000			a
999			_c11253 _d11253
003			OSt
005			20200214111628.0
008			200214b xxu||||| |||| 00| 0 eng d
040			_aAIKTC-KRRC _cAIKTC-KRRC
100			_912260 _aWissam, Zam
245			_aOPTIMIZATION OF DIFFERENT PARAMETERS FOR THE EXTRACTION OF POLYPHENOLS AND PROANTHOCYANIDINS FROM PISTACIA VERA HULLS
300			_a36-39p
520			_aObjective: 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
650		0	_94639 _aPHARMACEUTICS
773	0		_x2656-0097 _dBhopal Innovare Academic Sciences Pvt Ltd _tInternational journal of pharmacy and pharmaceutical science
856			_uhttps://innovareacademics.in/journals/index.php/ijpps/article/view/35556/21242 _yClick here
942			_2ddc _cAR