Antioxidants activities and total phenolics content of pistachio cultivars GholamHossein Davarynejad1 and Eva Stefanovits-Banyai2, 1Department of Horticultural Science, Ferdowsi University of Mashhad, Iran. Po.box 91775-1163 2Department of Applied Chemistry, Faculty of Food Science, Corvinus University of Budapest, P.O. Box 53, Budapest, Hungary, H-1518 Abstract: Antioxidants have shown to have great impact on protective properties and effect on consumer health, therefore we attempt to determine the amount of variation in antioxidant activities and total phenolics content of most important Iranian pistachio nut fruit which are grown in commercial orchards of Khorasan. The total antioxidant activities of investigated cultivars were considerably different among the 13 genotypes and ranged from 3.708 to 1.579 mg ascorbic acid equivalents (AAE)/ g fresh weight (FW). None grafted seedling pistachio nut proved the most remarkably rich 3.708 mg/g fresh weight in antioxidant capacity. The lowest antioxidant capacity was determined in \\\\\\\\\\\\\\\"Daneshmandy\\\\\\\\\\\\\\\" and \\\\\\\\\\\\\\\"Kalle ghoochi1\\\\\\\\\\\\\\\", extracts as 1.718 and 1.719 mg/g fresh weight respectively. Total phenolics content (TPC) varied from 9.698 to 5.396 mg gallic acid equivalents in the same cultivar. The result demonstrates that there is adequate variation in total phenolic content and antioxidant capacity within pistachio cultivars. Key words: Pistacia vera, Total phenolics content, Kalle ghoochi, gallic acid

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