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

  • Javad TavakoliEmail author
  • Khodadad Hajpour Soq
  • Alireza Yousefi
  • Parviz Estakhr
  • Mohsen Dalvi
  • Amin Mousavi KhaneghahEmail author
Original Article


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.


Pistacia atlantica var mutica kernel oil Antioxidant properties Unsaponifiable compounds Oil stability Antioxidant compounds 


Compliance with ethical standards

Conflict of interest

The authors declare that there is no conflict of interest in writing upon submission of the manuscript.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food Science and Technology, Faculty of AgricultureJahrom UniversityJahromIran
  2. 2.Employee of Health SystemShiraz University of Medical ScienceShirazIran
  3. 3.Department of Chemical EngineeringUniversity of BonabBonabIran
  4. 4.Department of Food and DrugShiraz University of Medical ScienceShirazIran
  5. 5.Department of Food Science, Faculty of Food EngineeringState University of Campinas (UNICAMP)CampinasBrazil

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