Journal of Food Measurement and Characterization, Volume (12), No (3), Year (2018-9) , Pages (2138-2144)

Title : ( Phenolic profile and antioxidant activity of Pistacia vera var. Sarakhs hull and kernel extracts: the influence of different solvents )

Authors: Seyedeh Faezeh Taghizadeh , Ramin Rezaee , Gholam Hossein Davarynejad , Gholamreza Karimi , Seyyed Hossein Nemati , Javad Asili ,

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Abstract

Iran is among the main exporters of pistachio -Pistacia vera L.-. Thus, evaluation of phytochemical properties of this product is of crucial importance. In this study, effects of three types of solvents namely, polar protic solvents -i.e. ultrapure water, methanol and ethanol-, polar aprotic solvents -i.e. acetone and ethyl acetate- and a non-polar solvent -i.e. hexane-, on total phenolic compounds, total flavonoids, and total proanthocyanidins extractability as well as antioxidant activity -as evaluated by 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assay- of P. vera var. Sarakhs hull and kernel, were investigated. High extraction yields were observed following utilization of less polar solvents -43.14 and 34.19% for hull and kernel, respectively-. There were significant differences among solvents in terms of the amount of antioxidant compounds extracted. Ethanolic hull and kernel extract showed the maximum amounts of total phenols -113.21 and 169.53 mg of gallic acid equivalent per g of dried plant, respectively-, total flavonoids -87.03 and 139.47 mg of quercetin equivalent per g of dried plant, respectively- and total proanthocyanidins -110.60 and 150.32 mg of catechin equivalents per g of dried plant, respectively- followed by methanol > ultrapure water > ethyl acetate > hexane. Assessment of antioxidant activity showed that the ethanol extract of hull and kernel had the least IC50 -3.04 and 6.8 µg/ml, respectively- and the greatest value when assessed by FRAP -8.80 and 5.59 mmol/g, respectively-. The results suggested that P. vera var. Sarakhs hull and kernel extract can be regarded as a promising alternative for synthetic antioxidants.

Keywords

Anacardiaceae · Antioxidant capacity · DPPH · Phenolic compounds · FRAP · Pistacia vera
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@article{paperid:1074381,
author = {Taghizadeh, Seyedeh Faezeh and Ramin Rezaee and Davarynejad, Gholam Hossein and Gholamreza Karimi and Nemati, Seyyed Hossein and Javad Asili},
title = {Phenolic profile and antioxidant activity of Pistacia vera var. Sarakhs hull and kernel extracts: the influence of different solvents},
journal = {Journal of Food Measurement and Characterization},
year = {2018},
volume = {12},
number = {3},
month = {September},
issn = {2193-4126},
pages = {2138--2144},
numpages = {6},
keywords = {Anacardiaceae · Antioxidant capacity · DPPH · Phenolic compounds · FRAP · Pistacia vera},
}

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%0 Journal Article
%T Phenolic profile and antioxidant activity of Pistacia vera var. Sarakhs hull and kernel extracts: the influence of different solvents
%A Taghizadeh, Seyedeh Faezeh
%A Ramin Rezaee
%A Davarynejad, Gholam Hossein
%A Gholamreza Karimi
%A Nemati, Seyyed Hossein
%A Javad Asili
%J Journal of Food Measurement and Characterization
%@ 2193-4126
%D 2018

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