In Vitro Dna Damage, Protein Oxidation Protective Activity and Antioxidant Potentials of Almond Fruit (Amygdalus Trichamygdalus) Parts (Hull and Drupe) Using Soxhlet Ethanol Extraction

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 ofAmygdalus trichamygdalusfruit 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 mu g/g gallic acid extract and the total flavonoid content was equivalent to 8.866 +/- 0.208 mu g/g quercetin extract. The present study shows thatA. trichamygdalusextract have good protective activity against lipid peroxidation in the FeCl2-H(2)O(2)system. The extract also showed a strong DPPH radical scavenging ability in a concentration-dependent manner. At 2000 mu g/ml, the DPPH radical scavenging activity was found to be 84.47 +/- 0.147%. The protein oxidation was also inhibited byA. trichamygdalusextract. At 2000 mu g/ml,A. trichamygdalusextract protected protein oxidation by 76.27 +/- 1.14%. In addition, the DNA oxidation damage against OH radicals resulting from H(2)O(2)photolysis was inhibited concentration dependently and DNA damage was suppressed by 50.26 +/- 2.6% at 1000 mu g/ml concentration. The results suggest thatA. trichamygdalusfruit 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.