Quantification of Phytochemicals, Cellular Antioxidant Activities and Antiproliferative Activities of Raw and Roasted American Pistachios (Pistacia vera L.)

Abstract

The consumption of pistachios has been linked to many potential health benefits. Phytochemicals in pistachios, including phenolics, vitamin E and carotenoids, have been considered to make contributions to the health benefits. The objectives of this study were (1) to explore the phytochemical profiles (total phenolics and total flavonoids, including both free and bound forms), selected phytochemicals, vitamin E and carotenoids of raw and roasted pistachios; (2) to determine total antioxidant activity and cellular antioxidant activity (CAA); and (3) to explore antiproliferative activities of pistachio extracts against human breast, liver and colon cancer cells in vitro. Both raw and roasted pistachios contained high total phenolics, at 479.9 ± 10.2 (raw) and 447.9 ± 9.4 (roasted) mg GAE/100 g, respectively, and high flavonoids, at 178.4 ± 10.6 (raw) and 144.1 ± 7.4 (roasted) mg GAE/100 g, respectively. The contributions of the free form to the total phenolics in pistachios were 82% (raw) and 84% (roasted), respectively, and the contributions of the free form to the total flavonoids in pistachios were 65% (raw) and 70% (roasted), respectively. Gentisic acid and catechin were the major phenolics in raw and roasted pistachios, respectively. Both raw and roasted pistachios had similar total antioxidant activity evaluated by Oxygen-Radical-Scavenging Capacity (ORAC) assay, at 7387.9 ± 467 (raw) and 7375.3 ± 602 (roasted) μmol TE/100 g, respectively. Both raw and roasted pistachio extracts exhibited cellular antioxidant activity inhibiting peroxyradical radical-induced oxidation, with CAA values of 77.39 ± 4.25 (wash) and 253.71 ± 19.18 (no wash) μmol QE/100 g of raw pistachios and 115.62 ± 3.02 (wash) and 216.76 ± 6.6 (no wash) μmol QE/100 g of roasted pistachios. Roasted pistachios contained more vitamin E when compared with raw pistachios, while raw pistachios contained more carotenoids than the roasted pistachios. Additionally, the free form of roasted pistachios extracts exhibited superior antiproliferation activity against HepG2, Caco-2 and MDA-MB-231 cancer cells in a dose-dependent manner, with EC50 34.73 ± 1.64, 36.66 ± 3.3 and 7.41 ± 0.82 mg per mL, respectively. These results provided new knowledge about the phytochemical profiles, antioxidant activity, cellular antioxidant activity and antiproliferative activity of raw and roasted pistachios.

Predictive models based on machine learning for early recurrence and metastasis in postoperative patients with colorectal cancer

“…A previous review demonstrated that consumption of marine omega-3 poly-unsaturated fatty acids (PUFA) and fish may have a positive effect on cancer survival rates 36 . In addition, the unsaturated fatty acids, fiber, vitamins, minerals, and other compounds in nuts have been shown to have anticancer and antioxidant properties 37 . Patients should be advised to decrease their consumption of refined grains while increasing their consumption of whole grains, fish, shrimp, crab, and nuts.…”

Cornus officinalis Extract Enriched with Ursolic Acid Ameliorates UVB-Induced Photoaging in Caenorhabditis elegans

“…The carbohydrate content was measured by the phenol–sulfuric acid method with D-glucose as the standard [ 45 ]. The flavonoid content was measured using the sodium borohydride/chloranil method using catechin hydrate as a standard [ 46 ]. UA content was quantified by HPLC, using pure standards as reference for retention time and quantification [ 47 ].…”

Dietary Regulation of Keap1/Nrf2/ARE Pathway: Focus on Acai Berries and Pistachios and Cashews as Natural Food Sources

“…Gallic acid and other phenolic chemicals, such as phenol acids, flavonoids, stylibenes, and tannins, have one or more aromatic rings and hydroxyl groups [63][64][65]. As a great source of phenolic compounds, pistachios have strong antioxidant properties that can block ROS, preventing the oxidation of biological macromolecules [66]. The activity of the various pistachio nut components was evaluated in a number of in vitro and in vivo investigations, and the various lipophilic (carotenoids, tocopherols, and chlorophyll) and hydrophilic extracts were compared [67].…”

“…Additionally, it has been proposed that the antiproliferative properties of pistachios contribute to their anticancer properties. The growth of LT97 colon adenoma cells has been shown to be inhibited by pistachio fermentation supernatants in vitro in a dose-dependent manner [66]. Additionally, pistachio fermentation supernatants have been shown to increase antioxidant activity, which promotes the expression of catalase (CAT), which lessens DNA damage brought on by hydrogen peroxide (𝐻 2 𝑂 2 ) [70].…”