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Phenolic composition and antioxidant activity of different parts of pistacia vera L.

Raouia Boumaiza, Ahmed Snoussi, Tania Ćirković-Veličković, Nabiha Bouzouita

Abstract


Phenolic compounds are widely distributed in almost all higher plants and are present in different tissues. The quality and quantity of phenolics are used as criteria for variety identification. The present study has been planned to determine the phenolic composition of Pistacia vera.

Total phenolic content and concentration of flavonoids of eight different extracts, from the floral buds and leaves of Pistacia vera. (Anacardiaceae) were determined using spectrophotometric methods. The total phenolic content ranged from 401.64 to 513.77 (mg GAE/g DW). The total flavonoid concentrations varied from 8.28 to 67.94 mg CE/g.

Antioxidant activity was assessed by three methods: DPPH°+, β-carotene and ABTS and determined respectively as IC50 (mg/mL), CAA and PI (%), all extract have shown to be endowed by a high antioxidant activity similar to that of BHT.

Ethanolic extract of male floral buds showed the highest phenolic and flavonoid concentration and the strongest antioxidant activity. The significant linear correlation was confirmed between the values for the total phenolic content and antioxidant activity of plant extracts.

Phenolic compounds were investigated by LTQ Orbitrap LC-MS analysis and revealed 17compounds split into 5 groups: Abscisic acids, phenolic acids and their derivatives, flavonols, flavanones, flavones, flavanols. The high contents of phenolic compounds indicated that these last contribute to the antioxidant activity. The Pistacia vera can be regarded as promising candidates for natural plant sources of antioxidants with high value.


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