Flavonoid and Anthocyanin Pigments Characterization of Pistachio Nut (Pistacia vera) as a Function of Cultivar
الموضوعات :Ali Nobari 1 , Mohammad Mehdi Marvizadeh 2 , Tahereh Sadeghi 3 , Negin Rezaei-savadkouhi 4 , Abdorreza Mohammadi Nafchi 5
1 - Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
2 - Young Researchers and Elite Club, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran
3 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 - National Nutrition and Food National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box19395-4741Tehran, Iran
5 - Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
الکلمات المفتاحية: Chemical Properties, Polyphenols, Pistachio kernel, Colorant, Colorimetric assay,
ملخص المقالة :
In this work, the concentrations of flavonoid and anthocyanin pigments determined from different pistachio (Pistacia vera) cultivars collected from Damghan and Rafsanjan, were investigated. The flavonoid compound was evaluated as aluminum chloride complex and stated as mg of rutin equivalents/100g of the sample weight. To estimate anthocyanin content, colorimetric assays were used. The highest concentrations of flavonoid compounds (25mgRu100g⁻¹fw) were found in the Abbas Ali cultivar from Damghan, followed by Kalehghoochi and Fakhri. The lowest level of anthocyanin was obtained in Khanjari from Damghan (7µmolg⁻¹fu).The amount of anthocyanin and flavonoid pigments in different tissues of pistachio fruits showed that there was no significant difference in pistachio hull and kernel. After harvest, different cultivars indicated various values for phytochemical properties and flavonoid compound of pistachio hull and kernel ranged from 12.31 to 30.3 mgRu100g⁻¹fw and 19.22 to 27.92 mgRu100g⁻¹fw, anthocyanin pigment of pistachio hull and kernel from 6.81 to 11.1 µmol g⁻¹fu and 4 to 18 µmolg⁻¹fu, respectively. The pistachio kernel contained high amounts of flavonoid content, especially in the Fakhri cultivar, and the pistachio hull contained low levels of anthocyanin value, especially in the Akbari cultivar. Among the investigated pistachio kernel cultivars, Abbas Ali indicated higher values of anthocyanin pigment than Kalehghoochi, Akbari, Khanjari, and Fakhri. Our findings could be beneficial for introducing interesting properties to the pistachio nut such as cultivar-rich resources from anthocyanin and flavonoid contents and can be used when selecting a special cultivar for a particular application and pharmaceutical industry.
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