Phenolic Profiles, Tyrosinase Inhibitory, and Antioxidant Effects of Green Coffee, and Turkish Traditional Coffee

Year 2022, , 82 - 92, 31.12.2022

Şeyda Kanbolat , Merve Badem , Sila Özlem Şener , Rezzan Aliyazıcıoğlu

https://doi.org/10.35206/jan.1216013

Abstract

Coffee has been drunk for millennia due to its taste and health benefits. High levels of polyphenols, and especially flavonoids and phenolic acids, are found in coffee and contribute significantly to its flavor and health-giving properties. In this study the total phenolic contents, antioxidant, and tyrosinase inhibition of green coffee, and Turkish traditional coffee extracts were evaluated. Antioxidant activities of the coffees were examined by two different methods, radical 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP). Total phenolic contents were estimated by using Folin-Ciocalteu reagent as the gallic acid equivalent. The phenolic profiles were investigated by means of reverse phase-high performance liquid chromatography (RP-HPLC). At the same time, tyrosinase enzyme inhibition of extracts has also been worked. The extracts exhibited high levels of antioxidant activities associated with significant antioxidant compound contents. It was determined that the samples contain chlorogenic acid and benzoic acid in the RP-HPLC analysis. It was determined that green coffee extract exhibited tyrosinase enzyme inhibition as effective as kojic acid. The results show that green coffee especially from coffees can be regarded as a potential source of antioxidant compounds and tyrosinase inhibitors of significance in both the pharmaceutical and food industries.

Keywords

green coffee, Turkish traditional coffee, antioxidant, phenolic compounds, tyrosinase inhibition

Yeşil Kahve ve Geleneksel Türk Kahvesinin Fenolik Profili, Tirozinaz Enzim İnhibisyonu ve Antioksidan Etkileri

Abstract

Kahve, tatları ve sağlık yararları nedeniyle binlerce yıldır içilmektedir. Kahvede yüksek düzeyde polifenoller ve özellikle flavonoidler ve fenolik asitler bulunur ve bu bileşenler kahvenin lezzetine ve sağlık verici özelliklerine önemli ölçüde katkıda bulunur. Bu çalışmada, geleneksel Türk kahvesi ve yeşil kahve ekstrelerinin toplam fenolik içerikleri, antioksidan ve tirozinaz inhibitör aktiviteleri değerlendirilmiştir. Kahvelerin antioksidan aktiviteleri, 2,2-difenil-1-pikrilhidrazil (DPPH) ve demir indirgeyici antioksidan gücü (FRAP) olmak üzere iki farklı yöntemle incelenmiştir. Toplam fenolik içerikler, Folin-Ciocalteu reaktifi kullanılarak gallik asit eşdeğeri olarak verilmiştir. Fenolik profiller, ters faz yüksek performanslı sıvı kromatografisi (RP-HPLC) ile çalışılmıştır. Aynı zamanda ekstrelerin tirozinaz enzim inhibisiyonu da çalışılmıştır. Ekstreler, yüksek seviyelerde antioksidan aktiviteler sergilemesi önemli antioksidan bileşenleri ile ilişkilidir. RP-HPLC ile yapılan analizde, örneklerin klorojenik asit ve benzoik asit içerdiği saptanmıştır. Yeşil kahve ekstresinin kojik asit kadar etkili tirozinaz enzim inhibisyonu sergilediği belirlenmiştir. Sonuçlar, özellikle kahvelerden elde edilen yeşil kahvenin, hem ilaç hem de gıda endüstrilerinde potansiyel antioksidan bileşikler ve önemli tirozinaz inhibitör kaynağı olarak kabul edilebileceğini göstermektedir.

Keywords

yeşil kahve, Türk geleneksel kahve, antioksidan, fenolik bileşikler, tirozinaz inhibisyonu

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