A new flavone from antioxidant extracts of Pistacia terebinthus

Topçu, Gülaçtı; Ay, Mehmet Oğuzhan; Bi̇li̇ci̇, Ali̇; Sarıkürkçü, Cengiz; Öztürk, Mehmet; Ulubelen, Ayhan

doi:10.1016/j.foodchem.2006.09.028

Cited by 182 publications

(119 citation statements)

References 36 publications

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“…Apparently the presence of water improves the permeability of plant cell tissues, and thereby increases the mass transfer by molecular diffusion (Jayaprakasha et al, 2001). Considering the extraction yields using different solvents, however, the TPC results of the present study were not in accordance with those of Topçu et al (2007), in which methanol extracts of terebinth had higher TPCs than those of acetone extracts. This may be due to the difference in the phenolic profiles of the fruits.…”

Section: A-dcontrasting

confidence: 81%

Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts

Durak¹,

Uçak²

2015

Turk J Agric For

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The present study investigated 12 different Pistacia terebinthus L. (terebinth) fruits, harvested or purchased in Turkey, for fatty acid composition, radical scavenging, antimicrobial activity, and total phenolic content. Solvent optimization for the samples was prepared by using a simplex lattice mixture design prior to the analysis. The optimum solvent mixture was 39% water and 61% acetone, based on the maximization of extraction yield of phenolic compounds. Total phenolic contents (TPCs) of the extracts varied from 12,189 mg GAE/1000 g extract to 36,392 mg GAE/1000 g extract. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities of the extracts varied over a wide range (8.86%-64.43%) and were highly correlated with TPCs. Agar diffusion was used to determine the antibacterial activity of the terebinth extracts against 2 gram-positive (Staphylococcus aureus and Listeria monocytogenes) and 2 gram-negative (Escherichia coli O157:H7 and Salmonella enterica subsp. enterica serovar Typhimurium) bacteria. L. monocytogenes and Salmonella Typhimurium were more susceptible to the extracts than E. coli O157:H7 and S. aureus. Considering the fatty acid composition of the extracts, palmitic acid, oleic acid, and linoleic acid were the dominant saturated, monounsaturated, and polyunsaturated fatty acids, respectively. In conclusion, this study confirmed the terebinth fruits' strong bioactive and antimicrobial properties and established their fatty acid profiles, indicating their potential for a variety of applications.

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Section: A-dcontrasting

confidence: 81%

Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts

Durak¹,

Uçak²

2015

Turk J Agric For

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“…Figure 1 shows that the DPPH radical scavenging ability of samples can be ranked as methanol > ethanol > aqueous solution. Our results are supported by the fact that methanol extracts from Turkish Pistacia terebinthus exhibited a DPPH scavenging activity of more than 90% at 100 µg/mL (Topcua et al, 2007). Shahidi and Wanasundara (1992) also reported that the methanolic and/or ethanolic extracts were more effective in scavenging than hot-water extracts for most mushroom species.…”

Section: -Dihpenyl-2-picrylhydrazyl (Dpph)supporting

confidence: 79%

DNA scission inhibition, antioxidant, and antiproliferative activities of water chestnut (Trapa natans) extracted in different solvents

Gani

Rasool

Shah

et al. 2015

CyTA - Journal of Food

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This investigation deals with the study of polyphenolic, antioxidant, and antiproliferative activities of water chestnut extracted in different solvents. The antioxidant activities of the extract in different solvents were the maximum in methanol, followed by ethanol and aqueous solution and were found to be 39.8%, 34.1% and 32.6% from DPPH assay, and 45.64%, 35.08% and 30.52% from lipid peroxidation assay, respectively, whereas the reducing power inhibition assay showed the maximum antioxidant potential in the aqueous extract of the sample, followed by methanolic and ethanolic extracts. The polyphenolic content of the water chestnut was found to be more in methanol than in aqueous and ethanolic extracts. The water chestnut extract also showed the antiproliferative potential when tested against the human colon cancer cell line (Colo-205), human ductal breast epithelial tumor cell line (T47D), and human breast adenocarcinoma cell line (MCF7). It also showed some protection from DNA damage induced by hydroxyl radicals in calf thymus DNA.Keywords: water chestnut; DNA scission inhibition; antioxidant activity; antiproliferative activity Esta investigación trata de un estudio sobre la actividad antioxidante, polifenólica y antiproliferativa de la castaña de agua extraída en diferentes solventes. La actividad antioxidante del extracto en diferentes solventes fue máxima en metanol, seguida por etanol y acuoso, además de encontrarse que era de 39,8%; 34,1% y 32,6%; en el ensayo DPPH y 45%; 64%; 35,08% y 30,52% en el ensayo de peroxidación lipídica respectivamente, mientras que el ensayo de reducción del poder de inhibición mostró el máximo potencial antioxidante en el extracto acuoso de la muestra, seguido por los extractos de metanol y etanol. Se encontró que el contenido polifenólico de la castaña de agua era más presente en metanol que en los extractos acuosos y de etanol. El extracto de castaña de agua también mostró el potencial antiproliferativo cuando se analizadó frente a la línea de la célula humana de cáncer de colon (Colo-205), la línea de la célula humana de tumor ductal epitelial de pecho (T47D) y la línea de la célula humana del adenocarcinoma de pecho (MCF7). También mostró cierta protección del daño del ADN inducido por radicales hidroxilos en ADN de timo de ternera.Palabras clave: castaña de agua; escisión inhibitoria del ADN; actividad antioxidante; actividad antiproliferativa

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“…The PTF has been used in folk medicine for gastralgia (internally), rheumatism and cough (externally) and also as stimulant, diuretic and antitussive (Baytop 1984;Matthaus and Özcan 2006;Özcan 2004;Walheim and Stebbins 1981). In various regions of the world, different organs of this tree are exploited for several purposes because of its antioxidant effect (Topçu et al 2007). Göğüş et al (2011) reported that PTF contains similar flavor compounds to coffee beans, suggesting that PTF may provide an alternative for use in the coffee industry.…”

Section: Introductionmentioning

confidence: 99%

Processing of a novel powdered herbal coffee (Pistacia Terebinthus L. Fruits Coffee) and its sensorial properties

2014

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In this study, the effects of roasting method, grinding and reduction in oil content on the characteristics of Pistacia terebinthus fruit coffee were investigated. Pistacia terebinthus fruit was roasted by microwave, pan and combined (microwave and convection) methods. The degree of roasting was determined by L*, a*, b* color values. The roasting times were 1,500, 1,900 and 1,620 s for microwave, pan and combined roasting methods, respectively. Cold press was used to reduce the oil content both prior to roasting and after the roasting. The oil content was reduced to around 21.5 % in all roasting methods to approach to that of coffee beans. Powdered Pistacia terebinthus fruit coffee brews were compared with each other and Turkish coffee in terms of aroma, flavor, acidity aftertaste, and overall acceptability. Sensorial analysis results showed that coffee brews prepared by pressing after the roasting process were better than those pressing prior to roasting.

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A new flavone from antioxidant extracts of Pistacia terebinthus

Cited by 182 publications

References 36 publications

Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts

Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts

DNA scission inhibition, antioxidant, and antiproliferative activities of water chestnut (Trapa natans) extracted in different solvents

Processing of a novel powdered herbal coffee (Pistacia Terebinthus L. Fruits Coffee) and its sensorial properties

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