Determination of Sugar, Total Phenol contents-and Antioxidant Activity of various parts ‘Uzun’ pistachio cultivar (Pistacia vera L.)

Year 2020, Volume: 4 Issue: 1, 62 - 69, 15.03.2020

Muhammet Ali Gündeşli

https://doi.org/10.31015/jaefs.2020.1.8

Cited By: 5

Abstract

The aim of this study was conducted to determine the sugar content, total phenol and antioxidant activity of various parts of ‘Uzun’ pistachio trees during 2018 (high bearing, or “on”-year trees) and 2019 (low bearing, or “off”-year trees) growing season. This research was carried on 35-year old, fruitful or unfruitful (showing alternate bearing) trees that were grafted on Pistacia vera rootstock at the Gaziantep provinces of Turkey. Total phenolic content of the samples were determined by the Folin Ciocalteu method by Spectrophotometer. Total antioxidant activitiy of samples were evaluated using the 1, 1-diphenyl-2- picrylhydrazyl (DPPH) radical scavenging method. Radical scavenging activities and total phenolic content of the samples changed depending on the different parts of shoot, leaves, nuts (hull and hard Shell) and kernel. Sugar compounds of Pistachio were detected by using HPLC. The highest antioxidant values were observed in hull (86,02% on-year) and hard Shell (85,37 % on-year ) and the lowest were in kernel samples. The highest total phenol amount was recorded hard Shell and the lowest values were in kernel (81,23% off-year) samples. Fructose content (12,10 g/100 g) was found to be higher than the contents of sucrose (3,10 g/100 g) and glucose (5,48 g/100 g) in ‘off’ year tree and the dominant sugar was found fructose. All tissues that the amount of sugar content in ‘off’ year was higher than ‘on’ year. The results suggest at phytochemicals in ‘Uzun’ pistachio variety has potent antioxidant activities that is important for human nutrition. 

Keywords

Free-radicals, Antioxidant, DPPH, Pistachio, Phenol, Sugar compounds

References

• Acar, I., Tahtacı, S. A., Arpacı, S., Aydın, Y., and Karadag, S., 2006. Determination of effects of plant growth regulator applications on alternate bearing in pistachios under suitable growing conditions. Acta Hortic. 726, 539-544. https://doi.org/10.17660/ActaHortic.2006.726.90.
• Arcan, I., and Yemenicioglu, A. (2009). Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat. Journal of Food Composition and Analysis 22. 184–188. https://doi.org/10.1016/j.jfca.2008.10.016.
• Arpacı, S. and Atlı, H. (1996). In-situ of Pistacia Species. Annual Report. Pistachio Research Inst. Gaziantep, Turkey. http://om.ciheam.org/article.php?IDPDF=1600178.
• Atlı, H. S., Arpacı, S., Akgun, A., and Acar, I., (2003). Cultivar-Rootstock Combinations for Unirrigated Pistachio in Turkey. XXVI International Horticultural Congress, Genetics and Breeding of Tree Fruits and Nuts. 11-16 August 2002, Toronto, Canada. Acta Horticulturae. 622:567-571. Doi:10.17660/ActaHortic.2003.622.60
• Atmanı, D., Chaher, N., Berboucha, M., Ayounı, K., Lounıs, H., Boudaoud, H., Debbache, N. and Atmanı, D. (2009). Antioxidant Capacity and Phenol Content of Selected Algerian Medicinal Plants. Food Chemistry, 112: 303–309. http://doi:10.1016/j.foodchem.2008.05.077.
• Azadpour, M., Rezaei, M., Taatı, M., Dehnoo, M.G. and Ezatpour, B. (2015). Antioxidant, Antibacterial, and Wound-Healing Properties of Methanolic Extract of Pistacia khinjuk. Comp. Clin. Pathol., 24:379–385. http://doi:10.1007/s00580-014-1908-8.
• Brand-Williams, W., Cuvelier, M.E. and Berset, C.L.W.T. (1995). Use of a Free Radical Method to Evaluate Antioxidant Activity. LWT-Food Science and Technology, 28, 25-30. http://dx.doi.org/10.1016/S0023-6438(95)80008-5.
• Baninasab, B., and Rahemi, M., (2006). Possible role of non-structural carbohydrates in alternate bearing of pistachio. Eur. J. Hortic. Sci. 277-282. https://www.pubhort.org/ejhs/2006/file_173711.pdf.
• Dashpande, S.S., Dashpande, U.S., Salunkhe, D.K. (1996). Nutritional and health aspects of food antioxidants. In: Madhavi, D.L., Dashpande, S.S., Salunkhe, D.K. (Eds.), Food Antioxidants. Marcel Dekker Inc, New York, pp. 361–469. https://www.taylorfrancis.com/books/e/9780429081859/chapters/10.1201/9781482273175-13.
• Dogan, C., Celik, S., Dogan, N. (2017). Siirt Bölgesi Melengiçlerin Toplam Fenolik Madde Miktarları ve Antioksidan Aktivitelerinin Belirlenmesi Cemhan DOĞAN1*, Harran Tarım ve Gıda Bilimleri Dergisi (2017) 21(3): 293-298.
• Durak, M.Z., and Ucak, G. (2015). Solvent Optimization and Characterization of Fatty Acid Profile And Antimicrobial and Antioxidant Activities of Turkish Pistacia Terebinthus L. Extracts. Turkish Journal of Agriculture and Forestry, 39: 10-19. http://journals.tubitak.gov.tr/agriculture/issues/tar-15-39-1/tar-39-1-1-1312-20.pdf.
• Durmaz, G., and Gökmen, V. (2011). Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chemistry, 128(2): 410-414. https://doi.org/10.1016/j.foodchem.2011.03.044.
• Farhoosh, R., Tavakolı, J., and Khodaparast, M.H.H. (2008). Chemical Composition and Oxidative Stability of Kernel Oils from Two Current Subspecies of Pistacia atlantica in Iran. Journalof American Oil Chemistry Society, 85: 723–729. https://doi.org/10.1007/s11746-008-1258-2.
• Fukuda, T., Ito, H., Yoshida, T. (2003). Antioxidative polyphenols from walnuts (Juglans regia L.). Phytochemistry 63, 795–801. https://doi.org/10.1016/S0031-9422(03)00333-9.
• Gardeli, C., Papageorgıou, V., Athanasıos, M., Theodosıs, K. and Komaitis, M. (2008). Essential Oil Composition Of Pistacia Lentiscus L. and Myrtus Communis L.: Evaluation of Antioxidant Capacity of Methanolic Extracts. Food Chemistry, 107: 1120-1130. https://doi.org/10.1016/j.foodchem.2007.09.036.
• Goli, A.H., Barzegar, M. and Sahari, M.A. (2005). Antioxidant Activity and Total Phenolic Compounds of Pistachio (Pistachia vera) Hull Extracts. Food Chemistry, 92: 521-525. https://doi.org/10.1016/j.foodchem.2004.08.020.
• Garavand, F., Madadlou, A., and Moini, S. (2017) Determination of phenolic profile and antioxidant activity of pistachio hull using high-performance liquid chromatography–diode array detector–electro-spray ionization–mass spectrometry as affected by ultrasound and microwave, International Journal of Food Properties, 20:1, 19-29, https://doi.org/10.1080/10942912.2015.1099045. Hatamnia, A.A., Abbaspour, N. and Darvıshzadeh, R. (2014). Antioxidant Activity and Phenolic Profile Of Different Parts of Bene (Pistacia atlantica subsp. kurdica) Fruits. Food Chemistry, 145: 306-311. .http://dx.doi.org/10.1016/j.foodchem.2013.08.031.
• Hosseınzadeh, H., Tabassı, S.A.S., Moghadam, N.M., Rashedinia, M. and Mehri, S. (2012). Antioxidant Activity of Pistacia vera Fruits, Leaves and Gum Extracts. Services Iranian Journal of Pharmaceutical Research, 11 (3): 879-887. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3813125/.
• Kavak, D.D., Altıok, E., Bayraktar, O., and Ulku, S. (2010). Pistacia terebinthus extract: As a potential antioxidant, antimicrobial and possible β-glucuronidase inhibitor. Journal of Molecular Catalysis B: Enzymatic, 64(3), 167-171. https://doi.org/10.1016/j.molcatb.2010.01.029.
• Kazankaya, A., Balta, M.F., Yoruk, IH., Balta, F., and Battal, P. (2008). Analysis of Sugar Composition in Nut Crops. Asian Journal of Chemistry, vol. 20, No. 2, 1519-1525. https://www.researchgate.net/publication/288070265_Analysis_of_sugar_composition_in_nut_crops.
• Koçak, D. (2013). Production of Low Caloric and Spreadable Lipid by Enzymatic Interesterification of Terebinth Fruit (Pistacia Terebinthus L.) Oil. Ph.D Thesis In Food Engineering. University of Gaziantep, 97s.
• Kornsteiner, M.,Wagner, K., Elmadfa, I. (2006). Tocopherols and total phenolics in 10 different nut types. Food Chemistry 98, 381–387. https://doi.org/10.1016/j.foodchem.2005.07.033.
• Polat, S., 2016. Melengiç (Pistacia Terebinthus), Buttum (Pistacia Khinjuk L.), Antepfıstığı (Pistacia Vera L.) Meyvelerinde Kurutmanın Bazı Meyve Özellikleri Üzerine Etkisi. Harran Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tez Gıda Mühendisliği Anabilim Dalı s. 91
• Rezaie, M., Farhoosh, R., Sharıf, A., Asılı, J. and Iranshahi, M. (2015). Chemical Composition, Antioxidant and Antibacterial Properties of Bene (Pistacia Atlantica subsp. mutica) Hull Essential Oil. J Food Sci Technol., 52 (10): 6784–6790. doi: 10.1007/s13197-015-1789-0
• Taghizadeh, F., Davarynejad, G., Asili J., Nemati, H., Karimi, G. (2018). Assessment of phenolic profile and antioxidant power of five pistachio (Pistacia vera L.) cultivars collected from four geographical regions of Iran. Avicenna J Phytomed, 2018; 8 (1): 33-42. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5787995/
• Tavakoli, J., and Khodaparast, M.H.H. (2013). Chemical Properties of the Oil from Pistacia khinjuk Fruits Growing Wild in Iran. Chemistry of Natural Compounds, Vol. 49, No.3. https://link.springer.com/article/10.1007%2Fs10600-013-0667-0.
• Tavakolı, J., Hamedanı, F., Khodaparast, M.H.H., and Kenari, R.E. (2015). Fatty Acid Properties Of Kernel Oil From Pistacia khinjuk Fruits. Chemistry of Natural Compounds, Vol. 51, No. 6. doi: 10.1007/s10600-015-1514-2.
• Tokusoglu, O., Unal, M.K., Yemis, F. (2005). Determination of the phytoalexin resveratrol (3.5.40-trihydroxystilbene) in peanuts and pistachios by high-performance liquid chromatographic diode array (HPLC-DAD) and gas chromatography- mass spectrometry (GC-MS). Journal of Agricultural and Food Chemistry 53, 5003–5009. (n.d.). doi:10.1021/jf050496
• Tomaino, A. Martorana, M., Arcoraci, T., Monteleone, D., Giovinazzo, C., Saija, A. (2010). Antioxidant Activity and Phenolic Profile of Pistachio (Pistacia Vera L., Variety Bronte) Seeds and Skins. Biochimie 2010, 92, 1115–1122. https://doi.org/10.1016/j.biochi.2010.03.027.
• Tsantili, E., Konstantinidis, K., Christopoulos, M., Roussos, P. (2011). Total phenolics and flavonoids and total antioxidant capacity in pistachio (Pistachia vera L.) nuts in relation to cultivars and storage conditions. Sci Hort, 129:694-701. https://doi.org/10.1016/j.scienta.2011.05.020.
• Rohman, A., Riyanto, S., Yuniarti, N., Saputra, W. R., Utami, R.and Mulatsih, W. (2010). Antioxidant activity, total phenolic, and total flavaonoid of extracts and fractions of red fruit (Pandanus conoideus Lam). International Food Research Journal 17: 97-106. http://www.ifrj.upm.edu.my/17%20(01)%202010/(11)%20IFRJ-2010-97-106%20Rohman%20Indonesia.pdf. Spanos, G. A., and Wrolstad, R. E. (1990). Influence of processing andstorage on the phenolic composition of Thompson seedless grapejuice. Journal of Agricultural and Food Chemistry,38, 1565–1571. https://pubs.acs.org/doi/10.1021/jf00097a030.
• Vemmos, S. N., (1999). Mineral composition of leaves and flower buds in fruiting and non‐fruiting pistachio trees. Journal of plant nutrition, 22, 8:1291-1301. https://doi.org/10.1080/01904169909365713.