Comparative Analysis of Antioxidant Properties, Phenolic Compounds, and Tocopherols in Commercial Pistachio Cultivars ( Pistacia vera L.) From Two Different Regions

Pistachio ( Pistacia vera L.) is a rich source of biochemical compounds contributing to human health. This study evaluated antioxidant activity, tocopherol levels, total phenolic content, and specific phenolic compounds in major commercial pistachio cultivars from Turkey and Syria. Significant differences were observed among cultivars in these biochemical properties. Antioxidant activity, measured using the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) method, ranged from 32.62% to 66.09%, with the highest in Beyazben and the lowest in Neb‐djemi. The highest total phenolic content was 319.69 mg gallic acid equivalent (GAE) per 100 g, also in Beyazben. Among phenolic compounds, ferulic acid was the most abundant, while naringenin was the least. A strong positive correlation occurred between rutin and luteolin ( p < 0.01), while chlorogenic acid and naringenin exhibited the strongest negative correlation ( p < 0.05). Tocopherol analysis showed γ‐tocopherol as dominant, ranging from 51.08 mg/kg in Kırmızı to 223.02 mg/kg in Sivri, while α‐tocopherol varied from 0.97 to 4.73 mg/kg. Turkish cultivars demonstrated higher antioxidant activity (36.01%–66.09%) and phenolic content (117.35–319.69 mg GAE/100 g) compared to Syrian cultivars (32.62%–39.42% and 154.86–266.08 mg GAE/100 g). Notably, Turkish Beyazben and Sivri showed exceptional bioactive compound levels, making them strong candidates for functional food development. Syrian cultivars, particularly Adjimi, exhibited unique phenolic profiles with the highest p‐coumaric acid (11.66 μg/g) and naringenin (5.83 μg/g), offering advantages for specialized nutraceutical applications targeting health benefits. These findings highlight biochemical diversity among pistachio cultivars, with implications for breeding programs improving nutritional profiles and consumer preferences.