Seifzadeh N, Ali Sahari M, Barzegar M, Ahmadi Gavlighi H, Calani L, Del Rio D, Galaverna G. Evaluation of polyphenolic compounds in membrane concentrated pistachio hull extract.
Food Chem 2018;
277:398-406. [PMID:
30502163 DOI:
10.1016/j.foodchem.2018.10.001]
[Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 08/30/2018] [Accepted: 10/01/2018] [Indexed: 11/16/2022]
Abstract
Pistachio hull is a substantial source of natural polyphenols, but a substantial volume is being wasted annually. Aqueous pistachio green hull extract (PGHE) was subjected to two-stage membrane process in order to separate a polyphenol rich fraction. The membrane conditions of each stage were investigated. Total phenolic content and antioxidant activity were determined by Folin-Ciocalteu and DPPH· assay; also membrane fouling was monitored. The use of the 1 kDa cellulose membrane accompanied by 4 bar pressure and 250 rpm stirring speed was observed to be successful in the separation of a fraction with the highest amount of phenolic compound and antioxidant activity, in the retentate part. UHPLC/MSn characterization of PGHE polyphenols enabled us to identify 34 compounds, including the most abundant galloylshikimic acids, gallic acid, theogallin, galloyl-O-hexoside, quercetin-O-hexoside and pyrogallol.
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