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

Yıl 2022, Cilt: 5 Sayı: 2, 82 - 92, 31.12.2022

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

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

Öz

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.

Anahtar Kelimeler

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

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

Öz

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.

Anahtar Kelimeler

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

Kaynakça

• Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239, 70-76.
• Clifford, M. N. (1999). Chlorogenic acids and other cinnamates–nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture, 79, 362-372.
• Erdem, S. A., Senol Deniz, F. A., Budakoglu, E., Erdogan Orhan I., & Sener, B. (2016). Exploring in vitro neurobiological effects and HPLC-assisted quantification of chlorogenic acid in eighteen Turkish coffee brands. Journal of Food and Drug Analysis, 24, 112-120.
• Fukushima, Y., Ohie, T., Yonekawa, Y., Yonemoto, K., Aizawa, H., Mori, Y., Watanabe, M., Takeuchi, M., Hasegawa, M., Taguchi, C., & Kondo, K. (2009). Coffee and green tea as a large source of antioxidant polyphenols in the Japanese population. Journal of Agricultural and Food Chemistry, 57, 1253-1259.
• Hertog, M. G. L., Hollman, P. C. H., & Katan, M. B. (1992). Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands. Journal of Agricultural and Food Chemistry, 40, 2379-2383.
• Iwai, K., Kishimoto, N., Kakino, Y., Mochida, K. & Fujita, T. (2004). In vitro antioxidative effects and tyrosinase inhibitory activities of seven hydroxycinnamoyl derivatives in green coffee beans. Journal of Agricultural and Food Chemistry, 52, 4893-4898.
• Kim, Y. J., & Uyama, H. (2005). Tyrosinase inhibitors from natural and synthetic sources: structure, inhibition mechanism and perspective for the future. Cellular and Molecular Life Sciences, 62, 1707-1723.
• Klatsky, A. L., Monton, C., Udaltsova, N., & Friedman, D. (2006). Coffee, cirrhosis, and transaminase enzymes. Archives of Internal Medicine, 166, 1190-1195.
• Kolayli, S., Şahin, H., Aliyazicioglu, R., & Sesli, E. (2012). Phenolic components and antioxidant activity of three edible wild mushrooms from Trabzon, Turkey. Chemistry of Natural Compounds, 48, 137-140.
• Korkmaz, N., Sener, S. O., Akkaya, S., Badem, M., Aliyazicioglu, R., Abudayyak, M., Oztas, E., & Ozgen, U. (2019). Investigation of antioxidant, cytotoxic, tyrosinase inhibitory activities, and phenolic profiles of green, white, and black teas. Turkish Journal of Biochemistry, 44, 278-288.
• Lin, Y. L., Juan, I. M., Chen, Y. L., Liang, Y. C., & Lin, J. K. (1996). Composition of polyphenols in fresh tea leaves and associations of their oxygen-radical-absorbing capacity with antiproliferative actions in fibroblast cells. Journal of Agricultural and Food Chemistry, 44, 1387-1394.
• Manach, C., Scalbert, A., Morand, C., Remesy, C., & Jimenez, L. (2004). Polyphenols: food sources and bioavailability. The American Journal of Clinical Nutrition, 79, 727-747.
• Masuda, T., Yamashita, D., Takeda, Y., & Yonemori, S. (2005). Screening for tyrosinase inhibitors among extracts of seashore plants and identification of potent inhibitors from Garcinia subelliptica. Bioscience, Biotechnology, and Biochemistry, 69, 197-201.
• Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity.Songklanakarin Journal of Science and Technology, 26, 211-219.
• Natella, F., Nardini, M., Giannetti, I., Dattilo, C., & Scaccini, C. (2002). Coffee drinking influences plasma antioxidant capacity in humans. Journal of Agricultural and Food Chemistry, 50, 6211-6216.
• Nichenametla, S. N., Taruscio, T. G., Barney, D. L., & Exon, J. H. (2006). A review of the effects and mechanisms of polyphenolics in cancer. Critical Reviews in Food Science and Nutrition, 46, 161-183.
• Nicoli, M. C., Anese, M., Manzocco, L., & Lerici, C. R. (1997). Antioxidant properties of coffee brews in relation to the roasting degree. Lebensmittel-Wissenschaft und-Technologie, 30, 292-297.
• Oliveira-Neto, J. R., Rezende, S. G., De Fatima Reis, C., Benjamin, S. R., Rocha, M. L., & De Souza Gil, E. (2016). Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples. Food Chemistry, 190, 506-512.
• Olthof, M. R., Hollman, P. C., Buijsman, M. N., van Amelsvoort, J. M., & Katan, M. B. (2003). El ácido clorogénico, la quercetina-3-rutinosida y los fenoles del té negro se metabolizan ampliamente en los seres humanos. The Journal of Nutrition, 133, 1806-1814.
• Oyedemi, S. O., Bradley, G., & Afolayan, A. J. (2010). In-vitro and-vivo antioxidant activities of aqueous extract of Strychnos henningsii Gilg. African Journal of Pharmacy and Pharmacology, 4, 70-78.
• Parvez, S., Kang, M., Chung, H. S., & Bae, H. (2007). Naturally occurring tyrosinase inhibitors: mechanism and applications in skin health, cosmetics and agriculture industries. Phytotherapy Research, 21, 805-816.
• Singleton, V. L., & Jr. Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158.
• Vaibhav S., & Lakshman, K. (2012). Tyrosinase enzyme inhibitory activity of selected Indian herbs. International Journal of Pharmaceutical and Bio-Medical Science, 3, 977-982.
• Villanueva, C. M., Cantor, K. P., King, W. D., Jaakkola, J. J. K., Cordier, S., Lynch, C. F., Porru, S., & Kogevinas, M. (2006). Total and specific fluid consumption as determinants of bladder cancer risk. International Journal of Cancer, 118, 2040-2047.