Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts

Goli, Amir Hossein; Barzegar, Mohsen; Sahari, Mohammad Ali

doi:10.1016/j.foodchem.2004.08.020

Cited by 371 publications

(225 citation statements)

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“…The amounts of phenolic compounds in the water extracts were highest, and lowest in the ethyl acetate extracts (in both leaves and berries) (P 50.05). The extraction yields of phenolic compounds increased with increasing solvent polarity as reported by other authors (Chua, Tung, & Chang, 2008;Goli, Barzegar, & Sahara, 2005). Tawaha et al (2007) estimated that a total phenolic content higher than 20 mgGAE/g dry weight could be considered as very high.…”

Section: Results and Discussion Total Phenolic Contentsupporting

confidence: 71%

Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

Amensour

Sendra

Abrini

et al. 2010

CyTA - Journal of Food

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The total phenolic content, flavonoid content and antioxidant activity of methanol, ethanol, water and ethyl acetate extracts of the leaves and berries of myrtle (Myrtus communis) were measured. Total phenolic content was assessed by the Folin-Ciocalteau assay, total flavonoid content was assessed by a colorimetric method using rutin as standard flavonoid, whereas antioxidant activity was assessed by measuring the ability of the extracts to scavenge the 2,2 0 -azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS þ ) radical. The results pointed to the significant antioxidant activities of the methanol and water extracts, the overall strength being in the order of methanol 4 water 4 ethanol 4 ethyl acetate in both, leaf and berry extracts. In all cases, the extracts obtained from leaves showed higher antioxidant activity and higher total phenolic and flavonoid contents than the corresponding extracts obtained from berries. The phenolic content exhibited a strong association (r 2 ¼ 0.9452) with antioxidant activity.Keywords: Myrtus communis; antioxidant activity; phenolic compounds; flavonoid Se determino´el contenido de compuestos feno´licos totales y de flavonoides, ası´como la actividad antioxidante de diferentes extractos (metanol, etanol, acetil e´ter y agua) de hojas y frutos de myrtus (Myrtus communis). El contenido de compuestos feno´licos totales se determino´mediante el me´todo de Folin-Ciocalteau, el contenido de flavonoides mediante un me´todo colorime´trico usando como flavonoide esta´ndar la rutina, mientras que la actividad antioxidante se determino´midiendo la capacidad de los extractos para captar el radical ABTS þ . Los resultados mostraron una significante actividad antioxidante de los extractos metano´licos y acuosos, siendo la intensidad de dicha actividad antioxidante en el siguiente orden: metanol 4 agua 4 etanol 4 acetil e´ter, tanto en el caso de los extractos procedentes de hojas como de frutos. Para todos los extractos, los procedentes de las hojas de myrtus presentaron mayor actividad antioxidante y mayor contenido en polifenoles totales y en flavonoides que los correspondientes extractos de frutos. El contenido total de compuestos feno´licos totales presento´una alta correlacio´n (r 2 ¼ 0,9452) con la actividad antioxidante.

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Section: Results and Discussion Total Phenolic Contentsupporting

confidence: 71%

Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

Amensour

Sendra

Abrini

et al. 2010

CyTA - Journal of Food

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“…Even more, the principal objective in extracting phenolics from their plant sources is to liberate these compounds, either through rupturing plant tissue or a process of diff usion (6). Overall, using these conventional methods may result in the degradation of some chemically sensitive phenols due to intensive mechanical disruption.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Polyphenols and Antioxidant Capacity of Fruits and Vegetables Using a Modified Enzymatic Extraction Method

Álvarez

Araya

Navarro-Lisboa

et al. 2016

Food Technol. Biotechnol.

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Fruits and vegetables are an essential part of the human diet, and several epidemiological studies show that the content of natural antioxidants, especially fl avonoids, may be benefi cial in protecting the human body against damage induced by reactive species. This is important for maintaining physiological redox equilibrium (1,2). These foods supply several antioxidants, such as ascorbic acid (vitamin C), tocopherols and tocotrienols (vitamin E), carotenoids (provitamin A), and several phenolic compounds (fl avones, isofl avones, fl avanones, anthocyanins and catechins) (3,4 SummaryFruits and vegetables are considered a good source of polyphenols and antioxidant capacities which are benefi cial in protecting the human body against damage induced by reactive species. The objective of this work is to conduct an assessment of the polyphenol content and antioxidant activities of diff erent fruit (kiwi, pear, green apple, raspberry, blackberry, strawberry and blueberry) and vegetable (pumpkin, green and red pepper) extracts using both chemical extraction and a modifi ed in vitro digestive enzymatic extraction in order to compare results. Polyphenol content and antioxidant capacity of diff erent fruits, vegetables and fruit juices were determined by Folin-Ciocalteu and FRAP methods, respectively. It was observed that polyphenol content expressed as gallic acid equivalents of extracts obtained with the two extraction methods was signifi cantly (p<0.05) diff erent (on average 310.3 and 231.8 mg per 100 g of fresh sample in enzymatic and methanolic extracts, respectively). Antioxidant capacity was also signifi cantly (p<0.05) diff erent in the extracts obtained by the two methods, with higher values in enzymatic extracts (1.91 mmol of Fe 2+ per 100 g of fresh sample). Analyses of apple samples with and without skin also revealed important diff erences related to methodology and composition. Additionally, the original enzymatic extraction method was improved to avoid interferences caused by the presence of protein residues in the extract.

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“…Edible oils with unsaturated fatty acids, especially polyunsaturated fatty acids, are more susceptible to oxidation 10,11 . The use of antioxidants is the most preferred way to inhibit lipid oxidation 12 as the addition of polyphenols to foods and biological systems scavenge free radicals [13][14][15] . The activity of an antioxidant can be estimated by quantitative estimation of primary or secondary products of autoxidationof fats 16,17 , oils, and foods or by monitoring other variables.…”

Section: Introductionmentioning

confidence: 99%

Radical Scavenging Activity of Tertiary Butyl Hydroquinone and Assessment of Stability of Palm Oil ( Elaeis guineensis ) by Ultrasonic Studies

Banu¹

2017

Chem.Biochem.Eng.Q.

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The aim of the current investigation is to evaluate the efficiency of tertiary butyl hydroquinone (TBHQ) as an antioxidant in edible oil like palm oil (Elaeis guineensis) by physical, chemical and ultrasonic properties. The effects of the varying amounts of TBHQ on the oxidation stability of palm oil have been investigated. The antioxidant incorporated palm oil system and control oil were subjected to heating at 180 ± 5 °C continuously for a period of 4 h per day for 4 days consecutively. The parameters used to assess the thermal degradation and oxidation properties of the palm oil include ultrasonic velocity, viscosity and density. Adiabatic compressibility, intermolecular free length, relaxation time, and acoustic impedance have been calculated from experimental data. The effect of thermal ageing on the physical properties of the oil was confirmed by chemical analysis, which included free fatty acid, total polar compounds, and estimation of fatty acids profile by gas chromatography (GC). The chemical changes were studied by FT-IR bands. The results obtained from ultrasonic studies have shown improvement in oxidative stability and retardation in thermal degradation of the antioxidant-loaded oil in comparison with the base oil. Hence, the ultrasonic velocity and acoustical parameters used for assessment of stability of frying oil and palm oil with TBHQ can be recommended for repeated frying without adverse effects on the physical properties.

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Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts

Cited by 371 publications

References 10 publications

Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

Evaluation of Polyphenols and Antioxidant Capacity of Fruits and Vegetables Using a Modified Enzymatic Extraction Method

Radical Scavenging Activity of Tertiary Butyl Hydroquinone and Assessment of Stability of Palm Oil ( Elaeis guineensis ) by Ultrasonic Studies

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