Bio-active compounds and functional properties of pistachio hull: A review
Sign Up to like & getrecommendations! Published in 2020 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2019.12.031
Abstract: Abstract 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… read more here.
Keywords: compounds functional; active compounds; review; bio active ... See more keywords
Tunisian Pistachio Hull Extracts: Phytochemical Content, Antioxidant Activity, and Foodborne Pathogen Inhibition
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Quality"
DOI: 10.1155/2021/9953545
Abstract: The present study aimed to discriminate pistachio (Pistacia vera L.) hulls belonging to three different Tunisian geographical origins and extracted separately by hexane, acetone, acetonitrile, and water in terms of phytochemicals and antioxidant and antibacterial… read more here.
Keywords: hull; phytochemical content; pistachio hull; content antioxidant ... See more keywords