Identification of Phenolic Compounds in Red and Green Pistachio (Pistacia vera L.) Hulls (Exo- and Mesocarp) by HPLC-DAD-ESI-(HR)-MSⁿ

Abstract

Phenolic constituents of the nonlignified red and green pistachio hulls (exo- and mesocarp) were assessed by HPLC-DAD-ESI-MS(n) as well as by HR-MS. A total of 66 compounds was identified in the respective aqueous methanolic extracts. Among them, gallic acid, monogalloyl glucoside, monogalloyl quinic acid, penta-O-galloyl-β-d-glucose, hexagalloyl hexose, quercetin 3-O-galactoside, quercetin 3-O-glucoside, quercetin 3-O-glucuronide, and (17:1)-, (13:0)-, and (13:1)-anacardic acids were detected at highest signal intensity. The main difference between red and green hulls was the presence of anthocyanins in the former ones. Differently galloylated hydrolyzable tannins, anthocyanins, and minor anacardic acids were identified for the first time. Pistachio hulls were thus shown to be a source of structurally diverse and potentially bioactive phenolic compounds. They therefore represent a valuable byproduct of pistachio processing having potential for further utilization as raw material for the recovery of pharmaceutical, nutraceutical, and chemical products.

Ultra‐fast liquid chromatography coupled with electrospray ionization time‐of‐flight mass spectrometry for the rapid phenolic profiling of red maple (Acer rubrum) leaves

“…These compounds were tentatively identified as isomers of galloyl shikimic acid derivatives based on their product ions in MS/MS at m/z 173 [M−H−152] − , indicating the loss of 152 Da and the existence of a shikimic acid moiety, as well as diagnostic galloyl daughter ions at m/z 169 and 125. These MS data were in agreement with the presence of monogalloyl shikimic acid derivatives .…”

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

“…, 2010; Goli et al., ). Gallic acid, β‐glucogallin, galloyl quinic acid, 4‐hydroxybenzoic acid, eriodictyol‐7‐o‐glucoside, quercetin‐3‐o‐rutinoside, isorhamnetin‐3‐o‐rutinoside, and catechin were reported as the most abundant compounds among phenolic compounds of pistachio hull methanolic extract (Barreca et al., ; Erşan et al., ).…”

“…Phenols are the most responsible compounds for pistachio hull extract antioxidant activity. Plenty of researches reported a remarkable antioxidant potential of pistachio hull extract(Barreca et al, 2016; Rajaee et al, 2010;Goli et al, 2005).Gallic acid, β-glucogallin, galloyl quinic acid, 4-hydroxybenzoic acid, eriodictyol-7-o-glucoside, quercetin-3-o-rutinoside, isorhamnetin-3-o-rutinoside, and catechin were reported as the most abundant compounds among phenolic compounds of pistachio hull methanolic extract(Barreca et al, 2016;Erşan et al, 2016).The results of measuring the flavonoid compounds shown inFigure 4b suggest that a significant level of all the phenolic compounds (about 28 percent) in an aqueous extract of green pistachio hull included flavonoid compounds. Similar results were reported TA B L E 4 Characteristics of the fractions of membrane-filtered samples treated with different pectinase concentrations Pectinase concentration (U) Total phenol (mg/gDW pistachio hull) Total tannin (mg/gDW pistachio hull)…”

Cytotoxic Effects and Anti-Angiogenesis Potential of Pistachio (Pistacia vera L.) Hulls against MCF-7 Human Breast Cancer Cells

“…Pistachio nuts are often used after removing the hull, which thus represents a significant by-product of industrial pistachio processing [4]. Previous phytochemical investigations have revealed that the total content of phenolic compounds in pistachios is significantly higher in hulls than in seeds [5]. …”

“…Quercetin, the most frequently studied flavonoid, has been shown to have anticancer properties by in vivo and in vitro experiments [3]. Many studies have described the beneficial effects of dietary kaempferol in reducing the risk of chronic diseases, especially cancer [5]. Epidemiological studies have shown an inverse relationship between kaempferol intake and cancer [19].…”