Neuroprotective potential of some terebinth coffee brands and the unprocessed fruits of Pistacia terebinthus L. and their fatty and essential oil analyses

► Neuroprotective effect of terebinth coffees and the fruits of P. terebinthus were investigated. ► Oleic acid was identified as the major fatty acid in the fatty oils. ► α-Pinene (26.31%) was dominant in the essential oil of the fruits of P. terebinthus. ► The production technique of the coffee is a quite important parameter. ► Especially roasting process of fruits affects level of phenolics as well as antioxidant activity.