Pomological Analyses, Physicochemical Properties, Antioxidant Activities, and Microbial Inhibition of Pistacia lentiscus Berries During Ripening

Abstract

Pistacia lentiscus L. belongs to the family Anacardiaceae. Its fruits are a source of vegetable oils traditionally consumed in Algerian and Tunisian diets. In this study, the physicochemical composition, antioxidant activity (reducing power, FRAP, CUPRAC, TAC, DPPH, ABTS, and ferrozine), and antimicrobial inhibition of P. lentiscus berries are determined at two periods of maturation. Pomological analyses were also evaluated. Red berries showed a preponderance in polyphenol and flavonoid content, while black berries were found to be rich in carotenoids and vitamin C. Furthermore, total sugars decreased, while all identified secondary metabolites reached their highest values at maturity. Moreover, a direct relationship between the content of phenolic compounds and antioxidant and antimicrobial activities was shown. On the other hand, analysis of the mineral composition of macro- and micro-elements indicated higher contents of magnesium, zinc, and copper in mature fruits than in immature ones, which are richer in iron. The obtained results may facilitate the selection of the most interesting harvest periods for producers and consumers and guarantee good quality berries with high nutritional values.