Bene Hull Research Articles

Unveiling the power of bene (Pistacia atlantica) hull scum: Boosting oxidative stability with methanolic extract and ferrous ions

This study investigated the antioxidant potential of Bene hull methanolic extract (BHME) in mitigating lipid oxidation in vegetable oils across four systems (oil-in-water emulsions and bulk oils, both with and without Fe+2). The BHME's free radical-scavenging assay and ferric reducing abilities were compared with natural (α-tocopherol, CEX) and synthetic (BHT) antioxidants. The research analyzed different BHME concentrations (0, 400, 800, and 1600 ppm) and evaluated the effects of storage time on lipid oxidation, monitored through Peroxide Value (PV) and Carbonyl Value (CV) measurements. An array of statistical analyses, including ANOVA and a robust Support Vector Machine (SVM) model were employed to predict oxidation dynamics. The findings revealed that BHME demonstrated significant antioxidant activity, comparable to BHT, with both showing similar IC50 values (7.59 μg/ml and 7.45 μg/ml, respectively. In emulsions, PV increased 2.5 times at 800 ppm and 13 times at 1600 ppm compared to bulk oils. The presence of Fe+2 led to a 40 % higher PV in emulsions. CV values rose by 35 and 56 units at 800 and 1600 ppm, respectively, and increased six fold over the storage period. The SVM model showed high predictive accuracy, with R2 values exceeding 0.97. Response surface graphs indicated that storage time had a more pronounced effect on PV and CV than antioxidant concentration. This study highlights BHME's potential as an effective natural antioxidant, particularly in bulk oils, and demonstrates the utility of SVM for analyzing lipid oxidation. These findings provide valuable insights for improving the oxidative stability and shelf life of lipid-based food products.

Influence of Ultrasound-Assisted Extraction on Bioavailibity of Bene Hull (Pistacia Atlantica Subsp. Mutica) Extract: Testing Optimal Conditions and Antioxidant Activity

The central composite rotatable design by response surface methodology was applied for optimization of ultrasonic extraction conditions of Bene hull (Pistacia atlantica subsp. Mutica) polyphenols. The sonication time, temperature and ethanol-water ratio were independent parameters studied for the extraction optimization. Total polyphenols and antioxidant potentials of extracts in terms of ferric reducing antioxidant potential (FRAP), DPPH scavenging activity and oxidative stability index (OSI) were determined. The obtained data were well consistent with the polynomial equations by significant variation in linear, quadratic and interaction impacts of the process factors. The optimized extraction conditions were sonication time, 26.91 min, temperature, 50.42 °C and ethanol concentration, 55.84%. The total polyphenols, DPPH, FRAP an OSI of optimal extract were 304.47 mg GAE/g, 72.47%, 54.04 mmol/100g and 8.55 h, respectively. High performance liquid chromatography (HPLC) analysis of optimal extract detected presence of epicatechin, chlorogenic, sinapic, caffeic and gallic acids.

Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates

In this study, the effect of natural macromolecules as carrier agents on the biological activity of nano-encapsulated Bene hull polyphenols (Pistacia atlantica subsp. Mutica) through W/O/W emulsions was evaluated. The W/O microemulsions as primary emulsions and a complex of soy protein isolate and basil seed gum (SPI-BSG), whey protein isolate and basil seed gum (WPI-BSG) and also Hi-Cap 100 in the outer aqueous phase were used to produce W/O/W nano-emulsions. Z-average size of emulsions stabilized by Hi-Cap, WPI-BSG, and SPI-BSG was 318, 736.9 and 1918 nm, respectively. The encapsulation efficiency of polyphenols for powders produced by Hi-Cap, WPI-BSG, and SPI-BSG was 95.25, 90.9 and 92.88%, respectively, which was decreased to 72.47, 67.12 and 64.44% after 6 weeks storage at 30 °C. The antioxidant activity of encapsulated polyphenols at 100, 200 and 300 ppm was measured in oil by peroxide and p-anisidine values during storage and was compared to non-encapsulated extract and synthetic antioxidant. Results showed oxidative alterations in oils containing encapsulated polyphenols was lower than unencapsulated form, which among them capsules produced by SPI-BSG exhibited higher antioxidant effects due to the better gradual release. Generally, the higher antioxidant potential was achieved with increased solubility and controlled release of polyphenols through their nano-encapsulation.

Dereplication of antioxidant compounds in Bene (Pistacia atlantica subsp. mutica) hull using a multiplex approach of HPLC–DAD, LC–MS and 1H NMR techniques

Bene is an edible fruit from the tree Pistacia atlantica subsp. mutica, and is of steadily growing interest in recent years due to its significant antioxidant properties and potential health benefits. An antioxidant activity-guided fractionation of the methanol extract from Bene hull together with an integrated approach of HPLC–DAD, LC–MS and 1H NMR techniques led to the identification of main antioxidant phenolic compounds for the first time. Radical scavenging activity of each fraction/compound was tested using DPPH and FRAP assays. The phenolic content of the fractions was also determined by Folin–Ciocalteu’s method. The main identified antioxidant compounds were luteolin (46.53% w/w of total extract), gallic acid (9.84% w/w), 2″-O-galloylisoquercitrin (0.53% w/w), quercetin 3-rutinoside (0.34% w/w) and 2″-O-cis-caffeoylquercitrin (0.26% w/w). The minor antioxidant compounds were also identified by liquid chromatography–positive/negative electrospray ionization tandem mass spectrometry. The structure–antioxidant activity relationship of identified phenolics are also discussed in this paper.

Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil.

The tree Pistacia atlantica subsp. mutica, namely Bene, is widely distributed in Iranian mountains. Recent studies revealed that the oil of Bene was stable, even more stable than sesame oil, with antioxidant properties. This can give versatile applications for the oil. The volatile composition of this oil has not chemically been investigated so far. In this study, sixty three compounds were identified in the essential oil (EO) of Bene hull. The major components were determined to be α-pinene (20.8%), camphene (8.4%), β-myrcene (8.2%) and limonene (8%). Antioxidant activities of the essential oil from Bene hull were evaluated by using 2,2'- diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging, ferric reducing antioxidant power (FRAP), β-carotene bleaching test, thiobarbituric acid reactive species (TBARS) and Rancimat assays. The Bene essential oil exhibited significant antioxidant activities in FRAP and TBARS assays as compared with positive controls. In addition, the oil was evaluated for its antimicrobial activity against both Gram positive (Staphylococcus aureus) and Gram negative (Escherichia coli) bacteria. It showed significant antibacterial activities against S. aureus and E. coli with minimum inhibitory concentration (MIC) values of 6 and 12.5μg/mL, respectively.

Ultrasonic-assisted extraction of antioxidative compounds from Bene (Pistacia atlantica subsp. mutica) hull using various solvents of different physicochemical properties

Extraction yield, phenolics content, and antioxidant activities of the materials extracted conventionally and/or ultrasonically from Bene hull by a number of aqueous and organic solvents were investigated. Higher extraction yields in general were obtained by the less polar solvents (12.1–47.5%). Polar protic solvents exhibited the highest content of total phenolics extracted (110–150mg/g), followed by polar aprotic (30.0–43.5mg/g) and non-polar solvents (3.3–5.2mg/g). Good correlation (R2=0.9721) was obtained between the DPPH radical-scavenging activities and total phenolics contents. Many similarities were observed between the results of the DPPH (EC50=0.6–1105.3μg/ml) and FRAP (0.1–8.5mmol/g) assays. The highest oxidative stability index (OSI) value belonged to the methanol and water extracts, respectively. All the extraction factors significantly improved by 30min sonication, especially in polar protic solvents. A 10-min sonication in water extraction could provide the same achievements as those of the 24-h conventional method.

Optimization of extraction process of bioactive compounds from Bene hull using subcritical water

Bene hull contains antioxidant components. Optimum conditions for bioactive compound extraction processes from Bene hull using subcritical water with response surface methodology (RSM) were obtained. Temperature (110–200°C), processing time (30–60 min), and the water to Bene hull ratio (10:1–50:1) were the investigated factors. The optimal conditions for maximizing the antioxidant activity were 196.8°C for 52.6 min and a ratio of 43.6:1 for water to Bene hull. Under these conditions, the amount of polyphenolic compounds, the reduction power (RP) (EC50), and the DPPH free radical scavenging activity (RSA) (EC50) were predicted to be 2,284 mg of gallic acid/100 g of Bene hull, 0.2002 mg/mL, and 0.6284 mg/mL, respectively. HPLC analysis was used to identify the main phenolic compounds. The subcritical water extraction technique could be used as a beneficial method to obtain bioactive compounds from Bene hull.

Antioxidant activity of sesame, rice bran and bene hull oils and their unsaponifiable matters

AbstractChemical composition of sesame (SEO), rice bran (RBO) and bene hull (BHO) oils was determined. During oven test, peroxide value on day 8 (PV8, meq/kg) and carbonyl value on day 6 (CV6, µmol/g) were considered as measures of resistance to the formation of primary and secondary oxidation products, respectively. The SEO and BHO showed statistically the same PV8 (381.4 and 359.8, respectively) and CV6 (25.2 and 25.8, respectively), and their stabilizing effect was significantly better than that of the RBO (455.5 and 32.7, respectively). The unsaponifiable matters (USM) fraction of the BHO (443.7 and 26.8, respectively) had an antioxidative effect higher than those of the SEO (478.0 and 38.6, respectively) and RBO (482.4 and 37.4, respectively). There was a good correlation (R2 = 0.972) between the PV8 and CV6 throughout oxidation period. On the basis of the oxidative stability index (OSI, h) of Rancimat test, the best carry‐through properties belonged to the SEO (6.92 h), followed by the RBO (6.12 h) and BHO (5.0 h), and also a similar order was observed for the USM fractions (5.89, 5.28 and 4.50 h, respectively). There was no correlation between the results of Rancimat and oven tests, showing that the powerful antioxidative agents under oven test conditions were lack of appropriate carry‐through properties. The highest significant reducing power (mmol/L) belonged to the SEO (258.1), followed by the RBO (218.7) and BHO (152.4), whereas the USM fraction of the SEO indicated the least significant quantity among the USM fractions (89.3 vs. 216.6 and 158.0 for the RBO and BHO, respectively).

Antioxidant activity of the fractions separated from the unsaponifiable matter of bene hull oil

The unsaponifiable matter (USM) of bene hull oil were separated into hydrocarbons (7.3%), carotenes (7.1%), tocols (48.4%), linear and triterpenic alcohols (1.7%), methyl sterols (11.2%), sterols (6.2%), and triterpenic dialcohols (18.0%). Regardless hydrocarbons fraction, the whole USM and all fractions had the EC50 (mg/ml) value significantly lower than (USM, 0.99; tocols, 1.05; carotenes, 3.93; triterpenoids, 1.74–9.89) that of α-tocopherol (36.7). α-Tocopherol, the whole USM, and all fractions were able to increase significantly the stability of sunflower oil at 50°C, so that the highest stabilizing effect belonged to the USM fractions with no significant differences amongst them, followed by the whole USM and α-tocopherol. The sunflower oil had an OSI (oil/oxidative stability index) of 3.54h, which was considerably promoted by some of components (tocols, 4.35; hydrocarbons, 4.43h; USM, 4.5h; triterpenic alcohols, 5.1h; carotenes, 5.49h). The FRAP and DPPH tests showed nearly similar results.

Frying performance of the hull oil unsaponifiable matter of Pistacia atlantica subsp. mutica

AbstractThe anti‐rancidity effect of the hull oil unsaponifiable matter (USM, 100 ppm) of Pistacia atlantica subsp. mutica (Bene) on sunflower oil (SFO) during frying at 180 °C was investigated and compared to that of tert‐butylhydroquinone (TBHQ, 100 ppm). The unsaponifiable constituents of the Bene hull oil (BHO) were separated into hydrocarbons (3.7%), carotenes (3.6%), tocopherols and tocotrienols (24.7%), linear and triterpenic alcohols (0.9%), methylsterols (5.7%), sterols (3.2%), triterpenic dialcohols (4.7%), and triterpenic dialcohol methylesters (4.5%), by means of silica gel TLC. The results obtained from the measurements of total polar compounds, conjugated diene value, carbonyl value, and acid value during 32 h of frying showed that the frying stability of SFO improves more in the presence of the USM of BHO than in the presence of TBHQ. Moreover, compared to TBHQ, the USM had a better protective effect on the indigenous tocopherols of SFO during frying.

Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying

Abstract Total polar compounds (TPC) contents of the sunflower oil (SFO) increased linearly ( R 2 > 0.99) with frying time. At the same concentration (100 ppm), the increase rate of the TPC content for the SFO containing the unsaponifiable matters (USM) of the Bene hull oil (BHO) was lower than that for the SFO containing the tertiary-butylhydroquinone (TBHQ). The TPC analysis by high-performance size-exclusion chromatography allowed the separation and quantification of triglyceride polymers (TGP), triglyceride dimers (TGD), oxidised triglyceride monomers (oxTGM), diglycerides (DG), and free fatty acids (FFA) during frying. The ability of the USM to resist the TGP formation was higher than that of the TBHQ. The USM and TBHQ showed lower influences on the changes in TGD and oxTGM contents, as well as there was an effectiveness better for the USM than for the TBHQ. The increase rate of DG and FFA contents more effectively decreased by the USM rather than by the TBHQ.

Bene hull oil as a highly stable and antioxidative vegetable oil

AbstractFatty acid composition, peroxide value, acid value, iodine value, saponification number, unsaponifiable matter content, total tocopherols and phenolics contents, and wax content of Bene hull oil (BHO) were determined and compared to those of Bene kernel oil (BKO) and extra‐virgin olive oil (EVOLO). Considering the fatty acid composition and total tocopherols and phenolics contents, the resistance to the production of conjugated diene hydroperoxides and carbonyl compounds during the heating process at 170 °C for BHO was about 4.2 and 7.3 times and about 1.7 and 2.0 times those of BKO and EVOLO, respectively. The antioxidant activity of BHO was exactly the same as that of tert‐butylhydroquinone at low concentrations (100 ppm).

ANTIOXIDANT ACTIVITY OF BENE HULL OIL COMPARED WITH SESAME AND RICE BRAN OILS DURING THE FRYING PROCESS OF SUNFLOWER OIL

ABSTRACT The antioxidant activity of Bene hull oil (BHO) was compared with that of sesame oil (SEO) and rice bran oil (RBO) during the frying process of sunflower oil (SFO) at 180C. The ratio between the polyunsaturated and saturated fatty acids and calculated oxidizability were statistically greater for the SFO (4.26 and 6.48, respectively), followed by the SEO (3.18 and 6.27, respectively), RBO (1.53 and 4.37, respectively) and BHO (0.37 and 1.67, respectively). Peroxide and acid values of the oils studied ranged from 0.34 to 3.07 mEq/kg and from 0.19 to 5.20 mg/g, respectively. Total tocopherols and phenolics contents of the SEO (1093.28 and 1042.43 mg/kg, respectively) were significantly higher than those of the SFO (740.27 and 38.68 mg/kg, respectively), BHO (573.41 and 276.67 mg/kg, respectively), and RBO (832.98 and 67.98 mg/kg, respectively). In total, based on the conjugated diene value and carbonyl value measurements during the frying process, the BHO showed an antioxidant activity higher than those of the SEO and RBO at the level of 2%, and the levels higher than 2% of the antioxidative oils caused to decrease the oxidative stability of the SFO, indicating the pro‐oxidant effect of the oils added at these levels. PRACTICAL APPLICATIONSThis research introduces the oil obtained from the hull of Bene, a species of pistachio growing wild in Iran, as a new source of vegetable oil for human nutrition with antioxidant activity significantly higher than sesame and rice bran oils, which are considered as very stable and antioxidative vegetable oils because of the presence of very strong indigenous antioxidants, during the frying process.