title: Antioxidant activity of Sicilian pistachio (Pistacia vera L. var. Bronte) nut extract and its bioactive components.
abstract: Pistacia vera L. is the only species of Pistacia genus producing edible nuts. This paper investigates the antioxidant potential of a Sicilian variety of pistachio nut by chemical as well as biological assays and measured antioxidant vitamins and a number of antioxidant polyphenols in either the hydrophilic and/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-scavenging as well as chelating activity of nut components may be suggested to explain the observed inhibition patterns. Among tocopherols, gamma-tocopherol was the only vitamin E isomer found in the lipophilic extract that did not contain any carotenoid. Vitamin C was found only in a modest amount. The hydrophilic extract 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 of edible 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 evidence that the Sicilian pistachio nut may be considered for its bioactive components and can effectively contribute to a healthy status.
authors.affiliation: Dipartimento Farmacochimico Tossicologico e Biologico, Università di Palermo, Via Archirafi 32, 90128 Palermo, Italy.
authors.forename: Carla
authors.initials: C
authors.lastname: Gentile
authors.forename: Luisa
authors.initials: L
authors.lastname: Tesoriere
authors.forename: Daniela
authors.initials: D
authors.lastname: Butera
authors.forename: Marco
authors.initials: M
authors.lastname: Fazzari
authors.forename: Massimo
authors.initials: M
authors.lastname: Monastero
authors.forename: Mario
authors.initials: M
authors.lastname: Allegra
authors.forename: Maria A
authors.initials: MA
authors.lastname: Livrea
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002417:Cattle; D003300:Copper / Q000737:chemistry; D006801:Humans; D007529:Isoflavones / Q000032:analysis; D015227:Lipid Peroxidation / Q000187:drug effects; D008077:Lipoproteins, LDL / Q000737:chemistry; D008862:Microsomes, Liver / Q000187:drug effects; D010084:Oxidation-Reduction; D027927:Pistacia / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry* / Q000494:pharmacology*; D012802:Sicily
chemical_list: D000975:Antioxidants; D007529:Isoflavones; D008077:Lipoproteins, LDL; D010936:Plant Extracts; D003300:Copper