Effect of Maturation Degree on the Fixed Oil Chemical Composition, Phenolic Compounds, Mineral Nutrients and Antioxidant Properties of Pistacia lentiscus L. Fruits

  • Kaissa BOUDIEB University of M’hamed Bougara of Boumerdes, Faculty of Natural Sciences, Laboratory of Soft Technology, Valorization, Physical-Chemistry of Biological Materials and Biodiversity, 35000, Boumerdes
  • Sabrina AIT SLIMANE-AIT KAKI University of M’hamed Bougara of Boumerdes, Faculty of Natural Sciences, Laboratory of Soft Technology, Valorization, Physical-Chemistry of Biological Materials and Biodiversity, 35000, Boumerdes
  • Hayet AMELLAL-CHIBANE University of M’hamed Bougara of Boumerdes, Faculty of Natural Sciences, Laboratory of Soft Technology, Valorization, Physical-Chemistry of Biological Materials and Biodiversity, 35000, Boumerdes
Keywords: antioxidant activity; bioactive metabolits; fixed oil; maturity stage; mineral nutrients; Pistacia lentiscus L.

Abstract

This study aimed to evaluate the maturity stage effects on the bioactive metabolites content, the antioxidant activity and color variation of Algerian Pistacia lentiscus L. fruit. For this propose, both red and black fruits of the selected species representing two different maturation stages immature and mature, respectively are chosen. Our experimental study was initiated by a GC/MS analysis in order to determinate the fixed oils chemical composition. An AAS for macroelements and ICP-MS for microelements was carried out to evaluate the mineral composition. Furthermore, phenolic, anthocyanins and total sugars compounds level were determinate. Also, a chromameter was used to detect the color changes of fruits powders. At last, antioxidant activities were evaluated by DPPH and FRAP assays. As a result, the fixed oil qualitative evaluation, revealed new molecules were synthesized in the mature fruit oil which gives it a higher quality than one of the immature stage, we also noted that the accumulation of the oils increases with the fruits maturation while the sugar content decreases significantly. In addition, the results obtained showed that the bioactive molecules were found to be significantly high at the mature stage and its affects positively the P. lentiscus antioxidant activity. High levels of minerals (Ca, Mg, Mn, Cu and Zn) observed in mature fruits ensure a high nutritional quality compared to immature ones.  To conclude, the phytocomponents of P. lentiscus fruit are accumulated during maturation, which provides it with an important qualitative and quantitative value in terms of both curative and/ or nutritional fields.

 

*********

In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue.

*********

Metrics

Metrics Loading ...

References

Akond ASM, Golam Masum, Khandaker L, Berthold J, Gates L, Peters K, … Hossain K (2011). Anthocyanin, total polyphenols and antioxidant activity of common bean. American Journal of Food Technology 6(5):385-394.

Aouinti F, Zidane H, Tahri M, Wathelet Jean P, El Bachiri A (2014). Chemical composition, mineral contents and antioxidant activity of fruits of Pistacia lentiscus L. from Eastern Morocco. Journal of Materials and Environmental Science 5(1):199-206.

Bampouli A, Kyriakopoulou K, Papaefstathiou G, Louli V, Aligiannis N, Magoulas K, Krokida M (2015). Evaluation of total antioxidant potential of Pistacia lentiscus var. chia leaves extracts using UHPLC–HRMS. Journal of Food Engineering 167:25-31.

Bozorgi M, Memariani Z, Mobli M, Salehi Surmaghi MH, Shams-Ardekani MR, Rahimi R (2013). Five Pistacia species (P. vera, P. atlantica, P. terebinthus, P. khinjuk, and P. lentiscus): A review of their traditional uses, phytochemistry, and pharmacology. The Scientific World Journal 219815.

Charef M, Yousfi M, Saidi M, Stocker P (2008). Determination of the fatty acid composition of acorn (Quercus), Pistacia lentiscus seeds growing in Algeria. Journal of the American Oil Chemists’ Society 85(10):921-924.

Chaves-Silva S, Santos AL dos, Chalfun-Júnior A, Zhao J, Peres LEP, Benedito VA (2018). Understanding the genetic regulation of anthocyanin biosynthesis in plants - tools for breeding purple varieties of fruits and vegetables. Phytochemistry 153:11-27.

Daffodil ED, Uthayakumari FK, Mohan VR (2012). GC-MS determination of bioactive compounds of Curculigo orchioides gaertn. Science Research Reporter 2(3):198-201.

Dhifi W, Jelali N, Chaabani E, Beji M, Fatnassi S, Omri S, Mnif W (2013). Chemical composition of Lentisk (Pistacia lentiscus L.) seed oil. African Journal of Agricultural Research 8(16):1395-1400.

Djenane D, Yangüela J, Montañés L, Djerbal M, Roncalés P (2011). Antimicrobial activity of Pistacia lentiscus and Satureja montana essential oils against Listeria monocytogenes CECT 935 using laboratory media: Efficacy and synergistic potential in minced beef. Food Control 22(7):1046-1053.

Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28(3):350-356.

Elgŭn A, Ertugay Z, Certel M (1990). Corn Bulgur: Effects of corn maturation stage and cooking form on bulgur-making parameters and physical and chemical properties of Bulgur products. Cereal Chemistry 67(l):1-6.

Esguerra KVN, Fall Y, Petitjean L, Lumb JP (2014). Controlling the catalytic aerobic oxidation of phenols. Journal of the American Chemical Society 136(21):7662-7668.

Ferguson IB (1984). Calcium in plant senescence and fruit ripening. Plant, Cell and Environment 7(6):477-489.

French MA, Sundram K, Clandinin MT (2002). Cholesterolaemic effect of palmitic acid in relation to other dietary fatty acids. Asia Pacific Journal of Clinical Nutrition 11(Suppl. 7):S401-407.

Giusti MM, Wrolstad RE (2001). Characterization and measurement of anthocyanins by UV-Visible spectroscopy. In: Wrostald RE (Ed), Current Protocols in Food Analytical Chemistry. New York: John Wiley and Sons.

Hataminia F, Farhadian N, Karimi M, Ebrahimi M (2018). A novel method for squalene extraction from pumpkin seed oil using magnetic nanoparticles and exploring the inhibition effect of extracted squalene on angiogenesis property. Journal of the Taiwan Institute of Chemical Engineers 91:1-9.

He J, Giusti MM (2010). Anthocyanins: natural colorants with health-promoting properties. Annual Review of Food Science and Technology 1(1):163-187.

Hosni K, Jemli M, Dziri S, M’rabet Y, Ennigrou A, Sghaier A, … Sebei H (2011). Changes in phytochemical, antimicrobial and free radical scavenging activities of the Peruvian pepper tree (Schinus molle L.) as influenced by fruit maturation. Industrial Crops and Products. 34(3):1622-1628.

Iserin P, Masson M, Restellini J, Ybert E, De Laage de Meux A, Moulard F, … Vican P (2001). Larousse des plantes médicinales: identification, préparation, soins. 2ième édition Larousse, VUEF, pp13-16, pp 291-296.

Khader V, Rama S (2003). Effect of maturity on macromineral content of selected leafy vegetables. Asia Pacific Journal of Clinical Nutrition 12(1):45-49.

Llorens Molina JA, Vacas González S, Sabater Martínez J (2015). Essential oil composition of leaves of Pistacia lentiscus L. growing wild in Valencia (Spain). Natural Volatiles and Essential Oils 2(4):17-26.

Longo L, Scardino A, Vasapollo G (2007). Identification and quantification of anthocyanins in the berries of Pistacia lentiscus L., Phillyrea latifolia L. and Rubia peregrina L. Innovative Food Science & Emerging Technologies 8(3):360-364.

López A, García P, Garrido A (2008). Multivariate characterization of table olives according to their mineral nutrient composition. Food Chemistry 106(1):369-378.

Loué A (1979). Interaction du potassium avec d’autres facteurs de croissance. Interaction de K avec les autres éléments nutritifs. Au Service de l'Agriculture. Dossier K2O 15:l-32.

Mahmood T, Anwar F, Bhatti IA, Iqbal T (2013). Effect of maturity on proximate composition, phenolics and antioxidant attributes of cherry fruit. Pakistan Journal of Botany 45(3):909-914.

Martinez KB, Mackert JD, McIntosh MK (2017). Polyphenols and intestinal health. Nutrition and Functional Foods for Healthy Aging 191-210.

McGuire RG (1992). Reporting of objective color measurements. HortScience 27(12):1254-1255.

Moreira-Araujo RSDR, Sampaio GR, Soares RAM, da Silva CP, Araujo MADM, Areas JAG (2018). Identification and quantification of phenolic compounds and antioxidant activity in cowpeas of ‘Brs Xiquexique’ cultivar. Revista Caatinga 31(1):209-216.

Nahida SH Ansari, Siddiqui AN (2012). Pistacia lentiscus: A review on phytochemistry and pharmacological properties. International Journal of Pharmacy and Pharmaceutical Sciences 4(4):16-20.

Nobre CB, Sousa EO, Camilo CJ, Machado JF, Silva JMFL, Filho JR, … Costa JGM (2018). Antioxidative effect and phytochemical profile of natural products from the fruits of “babaçu” (Orbignia speciose) and “buriti” (Mauritia flexuosa). Food and Chemical Toxicology 121:423-429.

Özkaya B, Turksoy S, Özkaya H, Baumgartner B, Özkeser İ, Köksel H (2018). Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages. Food Chemistry 246:150-155.

Pereira GG, Detoni CB, da Silva TL, Colomé LM, Pohlmann AR, Guterres SS (2015). α-Tocopherol acetate-loaded chitosan microparticles: Stability during spray drying process, photostability and swelling evaluation. Journal of Drug Delivery Science and Technology 30:220-224.

Rallo L, Díez CM, Morales-Sillero A, Miho H, Priego-Capote F, Rallo P (2018). Quality of olives: A focus on agricultural preharvest factors. Scientia Horticulturae 233:491-509.

Rombaut N (2013). Etude comparative de trois procédés d'extraction d’huile : application aux graines de lin et aux pépins de raisin ; aspects qualitatifs et quantitatifs. Thèse de Doctorat, Université de Technologie. Compiègne, Paris, pp 252.

Rose JKC, Catala C, Gonzalez-Carranza ZH, Roberts JA (2003). Cell wall disassembly. Annual Plant Reviews 8:264-324.

Rubinskiene M, Viskelis P, Jasutiene I, Duchovskis P, Bobinas C (2006). Changes in biologically active constituents during ripening in black currants. Journal of Fruit and Ornamental Plant Research 14:237-246.

Saleem M (2009). Lupeol, a novel anti-inflammatory and anti-cancer dietary triterpene. Cancer Letters 285(2):109-115.

Sanchez-Moreno C (2002). Review: Methods used to evaluate the free radical scavenging activity in food and biological systems. Food Science and Technology International 8(3):121-137.

Seraglio SKT, Schulz M, Nehring P, Betta FD, Valese AC, Daguer H, … Costa ACO (2017). Nutritional and bioactive potential of Myrtaceae fruits during ripening. Food Chemistry 239:649-656.

Serrano M, Zapata P, Pretel MT, Almansa MS, Botella MA, Amorós A (2003). Changes in organic acid and sugars levels during ripening of five loquat (Eriobotrya japonica Lindl.) cultivars. Options Mediterraneennes 58:157-160.

Shi P, Song C, Chen H, Duan B, Zhang Z, Meng J (2018). Foliar applications of iron promote flavonoids accumulation in grape berry of Vitis vinifera cv. ‘Merlot’ grown in the iron deficiency soil. Food Chemistry 253:164-170.

Shin GR, Lee S, Do SG, Shin E, Lee CH (2015). Maturity stage-specific metabolite profiling of Cudrania tricuspidata and its correlation with antioxidant activity. Industrial Crops and Products 70:322-331.

Singleton VL, Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. American Journal Enology and Viticulture 16(3):144-158.

Skrovankova S, Sumczynski D, Mlcek J, Jurikova T, Sochor J (2015). Bioactive compounds and antioxidant activity in different types of berries. International Journal of Molecular Sciences 16(10):24673-24706.

Tang Y, Webb SM, Estes ER, Hansel CM (2014). Chromium (III) oxidation by biogenic manganese oxides with varying structural ripening. Environmental Science: Processes and Impacts 16(9):2127-2136.

Teribia N, Tijero V, Munné-Bosch S (2016). Linking hormonal profiles with variations in sugar and anthocyanin contents during the natural development and ripening of sweet cherries. New Biotechnology 33(6):824-833.

Tosun I, Ustun NS, Tekguler B (2008). Physical and chemical changes during ripening of blackberry fruits. Scientia Agricola 65(1):87-90.

Trabelsi H, Cherif OA, Sakouhi F et al. (2012). Total lipid content, fatty acids and 4-desmethylsterols accumulation in developing fruit of Pistacia lentiscus L. growing wild in Tunisia. Food Chemistry 131(2):434-440.

Trapani S, Migliorini M, Cherubini C, Cecchi L, Canuti V, Fia G, Zanoni B (2016). Direct quantitative indices for ripening of olive oil fruits to predict harvest time. European Journal of Lipid Science and Technology 118(8):1202-1212.

Vicente AR, Manganaris GA, Sozzi GO, Crisosto CH (2009). Nutritional quality of fruits and vegetables. In: Florkowski WJ, Shewfelt RL, Brueckner B, Prussia SE (Eds). Postharvest Handling: A Systems Approach. Elsevier Inc pp 58-93.

Wang M, Zheng Q, Shen Q, Guo S (2013). The critical role of potassium in plant stress response. International Journal of Molecular Sciences 14(4):7370-7390.

WHO (1999). WHO Monographs on Selected Medicinal Plants, vol. 1 World Health Organization, Geneva, Switzerland.

Williams RS, Benkeblia N (2018). Biochemical and physiological changes of star apple fruit (Chrysophyllum cainito) during different “on plant” maturation and ripening stages. Scientia Horticulturae 236:36-42.

Xiao H, Li A, Li M, Sun Y, Tu K, Wang S, Pan L (2018). Quality assessment and discrimination of intact white and red grapes from Vitis vinifera L. at five ripening stages by visible and near-infrared spectroscopy. Scientia Horticulturae 233:99-107.

Yen GC, Chen HY (1995). Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry 43(1):27-32.

Zekeya N, Chacha M, Shahada F, Kidukuli A (2014). Analysis of phytochemical composition of Bersama abyssinica by gas chromatography mass spectrometry. Journal of Pharmacognosy and Phytochemistry 3(4):246-252.

Published
2019-06-18
How to Cite
BOUDIEB, K., AIT SLIMANE-AIT KAKI, S., & AMELLAL-CHIBANE, H. (2019). Effect of Maturation Degree on the Fixed Oil Chemical Composition, Phenolic Compounds, Mineral Nutrients and Antioxidant Properties of Pistacia lentiscus L. Fruits. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47(3). https://doi.org/10.15835/nbha47311534
Section
Research Articles