Tunisian Pistachio Hull Extracts: Phytochemical Content, Antioxidant Activity, and Foodborne Pathogen Inhibition

Elhadef, Khaoula; Akermi, Sarra; Hlima, Hajer Ben; Ennouri, Karim; Fourati, Mohieddine; Braïek, Olfa Ben; Mellouli, Lotfi; Smaoui, Slim

doi:10.1155/2021/9953545

Cited by 19 publications

(7 citation statements)

References 68 publications

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“…In addition, differences between the three different kinds of T. officinale extracts were perceived by using a heat map which displayed high (red color) to low (green color) activities vividly ( Figure 3(d) ). Previously, Elhadef et al [ 51 ] and Fernández-Poyatos et al [ 52 ] also used a heat map to discriminate between different species and to observe the contribution of each extract to the biological activities.…”

Section: Discussionmentioning

confidence: 99%

Efficiency of Multiple Extraction Solvents on Antioxidant, Cytotoxic, and Phytotoxic Potential of Taraxacum officinale (L.) Weber ex F.H. Wigg. from Poonch Valley, Azad Kashmir, Pakistan

Akhtar

Ali

Ashraf

et al. 2022

Evidence-Based Complementary and Alternative Medicine

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Background. Different parts of Taraxacum officinale (L.) were used in traditional medicine in various parts of the world for the treatment of health problems, and they possess significant biological activities. The present study aimed to estimate phytochemical and biological activities of T. officinale using different extraction solvents. Methods. Methanolic, acetone, and n-hexane extracts of selected species were prepared, and ten secondary metabolites were examined using standard protocols. The antioxidant activity was performed using three in vitro methods, namely, DPPH assay, total reducing power (TRP) assay, and total antioxidant capacity (TAC). Toxicological analysis was done using the brine shrimp cytotoxic assay and radish seed phytotoxic assay. Results. The T. officinale methanolic extract showed the highest phenolic (178.27 ± 17.17 mg/GAE/g) and flavonoid (18.50 ± 1.64 mg QE/g) contents. Similarly, the methanolic extract also revealed the highest DPPH activity (32.80 ± 9.66 IC50), reducing potential (0.53 ± 0.02 mg/g), and TAC (19.42 ± 0.97 mg/g) as compared to the acetone and n-hexane extracts. The Pearson correlation analysis confirmed a strong positive correlation (r > 0.9) between total phenolic content (TPC), total flavonoid content (TFC), and all antioxidant assays. Furthermore, a heat map displayed the methanolic extract (red color) as a valuable source of phytochemicals and antioxidant agents. Moreover, the T. officinale methanolic extract also showed the highest (7.12 ppm) cytotoxic potential whereas both methanolic and acetone extracts were revealed as moderate phytotoxic agents when compared with the standard. Conclusion. The T. officinale methanolic extract exhibited comparatively notable phytochemicals that are actively involved in antioxidant activities and possess toxicological properties. This upholds the folkloric use of T. officinale as a possible source to develop natural plant-based drugs. Further investigations to isolate bioactive compounds and elements and on their safety need to be conducted.

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Section: Discussionmentioning

confidence: 99%

Efficiency of Multiple Extraction Solvents on Antioxidant, Cytotoxic, and Phytotoxic Potential of Taraxacum officinale (L.) Weber ex F.H. Wigg. from Poonch Valley, Azad Kashmir, Pakistan

Akhtar

Ali

Ashraf

et al. 2022

Evidence-Based Complementary and Alternative Medicine

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“…It has been demonstrated that phenolic chemicals found in the aqueous extract of pistachio hull have an inhibitory effect on a number of food-borne bacteria. In addition, the phenolics, flavonoid, and anthocyanin compounds were strongly associated with antibacterial activity 51 . Pistachio hull contain phenolic compounds that are rich in hydroxybenzoic acids (vanillic and gallic acids), flavonoids (catechins, quercetin, and apigenin), and tannins 37 .…”

Section: Discussionmentioning

confidence: 99%

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

Shahdadi,

Khorasani,

Salehi-Sardoei

et al. 2023

Sci Rep

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All elements of the pistachio tree are considered raw pistachio by-products. The soft hull makes up the majority of these by-products. It contains proteins, fats, minerals, vitamins, phenolics contents (TPC), and antioxidants. Early smiling pistachios are one of the most important sources of pistachio contamination with aflatoxin in the garden and processing stages. The present study aimed to evaluate pistachio hull essential oil (EO) composition, and antioxidant and antimicrobial properties under in vitro conditions. TPC, antioxidant, and antimicrobial activity were measured using the Folin–Ciocalteu reagent, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method, and serial dilution titration method, respectively. A gas chromatography system with a mass spectrometer (GC-MS) was utilized to determine the chemical components of the EO. The findings revealed that the quantity of TPC and anti-radical activity in IC50 were 245.43 mg gallic acid/mL and 206.32 µL/L, respectively. The free radical absorption activity of DPPH (%) increased with EO content. The inhibitory activity of EO on Staphylococcus aureus and Bacillus subtilis was much lower than that of streptomycin and penicillin. Aspergillus flavus was effectively inhibited by pistachio hull EO, comparable to fluconazole. The results obtained from GC-MS showed that the major compounds in pistachio hull essential oil include α-pinene (47.36%), terpinolene (10.57%), limonene (9.13%), and L-bornyl acetate (8.57%). The findings indicated that pistachio hull EO has potent antibacterial and antioxidant components and can be employed as a natural antimicrobial and antioxidant in food systems.

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“…Two Gram-negative bacteria— E. coli ATCC 8739 and S. enterica Typhimurium ATCC 14028—and two Gram-positive bacteria— S. aureus ATCC 6538 and L. monocytogenes ATCC 19117—from the collection of the Laboratory of Microbial Biotechnology, Enzymes, and Biomolecules (LMBEB), Center of Biotechnology of Sfax (CBS), Tunisia, were used to investigate the antibacterial potential of the selected oxygenated monoterpenes. Bacterial cultures were prepared in a Luria–Bertani (LB) agar medium and incubated overnight at 37 °C according to the method reported by Elhadef et al [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

Disclosing the Functional Potency of Three Oxygenated Monoterpenes in Combating Microbial Pathogenesis: From Targeting Virulence Factors to Chicken Meat Preservation

Akermi,

Chaari,

Elhadef

et al. 2024

Foods

Self Cite

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During the last few decades, there has existed an increased interest in and considerable consumer preference towards using natural and safe compounds derived from medicinal plants as alternatives to synthetic preservatives to combat microbial pathogenicity. In this regard, the present study investigated the possible synergistic interactions of the anti-foodborne bacterial capacity of linalool (L), eucalyptol (E), and camphor (C). The antibacterial synergistic effect was determined against Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica Typhimurium, and Escherichia coli. The optimal predicted mixture showed the highest antibacterial activity at 33.5%, 33.2%, and 33.4% of L, E, and C, respectively. Molecular docking simulations displayed that the studied monoterpenes have effective antibacterial inhibitory effects by impeding specific virulence factors such as sortase A, listeriolysin O, L, D-Transpeptidase, and polyphosphate kinase. The selected triple combination of L, E, and C was applied as a natural preservative in minced chicken breast meat. In this regard, 1 MIC (16 µg/mL), 1.5 MIC (24 µg/mL), and 2 MIC (32 µg/mL) of L. monocytogenes were used, and the microbiological, physicochemical, and sensory analyses were monitored for 14 days of storage at 4 °C. The L/E/C mixture at different levels could delay lipid and protein oxidation, inhibit the microorganisms, and maintain the sensory attributes. Additionally, by using chemometric tools, strong connections between physicochemical properties, microbiological parameters, and organoleptic attributes were established. Concisely, this research confers the importance of the use of blended monoterpenes and highlights their antibacterial mode of action, effectiveness, and synergistic effects as a powerful and safe bio-preservative formulation in chicken meat products.

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Tunisian Pistachio Hull Extracts: Phytochemical Content, Antioxidant Activity, and Foodborne Pathogen Inhibition

Cited by 19 publications

References 68 publications

Efficiency of Multiple Extraction Solvents on Antioxidant, Cytotoxic, and Phytotoxic Potential of Taraxacum officinale (L.) Weber ex F.H. Wigg. from Poonch Valley, Azad Kashmir, Pakistan

Efficiency of Multiple Extraction Solvents on Antioxidant, Cytotoxic, and Phytotoxic Potential of Taraxacum officinale (L.) Weber ex F.H. Wigg. from Poonch Valley, Azad Kashmir, Pakistan

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

Disclosing the Functional Potency of Three Oxygenated Monoterpenes in Combating Microbial Pathogenesis: From Targeting Virulence Factors to Chicken Meat Preservation

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