Wissam, Zam <br/><br/>
OPTIMIZATION OF DIFFERENT PARAMETERS FOR THE EXTRACTION OF POLYPHENOLS AND  PROANTHOCYANIDINS FROM  PISTACIA VERA  HULLS 

 - 36-39p 
<br/><br/> Objective: <br/>Pistachio (<br/>Pistacia  vera<br/> L.)  hull  are  usually  discarded  as  waste,<br/> which  can  lead  to  environmental  pollution  even  a  significant  portion  of  <br/>polyphenols  are  often  present  in  high  concentrations  in  the  outer  parts  of  fruits.  In  this  way,  using  <br/>a <br/>pistachio  hull  as  a  source  of  bioactive  <br/>compounds will increase the value of pistachio production and offer valorization for a useless by<br/>-product.<br/>Method<br/>s: <br/>Different<br/> ethanol concentration<br/>s (5,  10,  25,  50,  75  and  95  %)<br/> were investigated<br/>  and the <br/>extraction  efficiency  at  extraction  temperature  <br/>from <br/>20  to  90<br/>  °C  and  extraction  times  fro<br/>m  5  to  45  min  w<br/>as<br/>  studied.<br/>  The <br/>extraction  yield  of  total  polyphenols  and  proanthocyanidins  from  the <br/>pistachio hull<br/> and the antioxidant activity of the extract <br/>were evaluated<br/>.  <br/>Result<br/>s: <br/>The obtained results indicated relationship<br/>s between the tested parameters<br/> and extraction yield. The maximum yield for <br/>total polyphenols <br/>and  proanthocyanidins  <br/>was  obtained  with  25%  ethanol  at  60<br/>  °C  for  15  min  (13.91±0.72  and  5.86±0.45  <br/>g/100g  dry  weight,  respectively<br/>).  DPPH  <br/>radical  scavenging  activities  of  extracts  were<br/>  proved  t 
<br/><br/><label>Subjects--Topical Terms: </label><br/>PHARMACEUTICS