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Antioxidant activity of Pistacia atlantica var mutica kernel oil and it’s unsaponifiable matters

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Abstract

In this research, antioxidant activity of Pistacia atlantica var mutica (a wild type of pistachio in Iran) kernel oil (PAKO) and unsaponifiable matters of kernel oil (UKO) were compared with those of sesame seed oil (SSO) and rice bran oil (RBO) as well as with their unsaponifiable matters (USO and UBO) and α-tocopherol (natural antioxidant) was selected as control. Also, some chemical properties such as (FRAP, DPPH radical-scavenging, rancimat and oven assays (peroxide value and carbonyl value) were assessed. The amount of unsaponifiable matters of studied oils was between 1.4 and 3.5%. The highest total phenolics was observed in SSO (1024 mg/kg), followed by RBO, and PAKO was 174, and 75 mg/kg, respectively. In DPPH radical-scavenging assay, the EC50 values of PAKO, SSO, RBO, UKO, USO, UBO, and α-tocopherol were determined as 38.9, 50, 48.4, 14, 12.7, 15.9 and 61.4 mg/mL, respectively. In FRAP assay, the highest value was nominated for UKO (434 mmol/L); followed by USO, UBO, PAKO, SSO, RBO and α-tocopherol (404, 357, 364, 298, 210 and 58 mmol/L; respectively). Also, considering the results of oven test, the incorporation of UKO into pure sunflower oil resulted in the highest oxidative stability; followed by UBO, USO, PAKO, SSO, RBO and α-tocopherol. According to results of the rancimat test, the incorporation of unsaponifiable matters (UKO, USO, and UBO) resulted in the highest oil/oxidative stability index (OSI) in pure sunflower oil, followed by oils studied (PAKO, SSO, and RBO). According to results, UKO had the highest antioxidant activity, followed by USO, UBO, PAKO, SSO, RBO, and α-tocopherol.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, P.O. Box 74137-66171, Jahrom, Fars, Iran

    Javad Tavakoli & Mohsen Dalvi

  2. Employee of Health System, Shiraz University of Medical Science, Shiraz, Iran

    Khodadad Hajpour Soq

  3. Department of Chemical Engineering, University of Bonab, PO Box 55517-61167, Bonab, Iran

    Alireza Yousefi

  4. Department of Food and Drug, Shiraz University of Medical Science, Shiraz, Iran

    Parviz Estakhr

  5. Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Caixa Postal: 6121, Campinas, Sao Pulo, CEP 13083-862, Brazil

    Amin Mousavi Khaneghah

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  1. Javad Tavakoli
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  2. Khodadad Hajpour Soq
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  3. Alireza Yousefi
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  4. Parviz Estakhr
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  5. Mohsen Dalvi
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  6. Amin Mousavi Khaneghah
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Correspondence to Javad Tavakoli or Amin Mousavi Khaneghah.

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Tavakoli, J., Hajpour Soq, K., Yousefi, A. et al. Antioxidant activity of Pistacia atlantica var mutica kernel oil and it’s unsaponifiable matters. J Food Sci Technol 56, 5336–5345 (2019). https://doi.org/10.1007/s13197-019-04004-0

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  • DOI: https://doi.org/10.1007/s13197-019-04004-0

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