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<p>This work aims to examine how the ripening degree of <i>Pistacia atlantica</i> Desf. subsp. <i>atlantica</i> fruits affect the chemical composition and antioxidant activity of their phenolic extracts, considering the climatic conditions of two different geographical regions. Fruit sampling was conducted in September 2018 on 20&#xa0;trees grown in two locations in Laghouat, Algeria (Tilghemt and Aflou), at three different maturity stages (unripe, half-ripe, and fully ripe). The principal components analysis (PCA), canonical discriminant analysis (CDA), and hierarchical cluster analysis (HCA) results generally indicated that different climatic conditions did not significantly affect the ripening stage. Additionally, the effect of ripening degree on phenolic extracts is evident from the significant decrease in total phenol content, dropping from 34.91 to 18.62 mg GAE.<sup>g−1</sup> dry matter (DM) (<i>P</i> &lt; 0.05) with a&#xa0;coefficient of variation (CV) = 34.36%, and the increase in flavonoid content, rising from 3.9&#xa0;to 9.8 mg QE.<sup>g−1</sup> DM (<i>P</i> &lt; 0.05) with CV = 52.01%, as ripening progresses. Furthermore, unripe fruits exhibited the strongest antioxidant activity according to 2,2-diphenyl-1-picrylhydrazyl (DPPH) (IC<sub>50</sub> mean = 12.15 µg/ml) and ferric reducing antioxidant power (FRAP) (ferric reducing capacity = 161.89 µM&#xa0;α-TE.<sup>g−1</sup> DM) assays. These results led us to conclude that ripeness level was the main factor affecting variation in the chemical composition and antioxidant activity of phenolic extracts from <i>P.&#xa0;atlantica</i> fruits.</p>

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The Effect of Ripeness Degree Versus the Different Conditions of Geographical Location on the Phenolic Contents and Antioxidant Activity of Pistacia atlantica Desf. subsp. atlantica Fruits

  • 期刊论文

  • 发表日期：

    2026年4月27日

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  • Chelghoum Manel,
  • Guenane Hamid,
  • Tahri Djilali,
  • Yousfi Mohamed

摘要

This work aims to examine how the ripening degree of Pistacia atlantica Desf. subsp. atlantica fruits affect the chemical composition and antioxidant activity of their phenolic extracts, considering the climatic conditions of two different geographical regions. Fruit sampling was conducted in September 2018 on 20 trees grown in two locations in Laghouat, Algeria (Tilghemt and Aflou), at three different maturity stages (unripe, half-ripe, and fully ripe). The principal components analysis (PCA), canonical discriminant analysis (CDA), and hierarchical cluster analysis (HCA) results generally indicated that different climatic conditions did not significantly affect the ripening stage. Additionally, the effect of ripening degree on phenolic extracts is evident from the significant decrease in total phenol content, dropping from 34.91 to 18.62 mg GAE.g−1 dry matter (DM) (P < 0.05) with a coefficient of variation (CV) = 34.36%, and the increase in flavonoid content, rising from 3.9 to 9.8 mg QE.g−1 DM (P < 0.05) with CV = 52.01%, as ripening progresses. Furthermore, unripe fruits exhibited the strongest antioxidant activity according to 2,2-diphenyl-1-picrylhydrazyl (DPPH) (IC50 mean = 12.15 µg/ml) and ferric reducing antioxidant power (FRAP) (ferric reducing capacity = 161.89 µM α-TE.g−1 DM) assays. These results led us to conclude that ripeness level was the main factor affecting variation in the chemical composition and antioxidant activity of phenolic extracts from P. atlantica fruits.