CHEMICAL COMPOSITION AND BIOLOGICAL ACTIVITY OF PISTACIA VERA L. LEAVES: BENEFICIAL EFFECTS OF FEMALE LEAVES EXTRACT ON FOOD PRODUCTS

Abstract

The aim of this work was to analyze the chemical composition of two types of leaves (female and male) of Pistacia vera L. and estimate their potential use in the bread industry. With that purpose, the total phenolic and flavonoid contents and the biological activities of their extracts were investigated. The extracts expressed high values of phytochemicals, as well as antioxidant and antimicrobial activities. The extract of female plant leaves, having shown the best results, was chosen to fortify flour bread. The fortified bread showed improvement in phytochemicals content and biological activities. The total phenolic content of bread samples varied from 0.09 to 7.96 mg gallic acid equivalent (GAE)/g bread, and the total flavonoid content varied from 0.06 to 5.78 mg catechin equivalent (CE)/g bread. The antioxidant activity of bread was in the range of 0.04-11.08 mg trolox equivalent (TE)/g bread, using DPPH tests. Thus, it was concluded that the extract of Pistacia vera L. female plant leaves could be added to baking formulations to improve bread properties and prolong its shelf life.