OPTIMIZATION OF DIFFERENT PARAMETERS FOR THE EXTRACTION OF POLYPHENOLS AND PROANTHOCYANIDINS FROM PISTACIA VERA HULLS

  • ZAM WISSAM Department of Analytical and Food Chemistry, Faculty of Pharmacy, Al-Andalus University for Medical Sciences, Tartous, Syrian Arab Republic

Abstract

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.


Methods: Different ethanol concentrations (5, 10, 25, 50, 75 and 95 %) were investigated and the extraction efficiency at extraction temperature from 20 to 90 °C and extraction times from 5 to 45 min was studied. The extraction yield of total polyphenols and proanthocyanidins from the pistachio hull and the antioxidant activity of the extract were evaluated.


Results: The obtained results indicated relationships 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 to have a linear relationship with the polyphenols yield in the extracts (R2=0.9907) with a maximum DPPH radical scavenging activity of 60.25%.


Conclusion: These findings propose that pistachio hull extracts can be a valuable source of bioactive compounds.

Keywords: Pistacia vera, Hulls, Polyphenols, Proanthocyanidins, Extraction, Solvent, Temperature, Time, DPPH

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References

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WISSAM, Z. “OPTIMIZATION OF DIFFERENT PARAMETERS FOR THE EXTRACTION OF POLYPHENOLS AND PROANTHOCYANIDINS FROM PISTACIA VERA HULLS”. International Journal of Pharmacy and Pharmaceutical Sciences, Vol. 11, no. 12, Dec. 2019, pp. 36-39, doi:10.22159/ijpps.2019v11i12.35556.
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