POLYPHENOLS PROFILE AND ANTIBACTERIAL ACTIVITY OF THE Pistacia vera cv Kerman FROM SAN JUAN, IN their commercial presentations

ZALAZAR GARCIA D,; FABANI MP; LIMA B.; BARONI MV,; IGHANI M3; TAPIA A; WUNDERLIN DA; FERESIN G.E.

Estancia Grande, San Luis

Congreso; XXXII congreso anual de la Soc. de Biologia de Cuyo; 2014

Soc. de Biologia de Cuyo

Nowadays, consumers? tendency on choosing food is associated to health and wellness. The pistachio (Pistacia vera L.) is a member of the Anacardiaceae family, habitually are used as a snack food or as ingredient in the food industry. Actually, pistachio nuts are known for their nutritional quality, antimicrobial, antioxidant capacity and antiradical activities. The aim of this study was to evaluate antibacterial activity and polyphenolic profile of Pistacia vera cv Kerman from San Juan (Argentina) in their commercial presentations (natural, roasted and salted-roasted). Pistachios (kernels with their skin) were grounded, defatted and extracted with MeOH-H+, and assayed as an antibacterial. On the other hand, methanol acidic extracts were obtained from skin of natural, roasted and salted-roasted pistachios, and their phenolic compounds were identified and quantified by HPLC-ESI-QTOF. Antibacterial assay was evaluated by microdilution method according to CLSI, against strains ATCC. The major flavonoids identified were (+)-catechin, procyanidin dimer, isoquercitrin, luteolin and (-)-epicatechin. The heat treatment (roasting) affects the composition of the polyphenols profile; watching an increase of 31 % in the total compounds, while salted-roasted pistachios shown a decrease of 42 %. In addition, a moderate antibacterial activity of natural pistachio was found against Staphylococcus aureus methicillin-sensitive (ATCC 29213) and E. coli (ATCC 25922) with MICs values between 1.5 and 3 mg/ml, respectively. Roasted and salted-roasted pistachios were not active (>3 mg/mL). Natural pistachios are a good source of polyphenolic compounds; and contribute more than others commercial presentations to improve wellness and health. (SECITI, CICITCA-UNSJ, CONICET)