Antioxidant activity of different parts of Pistacia khinjuk Stocks fruit and its correlation to phenolic composition

• Published in: Natural product research Vol. 30; no. 12; pp. 1445 - 1450
• Main Authors: Hatamnia, Ali Asghar, Rostamzad, Arman, Malekzadeh, Parviz, Darvishzadeh, Reza, Abbaspour, Nasser, Hosseini, Mohammadyar, Nourollahi, Khoshnood, Mehr, Reza Sheikh Akbari
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 17.06.2016
• Subjects: antioxidant capacity; Antioxidants - chemistry; Antioxidants - pharmacology; Biphenyl Compounds - chemistry; Biphenyl Compounds - metabolism; Caffeic Acids - analysis; Caffeic Acids - pharmacology; Chromatography, High Pressure Liquid; Drug Evaluation, Preclinical; Flavonoids - analysis; Flavonoids - chemistry; fruit; Fruit - chemistry; Gallic Acid - analysis; Gallic Acid - pharmacology; hull extract; Iran; Nitric Oxide - metabolism; phenolic composition; Phenols - analysis; Phenols - chemistry; Phenols - pharmacology; Picrates - chemistry; Picrates - metabolism; Pistacia - chemistry; Rutin - analysis; Rutin - pharmacology; phenolic composition; antioxidant capacity; hull extract; fruit
• ISSN: 1478-6419; 1478-6427
• DOI: 10.1080/14786419.2015.1060593

The fruits of Pistacia khinjuk Stocks were collected from Ilam province, Iran. The aim of this study was to analyse antioxidant capacity and phenolic composition of different parts of P. khinjuk fruit. The antioxidant capacity of extracts was measured using different assays: ferric reducing ability of plasma, 2,2-diphenyl-1-picrylhydrazyl and nitric oxide radical scavenging. The phenolic composition of P. khinjuk fruit is reported for the first time. Amongst different parts of the fruit analysed in this study, hull extract contained the highest total phenolic and flavonoid contents. We observed a high correlation between different antioxidant activity and total phenolic and flavonoid contents. Therefore, antioxidant capacity can be related to total phenolic and flavonoid contents. A correlation analysis revealed that ascorbic acid, gallic acid, rutin, caffeic acid, ferulic acid and sinapic acid were the phenolic compounds mainly responsible for antioxidant power of the fruit extracts.