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

Figures & data

Table 1. Determination of reducing power of P-Gum by potassium ferricyanide reduction and FRAP methods, cupric ions (Cu²⁺) reduction capacity by Cuprac method.

Antioxidants	Fe^3+–Fe^3+ reducing power (700 nm)*	Cu^2+–Cu^+ reducing power (450 nm)*	FRAP Assay (593 nm)*
BHA	2.098 ± 0.04	0.598 ± 0.04	2.261 ± 0.02
BHT	1.591 ± 0.19	0.550 ± 0.04	1.283 ± 0.09
α-Tocopherol	1.052 ± 0.10	0.546 ± 0.13	1.764 ± 0.05
Trolox	0.567 ± 0.03	0.486 ± 0.11	1.024 ± 0.07
P-Gum	0.223 ± 0.03	0.158 ± 0.03	0.530 ± 0.07

P-Gum, pistachio (Pistacia vera L.) gum; BHA, butylated hydroxyanisole; BHT, butylated hydroxytoluene.

*Expressed as absorbance values.

Table 2. Total antioxidant activity by ferric thiocyanate method, IC₅₀ values of DPPH^• free radical scavenging activity, DMPD radical scavenging activity, superoxide anion radical () scavenging activity and metal chelating activity of P-Gum.

Antioxidants	Metal chelating activity*	scavenging activity*	DPPH^• scavenging activity*	DMPD^•+ scavenging activity*	Total antioxidant activity†
BHA	28.9	19.8	10.2	12.6	80.3
BHT	8.5	20.4	27.7	14.4	73.5
α-Tocopherol	16.5	17.8	11.8	15.4	36.2
Trolox	7.5	21.0	10.9	12.0	72.0
P-Gum	5.3	16.5	23.9	15.4	54.2

P-Gum, pistachio (Pistacia vera L.) gum; BHA, butylated hydroxyanisole; BHT, butylated hydroxytoluene; DPPH, 1,1-diphenyl-2-picryl-hydrazyl radicals; DMPD^•+, N,N-dimethyl-p-phenylenediamine radicals; , superoxide anion radicals.

*Expressed as IC₅₀ values (µg/ml).

†Expressed as percent (%) inhibition.

Figure 1. Total phenolic content as gallic acid equivalent (GAE/mg of extract) in P-Gum. P-Gum, pistachio (Pistacia vera L.) gum.

Figure 2. Total flavonoids content as quercetin equivalent (QE/mg of extract) in P-Gum. P-Gum, pistachio (Pistacia vera L.) gum.

Figure 3. The total antioxidant activity of P-Gum [pistachio (Pistacia vera L.) gum] and standard antioxidants such as BHA, BHT, α-tocopherol and trolox at the same concentration(10 µg/ml).