Characterization and comparative evaluation of volatile, phenolic and antioxidant properties of pistachio (Pistacia vera L.) hull

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dc.authoridSonmezdag, Ahmet Salih/0000-0001-6360-4037
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorSönmezdağ, Ahmet Salih
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:01Z
dc.date.available2025-01-06T17:44:01Z
dc.date.issued2017
dc.description.abstractPistachio hull is a good source of natural phenolics and antioxidants. Thanks to these bioactive molecules, the use of pistachio hull as nutritional ingredients in foods has attracted the interest of the food industry. In this study, phenolic compounds, antioxidant capacity, total phenol content, and volatile compounds were measured in the hull of two cultivars of pistachio, Uzun and Ohadi. LC-ESI-MS/MS method was used for the phenolic compounds analysis; 11 compounds were identified and quantified in the samples in which the major phenolic compound was gallic acid. The aroma composition of the pistachio hulls was isolated by SAFE (solvent-assisted flavor evaporation) method with dichloromethane and analyzed by GC-MS. Aroma compounds, including terpenes, acids, alcohols, phenols, and benzenes, were identified in both types of hulls, numbering 22 in the Uzun variety and 20 in the Ohadi. A significant linear correlation was confirmed between total phenolic compounds and antioxidant activity of hull extracts.
dc.description.sponsorshipCukurova University Research Fund [ZF2013D33]
dc.description.sponsorshipThis work was supported by the Cukurova University Research Fund [ZF2013D33].
dc.identifier.doi10.1080/10412905.2016.1216899
dc.identifier.endpage270
dc.identifier.issn1041-2905
dc.identifier.issn2163-8152
dc.identifier.issue3
dc.identifier.scopus2-s2.0-84982845811
dc.identifier.scopusqualityQ2
dc.identifier.startpage262
dc.identifier.urihttps://doi.org/10.1080/10412905.2016.1216899
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2870
dc.identifier.volume29
dc.identifier.wosWOS:000399651800008
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Essential Oil Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectPistachio hull
dc.subjectphenolic compounds
dc.subjectvolatile
dc.subjectGC-MS
dc.subjectLC-MS
dc.subjectMS
dc.titleCharacterization and comparative evaluation of volatile, phenolic and antioxidant properties of pistachio (Pistacia vera L.) hull
dc.typeArticle

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