Assessment of phenolic profile and antioxidant power of five pistachio (Pistacia vera) cultivars collected from four geographical regions of Iran

Document Type : Original Research Article

Authors

1 Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Horticulture and Landscape Engineering, Mashhad, Iran

2 Department of Pharmacognosy and Biotechnology, Faculty of Pharmacy, Mashhad University of Medical Sciences, Iran.

3 Pharmaceutical Research Center, Faculty of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran

Abstract

Objective: In this study, the levels and antioxidant activities of some secondary metabolites isolated from five pistachio (Pistacia vera)cultivars collected from four different geographical regions of Iran, were studied.
Materials and Methods: Total phenolic compounds levels were determined by Folin-Ciocalteu method. Total flavonoid content was determined as AlCl3 complex and expressed as mg of quercetin equivalents (QE)/g dry extract and total proantocyanidins content was expressed as mg of catechin equivalents (CA)/g dry extract. In order to evaluated the antioxidant activity of the compounds, DPPH and FRAP assays were used.
Results: The highest level of total phenols (156.42 mg GA/g DE), total flavonoids (130.94 mg QE/g DE) and total proantocyanidins (152.816 mg CA/g DE) were obtained in Akbari cultivar from Rafsanjan, followed by Badami-e-sefid and Ahmad aghaei. The lowest amount of total phenolic content (TPC), total flavonoid content (TFC) and total proanthocyanidin content (TPrAC) were found in Badami-e-sefid from Feizabad (128.140 mg GA/g DE, 93.176 mg QE/g DE and 118.870 mg CA/g DE, respectively). Also, a positive correlation (r2=0.9834) was found between antioxidant activity and total phenolic compounds.
Conclusion: Pistachio increased their phytochemical compounds to contrast with abiotic stress. Our data could be useful for introducing special characteristics to the plants, and can be considered when planning a new breeding program or choosing a specific cultivar for a particular use.

Keywords

Main Subjects

References

Agar I, Kaska N, Kafkas S. 1994.  Characterization of lipids in Pistacia species grown in Turkey. In: I Int Sym Pistachio 419, 417-422.
Amiri R, Nikbakht A, Etemadi N. 2015. Alleviation of drought stress on rose geranium [Pelargonium graveolens (L.) Herit.] in terms of antioxidant activity and secondary metabolites by mycorrhizal inoculation. Sci Hort, 197:373-380.
Ballistreri G, Arena E, Fallico B. 2009. Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L. Molecules, 14:4358-4369.
Brufau G, Boatella J, Rafecas M. 2006. Nuts: source of energy and macronutrients. Br J Nutr, 95:S24-S28.
Chahed T, Bellila A, Dhifi W. 2008. Pistachio (Pistacia vera) seed oil composition: geographic situation and variety effects. Grasas y Aceites, 59:51-56.
Corder R, Mullen W, Khan N. 2006. Oenology: red wine procyanidins and vascular health. Nat, 444:566-566.
Cos P, Ying L, Calomme M. 1998. Structure-activity relationship and classification of flavonoids as inhibitors of xanthine oxidase and superoxide scavengers. J Nat Prod, 61:71-76.
Davarynejad G, Stefanovits-BaNYAI É, Nagy PT. 2012. Investigation of Antioxidant Capacity and Some Bioactive Compounds of Iranian Pistachio (Pistachio vera L.) Cultivars. Not Sci Biol, 4:62-66.
Davazdahemami S, Sefidkon F, Jahansooz M, Mazaheri D. 2011. Chemical Composition of the Essential Oils from Foliages and Seeds of Ajowan (Trachyspermum ammi (L.) Sprague) in two planting dates (spring and summer). J EO Bear Plants, 14:639-642.
Esfandiyari B, Davarynejad G, Shahriari F, Kiani M, Mathe A. 2012. Data to the sex determination in pistacia species using molecular markers. Euphytica, 185:227-231.
Fattahi B, Nazeri V, Kalantari S, Bonfill M, Fattahi M. 2016. Essential oil variation in wild-growing populations of Salvia reuterana Boiss. collected from Iran: Using GC–MS and multivariate analysis. Ind Crops Prod, 81:180-190.
Fuhrman B, Volkova N, Suraski A, Aviram M. 2001. White wine with red wine-like properties: increased extraction of grape skin polyphenols improves the antioxidant capacity of the derived white wine. J Agri Food Chem, 49(7):3164-3168.
Gee GW, Bauder JW, Klute A. 1986. Particle-size analysis. Methods of soil analysis Part 1 Phys min methods, 383-411.
Gómez-Plaza E, Miñano A, López-Roca JM. 2006. Comparison of chromatic properties, stability and antioxidant capacity of anthocyanin-based aqueous extracts from grape pomace obtained from different vinification methods. Food Chem, 97:87-94.
Hagerman AE, Butler LG. 1989.  Choosing appropriate methods and standards for assaying tannin. J Chem Ecol, 15:1795-1810.
Heim KE, Tagliaferro AR, Bobilya DJ. 2002. Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. J Nutr Biochem, 13:572-584.
Huang D-J, Chun-Der L, Hsien-Jung C, Yaw-Huei L. 2004. Antioxidant and antiproliferative activities of sweet potato (Ipomoea batatas [L.] LamTainong 57') constituents. Botan Bull Acad Sin, 45:179-186.
Kornsteiner M, Wagner K-H, Elmadfa I. 2006. Tocopherols and total phenolics in 10 different nut types. Food Chem, 98:381-387.
Küçüköner E, Yurt B. 2003. Some chemical characteristics of Pistacia vera varieties produced in Turkey. Eur Food Res Tech, 217:308-310.
Lopez-Velez M, Martinez-Martinez F, Valle-Ribes CD. 2003. The study of phenolic compounds as natural antioxidants in wine.
Miraliakbari H, Shahidi F. 2008. Lipid class compositions, tocopherols and sterols of tree nut oils extracted with different solvents. J Food Lipids, 15:81-96.
Nadernejad N, Ahmadimoghadam A, Hossyinifard J, Poorseyedi S.  2012. Phenylalanin ammonia-Lyase activity,  total phenolic and flavonoid contents in flowers, leaves, hulls and kernels of three pistachio (Pistacia vera L.) cultivars. American-Eurasian J Agri  Environ Sci., 12: 807-814.
Omer E, Said-Al Ahl H, El Gendy A. 2014. Yield and Essential Oil of Ajwain (Trachyspermum ammi) Plant Cultivated in Saline Soil of North Sinai in Egypt. J EO Bear Plants, 17:469-477.
Orak HH. 2007. Total antioxidant activities, phenolics, anthocyanins, polyphenoloxidase activities of selected red grape cultivars and their correlations. Sci Hort, 111:235-241.
Pham-Huy LA, He H, Pham-Huy C. 2008. Free radicals, antioxidants in disease and health. Int J Bio Sci, 4:89-96.
Price ML, Van Scoyoc S, Butler LG. 1978. A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. J Agri Food Chem, 26:1214-1218.
Rahimmalek M, Tabatabaei BES, Etemadi N, Goli SAH, Arzani A, Zeinali H. 2009. Essential oil variation among and within six Achillea species transferred from different ecological regions in Iran to the field conditions. Ind Crops Prod, 29:348-355.
Razali N, Mat-Junit S, Abdul-Muthalib AF, Subramaniam S, Abdul-Aziz A. 2012. Effects of various solvents on the extraction of antioxidant phenolics from the leaves, seeds, veins and skins of Tamarindus indica L. Food Chem, 131:441-448.
Roostaei N. 2004. River Basin Challenges and Management in Iran. Min Environ, Dep Human Environ Teh.
Ryan E, Galvin K, O'Connor T, Maguire A, O'Brien N. 2006. Fatty acid profile, tocopherol, squalene and phytosterol content of Brazil, pecan, pine, pistachio and cashew nuts. Int J Food Sci Nutr, 57:219-228.
Sabaté J, Ros E, Salas-Salvadó J. 2006. Nuts: nutrition and health outcomes. Br J Nutr, 96:S1-S2.
Sabaté J, Ang Y. 2009. Nuts and health outcomes: new epidemiologic evidence. Am J Clinical Nutr, 89:1643-1648.
Tajabadipour A, Panahi B, Zadehparizi R. 2005. The effects of rootstock and scion on early splitting and cracked hull of pistachio. In: IV Int Sym Pistachios Almonds 726, 193-198.
Tavakolipour H, Armin M, Kalbasi-Ashtari A. 2010. Storage stability of Kerman pistachio nuts (Pistacia vera L.). Int J Food Eng, 6: 12-20.
Tavallali V, Rahemi M. 2007. Effect of rootstock on nutrient acquisition by leaf, kernel and quality of pistachio (Pistacia vera L.). Am-Eur J Agri Environ Sci, 2:240-246.
Tomaino A, Martorana M, Arcoraci T, Monteleone D, Giovinazzo C, Saija A. 2010. Antioxidant activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins. Biochem, 92:1115-1122.
Tsantili E, Konstantinidis K, Christopoulos M, Roussos P. 2011. Total phenolics and flavonoids and total antioxidant capacity in pistachio (Pistachia vera L.) nuts in relation to cultivars and storage conditions. Sci Hort, 129:694-701.
Tsantili E, Takidelli C, Christopoulos M, Lambrinea E, Rouskas D, Roussos P. 2010. Physical, compositional and sensory differences in nuts among pistachio (Pistachia vera L.) varieties. Sci Hort, 125:562-568.
van der Sluis AA, Dekker M, de Jager A, Jongen WM. 2001. Activity and concentration of polyphenolic antioxidants in apple: effect of cultivar, harvest year, and storage conditions. J Agri Food Chem, 49:3606-3613.
Venkatachalam M, Sathe SK. 2006. Chemical composition of selected edible nut seeds. J Agri Food Chem, 54:4705-4714.
Villarreal-Lozoya JE, Lombardini L, Cisneros-Zevallos L. 2007. Phytochemical constituents and antioxidant capacity of different pecan [Carya illinoinensis (Wangenh.) K. Koch] cultivars. Food Chem, 102:1241-1249.
Yang J, Liu RH, Halim L. 2009. Antioxidant and antiproliferative activities of common edible nut seeds. LWT-Food Sci Tech, 42:1-8.
 
Avicenna Journal of Phytomedicine
Volume 8, Issue 1
January and February 2017
Pages 33-42

Files

Share

How to cite

Statistics