Bio-active compounds and functional properties of pistachio hull: A review

Publication date: Available online 2 January 2020Source: Trends in Food Science &TechnologyAuthor(s): Edris Arjeh, Hamid-Reza Akhavan, Mohsen Barzegar, Ángel A. Carbonell-BarrachinaAbstractBackgroundPistachio (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 approachThis 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.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research

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