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