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Subcritical water extraction of phenolic and antioxidant constituents from pistachio (Pistacia vera L.) hulls.
Ersan, Sevcan; Güçlü Üstündag, Özlem; Carle, Reinhold; Schweiggert, Ralf M.
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  • Ersan S; Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, D-70599 Stuttgart, Germany; Department of Food Engineering, Faculty of Engineering, Yeditepe University, 26 Agustos Yerlesimi, Kayisdagi Cad., 34755 Istanbul, Turkey. Electronic address: sevcan.ersan@uni-hohenhei
  • Güçlü Üstündag Ö; Department of Food Engineering, Faculty of Engineering, Yeditepe University, 26 Agustos Yerlesimi, Kayisdagi Cad., 34755 Istanbul, Turkey. Electronic address: ozlemg.ustundag@yeditepe.edu.tr.
  • Carle R; Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, D-70599 Stuttgart, Germany; Biological Science Department, King Abdulaziz University, P. O. Box 80257, Jeddah 21589, Saudi Arabia. Electronic address: reinhold.carle@uni-hohenheim.de.
  • Schweiggert RM; Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, D-70599 Stuttgart, Germany. Electronic address: ralf.schweiggert@uni-hohenheim.de.
Food Chem ; 253: 46-54, 2018 Jul 01.
Article en En | MEDLINE | ID: mdl-29502842
Pistachio hulls, important by-products of pistachio processing, were extracted using an environmentally friendly process with subcritical water (SCW) at a pressure of 6.9 MPa in the range of 110 and 190 °C, and a flow rate of 4 ml/min. Detailed HPLC-DAD-ESI/MSn analyses allowed the identification of 49 phenolic compounds in the SCW extracts. Total gallotannin yields up to 33 g/kg were reached at 150-170 °C, where gallic acid (22.2 g/kg) and penta-O-galloyl-ß-d-glucose (9.77 g/kg) levels were 13.2- and 10.6-fold higher than those in the aqueous methanol extracts. Flavonols were also effectively extracted at 110-150 °C (4.37-5.65 g/kg), while anacardic acid recovery was poor (1.13-2.77 g/kg). Accordingly, high amounts of anacardic acids (up to 50.7 g/kg) were retained in the extraction residue, revealing that SCW extraction allowed selective extraction of gallotannins and flavonols. Antioxidant capacities ranged from 0.68 to 1.20 mmol Trolox equivalents (TE)/g for SCW extracts increasing with temperature up 190 °C.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Semillas / Agua / Pistacia / Fraccionamiento Químico / Antioxidantes Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Semillas / Agua / Pistacia / Fraccionamiento Químico / Antioxidantes Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article Pais de publicación: Reino Unido