OPTIMIZATION OF DIFFERENT PARAMETERS FOR THE EXTRACTION OF POLYPHENOLS AND PROANTHOCYANIDINS FROM PISTACIA VERA HULLS
Wissam, Zam
OPTIMIZATION OF DIFFERENT PARAMETERS FOR THE EXTRACTION OF POLYPHENOLS AND PROANTHOCYANIDINS FROM PISTACIA VERA HULLS - 36-39p
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
PHARMACEUTICS
OPTIMIZATION OF DIFFERENT PARAMETERS FOR THE EXTRACTION OF POLYPHENOLS AND PROANTHOCYANIDINS FROM PISTACIA VERA HULLS - 36-39p
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
PHARMACEUTICS