Azadedel S, Hanachi P, Saboora A. Antioxidant Activity and Phenolic Compounds Profile of Pistachio Skins (Pistacia vera L., cultivars Kallehghuchi and Ohadi). Hormozgan Medical Journal 2021; 25 (4) :180-186
URL:
http://hmj.hums.ac.ir/article-1-1134-en.html
Abstract: (72 Views)
Background: Pistachio with scientific name Pistacia vera L., a native plant in Asia, is a member of Anacardiaceae family. Pistachio nuts and skins are known as a rich source of phenolic compounds with antioxidant, anti-inflammatory and antimicrobial properties. Objectives: In current study industrial production of phenolic compounds with antioxidant activity was investigated because of high mass production of Pistachio skin in Iran. Method: The extraction of two pistachio cultivars, namely Kallehghuchi 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-Ciocalteu 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 Kallehghuchi in acetone solvents 17.4±0.04 and 17.26±0.1 mg/g DW respectively. The highest antioxidant activity in were measured by ultrasonic and maceration methods related to Ohadi in acetone and water solvents IC50=0.057±0.001 and 0.059±0.002 µg/mL respectively. By TLC/DPPH analysis, gallic acid, 4-hydroxy-3, 5-dimethoxy benzoic acid, tannic acid and some unidentified compounds were determined. By HPLC analysis, gallic acid, coumaric acid, cinnamic acid, 4-hydroxy-cinnamic acid and 4-hydroxy benzoic acid were determined. Conclusion: In conclusion, this study clarifies some special biochemical characteristics of pistachio skins. Therefore, according to results of the study pistachio skins could be successfully used in food and pharmaceutical industries.
Type of Study:
Research |
Subject:
General Received: 2024/02/11