Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510641, China.
Guangdong ERA Food & Life Health Research Institute, Guangzhou 510670, China.
Nutrients. 2022 Jul 22;14(15):3002. doi: 10.3390/nu14153002.
The consumption of pistachios has been linked to many potential health benefits. Phytochemicals in pistachios, including phenolics, vitamin E and carotenoids, have been considered to make contributions to the health benefits. The objectives of this study were (1) to explore the phytochemical profiles (total phenolics and total flavonoids, including both free and bound forms), selected phytochemicals, vitamin E and carotenoids of raw and roasted pistachios; (2) to determine total antioxidant activity and cellular antioxidant activity (CAA); and (3) to explore antiproliferative activities of pistachio extracts against human breast, liver and colon cancer cells in vitro. Both raw and roasted pistachios contained high total phenolics, at 479.9 ± 10.2 (raw) and 447.9 ± 9.4 (roasted) mg GAE/100 g, respectively, and high flavonoids, at 178.4 ± 10.6 (raw) and 144.1 ± 7.4 (roasted) mg GAE/100 g, respectively. The contributions of the free form to the total phenolics in pistachios were 82% (raw) and 84% (roasted), respectively, and the contributions of the free form to the total flavonoids in pistachios were 65% (raw) and 70% (roasted), respectively. Gentisic acid and catechin were the major phenolics in raw and roasted pistachios, respectively. Both raw and roasted pistachios had similar total antioxidant activity evaluated by Oxygen-Radical-Scavenging Capacity (ORAC) assay, at 7387.9 ± 467 (raw) and 7375.3 ± 602 (roasted) μmol TE/100 g, respectively. Both raw and roasted pistachio extracts exhibited cellular antioxidant activity inhibiting peroxyradical radical-induced oxidation, with CAA values of 77.39 ± 4.25 (wash) and 253.71 ± 19.18 (no wash) μmol QE/100 g of raw pistachios and 115.62 ± 3.02 (wash) and 216.76 ± 6.6 (no wash) μmol QE/100 g of roasted pistachios. Roasted pistachios contained more vitamin E when compared with raw pistachios, while raw pistachios contained more carotenoids than the roasted pistachios. Additionally, the free form of roasted pistachios extracts exhibited superior antiproliferation activity against HepG2, Caco-2 and MDA-MB-231 cancer cells in a dose-dependent manner, with EC 34.73 ± 1.64, 36.66 ± 3.3 and 7.41 ± 0.82 mg per mL, respectively. These results provided new knowledge about the phytochemical profiles, antioxidant activity, cellular antioxidant activity and antiproliferative activity of raw and roasted pistachios.
开心果的消费与许多潜在的健康益处有关。开心果中的植物化学物质，包括酚类、维生素 E 和类胡萝卜素，被认为对健康益处有贡献。本研究的目的是：（1）探索生的和烤的开心果中的植物化学物质特征（总酚和总类黄酮，包括游离和结合形式）、选定的植物化学物质、维生素 E 和类胡萝卜素；（2）确定总抗氧化活性和细胞抗氧化活性（CAA）；（3）探索开心果提取物对体外人乳腺癌、肝癌和结肠癌细胞的增殖抑制活性。生的和烤的开心果都含有高的总酚类物质，分别为 479.9 ± 10.2（生的）和 447.9 ± 9.4（烤的）mg GAE/100 g，以及高的类黄酮，分别为 178.4 ± 10.6（生的）和 144.1 ± 7.4（烤的）mg GAE/100 g。开心果中游离形式对总酚的贡献分别为 82%（生的）和 84%（烤的），而游离形式对总类黄酮的贡献分别为 65%（生的）和 70%（烤的）。没食子酸和儿茶素分别是生的和烤的开心果中的主要酚类物质。生的和烤的开心果的总抗氧化活性（通过氧自由基清除能力（ORAC）测定）相似，分别为 7387.9 ± 467（生的）和 7375.3 ± 602（烤的）μmol TE/100 g。生的和烤的开心果提取物都表现出细胞抗氧化活性，抑制过氧自由基诱导的氧化，其 CAA 值分别为 77.39 ± 4.25（未洗）和 253.71 ± 19.18（未洗）μmol QE/100 g 的生开心果和 115.62 ± 3.02（未洗）和 216.76 ± 6.6（未洗）μmol QE/100 g 的烤开心果。与生开心果相比，烤开心果含有更多的维生素 E，而生开心果比烤开心果含有更多的类胡萝卜素。此外，烤开心果提取物的游离形式对 HepG2、Caco-2 和 MDA-MB-231 癌细胞的增殖抑制活性具有剂量依赖性，EC 34.73 ± 1.64、36.66 ± 3.3 和 7.41 ± 0.82 mg/mL。这些结果为生的和烤的开心果的植物化学物质特征、抗氧化活性、细胞抗氧化活性和增殖抑制活性提供了新的知识。
