Antioxidant Activity and Phenolic Compounds Profile of Pistachio Skins (Pistacia vera L., cultivars Kallehghuchi and Ohadi)

Abstract

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 Kallehghuchi in acetone solvents 17.4 ± 0.04 and 17.26 ± 0.1 mg/g DW, respectively. The highest antioxidant activity was 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. Conclusions: In conclusion, this study clarifies some special biochemical characteristics of pistachio skins. Therefore, according to the results of the study, pistachio skins could be successfully used in the food and pharmaceutical industries.

GC-MS profiling of Pistachio vera L., and effect of antioxidant and antimicrobial compounds of it's essential oil compared to chemical counterparts

“…Azadedel et al 50 have reported the antioxidant properties of pistachio hull extracts of two cultivars, Kallehghuchi and Ohadi, with the addition of four solvents (acetone, methanol, ethanol, and water) with two methods (ultrasound and soaking). In their study, all pistachio hull extracts showed powerful antioxidant properties, so in the DPPH method, the antioxidant properties of the extracts were much higher than the gallic acid and ascorbic acid.…”

The Effects of Ripe Pistachio Hulls Hydro-alcoholic Extract and Aerobic Training on Learning and Memory in Streptozotocin-induced Diabetic Male Rats

“…These results indicated that RPH extract improved memory impairment due to diabetes mellitus in rats. Phenolic compounds were found in the pistachio, with antioxidant, anti-inflammatory, and antimicrobial effects (Azadedel, Hanachi, & Saboora, 2017). In epidemiological studies, it was proven that phenolic flavonoids, as antioxidants in pistachio red peal, have improved memory performance in older rats (Mozdastan, Ebrahimzadeh, & Khalili, 2015).…”

Green synthesis of silver nanoparticles using Hebeloma excedens mushroom extract as a new source: Anti-lipid peroxidation, bioaccessibility and antidiabetic properties

“…Polyphenol compounds are plant metabolites with free radical scavenging properties. There is a linear ratio between the total phenolic content of the plant and its antioxidant potential [58]. Antioxidant activity values of H. excedens mushroom extract and synthesized AgNPs/He were determined using the DPPH method and IC 50 was found as 47.98 and 22.93 mg/ml, respectively (Table 2).…”