Concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process

Abstract

The purpose of this study was to concentrate the polyphenolic compounds in pistachio hull extract as a rich source of natural antioxidants using the membrane process and the reduction of membrane fouling during the process. After the optimization of the membrane performance includes chamber pressure and stirring rate by monitoring flux and membrane fouling, pectinase and tannase enzymes were compared in order to reduce fouling. Pectinase showed a better potential in decreasing membranous fouling. Enzyme concentration was optimized, and treatment with 17.4 (U) was selected. The permeate obtained from optimized membrane condition and enzyme level treatment was enriched in total phenol (120.31 ± 0.35 mgGAE/g) and flavonoid (34.54 ± 0.09 mgCE/g), while the amount of anthocyanin was not remarkable.

Potential anti-oxidative properties and quality characteristics of korean traditional rice cake added with pistachio (pistacia vera l.) as inner beauty material

“…Although the flavonoid content was rather low, the pistachio rice cake containing 9% showed the highest. In another study, flavonoid (mg CEb/gDW pistachio hull) was 28.59 ± 0.54, but it was slightly different from this experiment (Seifzadeh et al, 2018) Although the level of flavonoids was rather low even with the increase of the pistachio content, the high polyphenol content suggests that it has an antioxidant function. Nuts are good food for people of all ages and all over the world, and are recommended to be consumed as one of the world's top 10 superfoods.…”

Phenolic compounds of sugar beet (Beta vulgaris L.): Separation method, chemical characterization, and biological properties

“…The free radical scavenging activity of the extracts was determined using the stable 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH٠) according to the procedure described by Seifzadeh et al ( 2018 ). Briefly, 2.7 ml of 0.1 mM methanolic solution of DPPH radicals was added to the different concentrations of the samples (300 μl).…”

Chemical Composition of Leaves and Hull from Pistacia Vera L. an Evaluation of Phenolic Content and Antioxidant Properties of their Extracts

“…Additionally, the oleoresin from Pistacia vera demonstrated an antinociceptive and anti-in ammatory activities [8,18]. In other studies, the extracts of Pistacia vera L. leaves (pistachio) have revealed an antiemetic effect in young chickens and a remarkable antioxidant effect [11,12,19].…”