In vitro DNA damage, protein oxidation protective activity and antioxidant potentials of almond fruit ( Amygdalus tricha
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RESEARCH ARTICLE
In vitro DNA damage, protein oxidation protective activity and antioxidant potentials of almond fruit (Amygdalus trichamygdalus) parts (hull and drupe) using soxhlet ethanol extraction İsmet Meydan1 · Göksel Kizil2 · Halit Demir3 · Bircan Ceken Toptanci2 · Murat Kizil2 Received: 20 December 2018 / Accepted: 27 July 2020 © Institute of Korean Medicine, Kyung Hee University 2020
Abstract Almond is a nut that is consumed abundantly all over the world. In Turkey, almonds are grown in most parts of the Turkey and the consumption of nuts has become an essential part of healthy life. Almond contain powerful nutrients, which may be related to their fatty acid composition. Therefore, the aim of present study was to investigate the antioxidant potentials and the protective activity of ethanol extraction of Amygdalus trichamygdalus fruit parts (Hull and Drupe) against the lipid peroxidation, oxidative DNA damage and protein oxidation using soxhlet ethanol extraction. To the best of our knowledge, our study can be evaluated as the first report. The total phenolic content was found to be equivalent to 28.16 ± 9.990 μg/g gallic acid extract and the total flavonoid content was equivalent to 8.866 ± 0.208 μg/g quercetin extract. The present study shows that A. trichamygdalus extract have good protective activity against lipid peroxidation in the FeCl2–H2O2 system. The extract also showed a strong DPPH radical scavenging ability in a concentration-dependent manner. At 2000 μg/ml, the DPPH radical scavenging activity was found to be 84.47 ± 0.147%. The protein oxidation was also inhibited by A. trichamygdalus extract. At 2000 μg/ml, A. trichamygdalus extract protected protein oxidation by 76.27 ± 1.14%. In addition, the DNA oxidation damage against OH radicals resulting from H 2O2 photolysis was inhibited concentration dependently and DNA damage was suppressed by 50.26 ± 2.6% at 1000 μg/ml concentration. The results suggest that A. trichamygdalus fruit extract have antioxidant activity and protect lipid, protein and DNA against oxidative damage. Therefore, the extract may be useful in the food industry as natural antioxidants. Keywords A. trichamygdalus · Almond · Lipid oxidation · Protein oxidation · DNA damage
Introduction Free radicals are molecular structures that can occur during normal cellular metabolism or due to some external factors. It is known that free radicals are missing electrons in molecular structures and have high energy structures. Free radicals can cause very serious damage by attacking DNA, lipid, protein etc. in the cell in order to pass through the * İsmet Meydan [email protected] 1
Health Services Vocational High School, Yuzuncu Yil University, Tuşba, Van, Turkey
2
Department of Chemistry, Faculty of Science, Dicle University, Diyarbakır, Turkey
3
Department of Chemistry, Faculty of Science, Yuzuncu Yil University, Tuşba, Van, Turkey
stable structure. The most important source of free radicals in biological systems is oxygen radicals that occur during oxygenated
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