Investigation effects of extracted compounds from shell and cluster of pistachio nut on the inactivation of free radicals

Abstract

Essential oils (EOs) are known for uses in various fields such as perfume, cosmetic, pharmaceutical and food industries. Agricultural wastes are among the resources of EOs that produced and disposed of in large quantities annually. Hence, in this study, for the first time, EOs available from pistachio fruit [fruit pistachio shells (FPS) and fruit pistachio cluster (FPC)] were used to the extraction of EOs. The Clevenger device and distilled water were used to extract EOs. The amount of total phenolic compounds (TPC) by Folin-ciocalteu reagent and the radical scavenging ability (RSA%) of FPS and FPC extracted by the soaking method were also measured. The RSA% of EOs and extracts in the presence of DPPH free radicals was evaluated by the IC50 index. Chemical composition of EOs detected by mass spectrometric gas chromatography. Notwithstanding amounts of extraction efficiency by water in the soaking method from FPS and FPC was 4.6% and 3.2% respectively, EOs extraction efficiency from FPC and FPS was 2.10% and 0.13% respectively. TPC in FPS and FPC was 958.38 and 796.25 mgGA/100g dry material respectively. The amount of IC50 of FPS was 3760.69 ppm and near to RSA% of BHT (2354.36 ppm). Statistical difference was observed between the RSA of EOs and positive control antioxidant (P < 0.05). The RSA of antioxidant extracts and TPC showed positively correlated. The major compounds identified in FPS were the D-limonene, α-thujene and terpinolene, abundance respectively, and the major components of FPC were α-thujene and α-pinene, abundance respectively.

GC-MS profiling of Pistachio vera L., and effect of antioxidant and antimicrobial compounds of it's essential oil compared to chemical counterparts

“…The IC 50 of essential oil was 206.32 µl/L. In comparison to previous research 7 , the rate obtained in the current study was significantly lower. They reported the amount of pistachio hull EO at 3500 ppm.…”

“…Very few investigations have been conducted on the TPC and anti-radical activity of pistachio shell EO. According to previous research 7 , the amount of TPC in the pistachio green hull was 205.68 mg of gallic acid per 100 g of the sample's dry weight, which is less than the obtained amount in the present study. Pistachio hull, especially the Ahmad-Aghaei cultivar, contains many phenolic compounds that can protect against oxidizing agents and pathogens 43 .…”

“…One of Iran's most significant agricultural products is the pistachio ( Pistacia vera ), grown in numerous regions on an extensive scale. Iran is the largest producer of pistachios in the world, with an annual production of 478,600 tons per year 7 and in Iran, according to the statistics of the Ministry of Agriculture- Jahad, in 2016, Kerman, Yazd, Razavi Khorasan, Fars, and South Khorasan provinces, respectively, have the most amount of pistachio production 8 . The main by-products of pistachios are mainly soft green hulls, clusters, leaves, and small amounts of kernels and wood husks 9 .…”