Antioxidant Activity of Sicilian Pistachio (Pistacia vera L. Var. Bronte) Nut Extract and Its Bioactive Components
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- 作者：Carla Gentile ; Luisa Tesoriere ; Daniela Butera ; Marco Fazzari ; Massimo Monastero ; Mario Allegra ; Maria A. Livrea
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：February 7, 2007
- 年：2007
- 卷：55
- 期：3
- 页码：643 - 648
- 全文大小：69K
- 年卷期：v.55,no.3(February 7, 2007)
- ISSN：1520-5118
文摘
Pistacia vera L. is the only species of Pistacia genus producing edible nuts. This paper investigatesthe antioxidant potential of a Sicilian variety of pistachio nut by chemical as well as biological assaysand measured antioxidant vitamins and a number of antioxidant polyphenols in either the hydrophilicand/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-scavengingas well as chelating activity of nut components may be suggested to explain the observed inhibitionpatterns. Among tocopherols, 
-tocopherol was the only vitamin E isomer found in the lipophilic extractthat did not contain any carotenoid. Vitamin C was found only in a modest amount. The hydrophilicextract 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 ofedible 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 evidencethat the Sicilian pistachio nut may be considered for its bioactive components and can effectivelycontribute to a healthy status.
-tocopherol was the only vitamin E isomer found in the lipophilic extractthat did not contain any carotenoid. Vitamin C was found only in a modest amount. The hydrophilicextract 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 ofedible 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 evidencethat the Sicilian pistachio nut may be considered for its bioactive components and can effectivelycontribute to a healthy status.