Bio-active compounds and functional properties of pistachio hull: A review
| Autor: | Mohsen Barzegar, Ángel A. Carbonell-Barrachina, Edris Arjeh, Hamid-Reza Akhavan |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
Pistacia biology Chemistry medicine.medical_treatment 010401 analytical chemistry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences 0104 chemical sciences 0404 agricultural biotechnology Polyphenol medicine Extraction methods Food science Unsaturated fatty acid Food Science Biotechnology |
| Zdroj: | Trends in Food Science & Technology. 97:55-64 |
| ISSN: | 0924-2244 |
| Popis: | Background Pistachio (Pistacia vera L.) hull is the major part of pistachio by-product that has a high content of bio-active compounds (such as polyphenols, tocopherols, dietary fibers, essential oils, and unsaturated fatty acid) with antioxidant properties and health-promoting effects. However, it is considered as a waste and can lead to environmental problems. Scope and approach This review presents the chemical composition, traditional and modern extraction methods and the reported functional effects of pistachio green hull, aiming to find potential uses for this valuable natural resource. Key findings and conclusions Both in vivo and in vitro studies have demonstrated how pistachio extract acts as antioxidant, cytoprotective, and photoprotective and shows antibacterial, anti-inflammatory, anti-melanogenic, and anti-mutagenicity activities. Several studies evaluated the use of pistachio hull as a source of healthy and technological compounds that could be used in food and pharmaceutical industries to improve their products stability and nutritional characteristics. Further studies are needed to develop the application of this natural by-product. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect