In vitro antioxidant and α‐amylase inhibitory potential of methanolic and lipid fractions fromPistacia atlantica Desf. galls

Abstract

The aim of this study is to evaluate the effects of harvest period, growing region, and shapes of P. atlantica galls on the chemical composition, as well as on the antioxidant activities and ability to inhibit the carbohydrate hydrolyzing enzymes. Thus, the fatty acid composition; the determination of total sterols and tocopherols; the quantitative analysis of phenolic compounds; the antioxidant activities (DPPH • , FRAP, and ABTS •+) and the α-amylase inhibitory activity were carried out. Two shapes (spherical and semi-circular) of galls collected at different harvest periods were used in this work. The result revealed that all the methanolic, lipid extracts, and unsaponifiable fractions showed antioxidant and α-amylase inhibitory activities. Notably, the methanolic extracts from spherical galls has a higher antioxidant activity than those from semi-circular galls. Whereas, in lipid extracts, the observation is reversed. A higher α-amylase inhibitory activity for semi-circular galls was recorded in August and in September for spherical galls. Practical applications Galls are used in traditional medicine. Results from the present study suggest that galls are a good source of natural antioxidants and potential alternatives to control postprandial hyperglycemia. They can be useful for developing nutraceuticals, functional foods, and additives in food processing for health. This is the first report of α-amylase inhibitory activity for methanolic and lipid extracts from P. atlantica galls. How to cite this article: Hefied F, Ben Ahmed Z, Yousfi M. In vitro antioxidant and α-amylase inhibitory potential of methanolic and lipid fractions from Pistacia atlantica Desf.

Study of the antioxidant activity of Pistacia atlantica Desf. Gall extracts and evaluation of the responsible compounds

“…In the study by Hefied et al (2020), Pearson correlation coefficients were calculated between the contents of the total phenolic compounds, flavonoids and condensed tannins, and the antioxidiant activities. The results revealed that the free radical scavenging ability (DPPH • and ABTS •+ ) and ferric ion reducing power (FRAP) were positively and mostly significantly correlated with the phenolic compounds (r > 0.740) and condensed tannins (r > 0.485), which confirm our results that the phenolic compounds in P. atlantica galls are good natural antioxidants.…”

“…The crude extract of P. atlantica galls was prepared according to the method described by Hefied et al (2020). 2.0 g P. atlantica galls powder was macerated in 40 mL methanol in the dark for 48 h at room temperature.…”

“…The ferric reducing antioxidant power assay was applied according to the method described in Hefied et al (2020). The FRAP reagent was prepared by mixing 10 mL of acetate buffer (0.3 M, pH 3.6), 1 mL TPTZ (10 mM (2,4,6-tripyridyl-s-triazine) in HCl (40 mM) and 1 mL FeCl3.6H2O (20 mM).…”

“…The antioxidant activity was also determined using the ABTS •+ method described in Hefied et al, (2020). Free radicals are generated by an enzymatic system consisting of the horseradish peroxidase enzyme, its oxidant substrate (hydrogen peroxide) and the ABTS chromophore.…”

Identification of potential anti‐Alzheimer agents from Pistacia atlantica Desf. galls using UPLC fingerprinting, chemometrics, and molecular docking analyses

“…The crude extract of P. atlantica galls (PAG) was prepared according to the method described by Hefied et al (2020). Briefly, P. atlantica galls powder (2 g) was macerated in 40 ml methanol in the dark for 48 h at room temperature.…”