Chemical composition and thermal properties of Pistacia atlantica subsp. Kurdica gum

Abstract

Pistacia atlantica subsp. Kurdica (PAK) is distributed throughout the Zagros Mountains and is indigenous to Kurdistan province in western Iran. This study focused on the composition and thermal properties of gum extracted from female and male trees from six regions of Kurdistan province. Significant differences were detected in the total protein, total ash, total carbohydrate and monosaccharaide contents according to gender and geographic region, but no significant difference was found for moisture content. Analysis of the monosaccharide composition using HPLC showed the presence of arabinose, galactose, glucose, rhamnose and xylose. Significant differences were observed for the amino acid contents of the various PAK gum samples. The most abundant amino acids were glutamic acid, aspartic acid, serine, proline and histidine; however, the relative proportions of amino acids varied considerably between samples. The results indicate that the volatile components (VoC) were significantly different between samples according to gender and region, with the predominant VoC being α-Pinene. The results of thermogravimetric analysis showed that the onset of the initial and main decomposition of the samples was at 80 °C and above 240 °C, respectively. The differential scanning calorimetry results showed that nearly all gum samples included two glass transition temperatures and heat capacity values and that nearly all of the values for the female gum samples were lower than for the male samples. which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Pistacia atlantica (Bene) Oleoresin Gum: The Antioxidant and Antimicrobial Activity, and Potential Encapsulation of Saccharomyces boulardii and Lactobacillus acidophilus in Kefir with Sodium Alginate/Bene Gum Polymer

“…The most abundant monosaccharides were arabinose (30.30%), galactose (18.2%), and galacturonic acid (17.69%). Our nding was in agreement with similar research by Mirahmadi et al [21].…”

“…Mirahmadi et al [21], and Salimi et al [29] who indicated that α-Pinene is the main compound in the ethanolic extract of Bene gum. α-Pinene is a highly bioavailable component with rapid metabolism and exhibits activity as an acetylcholinesterase inhibitor [30] and positive modulator of GABAAbenzodiazepine (BZD) receptors [31].…”

“…Chromatographic analysis of volatile components of gums was carried out on Shimadzu QP-2010 GC-MS system equipped with DB-5 ms capillary column (length, 30 m; column i.d., 0.25 mm; lm thickness, 0.25 mm) and connected to a ame ionization detector. The ultrasound-assisted extraction of Mirahmadi et al [21].…”

Application of Pistacia atlantica Leaves Powder as Natural Material To Remove Nitrate and Phosphate Ions From Domestic Wastewater by Characterization, Bio-removal, and Phytotoxicity Studies

“…More than five distinct absorption peaks are observed (Figure . 6); This confirms the complex nature of the studied samples (41). The broad and strong peak observed between 3000-3700 cm -1 is du to the stretching vibration of the hydroxyl (-OH) group of of alcoholic and phenolic compounds, and stretching vibration of the amine (-NH) group (42,43). The peaks at 2920 and 2842 cm -1 are attributed to the asymmetric and symmetric stretching of the methylene (CH2) and methyl (CH3) groups (44,45), and the peak corresponding to stretching vibrations -NH2 + , -NH + , and -NH groups appears in the range 2300-2800 cm -1 usually (46).…”

“…The peaks at 2920 and 2842 cm -1 are attributed to the asymmetric and symmetric stretching of the methylene (CH2) and methyl (CH3) groups (44,45), and the peak corresponding to stretching vibrations -NH2 + , -NH + , and -NH groups appears in the range 2300-2800 cm -1 usually (46). The observed peak at 1700-1725 cm -1 is attributed to stretching of carbonyl (C=O) group of carboxylic acid or ketones (43,47), and the peak at 1620 cm -1 appears for C=O bond stretch of the amide group, or N-H bond bend, or carbonyl group stretch of -COOH (41,44,48). The peak 1536 cm -1 belongs to carboxyl groups (44), and the peak 1454 cm -1 corresponds to the bending of C-H group that appears in the range 1445-1485 cm -1 (41), and the peak 1370 cm -1 is attributed to the bending of CH3 group or C-N stretching vibration, which corresponds to the amine groups (8,47,49).…”