Plant Physiology Unit, Dept. Life Sciences and Systems Biology. University of Turin, Via Quarello 15/a, 10135, Turin, Italy.
Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Viale delle Scienze, 90128, Palermo, Italy.
Phytochemistry. 2019 Apr;160:40-47. doi: 10.1016/j.phytochem.2019.01.010. Epub 2019 Jan 25.
The genus Pistacia (Anacardiaceae family) is represented by several species, of which only P. vera L. produces edible seeds (pistachio). Despite the different flavor and taste, a correct identification of pistachio varieties based on the sole phenotypic character is sometimes hard to achieve. Here we used a combination of chemical partitioning and molecular fingerprinting for the unequivocal identification of commercial pistachio seed varieties (Bronte, Kern, Kerman, Larnaka, Mateur and Mawardi) of different geographical origin. The total phenolic content was higher in the variety Bronte followed by Larnaka and Mawardi cultivars. The total anthocyanin content was higher in Bronte and Larnaka varieties, whereas the total proanthocyanidin content was higher in Bronte, followed by Mawardi and Larnaka varieties. HPLC-DAD-ESI-MS/MS analyses revealed significant (P < 0.05) higher amounts of cyanidin-3-glucoside, idein, eryodictol-7-galactoside, quercetin-3-glucoside, luteolin-glucoside and marein in the variety Bronte, whereas higher amounts of peonidin-3-glucoside, okanin 4'-galactoside, hyperoside and quercetin-4'-glucoside were found in the variety Larnaka. The highest content of catechin was found in the Mawardi variety. A significantly (P < 0.05) higher total amount of fatty acids was found in the varieties Mateur, Kern and Bronte, followed by the varieties Larnaka and Mawardi, whereas the variety Kerman showed the lowest total fatty acid content. GC-FID and GC-MS analyses revealed the presence of several polyunsaturated fatty acids. Kern and Mateur varieties showed a significantly (P < 0.05) higher amount of linoleic acid, whereas the variety Bronte showed the highest amount of oleic acid. Molecular fingerprinting was achieved by ITS DNA PCR-RFLP analysis. Three different restriction enzymes (RsaI, TaqαI and PstI) were used to selectively cleave the resulting amplicons. A TaqαI site could be selectively found in the varieties Kerman, Larnaka and Mateur, whereas the digestion of the PCR products by RsaI gave specific patters exclusively on Bronte and Mawardi. Digestion by PstI gave specific patters exclusively on the Kern variety. The results showed that the Mediterranean varieties (Mateur, Bronte and Larnaka) show similar chemical patterns and (particularly for Mateur and Larnaka) a close phylogenetic relationship, allowing a chemical and molecular partitioning with respect to the other varieties.
该属 Pistacia（漆树科）有几个种，其中只有 P. vera L. 生产可食用的种子（开心果）。尽管风味和口感不同，但仅根据单一表型特征正确识别开心果品种有时很难实现。在这里，我们使用化学分离和分子指纹图谱相结合的方法，对来自不同地理来源的商业开心果种子品种（Bronte、Kern、Kerman、Larnaka、Mateur 和 Mawardi）进行明确鉴定。总酚含量以 Bronte 品种最高，其次是 Larnaka 和 Mawardi 品种。总花色苷含量以 Bronte 和 Larnaka 品种较高，而总原花青素含量以 Bronte 品种最高，其次是 Mawardi 和 Larnaka 品种。HPLC-DAD-ESI-MS/MS 分析表明，Bronte 品种中矢车菊素-3-葡萄糖苷、异靛苷、eryodictol-7-半乳糖苷、槲皮素-3-葡萄糖苷、木犀草素-葡萄糖苷和马雷因的含量显著较高（P < 0.05），而 Larnaka 品种中高含量的芍药素-3-葡萄糖苷、奥卡宁 4'-半乳糖苷、金丝桃苷和槲皮素-4'-葡萄糖苷。Mawardi 品种中儿茶素含量最高。Mateur、Kern 和 Bronte 品种中总脂肪酸含量显著较高（P < 0.05），其次是 Larnaka 和 Mawardi 品种，而 Kerman 品种中总脂肪酸含量最低。GC-FID 和 GC-MS 分析表明存在多种多不饱和脂肪酸。Kern 和 Mateur 品种中亚油酸含量显著较高（P < 0.05），而 Bronte 品种中油酸含量最高。ITS DNA PCR-RFLP 分析实现了分子指纹图谱。使用三种不同的限制酶（RsaI、TaqαI 和 PstI）选择性切割所得扩增子。Kerman、Larnaka 和 Mateur 品种中可选择性地发现 TaqαI 位点，而 RsaI 消化 PCR 产物仅在 Bronte 和 Mawardi 品种上产生特异性图案。PstI 消化仅在 Kern 品种上产生特异性图案。结果表明，地中海品种（Mateur、Bronte 和 Larnaka）表现出相似的化学模式，（特别是对于 Mateur 和 Larnaka）具有密切的系统发育关系，允许相对于其他品种进行化学和分子分区。
