ANTIOXIDANT ACTIVITY OF PISTACIA KHINJUK SUPPORTED BY PHYTOCHEMICAL INVESTIGATION

作者：Ahmed Shoaib; Saeed Ul Hassan Syed; Islam Muhammad; Qureshi Fatima; Waheed Imran; Munawar Ittique; Ishtiaq Saiqa; Rasool Shahid; Akhtar Muhammad Furqan; Chishti Sajid Ali; Shabbir Maryam; Peerzada Sohaib; Raza Moosa; Amir Khuram; Sharif Ali^*

来源：Acta Poloniae Pharmaceutica, 2017, 74(1): 173-178.

• Pisracia khinjuk
• antioxidant
• phenols
• flavonoid

The fruits of Pistacia khinjuk Stocks were collected from Ilam province, Iran. The aim of this study was to analyse antioxidant capacity and phenolic composition of different parts of P. khinjuk fruit. The antioxidant capacity of extracts was measured using different assays: ferric reducing ability of plasma, 2,2-diphenyl-1-picrylhydrazyl and nitric oxide radical scavenging. The phenolic composition of P. khinjuk fruit is reported for the first time. Amongst different parts of the fruit analysed in this study, hull extract contained the highest total phenolic and flavonoid contents. We observed a high correlation between different antioxidant activity and total phenolic and flavonoid contents. Therefore, antioxidant capacity can be related to total phenolic and flavonoid contents. A correlation analysis revealed that ascorbic acid, gallic acid, rutin, caffeic acid, ferulic acid and sinapic acid were the phenolic compounds mainly responsible for antioxidant power of the fruit extracts.

• 出版日期2017-2