Pistachio (Pistacia vera var Kerman) from Argentinean cultivars. A natural product with potential to improve human health
María P. Fabani | Lorena Luna | María V. Baroni | Magdalena V. Monferran | Maximiliano Ighani | Alejandro Tapia | Daniel A. Wunderlin | Gabriela Egly Feresin
The chemical profile, mineral content as well as antioxidant activities of three cultivars of Pistacia vera cv Kerman were investigated. The total phenolic (TP) content flavonoids (FT) and anthocyanins (TA) were measured. Additionally, the profile of polyphenols was analyzed. A slight, not significant, increment was observed in TP content between cultivars with different age (5, 9 and 11 years old). The 9 years old cultivar showed the highest FL value, while the 11 years old cultivar had the higher TA content. Main polyphenols were separated by HPLC and identified by electrospray ionization (ESI) coupled to quadrupole-time of flight mass spectrometry (LC–ESI–QTOF–MS). Gallic acid and (+)-catechin were present in higher amounts. The presence of myricetin, isoquercitrin and a dimer of procyanidin are reported for the first time in pistachio. Additionally, K, Ca and Mg were found in high proportion. The highest antioxidant capacity was measured in the 11 years old pistachio cultivar. This work presents the first evidence that Pistacia vera cv Kerman from Argentinean cultivars could be considered as a functional food or ingredient in a diet, with potential to improve human health.
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