Optimizing the Extraction of Phenolic Compounds from Pistachio Hulls

Pistachio hull, as the dominant component of pistachio processing wastes, is a source of phenolics with antioxidant properties. Extracting these compounds from pistachio wastes has recently attracted a lot of attention. The current study aimed to identify the optimal conditions for extracting phenol...

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Autores principales:	Najmeh Pakdaman, Rosa Dargahi, Marieh Nadi, Amanollah Javanshah, Ahmad Shakerardekani, Najmeh Saberi
Formato:	article
Lenguaje:	EN
Publicado:	Islamic Azad University 2021
Materias:	antioxidant pistachio hulls total phenolics wastes Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/454947e32c964913a96a74e2a66dfeaa
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spelling	oai:doaj.org-article:454947e32c964913a96a74e2a66dfeaa2021-11-30T06:45:06ZOptimizing the Extraction of Phenolic Compounds from Pistachio Hulls2383-319X2383-341610.22034/jon.2021.1941474.1132https://doaj.org/article/454947e32c964913a96a74e2a66dfeaa2021-11-01T00:00:00Zhttp://ijnrs.damghaniau.ac.ir/article_686611_7e6943365cb9ded8dd5589cbee7159dd.pdfhttps://doaj.org/toc/2383-319Xhttps://doaj.org/toc/2383-3416Pistachio hull, as the dominant component of pistachio processing wastes, is a source of phenolics with antioxidant properties. Extracting these compounds from pistachio wastes has recently attracted a lot of attention. The current study aimed to identify the optimal conditions for extracting phenolics from pistachio hulls. Firstly, some parameters such as different sample to solvent ratios (1:10, 1:20, and 1:40), extraction temperatures (25, 45, and 65°C), and duration times (1, 2, and 3 h) were evaluated under extracting solvent of water. The content of total phenolics and antioxidant activity were determined using spectrophotometric methods. The results indicated that the highest phenolics (~35 mg g-1) were extracted at 2 h extraction time, 65 °C, and the sample to solvent ratio of 1:10 (optimum condition by the solvent of water). Secondly, other organic solvents of ethanol, methanol, and acetone 50% were evaluated to identify the best solvent under optimal conditions. All of these organic solvents were more efficient than water in extracting total phenolics (with antioxidant property) from pistachio hulls. However, the highest amount of total phenolics (~47 mg g-1) was extracted by ethanol. Optimizing the extraction of phenolic compounds from pistachio hulls would be important in terms of reducing human and environmental risks caused by the waste accumulation, as well as producing naturally beneficial compounds and using them instead of synthetic antioxidants in the human diet.Najmeh PakdamanRosa DargahiMarieh NadiAmanollah JavanshahAhmad ShakerardekaniNajmeh SaberiIslamic Azad Universityarticleantioxidantpistachio hullstotal phenolicswastesAgriculture (General)S1-972ENJournal of Nuts, Vol 12, Iss 4, Pp 361-370 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antioxidant pistachio hulls total phenolics wastes Agriculture (General) S1-972
spellingShingle	antioxidant pistachio hulls total phenolics wastes Agriculture (General) S1-972 Najmeh Pakdaman Rosa Dargahi Marieh Nadi Amanollah Javanshah Ahmad Shakerardekani Najmeh Saberi Optimizing the Extraction of Phenolic Compounds from Pistachio Hulls
description	Pistachio hull, as the dominant component of pistachio processing wastes, is a source of phenolics with antioxidant properties. Extracting these compounds from pistachio wastes has recently attracted a lot of attention. The current study aimed to identify the optimal conditions for extracting phenolics from pistachio hulls. Firstly, some parameters such as different sample to solvent ratios (1:10, 1:20, and 1:40), extraction temperatures (25, 45, and 65°C), and duration times (1, 2, and 3 h) were evaluated under extracting solvent of water. The content of total phenolics and antioxidant activity were determined using spectrophotometric methods. The results indicated that the highest phenolics (~35 mg g-1) were extracted at 2 h extraction time, 65 °C, and the sample to solvent ratio of 1:10 (optimum condition by the solvent of water). Secondly, other organic solvents of ethanol, methanol, and acetone 50% were evaluated to identify the best solvent under optimal conditions. All of these organic solvents were more efficient than water in extracting total phenolics (with antioxidant property) from pistachio hulls. However, the highest amount of total phenolics (~47 mg g-1) was extracted by ethanol. Optimizing the extraction of phenolic compounds from pistachio hulls would be important in terms of reducing human and environmental risks caused by the waste accumulation, as well as producing naturally beneficial compounds and using them instead of synthetic antioxidants in the human diet.
format	article
author	Najmeh Pakdaman Rosa Dargahi Marieh Nadi Amanollah Javanshah Ahmad Shakerardekani Najmeh Saberi
author_facet	Najmeh Pakdaman Rosa Dargahi Marieh Nadi Amanollah Javanshah Ahmad Shakerardekani Najmeh Saberi
author_sort	Najmeh Pakdaman
title	Optimizing the Extraction of Phenolic Compounds from Pistachio Hulls
title_short	Optimizing the Extraction of Phenolic Compounds from Pistachio Hulls
title_full	Optimizing the Extraction of Phenolic Compounds from Pistachio Hulls
title_fullStr	Optimizing the Extraction of Phenolic Compounds from Pistachio Hulls
title_full_unstemmed	Optimizing the Extraction of Phenolic Compounds from Pistachio Hulls
title_sort	optimizing the extraction of phenolic compounds from pistachio hulls
publisher	Islamic Azad University
publishDate	2021
url	https://doaj.org/article/454947e32c964913a96a74e2a66dfeaa
work_keys_str_mv	AT najmehpakdaman optimizingtheextractionofphenoliccompoundsfrompistachiohulls AT rosadargahi optimizingtheextractionofphenoliccompoundsfrompistachiohulls AT mariehnadi optimizingtheextractionofphenoliccompoundsfrompistachiohulls AT amanollahjavanshah optimizingtheextractionofphenoliccompoundsfrompistachiohulls AT ahmadshakerardekani optimizingtheextractionofphenoliccompoundsfrompistachiohulls AT najmehsaberi optimizingtheextractionofphenoliccompoundsfrompistachiohulls
_version_	1718406740371832832

Optimizing the Extraction of Phenolic Compounds from Pistachio Hulls

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