Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel

Effects of Pistacia genus on gastrointestinal tract disorders: A systematic and comprehensive review

Gastrointestinal (GI) disorders characterized by persistent and recurrence gastrointestinal symptoms are prevalent. The genus Pistacia is widely emphasized as the relief of gastrointestinal diseases in traditional medicine. This review aimed to investigate the latest evidence on the effect of the Pistacia genus on GI tract disorders. The systematic search was performed following to PRISMA guidelines. The databases PubMed and Scopus were searched from 1980 to 2022 with restrictions to the original studies. Electronic databases were searched in title/abstract, using the keywords relevant to GI tract disorders. Forty-eight studies were included in this review following the inclusion criteria. Fifteen and 22 studies were clinical and animal studies, respectively, of which 6 clinical and 13 animal studies were on Inflammatory Bowel diseases. Seven clinical studies were on functional GI disorders. The most pieces of evidence from animal and clinical studies were on the intestinal inflammation and peptic ulcer affecting the inflammation as well as oxidative stress through different mechanistic pathways. The most referred active phytochemicals seem to be terpenoid compounds. Various in vitro studies have also shown the inhibitory activity of the different plant parts of Pistacia herbs on several GI tract cancer cells. Available scientific evidence supports the effects of various components of Pistacia genus plants in the field of GI tract diseases, especially digestive inflammations. Further studies are required to systematically evaluate the natural products of the genus Pistacia, particularly in the context of digestive disorders.

An environmentally friendly approach for industrial wastewater treatment and bio-adsorption of heavy metals using Pistacia soft shell (PSS) through flocculation-adsorption process

In this research, the potential application of Pistacia soft shell (PSS) was investigated as a novel bio-based flocculant for pulp and paper wastewater (PPWW) treatment. In line with this, after characterization of the PSS, the removal efficiencies of chemical oxygen demand (COD), turbidity and heavy metals (Cu2+ and Pb2+) from PPWW were investigated with different dosage of PSS. The results were compared with alum as a reference flocculant. In addition, the effect of pH adjustment on the flocculation-adsorption performance of PSS was studied under acidic and alkaline condition. Zeta potential, BET, FTIR and SEM as well as kinetics and isotherm analyses were conducted for mechanistic understanding. According to the results, PSS treatment could remove COD, turbidity, Cu2+ and Pb2+ up to 67%, 87%, 70% and 74%, respectively which were better than alum: 56%, 85%, 31% and 35%. It was observed that, pH adjustment significantly improved the performance of PSS treatment. Maximum removal efficiencies of 92%, 95%, 97% and 98% were achieved for COD, turbidity, Cu2+ and Pb2+, respectively, under optimal condition of using 2 g/L PSS at pH 9. The mechanism analysis revealed that the high removal efficiency of PSS is related to the dual flocculation-adsorption of bridging and sweeping mechanisms. The results of this study suggested PSS as a promising, sustainable and eco-friendly bio-based flocculant and adsorbent for industrial wastewater treatment.

1,2,3,4,6-Pentagalloyl glucose of Pistacia lentiscus can inhibit the replication and transcription processes and viral pathogenesis of SARS-COV-2

SARS-COV-2 stands as the source of the most catastrophic pandemic of this century, known as COVID-19. In this regard, we explored the effects of five Pistacia sp. active ingredients on the most crucial targets of SARS-COV-2, including 3CLpro, PLpro, RdRp, helicase, NSP15, and E protein. The results of molecular docking determined 1,2,3,4,6-pentagalloyl glucose (PG) as the most effective compound of Pistacia sp, which also confirmed its excellent binding affinities and stable interactions with helicase (−10.76 kcal/mol), RdRp (−10.19 kcal/mol), E protein (−9.51 kcal/mol), and 3CLpro (−9.47 kcal/mol). Furthermore, MD simulation was conducted to investigate the stability of all complexes throughout a 100 ns. In contrast to PLpro and NSP15, the analyses of Lennard-Jones potential, RMSDas, PCA, and SASA verified the ability of PG in forming stable and adequate interactions with RdRp, helicase, 3CLpro, and E protein due to standing as an effective inhibitor among the six targets, these data proposed the capability of PG, the most important compound of Pistacia sp., in inducing antiviral, anti-inflammatory, and antioxidant impacts on RdRp, helicase, 3CLpro, and E protein. Therefore, the possibility of inhibiting the replication and transcription processes and viral pathogenesis of SARS-COV-2 may be facilitated through the application of PG.

Classification and Analysis of Pistachio Species with Pre-Trained Deep Learning Models

Pistachio is a shelled fruit from the anacardiaceae family. The homeland of pistachio is the Middle East. The Kirmizi pistachios and Siirt pistachios are the major types grown and exported in Turkey. Since the prices, tastes, and nutritional values of these types differs, the type of pistachio becomes important when it comes to trade. This study aims to identify these two types of pistachios, which are frequently grown in Turkey, by classifying them via convolutional neural networks. Within the scope of the study, images of Kirmizi and Siirt pistachio types were obtained through the computer vision system. The pre-trained dataset includes a total of 2148 images, 1232 of Kirmizi type and 916 of Siirt type. Three different convolutional neural network models were used to classify these images. Models were trained by using the transfer learning method, with AlexNet and the pre-trained models VGG16 and VGG19. The dataset is divided as 80% training and 20% test. As a result of the performed classifications, the success rates obtained from the AlexNet, VGG16, and VGG19 models are 94.42%, 98.84%, and 98.14%, respectively. Models’ performances were evaluated through sensitivity, specificity, precision, and F-1 score metrics. In addition, ROC curves and AUC values were used in the performance evaluation. The highest classification success was achieved with the VGG16 model. The obtained results reveal that these methods can be used successfully in the determination of pistachio types.

Biosynthesis of Organic Nanocomposite Using Pistacia vera L. Hull: An Efficient Antimicrobial Agent

Here presented a quick and easy synthesis of copper nanoparticles (CuNPs). Pistachio hull extract has been used as a reducing and stabilizing agent in the preparation of CuNPs. This biosynthesis is a kind of supporter of the environment because chemical agents were not used to making nanoparticles, and on the other hand, it prevents the release of pistachio waste in nature and its adverse effects on nature. The biosynthesized CuNPs and CuNPs/silver Schiff base nanocomposite (CSS NC) were characterized by UV-VIS spectroscopy, Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), field emission scanning electron microscopy (FE-SEM), and energy-dispersive X-ray spectroscopy (EDS). CuNP and CSS NC antimicrobial activity was examined by both well diffusion and determination MIC methods against four bacteria Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Pseudomonas aeruginosa and two fungi Aspergillus Niger and Candida albicans. CuNPs and CSS NC showed significant antimicrobial activity on the samples, preventing the growth of bacteria and fungi at very low concentrations. CuNPs and CSS NC had the greatest effect on Escherichia coli bacteria and Aspergillus niger fungi. Phenolic compounds are one of the most important antioxidants that are involved in various fields, including pharmacy. Pistacia vera hull is a rich source of phenolic compounds. In this study, the most phenolic compound in Pistacia vera hull is gallic acid and rutin, which has been identified by HPLC analysis. In this study, Pistacia vera hull essential oil analysis was performed by the GC-MS method, in which α-pinene, D-limonene, and isobornyl acetate compounds constitute the highest percentage of Pistacia vera hull essential oil.

Dehiscence and prolonged storage of 'Kerman' Pistachios: Effects on morphometry and nutraceutical value

'Kerman' pistachios (KP; Pistacia vera L.) are an important crop for several countries but their commercial value is diminished by their shell dehiscence status and prolonged storage in popular marketplaces. The aim was to evaluate the independent/synergistic effect of prolonged storage (1-4 year) and dehiscence status (split/unsplit) on KP's morphometry and chemical composition. Whole nut's and kernel's length, width, thickness, surface area, and volume were more affected by dehiscence (split > unsplit; p ≤ 0.01) than storage time; Kernel's mass, macronutrient composition and tocopherols (T)/tocotrienols (T3) were not much affected by dehiscence but time-trend correlations were observed with macronutrient composition (split/unsplit; ρ = - 0.57-0.42) and T + T3 (unsplit; ρ = 0.81). Specific/total fatty acids were affected by a complex dehiscence × storage time interaction, and they linearly correlated with certain morphometric characteristics (r ≥ 0.6). Shell dehiscence status more than prolonged storage substantially modifies KP's quality.

Mathematical Modelling of the Mechanical Properties of Four Varieties of Brine Pickles Using Neural Networks

The study assesses the impact of selected fruit properties and the souring process parameters on the mechanical properties of four varieties of field cucumbers (Śremianin, Śremski, Polan and Izyd) harvested from 2014 to 2016. The analyses focused on the changes in the values of the puncture strength parameters of the peel and the mesocarp, the deformation from the moment of puncture and the energy needed to puncture the peel and the mesocarp of the selected cucumber varieties relative to the year of harvest, fruit size, type of brine, puncture location and souring time. Neural networks were used to model the relationships studied. Sensitivity analysis of the obtained models showed that the length fraction had the greatest impact on the puncture strength and the energy needed to puncture the peel and the mesocarp. On the other hand, deformation was most affected by the souring time and the brine composition.

Physical characterization of Arabica ground coffee with different roasting degrees

Roasting is a determinative operation on the final quality of coffee. Roasting process causes physical, chemical and sensory changes on coffee. In this study roasting degree effect on physical properties of Arabica fine ground coffee was examined. The bulk properties, particle property, reconstitution properties, moisture content, water activities and color properties were investigated in different roasting degrees of coffee. The results showed that the physical characteristics of coffee samples were influenced by the degree of roast. To have longer shelf life, lower cost and better physical attributes of Arabica fine ground coffee, the roasting process should be kept at a lower degree. At the same time the requests and expectations of customer should also be considered.

Pistachio nut allergy: An updated overview

Pistachio nut (Pistacia vera) is highly appreciated for its organoleptic characteristics and potential health benefits. However, this tree nut is also responsible for triggering moderate to severe IgE-mediated reactions in allergic individuals. Currently, pistachio nut allergy has gained some special attention, mainly due to its intrinsic relation with cashew nut allergy. Like for other nuts, the prevalence of pistachio nut allergy seems to be increasing at a global scale. Until now, there are five allergenic proteins officially listed for pistachio nut (Pis v 1, Pis v 2, Pis v 3, Pis v 4 and Pis v 5). Relevant data on their biochemical classification has become available, enabling establishing a correlation with the respective clinical symptoms. The establishment of an effective allergen risk assessment is a key issue for the food industry, policy makers and regulatory agencies. Thus, the availability of fast, specific and sensitive methods to detect trace amounts of allergens in processed foods is crucial. In the specific case of pistachio nut, there are some protein- and DNA-based methods for its detection/quantification in foods, which can aid to verify label information. Accordingly, all relevant research advances on this topic were summarised, updated and critically discussed in this review.

Physicochemical and Nutritional Characterization of Jamun (Syzygium Cuminii)

Jamun (Syzygium cuminii) is an important minor fruits in India. Minor fruits are good source of nutrition and pharmaceuticals properties. Among all minor fruits Jamun is highly perishable but nutritious. It is mainly used for diabetes patients and in the pharmaceuticals industries. It is a good source of anthocyanin, effective against the analgesic properties. There is no proper data available for the Indian Jamun. The fruit is having a very good market value, but due to its unavailability and perishability it is still unexploited. Physicochemical, mechanical and sensory properties had been investigated for Jamun fruit as well as seed in this paper for further use and storage. Weight of the whole fruit was 8.99±1.89gm whereas the seed weight was 1.64±0.21gm. In case of mechanical property whole fruit can be penetrated up-to 4.1mm whereas, at the same load for seed it can penetrate up-to 2.53mm. Purple colour for pulp, juice and whole fruit was -9.7, -0.9, and -0.76 respectively. High amount of polyphenol (203.76±9.84, 386.51±10.25) tannin (94.52±9.19, 388.99±7.34) and anthocyanin (195.58±6.15, 18.47±1.99) present in both fruit and seed. In case of minerals, presence of K, Ca and Na are significant. In case of sensory analysis mouthfeel and colour was good compared to market sample. This study is helpful for the postharvest processing, machine designing and for further analysis of Jamun.

Mold contamination of untreated and roasted with salt nuts (walnuts, peanuts and pistachios) sold at markets of tabriz, iran

BACKGROUND

Nuts are one of the main consumed snacks worldwide and a significant component of Iranian's diet. Natural contamination of nuts with fungus is unavoidable and is a major challenge to nuts safety and quality.

OBJECTIVES

The purpose of this research was to study fungal contamination in commercially available nuts (pistachios, walnuts and peanuts) in the markets of Tabriz, Iran.

MATERIALS AND METHODS

100 samples of 50 gr roasted with salt peanuts and pistachios and 300 samples of 50 gr pure pistachios, walnuts and peanuts were collected from different areas of the local markets. After initial preparation, the samples were cultured on Sabouraud's dextrose agar (SDA). 19 fungal isolates were identified.

RESULTS

The results show that Aspergillus niger was the predominant mold among pure (44%) and roasted with salt (14%) nuts (P < 0/001). In addition, percentage of mycotoxigenic fungal contamination was 18% for roasted with salt nuts and 11% for pure samples.

CONCLUSIONS

The overall results of the analysed samples showed that the rate of fungal contamination in pure samples was higher than roasted with salt ones (P < 0.005). Results of the current survey could be useful for minimizing fungal contamination and can educate people about the dangers of mold in nuts.

Five Pistacia species (P. vera, P. atlantica, P. terebinthus, P. khinjuk, and P. lentiscus): a review of their traditional uses, phytochemistry, and pharmacology

Pistacia, a genus of flowering plants from the family Anacardiaceae, contains about twenty species, among them five are more popular including P. vera, P. atlantica, P. terebinthus, P. khinjuk, and P. lentiscus. Different parts of these species have been used in traditional medicine for various purposes like tonic, aphrodisiac, antiseptic, antihypertensive and management of dental, gastrointestinal, liver, urinary tract, and respiratory tract disorders. Scientific findings also revealed the wide pharmacological activities from various parts of these species, such as antioxidant, antimicrobial, antiviral, anticholinesterase, anti-inflammatory, antinociceptive, antidiabetic, antitumor, antihyperlipidemic, antiatherosclerotic, and hepatoprotective activities and also their beneficial effects in gastrointestinal disorders. Various types of phytochemical constituents like terpenoids, phenolic compounds, fatty acids, and sterols have also been isolated and identified from different parts of Pistacia species. The present review summarizes comprehensive information concerning ethnomedicinal uses, phytochemistry, and pharmacological activities of the five mentioned Pistacia species.