquid chromatography ; Turkish coffee
• 刊名：Journal of Food and Drug Analysis
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：24
• 期：1
• 页码：112-120
• 全文大小：775 K

文摘

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%.