Study of antioxidant activity, oxidative DNA damage and protein oxidation inhibition effect of almond (Amygdalus trichamygdalus) fruit

In this study, antioxidant activity and oxidative DNA damage and protein oxidation inhibition effect of the ethanol extract of cultivated almond fruit (A. trichamygdalus) were investigated that is grown in Eğil district of Diyarbakır province. In this study the total amount of phenolic and flavanoid components of the ethanol extract of A. trichamygdalus fruit was investigated. Gallic acid was used as the standart phenolic and quercetin were used as the standart flavonoid. It was found that the total phenolic component content of the ethanol extract at 0.5 mg / ml was equivalent to 28.16 ± 9.990 μg/ml gallic acid and the total flavonoid component content was equivalent to 8.86 ± 0.208 μg/ml quercetin. The activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical was investigated. A. trichamygdalus ethanol extract was found to have the activity of inhibiting lipid peroxidation in the FeCl2-H2O2 system. While the extinguishing activity of the DPPH radical of the ethanol extract of fruit was found to be % 84.47 ± 0.147 at 2000 μg/ml concentration, The oxidative damage induced by A. trichamygdalus ethanol extract in the H2O2 / Fe3+ / ascorbic acid system and Bovine Serum Albumin (BSA) protein was found to be between %32.47 ± 0.94 - 76.27 ±1.14 in the concentration range of 500-2000 μg / ml. In addition, the protective effect of extract on the OH radical, which is the result of H2O2 photolysis of DNA, was found to be between %11.76 and %50.26 in the range of 50-1000 μg / ml concentration. It was seen as a result of thesis studies that the ethanol extract of A. trichamygdalus fruit was a good antioxidant and the activity of lipid peroxidation, protein oxidation and DNA damage inhibition were very good.