Determination of Sugar contents, Total Phenol and Antioxidant Activity of various parts ‘Uzun’ pistachio cultivar (Pistacia vera L.) (original) (raw)
Related papers
Determination of sugar, total phenol contents and antioxidant activity of various parts ‘Uzun’ pistachio cultivar (Pistacia vera L.), 2020
The aim of this study was conducted to determine the sugar content, total phenol and antioxidant activity of various parts of 'Uzun' pistachio trees during 2018 (high bearing, or "on"-year trees) and 2019 (low bearing, or "off"-year trees) growing season. This research was carried on 35-year old, fruitful or unfruitful (showing alternate bearing) trees that were grafted on Pistacia vera rootstock at the Gaziantep provinces of Turkey. Total phenolic content of the samples were determined by the Folin Ciocalteu method by Spectrophotometer. Total antioxidant activitiy of samples were evaluated using the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method. Radical scavenging activities and total phenolic content of the samples changed depending on the different parts of shoot, leaves, nuts (hull and hard Shell) and kernel. Sugar compounds of Pistachio were detected by using HPLC. The highest antioxidant values were observed in hull (86,02% on-year) and hard Shell (85,37 % on-year) and the lowest were in kernel samples. The highest total phenol amount was recorded hard Shell and the lowest values were in kernel (81,23% off-year) samples. Fructose content (12,10 g/100 g) was found to be higher than the contents of sucrose (3,10 g/100 g) and glucose (5,48 g/100 g) in 'off' year tree and the dominant sugar was found fruc-tose. All tissues that the amount of sugar content in 'off' year was higher than 'on' year. The results suggest at phytochemicals in 'Uzun' pistachio variety has potent antioxidant activities that is important for human nutrition. Abstract e-ISSN : 2618-5946
Journal of Food Processing and Preservation, 2020
Pistachio (Pistacia vera L.) is one of the members of the Anacardiaceae family and shines among them due to its nutritious and delicious seeds (Salvador, Ojeda-Amador, & Fregapane, 2019; Sciubba et al., 2017). The root of the pistachio plant dates back to 80 million years ago and had two centers of origin; in central and western Asia. Additionally, it was estimated to have been cultivated for the first time by the Hittite, and then, spread to Spain and France during the Roman Empire era. Now it is cultivated in several countries with a
Notulae Scientia Biologicae, 2012
Edible nuts have an increasing role in human diet. Pistachio is a popular but less known kind of edible nut nevertheless it is rich in health benefiting nutrients, minerals, antioxidants and vitamins. Therefore, this study attempts to determine the antioxidants capacity, total phenolics and amount of some major elements (nitrogen, potassium, calcium and phosphorus), present in the most important Iranian pistachio nut, to enhance the health benefits, and use in breeding programs. For this reason eleven pistachio cultivars (‘Akbary’, ‘Ahmad Aghaii’, ‘Daneshmandi’, ‘Kalle Ghoochi 1’, ‘Kalle Ghoochi 2’, ‘Garmeh’, ‘Ohadi 1’, ‘Ohadi 2’, ‘Sefid’, ‘Momtaz’, and chance seedling tree ("None-grafted") as control) which are grown in commercial orchards of Fayzabad (Khorasan-e-Razavi) were analyzed for determination of some major elements, antioxidants capacity and total phenolics contents. The results showed that the amounts of the nutrients in 100 g kernel were within the following r...
Antioxidants, 2022
Pistachio (Pistacia vera L.) is a nut with a good adaptability to the Mediterranean conditions of cultivation, specifically in the Andalusian region, becoming an emerging crop. Moreover, it has been getting attention in the past years for the great content of bioactive compounds such as polyphenols. Although some studies have reported the polyphenolic profile of pistachios, most of them have analyzed the hull part, considered as a residue, and not the kernel which is the edible part. Therefore, characterization of eleven varieties of pistachios kernels cultivated in Andalusia and harvested in 2019 and 2020 was carried out by UHPLC-MS (ultra-high-performance liquid chromatography high-resolution mass spectrometry). The identification and quantification of 56 polyphenolic compounds was performed, being the hydroxybenzoic acids group the most abundant with a 71–86% of the total amount followed by flavan-3-ols group that accounted for 8–24%. Moreover, 3,4-dihydroxybenzoic acid was the m...
2020
Background: Pistachio, with the scientific name Pistacia vera L., a native plant in Asia, is a member of the Anacardiaceae family. Pistachio nuts and skins are known as a rich source of phenolic compounds with antioxidant, anti-inflammatory, and antimicrobial properties. Objectives: In the current study, the industrial production of phenolic compounds with antioxidant activity was investigated because of the high mass production of pistachio skin in Iran. Methods: The extraction of two pistachio cultivars, namely Kalleghuchi and Ohadi were carried out by using two methods (maceration and ultrasonic extraction) and four solvents (acetone 70%, ethanol 50%, methanol 50%, and water). Antioxidant properties of pistachio skins were determined by three methods (Folin-Ciocalteau colorimetric method, DPPH assay, TLC/DPPH analysis). Results: The results showed that the highest content of total phenolic compounds were measured by ultrasonic and maceration methods related to Ohadi and Kallehghu...
This study gives an overview on the nutritional value, bioactive compounds and antioxidant activity (ABTS and FRAP) of Bronte's pistachio (Pistacia vera, L., cv. Bianca) from Sicily (Italy). Bronte's pistachios are rich in fat, protein, dietary fiber, trace elements (Fe, Zn, Cu, Mn) and minerals (Ca, P, K, Mg, Na). Lipids mainly consist of MUFA (33.8 g/100g), primarily oleic acid (32.4 g/ 100g); PUFA is mostly represented by linoleic acid (7.49 g/100g). Bronte's pistachios are also a valuable source of bioactive compounds such as total polyphenols (501.5 mg/100g), lutein (1.26 mg/100g), β-carotene (0.18 mg/100g), γ-tocopherol (19.2 mg/100g) and phytosterols (134.4 mg/100g). Among phy-tosterols, the main is β-sitosterol (86% of total content), followed by Δ5-avenasterol (6.3%). Phytic acid content is 1763 mg/100g; Ins(1,2,4,5,6)P5 and Ins(1,2,3,4,5,)P5 have been detected too (31 mg/100g and 10 mg/100g, respectively). The antioxidant activity was determined both in hydro-philic and lipophilic fraction of pistachios, showing >80% of the total antioxidant activity in the hydrophilic, predominately due to phenolic compounds.
Food and Nutrition Sciences, 2015
This study gives an overview on the nutritional value, bioactive compounds and antioxidant activity (ABTS and FRAP) of Bronte's pistachio (Pistacia vera, L., cv. Bianca) from Sicily (Italy). Bronte's pistachios are rich in fat, protein, dietary fiber, trace elements (Fe, Zn, Cu, Mn) and minerals (Ca, P, K, Mg, Na). Lipids mainly consist of MUFA (33.8 g/100g), primarily oleic acid (32.4 g/ 100g); PUFA is mostly represented by linoleic acid (7.49 g/100g). Bronte's pistachios are also a valuable source of bioactive compounds such as total polyphenols (501.5 mg/100g), lutein (1.26 mg/100g), β-carotene (0.18 mg/100g), γ-tocopherol (19.2 mg/100g) and phytosterols (134.4 mg/100g). Among phytosterols, the main is β-sitosterol (86% of total content), followed by Δ5-avenasterol (6.3%). Phytic acid content is 1763 mg/100g; Ins(1,2,4,5,6)P5 and Ins(1,2,3,4,5,)P5 have been detected too (31 mg/100g and 10 mg/100g, respectively). The antioxidant activity was determined both in hydrophilic and lipophilic fraction of pistachios, showing >80% of the total antioxidant activity in the hydrophilic, predominately due to phenolic compounds.
Hormozgan Medical Journal, 2021
hmj.hums.ac.ir http Background Plants contain many different bioactive compounds such as phenolic acids (1,2). Pistachio with scientific name Pistacia vera L., is a native plant in Asia and one of the members of Anacardiaceae family (3). In Iran, up to 400 000 tones/year pistachio skin is produced and it may be used as a source of food for ruminants (4). However, due to the toxicity of tannin content and the possibility of interaction with biomolecules, the usage of these products by ruminants restricted (5,6). Pistachio nuts and skins' phenolic compounds possess antioxidant, anti-inflammatory and antimicrobial activities (4). Antioxidants in plasma are unable to neutralize free radicals in the body without assistance, therefore providing antioxidants from food sources is necessary (7). There is so much evidence that the toxicity and the effects of malnutrition of dietary synthetic antioxidants added to food such as butylated hydroxyanisole (BHA), butylated hydroxy-toluene (BHT) and tert-butylhydroquinone confirms. In addition, the risk of liver damage and cancer in laboratory animals from use of synthetic antioxidants is possible, so that the need for less toxic and more effective natural antioxidants is an inevitable necessity (8,9). Natural antioxidants increase the antioxidant capacity of plasma, thus, reduces the risk of cardiovascular disease and stroke, as well as the development of cancer which causes DNA damage, will prevent (10,11). The purpose of this study, the use of pistachio skins for the extraction of biochemical compounds such as phenolic compounds, flavonoids and anthocyanins, and as well as natural antioxidants pistachio which can be a good alternative to synthetic antioxidants. Materials and methods Reagents Quercetin, aluminium trichloride, acetic acid, Folin-Ciocalteu phenol reagent, sodium carbonate, hydrochloric
Journal of Functional Foods, 2013
Polyphenolics Antioxidant activity Mineral content Nutritional value A B S T R A C T The chemical profile, mineral content as well as antioxidant activities of three cultivars of Pistacia vera cv Kerman were investigated. The total phenolic (TP) content flavonoids (FT) and anthocyanins (TA) were measured. Additionally, the profile of polyphenols was analyzed. A slight, not significant, increment was observed in TP content between cultivars with different age (5, 9 and 11 years old). The 9 years old cultivar showed the highest FL value, while the 11 years old cultivar had the higher TA content. Main polyphenols were separated by HPLC and identified by electrospray ionization (ESI) coupled to quadrupoletime of flight mass spectrometry (LC-ESI-QTOF-MS). Gallic acid and (+)-catechin were present in higher amounts. The presence of myricetin, isoquercitrin and a dimer of procyanidin are reported for the first time in pistachio. Additionally, K, Ca and Mg were found in high
Food chemistry, 2019
The aim of this study was to identify phenolic compounds and measure the physicochemical properties of two pistachio (Pistacia vera L.) cultivars ('Uzun' and 'Ohadi'). For this purpose, the pistachios were subjected to four different hulling methods (wet hulling-WT, brine hulling-BR, wet-dry hulling-WD, and dry-dry hulling-DD) and a standard roasting treatment. Phenolic compounds were analyzed by HPLC-DAD-ESI-MS. Twelve phenolics were identified and quantified in the samples, 10 of which were flavonoid and two non-flavonoid phenolic acids. In both cultivars, the major compounds were found to be gallic acid and catechin followed by eriodictyol-7-O-glucoside and eriodictyol. The dry-dry hulling method treated sample had higher antioxidant capacity, total phenol content, and phenolic compounds than the other hulling methods in both pistachio cultivars. After the roasting treatment, the antioxidant capacity, phenolic content, and a value increased while the L and b value...