Cancer preventive and neuroprotective potentials of red hulls, kernels and oleo-gum resins from Pistachio

Sevgi Gezici

doi:10.31015/jaefs.2019.3.4

EN

Cancer preventive and neuroprotective potentials of red hulls, kernels and oleo-gum resins from Pistachio

Abstract

This research was performed to assess cancer prevention and neuroprotective capacities of different parts of Pistachio (Pistachio vera L.). Red hulls, kernels and oleo-gum resins of Pistachio were extracted with methanol-MeOH and distilled water-dH₂O, and subjected to in vitro biological assays varying from 100 to 1000 μg mL⁻¹ concentrations. Their anticancer activities were evaluated against A549, MCF-7, and HeLa human cancer cells. Neuroprotective activities of the extracts were tested through enzyme inhibition on AChE, BChE, and TYR, which are closely related to pathogenesis of neurobiological disorders, particularly Alzheimer's and Parkinson’s diseases. Due to cancer and neurodegenerative diseases are associated with oxidative damage, the extracts were analyzed for their antioxidant activities. With respect to free radical scavenging activities of the extracts, red hull extracts were found as the most potent ones both DPPH (67.95±1.13 to 80.55±0.12%) and ABTS (86.92±0.10 to 92.04±1.06%) radicals. The highest anticancer activity were determined in MeOH and dH₂O extracts obtained from oleo-gum resin against HeLa cells (IC₅₀= 18.50±0.85 and 28.97±0.08 µg mL^-1, p< 0.01, respectively), whilst dH₂O-kernel extract was found to have the weakest anticancer activity towards A549 cells (IC₅₀= 268.66±1.02 µg mL^-1, p< 0.01). Neuroprotective potentials on AChE and BChE enzymes were resulted in the superiority of dH₂O-red hull extract was exerted the highest inhibition on AChE and BChE enzymes with 81.50±0.08 and 62.96±1.01% inhibition, respectively. However, dH₂O extract from oleo-gum resin showed the highest inhibitory effect on TYR enzyme (58.16±0.18% inhibition). P. vera is of valuable nutritional source for human diet. Other than kernel parts used as food, waste parts like red hulls and oleo-gum resins have been proven as a potential pharmacological source. Consequently, this study reveals that non-food parts of Pistachio could be valuable source for pharmaceutical industry.

Keywords

Pistachio,cancer prevention,neuroprotective,antioxidant,enzyme inhibition

Thanks

The author would like to thank Advanced Technology Application and Research Center (ATARC), Kilis 7 Aralik University for their technical support.

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Details

Primary Language

English

Subjects

Botany, Food Engineering, Agricultural Engineering, Agricultural, Veterinary and Food Sciences, Horticultural Production

Journal Section

Research Article

Authors

Sevgi Gezici ^*
0000-0002-4856-0221
Türkiye

Publication Date

September 27, 2019

Submission Date

June 3, 2019

Acceptance Date

September 13, 2019

Published in Issue

Year 2019 Volume: 3 Number: 3

DOI

https://doi.org/10.31015/jaefs.2019.3.4

IZ

https://izlik.org/JA52UT66UW

APA

Gezici, S. (2019). Cancer preventive and neuroprotective potentials of red hulls, kernels and oleo-gum resins from Pistachio. International Journal of Agriculture Environment and Food Sciences, 3(3), 137-143. https://doi.org/10.31015/jaefs.2019.3.4

AMA

1.Gezici S. Cancer preventive and neuroprotective potentials of red hulls, kernels and oleo-gum resins from Pistachio. int. j. agric. environ. food sci. 2019;3(3):137-143. doi:10.31015/jaefs.2019.3.4

Chicago

Gezici, Sevgi. 2019. “Cancer Preventive and Neuroprotective Potentials of Red Hulls, Kernels and Oleo-Gum Resins from Pistachio”. International Journal of Agriculture Environment and Food Sciences 3 (3): 137-43. https://doi.org/10.31015/jaefs.2019.3.4.

EndNote

Gezici S (September 1, 2019) Cancer preventive and neuroprotective potentials of red hulls, kernels and oleo-gum resins from Pistachio. International Journal of Agriculture Environment and Food Sciences 3 3 137–143.

IEEE

[1]S. Gezici, “Cancer preventive and neuroprotective potentials of red hulls, kernels and oleo-gum resins from Pistachio”, int. j. agric. environ. food sci., vol. 3, no. 3, pp. 137–143, Sept. 2019, doi: 10.31015/jaefs.2019.3.4.

ISNAD

Gezici, Sevgi. “Cancer Preventive and Neuroprotective Potentials of Red Hulls, Kernels and Oleo-Gum Resins from Pistachio”. International Journal of Agriculture Environment and Food Sciences 3/3 (September 1, 2019): 137-143. https://doi.org/10.31015/jaefs.2019.3.4.

JAMA

1.Gezici S. Cancer preventive and neuroprotective potentials of red hulls, kernels and oleo-gum resins from Pistachio. int. j. agric. environ. food sci. 2019;3:137–143.

MLA

Gezici, Sevgi. “Cancer Preventive and Neuroprotective Potentials of Red Hulls, Kernels and Oleo-Gum Resins from Pistachio”. International Journal of Agriculture Environment and Food Sciences, vol. 3, no. 3, Sept. 2019, pp. 137-43, doi:10.31015/jaefs.2019.3.4.

Vancouver

1.Sevgi Gezici. Cancer preventive and neuroprotective potentials of red hulls, kernels and oleo-gum resins from Pistachio. int. j. agric. environ. food sci. 2019 Sep. 1;3(3):137-43. doi:10.31015/jaefs.2019.3.4

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Cancer preventive and neuroprotective potentials of red hulls, kernels and oleo-gum resins from Pistachio

Abstract

Cancer preventive and neuroprotective potentials of red hulls, kernels and oleo-gum resins from Pistachio

Abstract

Keywords

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

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Cite

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