Antioxidant Activity of Sicilian Pistachio (Pistacia veraL. Var. Bronte) Nut Extract and Its Bioactive Components

Abstract

Pistacia vera L. is the only species of Pistacia genus producing edible nuts. This paper investigates the antioxidant potential of a Sicilian variety of pistachio nut by chemical as well as biological assays and measured antioxidant vitamins and a number of antioxidant polyphenols in either the hydrophilic and/or the lipophilic nut extract. In accordance with the majority of foods, the total antioxidant activity, measured as a TAA test, was much higher (50-fold) in the hydrophilic than in the lipophilic extract. Substantial amounts of total phenols were measured. The hydrophilic extract inhibited dose-dependently both the metal-dependent and -independent lipid oxidation of bovine liver microsomes, and the Cu+2-induced oxidation of human low-density lipoprotein (LDL). Peroxyl radical-scavenging as well as chelating activity of nut components may be suggested to explain the observed inhibition patterns. Among tocopherols, gamma-tocopherol was the only vitamin E isomer found in the lipophilic extract that did not contain any carotenoid. Vitamin C was found only in a modest amount. The hydrophilic extract was a source of polyphenol compounds among which trans-resveratrol, proanthocyanidins, and a remarkable amount of the isoflavones daidzein and genistein, 3.68 and 3.40 mg per 100 g of edible nut, respectively, were evaluated. With the exception of isoflavones that appeared unmodified, the amounts of other bioactive molecules were remarkably reduced in the pistachio nut after roasting, and the total antioxidant activity decreased by about 60%. Collectively, our findings provide evidence that the Sicilian pistachio nut may be considered for its bioactive components and can effectively contribute to a healthy status.

Polymeric proanthocyanidins from Sicilian pistachio (Pistacia vera L.) nut extract inhibit lipopolysaccharide-induced inflammatory response in RAW 264.7 cells

“…The Sicilian pistachio nut is a good source of isoflavones and proanthocyanidins [24]. The amounts of genistein and daidzein in the HPE preparation in our hands were 1.27 and 2.06 mg/100 g fresh pistachio nut, respectively.…”

“…Proanthocyanidins and isoflavones are the major bioactive phytochemicals in our HPE preparation [24]. Interferences of isoflavones with basic mechanisms of inflammation in macrophages have been reported [39,40]; however, under our experimental setup, these molecules, either alone or combined, did not appear to concur to the anti-inflammatory effects of HPE.…”

“…After cooling in cold water, the anthocyanidins formed were evaluated spectrophotometrically by measuring the peak height at 543 nm over a baseline between 400 and 700 nm. The amount of proanthocyanidins in HPE was corrected for the contribution from anthocyanins as described [24]. Proanthocyanidin concentration was expressed as the amount of cyanidin formed according to a calibration curve with cyanidin chloride.…”

“…Control of the redox status of these cells is essential to modulate signal transduction pathways involved in the production and/or activation of a number of pro-inflammatory mediators, including cytokines, transcription factors, enzymes, and reactive oxygen and nitrogen species (ROS), as well as to maintain their own vital function. We have recently shown that a hydrophilic extract from Sicilian P. vera fresh nuts (HPE) contains substantial amounts of bioactive polyphenols [24]. In the present study, the activity of HPE and of its polyphenol components has been explored in vitro in lipopolysaccharide (LPS)-activated RAW 264.7 macrophages, a wellestablished cell model to investigate molecular pathways of the inflammatory response, in the attempt to rationalize anti-inflammatory effects of pistachio nut diets.…”

Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

“…Polyphenols have been the subject of numerous investigations for their several properties and antioxidant capacity and cocoa has been shown to be rich in polyphenols, especially catechins, epicatechins and proanthocyanidins but significant loss observed during thermal process of roasting (Wollgast and Anklam, 2000). The similar decreasing trend was reported during roasting of pistachio beans compared with different roasting condition with chemical composition (Gentile et al, 2007). A noticeable decreased was recorded on the phenolic content during convectional roasting of cocoa bean model system (Oliviero et al, 2009).…”