OPTIMIZATION OF DIFFERENT PARAMETERS FOR THE EXTRACTION OF POLYPHENOLS AND PROANTHOCYANIDINS FROM PISTACIA VERA HULLS
By: Wissam, Zam
.
Description: 36-39p.Subject(s): PHARMACEUTICSOnline resources: Click here
In:
International journal of pharmacy and pharmaceutical scienceSummary: Objective:
Pistachio (
Pistacia vera
L.) hull are usually discarded as waste,
which can lead to environmental pollution even a significant portion of
polyphenols are often present in high concentrations in the outer parts of fruits. In this way, using
a
pistachio hull as a source of bioactive
compounds will increase the value of pistachio production and offer valorization for a useless by
-product.
Method
s:
Different
ethanol concentration
s (5, 10, 25, 50, 75 and 95 %)
were investigated
and the
extraction efficiency at extraction temperature
from
20 to 90
°C and extraction times fro
m 5 to 45 min w
as
studied.
The
extraction yield of total polyphenols and proanthocyanidins from the
pistachio hull
and the antioxidant activity of the extract
were evaluated
.
Result
s:
The obtained results indicated relationship
s between the tested parameters
and extraction yield. The maximum yield for
total polyphenols
and proanthocyanidins
was obtained with 25% ethanol at 60
°C for 15 min (13.91±0.72 and 5.86±0.45
g/100g dry weight, respectively
). DPPH
radical scavenging activities of extracts were
proved t
| Item type | Current location | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|
Articles Abstract Database
|
School of Pharmacy Archieval Section | Not for loan | 2020968 |
Objective:
Pistachio (
Pistacia vera
L.) hull are usually discarded as waste,
which can lead to environmental pollution even a significant portion of
polyphenols are often present in high concentrations in the outer parts of fruits. In this way, using
a
pistachio hull as a source of bioactive
compounds will increase the value of pistachio production and offer valorization for a useless by
-product.
Method
s:
Different
ethanol concentration
s (5, 10, 25, 50, 75 and 95 %)
were investigated
and the
extraction efficiency at extraction temperature
from
20 to 90
°C and extraction times fro
m 5 to 45 min w
as
studied.
The
extraction yield of total polyphenols and proanthocyanidins from the
pistachio hull
and the antioxidant activity of the extract
were evaluated
.
Result
s:
The obtained results indicated relationship
s between the tested parameters
and extraction yield. The maximum yield for
total polyphenols
and proanthocyanidins
was obtained with 25% ethanol at 60
°C for 15 min (13.91±0.72 and 5.86±0.45
g/100g dry weight, respectively
). DPPH
radical scavenging activities of extracts were
proved t
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