Optimization of Phenolic Compound Extraction from Pistachio Green Hulls: Influence of Blanching, Harvest Time, Solvent Concentration, and Extraction Method

الموضوعات :

Azizbek Khurramov ¹ (International School of Finance and Technology, Tashkent, Uzbekistan)
Sarah Qutayba Badraldin ² (Department of Pharmacy, Al-Noor University College, Nineveh, Iraq)
Mohammed Fawzi ³ (Department of Pharmacy, Al-Manara College for Medical Sciences, Amarah, Iraq)
Mohaned Mohammed Hani ⁴ (Department of Medical Instrumentation Engineering Techniques, Imam Ja'afar Al-Sadiq University, Al‐Muthanna, 66002, Iraq)
Abed J.Kadhim ⁵ (Al-Nisour University College/Iraq)
Turki Meften Saad ⁶ (Department of Medical Laboratories, College of health & medical Technology, Sawa University, Almuthana, Iraq )
Salam Ahjel ⁷ (Department of Pharmacy, Al-Zahrawi University College, Karbala, Iraq )
Saja Hameed Kareem ⁸ (College of Nursing, National University of Science and Technology, Dhi Qar, Iraq)
N. Esanmurodova ⁹ (Tashkent Institute of Irrigation and Agricultural Mechanization Engineers National Research University, Tashkent, Uzbekistan; Western Caspian University, Scientific researcher, Baku, Azerbaijan)
M. Z. Kholmurotov ¹⁰ (Tashkent State Agrarian University, Tashkent region Kibray District, Tashkent, Uzbekistan )
B.I. Eshankulov ¹¹ (Research Institute of Forestry, Tashkent, Uzbekistan )
Gulnora Rakhimova ¹² (Associate Professor of the Department of Industrial Technology of Medicines, Tashkent Pharmaceutical Institute, Tashkent, Uzbekistan)

تاريخ الإرسال : 28 الجمعة , ربيع الأول, 1445 تاريخ التأكيد : 03 الأحد , ذو الحجة, 1445 تاريخ الإصدار : 26 الثلاثاء , ذو الحجة, 1445

الکلمات المفتاحية: Methanol, Microwave-assisted extraction, Phenolic content, Pstachio green hull,

ملخص المقالة :

The processing of pistachios results in the generation of a substantial byproduct in the form of underutilized pistachio green hulls. This study aims to identify the most effective strategies for extracting beneficial phenolic compounds from these hulls. The impact of blanching, harvest timing, solvent concentration, and extraction methods on the extraction process was meticulously investigated. The pistachio green hulls were harvested at varying maturation stages during July, August, and September, with blanching achieved through heating the hulls at 80°C for 6 minutes. Extraction procedures involved the use of 100%, 75%, and 50% methanol concentrations, employing techniques such as percolation, Soxhlet, ultrasonic-assisted, and microwave-assisted extraction methods. Quantification of the total phenolic content was conducted using the Folin-Ciocalteu assay. The highest phenolic content was observed in green hulls harvested pre-maturity in July (1887.75mg GAE per 100g), surpassing the content from August and September harvests significantly. Blanching led to a 12% increase in phenolic yield compared to unblanched green hulls. Extraction using 50% methanol resulted in a 46% higher phenolic content compared to 100% methanol extraction. Among the extraction techniques, microwave-assisted extraction demonstrated the highest phenolic yield (3085.30mg GAE per 100g), outperforming other methods significantly. Percolation duration of 5 hours was identified as optimal. These results underscore the significant influence of early harvesting, blanching pretreatment, moderate solvent concentrations, and microwave irradiation in optimizing phenolic extraction from pistachio green hulls. The findings put forth novel insights into the sustainable utilization of abundant pistachio byproducts for the extraction of health-promoting antioxidants.

المصادر:

Abdollahi Ezatabadi M, Basirat M, Sedaghat R (2023) Investigation of the Temporal Management of Pistachio Pests Control in Iran. Journal of Nuts. 14, 61–70.
Akbari B, BaghaeiYazdi N, Bahmaie M, Mahdavi Abhari F (2022) The role of plant‐derived natural antioxidants in reduction of oxidative stress. BioFactors. 48, 611–633. doi: 10.1002/biof.1831
Arjeh E, Akhavan H-R, Barzegar M, Carbonell-Barrachina ÁA (2020) Bio-active compounds and functional properties of pistachio hull: A review. Trends in Food Science & Technology. 97, 55–64.
Bhat S, Saini CS, Kumar M, Sharma HK (2019) Peroxidase as indicator enzyme of blanching in bottle gourd (Lagenaria siceraria ): Changes in enzyme activity, color, and morphological properties during blanching. Journal of Food Processing and Preservation. 43, 8, e14017. doi: 10.1111/jfpp.14017
Bielecka J, Puścion-Jakubik A, Markiewicz-Żukowska R, Soroczyńska J, Nowakowski P, Grabia M, Mielcarek K, Przebierowska K, Kotowska K, Socha K (2021) Assessment of the safe consumption of nuts in terms of the content of toxic elements with chemometric analysis. Nutrients. 13, 3606.
Ghandahari Yazdi AP, Barzegar M, Sahari MA, Ahmadi Gavlighi H (2019) Optimization of the enzyme‐assisted aqueous extraction of phenolic compounds from pistachio green hull. Food Science & Nutrition. 7, 356–366. doi: 10.1002/fsn3.900
Ghirardello D, Bertolino M, Belviso S, Dal Bello B, Giordano M, Rolle L, Gerbi V, Antonucci M, Spigolon N, Zeppa G (2016) Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions. Postharvest Biology and Technology. 112, 95–104.
Habibie A, Yazdani N, Saba MK, Vahdati K (2019) Ascorbic acid incorporated with walnut green husk extract for preserving the postharvest quality of cold storage fresh walnut kernels. Scientia Horticulturae 245, 193-199.
Harandi H, Falahati-pour SK, Mahmoodi M, Faramarz S, Maleki H, Nasab FB, Shiri H, Fooladi S, Nematollahi MH (2022) Nanoliposomal formulation of pistachio hull extract: preparation, characterization and anti-cancer evaluation through Bax/Bcl2 modulation. Molecular Biology Reports. 49, 2735–2743. doi: 10.1007/s11033-021-07083-5
Hassan SA, Abbas M, Zia S, Maan AA, Khan MKI, Hassoun A, Shehzad A, Gattin R, Aadil RM (2022) An appealing review of industrial and nutraceutical applications of pistachio waste. Critical Reviews in Food Science and Nutrition 1–19. doi: 10.1080/10408398.2022.2130158
Jahanbani R, Bahramnejad E, Rahimi N, Shafaroodi H, Sheibani N, Moosavi-Movahedi AA, Dehpour A, Vahdati K (2021). Anti-seizure effects of walnut peptides in mouse models of induced seizure: The involvement of GABA and nitric oxide pathways. Epilepsy Research, p.106727.
Jahanbani R, Ghaffari SM, Vahdati K, Salami M, Khalesi MR, Sheibani N, Moosavi-Movahedi AA (2018) Kinetics study of protein hydrolysis and inhibition of angiotensin converting enzyme by peptides hydrolysate extracted from walnut. International Journal of Peptide Research and Therapeutics. 24(1),77-85.
Jia X, Tan W, Guo Z, Mo Z, Liu P, Xu M (2023) Targeted metabolomics reveals key phenolic changes in pecan nut quality deterioration under different storage conditions. Food Chemistry. 424, 136377.
Kalogiouri NP, Mitsikaris PD, Papadopoulos AN, Samanidou VF (2022) Microwave-Assisted Extraction Coupled to HPLC-UV Combined with Chemometrics for the Determination of Bioactive Compounds in Pistachio Nuts and the Guarantee of Quality and Authenticity. Molecules. 27, 1435.
Khodadadi F, Tohidfar M, Mohayeji M, Dandekar AM, Leslie CA, Kluepfel D, Butterfield T, Vahdati K (2016) Induction of polyphenol oxidase in walnut and its relationship to the pathogenic response to bacterial blight. Journal of the American Society for Horticultural Science. 141(2), 119-124.
Khodadadi F, Tohidfar M, Vahdati K, Dandekar AM, Leslie CA. (2020). Functional analysis of walnut polyphenol oxidase gene (JrPPO1) in transgenic tobacco plants and PPO induction in response to walnut bacterial blight. Plant Pathology. 69, 756-764.
Li A-N, Li S, Zhang YJ, Xu X-R, Chen YM, Li HB (2014) Resources and biological activities of natural polyphenols. Nutrients. 6, 6020–6047.
Mandalari G, Barreca D, Gervasi T, Roussell MA, Klein B, Feeney MJ, Carughi A (2021) Pistachio nuts (Pistacia vera L.): Production, nutrients, bioactives and novel health effects. Plants. 11, 18.
Nazoori F, ZamaniBahramabadi E, Mirdehghan H (2022) Effect of sulfur pesticide on the quality of fresh pistachios in cold storage. International Journal of Horticultural Science and Technology. 9, 453-462.
Nazoori F, ZamaniBahramabadi E, Mirdehghan H, Yousefi M (2022) Preharvest application of sulfur as pesticide on fresh hull and kernel of pistachio (Pistacia vera L.). International Journal of Horticultural Science and Technology. 9, 117-129.
Nejatian M, Yazdi APG, Khorasani S, Simal-Gandara J (2023) Increasing the shelf life of fresh in-hull pistachio using nanocomposite packaging of zinc nanoparticles and pistachio green hull essential oil. Scientia Horticulturae 313, 111888.
Osorio Arias JC, Quintero M, Velázquez S, Escobar J (2023) A novel process line for the valorization of industrial spent coffee grounds through coffee roasting technology and ultrasonic‐assisted extraction. Journal of Chemical Technology & Biotechnology. 98, 451–461. doi: 10.1002/jctb.7259
Ozay Y, Ozdemir S, Gonca S, Canli O, Dizge N (2021) Phenolic compounds recovery from pistachio hull using pressure-driven membrane process and a cleaner production of biopesticide. Environmental Technology & Innovation. 24, 101993.
Özdikicierler O, Öztürk-Kerimoğlu B (2022) Bioactive Phytochemicals from Pistachio (Pistachia vera L.) Oil Processing By-products. In: Ramadan Hassanien, M.F. (Ed.), Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-Products, Reference Series in Phytochemistry. Cham: Springer International Publishing. 1–18. doi: 10.1007/978-3-030-63961-7_27-1
Pan Y, Guo Y, Huang Q, Zhang W, Zhang Z (2021) Enzymatic browning in relation to permeation of oxygen into the kernel of postharvest areca nut under different storage temperatures. Food Science & Nutrition. 9, 3768–3776. doi: 10.1002/fsn3.2341
Rafiee Z, Barzegar M, Sahari MA, Maherani B (2017) Nanoliposomal carriers for improvement the bioavailability of high–valued phenolic compounds of pistachio green hull extract. Food Chemistry. 220, 115–122.
Ranjha MMAN, Shafique B, Wang L, Irfan S, Safdar MN, Murtaza MA, Nadeem M, Mahmood S, Mueen-ud-Din G, Nadeem HR (2023) A comprehensive review on phytochemistry, bioactivity and medicinal value of bioactive compounds of pomegranate (Punica granatum). Advances in Traditional Medicine. 23, 37–57. doi: 10.1007/s13596-021-00566-7
Seifzadeh N, Sahari MA, Barzegar M, Gavlighi HA, Calani L, Del Rio D, Galaverna G (2019) Evaluation of polyphenolic compounds in membrane concentrated pistachio hull extract. Food Chemistry. 277, 398–406.
Shakerardekani A, Fathi F, Alipour H (2022) A Review of Pistachio Kernel Composition during Fruit Ripening. Journal of Nuts. 13, 301–311.
Sharifkhah M, Bakhshi D, Pourghayoumi M, Abdi S, Hokmabadi H (2020) Effect of pollination time on yield and antioxidant properties of some pistachio cultivars. International Journal of Horticultural Science and Technology. 7, 51-58.
Toghiani J, Fallah N, Nasernejad B, Mahboubi A, Taherzadeh MJ, Afsham N (2022) Sustainable Pistachio Dehulling Waste Management and Its Valorization Approaches: A Review. Current Pollution Reports. 9, 1, 60-72. doi: 10.1007/s40726-022-00240-9
Yan Y, Pico J, Sun B, Pratap-Singh A, Gerbrandt E, Diego Castellarin S (2023) Phenolic profiles and their responses to pre- and post-harvest factors in small fruits: a review. Critical Reviews in Food Science and Nutrition 63, 3574–3601. doi: 10.1080/ 10408398. 2021.1990849
Zamani Bahramabadi E, Jonoubi P, Rezanejad F (2018) Some cytological and physiochemical features relating to non-storability of pistachio (Pistacia vera L.) pollen. Grana 57(6), 456–463. doi: