Cyanidin-3- O -galactoside in ripe pistachio ( Pistachia vera L. variety Bronte) hulls: Identification and evaluation of its antioxidant and cytoprotective activities

Bellocco, Ersilia; Barreca, Davide; Laganà, Giuseppina; Calderaro, Antonella; Lekhlifi, Z. El; Chebaibi, Salima; Smeriglio, Antonella; Trombetta, Domenico

doi:10.1016/j.jff.2016.09.016

Cited by 50 publications

(38 citation statements)

References 35 publications

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“…The RFJ showed a remarkable dose‐dependent antioxidant and free radical scavenging activity towards all assays performed (data not shown), with the following order of potency ORAC > TEAC > DPPH > FRAP as well as a strong capacity to inhibit linolenic acid oxidation (72% ± 4.58) with respect to the positive control (BHT, 82% ± 2.04; Table ). Results suggest that RFJ acts as a powerful scavenger of several charged radicals, with a primary antioxidant activity that may be ascribed to the reducing and antiperoxidative ability, probably due mainly to hydroxyl groups linked to phenolic structures and their degree of glycosylation (Barreca et al, ; Bellocco et al, ; Smeriglio et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…These abilities may have a potential beneficial role in the human defence system, where primary and relatively weak antioxidants can lead to the formation of more dangerous and reactive species such as hydrogen peroxide, peroxynitric radical, and hydroxyl radical (Bellocco et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…The qualitative and quantitative determination of anthocyanins present in RFJ was carried out according to Bellocco et al () using the instrument described in the previous section (Section 2.6) and a Chromolith Performance RP‐18 column (100 mm × 4.6 mm; Merck) with Solvent A (4% phosphoric acid solution) and Solvent B (acetonitrile) as mobile phase. The elution gradient programme started with 95% A to reach 85% A and 15% B at 60 min and equilibrated 10 min for a total run time of 70 min.…”

Section: Methodsmentioning

confidence: 99%

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Evaluation of antioxidant, antiinflammatory, and gastroprotective properties of Rubus fruticosus L. fruit juice

Monforte

Smeriglio

Germanò

et al. 2018

Phytotherapy Research

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The juice of R. fruticosus (RFJ) fruits grown in Sicily was analysed for polyphenol compounds and tested to evaluate in vitro antioxidant and in vivo antiinflammatory and gastroprotective effects. RFJ, containing mainly anthocyanins, such as cyanidin derivatives, significant amounts of phenolic acids, and smaller amounts of flavonoids, showed significant antioxidant activity in DPPH (2,2-diphenyl-1-picrylhydrazyl radical) (4,147.194 ± 17.199 mg trolox equivalent [TE]/100 ml), TE antioxidant capacity (8,312.444 ± 43.055 mg TE/100 ml), ferric reducing antioxidant power (2,177.830 ± 21.015 mg TE/100 ml), oxygen radical absorbance capacity (95,377.674 ± 616.194 μmol TE/100 ml juice), and β-carotene bleaching (72% ± 4.58) assay. In vivo studies showed that RFJ inhibit significantly the carrageenan-induced paw oedema (63-71%) in rats and possess antiinflammatory effects particularly significant in association with phenylbutazone (94-96%). In addition, RFJ pretreatment was able to prevent the ethanol-induced ulcerogenic effect in rats. All in vivo results were corroborated by histopathological observations and are in good agreement with antioxidant activity, confirming the relationships between biological effects observed and radical scavenging properties of RFJ.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Evaluation of antioxidant, antiinflammatory, and gastroprotective properties of Rubus fruticosus L. fruit juice

Monforte

Smeriglio

Germanò

et al. 2018

Phytotherapy Research

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“…The amount of carotenoids, anthocyanins, and glutathione, and also a high ascorbic acid content with respect to the dehydroascorbic acid concentration (Table 2), indicate how the plant has developed its antioxidative defense system in the acclimation process for controlling ROS homeostasis. Plant phenolics constitute one of major groups of compounds acting as primary antioxidant or free radical terminators [32,36,37,38,39,40,41,42,43,44,45,46]. The leaf extracts of Jatropha curcas L. are also rich in phenolic compounds and tartaric acid ester derivatives (Table 2), which further contribute to the health promoting properties of this plant.…”

Section: Resultsmentioning

confidence: 99%

“…In particular, the flavone derivatives characterized by the presence of a double bond at the 2, 3 position of the C ring conjugated with the 4-oxo group in position 4 may have a pivotal role in the process [41,42,43,44]. Recent studies indicate that all parts of this plant are valuable for multiple purposes, improving its valorization for large-scale plantation.…”

Section: Resultsmentioning

confidence: 99%

Assessment of Antioxidant and Cytoprotective Potential of Jatropha (Jatropha curcas) Grown in Southern Italy

Papalia

Barreca

Panuccio

2017

IJMS

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Jatropha (Jatropha curcas L.) is a plant native of Central and South America, but widely distributed in the wild or semi-cultivated areas in Africa, India, and South East Asia. Although studies are available in literature on the polyphenolic content and bioactivity of Jatropha curcas L., no information is currently available on plants grown in pedoclimatic and soil conditions different from the autochthon regions. The aim of the present work was to characterize the antioxidant system developed by the plant under a new growing condition and to evaluate the polyphenol amount in a methanolic extract of leaves. Along with these analyses we have also tested the antioxidant and cytoprotective activities on lymphocytes. RP-HPLC-DAD analysis of flavonoids revealed a chromatographic profile dominated by the presence of flavone C-glucosydes. Vitexin is the most abundant identified compound followed by vicenin-2, stellarin-2, rhoifolin, and traces of isovitexin and isorhoifolin. Methanolic extract had high scavenging activity in all antioxidant assays tested and cytoprotective activity on lymphocytes exposed to tertz-buthylhydroperoxide. The results highlighted a well-defined mechanism of adaptation of the plant and a significant content of secondary metabolites with antioxidant properties, which are of interest for their potential uses, especially as a rich source of biologically active products.

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Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract

Lashgari

Noorolahi

Sahari

et al. 2020

Food Science & Nutrition

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The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three levels of PHE (500, 750 and 1,000 ppm). The results showed that PHE at concentrations of 500 ppm and 750 ppm decreased significantly (p < .05) the TBARS content of the sausage samples compared to control (without PHE). Moreover, PHE increased L* and a* value of samples during fermentation period but did not affect the color of samples during storage period. The PHE was also able to improve the chewiness and gumminess of the fermented sausage. Evaluation of microbial properties (total viable count, yeast and molds, lactic acid bacteria, staphylococci and Enterobacteriaceae) also showed that antimicrobial activity of PHE in fermented sausage.

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Cyanidin-3- O -galactoside in ripe pistachio ( Pistachia vera L. variety Bronte) hulls: Identification and evaluation of its antioxidant and cytoprotective activities

Cited by 50 publications

References 35 publications

Evaluation of antioxidant, antiinflammatory, and gastroprotective properties of Rubus fruticosus L. fruit juice

Evaluation of antioxidant, antiinflammatory, and gastroprotective properties of Rubus fruticosus L. fruit juice

Assessment of Antioxidant and Cytoprotective Potential of Jatropha (Jatropha curcas) Grown in Southern Italy

Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract

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