Pistachio (Pistacia vera L.) Gum: a potent inhibitor of reactive oxygen species

Abstract

In the present study, in order to evaluate antioxidant and radical scavenging properties of Pistachio gum (P-Gum), different bioanalytical methods such as DPPH^• scavenging activity, DMPD^•+ radical scavenging activity, total antioxidant activity determination by ferric thiocyanate, reducing ability Fe³⁺–Fe²⁺ transformation, Cuprac and FRAP assays, scavenging by riboflavin-methionine-illuminate system and ferrous ions (Fe²⁺) chelating activities by 2,2′-bipyridyl reagent were performed separately. P-Gum inhibited 54.2% linoleic acid peroxidation at 10 µg/ml concentration. On the other hand, BHA, BHT, α-tocopherol and trolox, pure antioxidant compounds, indicated inhibition of 80.3%, 73.5%, 36.2% and 72.0% on peroxidation of linoleic acid emulsion at the same concentration, respectively. In addition, all of sample had an effective DPPH^•, DMPD^•+ and scavenging, Fe³⁺ reducing power by Fe³⁺–Fe²⁺ transformation and FRAP assay, Cu²⁺ reducing ability by Cuprac method and Fe²⁺ chelating activities.

• Antioxidant activity
• metal chelating
• Pistachio (Pistacia vera) gum
• radical scavenging

Declaration of interest

The authors declare no conflict of interest.