Pistachio Green Hull Research Articles

The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water

The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water

Effects of different levels of pistachio (Pistachia vera) green hull aqueous extract on performance, intestinal morphology and antioxidant capacity in Eimeria challenged broilers

a total of 576-day-old Ross 308 broilers chicks (male) were used to evaluate the effect of various levels of pistachio green hull aqueous extract (PHE) and Eimeria challenge on the growth performance, intestinal health and antioxidant capacity. During infection period (25-42 d), treatments included: 1) control + unchallenged (negative control, NC), 2) 200 ppm PHE + unchallenged, 3) 300 ppm PHE + unchallenged, 4) 400 ppm PHE + unchallenged, 5) control + challenged (positive control, PC), 6) 200 ppm PHE + challenged, 7) 300 ppm PHE + challenged and 8) 400 ppm PHE + challenged (with six replications for each treatment). The outcomes revealed that in the challenged birds, average body weight gain (ABW), daily weight gain (DWG), and feed conversion ratio (FCR) linearly improved with increasing the PHE levels (P < 0.05). Infected broilers had lower daily feed intake (DFI) compared to unchallenged birds (P < 0.05). Villus height (VH), villus height to crypt depth (VH: CD) ratio and villus surface area (VSA) reduced linearly (P < 0.05), while muscle layer thickness (MT) increased linearly in challenged birds (P < 0.05). The consumption of the PHE significantly reduced the excreta oocytes and duodenum and jejunum lesion scores in Eimeria-challenged broilers (P < 0.05). By increasing the PHE levels, total antioxidant capacity (TAC) and superoxide dismutase (SOD) levels increased (P < 0.05), while the Eimeria challenge reduced TAC, SOD, and glutathione peroxidase (GPx) levels (P <0.05). In general, the use of PHE in the broilers diet improved the antioxidant capacity, birds performance, but diminished the excreta oocytes and lesion scores with no negative effect on the intestinal morphology.

Pistachio green hull and pomegranate peel extracts as two natural antiglycation agents.

Advanced glycation end products (AGEs) are formed in the final step of the nonenzymatic Maillard reaction, which can contribute to various health problems such as diabetes mellitus, renal failure, and chronic inflammation. Bioactive compounds with antiglycation properties have the potential to inhibit AGE-related diseases. This study investigated the antiglycation potential of pistachio green hull (PGH) and pomegranate peel (PP) extracts, which are polyphenol-rich agro-residues, against fluorescent AGE formation and compared the results with pyridoxine (vitamin B6), metformin, and EDTA (as usual chemical antiglycation agents). The results showed that PGH and PP effectively inhibited the formation of AGEs in bovine serum albumin-glucose (BSA-Glu) and BSA-fructose (BSA-Fru) with antiglycation activities ranging from 92% to 97%. PP extract (with an IC50 of 94 mg ml-1) had a greater antiglycation ability than PGH extract (with an IC50 of 142 mg ml-1). Also, results indicated that the antiglycation activities of the extracts were comparable to that of pyridoxine, and higher than metformin and EDTA. These findings suggest that the two studied extracts can be used for sustainable production of high-added-value food products with a positive effect on consumers' health.

Synergistic antibacterial effect of the pistachio green hull extract-loaded porphysome decorated with 4-nitroimidazole against bacteria

‘Active targeting’ refers to modifying a nanocarrier’s surface with targeting ligands. This study introduced an efficient approach for immobilizing imidazole-based drugs onto the metallated-porphyrin complex within the porphysome nanocarrier. To enhance cellular and bacterial uptake, a Ni-porphyrin with a fatty acid tail was synthesized and placed in the bilayer center of DPPC, facilitating receptor-mediated endocytosis. The Ni-porphyrin in the head group of the Ni-porphyrin-tail was placed superficially in the polar region of the membrane. Spherical unilamellar vesicle formation (DPPC: Ni-porphyrin-tail 4:1 mole ratio), as metallo-porphysome, was achieved through supramolecular self-assembly in an aqueous buffer. These vesicles exhibited a diameter of 279 ± 7 nm and a zeta potential of −15.3 ± 2.5 mV, showcasing their unique cytocompatibility. Nitroimidazole was decorated on the surface of metallo-porphysomes and pistachio green hull extract (PGHE) was loaded into the carrier for synergistic activity against (E. coli) and (S. aureus) bacteria strains. The physicochemical properties of Nitroimidazole-porphysome-PGHE, including size, zeta potential, morphology, loading efficiency, and release profile under various pH and temperature conditions in simulated gastrointestinal fluids were characterized. This combination therapy prevented bacterial cell attachment and biofilm formation in Caco-2 cells, as colon epithelial cells. The remarkable benefit of this system is that it does not affect cell viability even at 0.5 mg/ml. This study demonstrates the potential of a new co-delivery system using biocompatible metallo-porphysomes to decrease bacterial infections.

Effect of Nanoencapsulated Pistachio Green Hull Extract in the Carboxymethyl Cellulose and Soy Protein Isolate Edible Coatings on Shelf‐Life Quality of Fresh Pistachio

Effect of Nanoencapsulated Pistachio Green Hull Extract in the Carboxymethyl Cellulose and Soy Protein Isolate Edible Coatings on Shelf‐Life Quality of Fresh Pistachio

Application of enzymatic treatments in concentration of pistachio hull extract by ultrafiltration

In the present study, the influence of applying enzymes on the efficiency of the membraneused for the concentration of pistachio green hull extract was evaluated. Furthermore, theeffect of the obtained concentrated extract on the oxidative stability of flaxseed oil wasevaluated. The composition and antioxidant activity of the concentrated extracts were alsodetermined. Based on results, tannase treatment at 5.14 (U) led to significant decrease in membrane fouling percentage, content of tannins and IC50 in permeate of filtration (p<0.05) compared to control. However, this treatment significantly increased concentration of total phenols and flavonoids. Furthermore, galacturonic acid content statistically remained constant after treatment with tannase (p>0.05). Also, combined treatment with 17.4 (U) concentration of pectinase and 5.14 (U) concentration of tannase, had the lowest membrane fouling as well as IC50 and the most total phenol content (p<0.05) than other treatments. Therefore, combination of pectinase and tannase could be applied to reduce membrane fouling and optimize condition for production of natural antioxidant from aqueous extract of pistachio green hull. Moreover, 500 ppm of the obtained extract showed the best performance in preservation of flaxseed oil in comparison with other concentrations and commercial antioxidants.

Investigating the oxidative stability of grape seed oil using aqueous extract of pistachio green hull

Investigating the oxidative stability of grape seed oil using aqueous extract of pistachio green hull

Development of an intelligent packaging by incorporating curcumin into pistachio green hull pectin/poly vinyl alcohol (PVA) films

Development of an intelligent packaging by incorporating curcumin into pistachio green hull pectin/poly vinyl alcohol (PVA) films

Nanoliposomal formulation of pistachio hull extract: preparation, characterization and anti-cancer evaluation through Bax/Bcl2 modulation

Pistachio is one of the main crops in Iran. Pistachio green hull, as a by-product of this fruit, is obtained in large quantities after the processing of pistachios. This novel work was designed to examine the possible anti-cancer impact of the pistachio hull extract in the liposomal form (PHEL) on HepG2 cells. The thin-film hydration approach was used for preparing liposomes and the physicochemical features of the liposomes were subsequently characterized. Afterward, apoptosis and the expression of genes related to apoptosis were assessed using flow cytometry assay and quantitative real-time polymerase chain reaction (qPCR), respectively. According to the results, the size range of PHEL was between 198 and 201 nm with a negative surface charge of - 39.2 to - 42.9 mV. As revealed by the flow cytometry results, this liposomal extract exhibits good potential for the induction of apoptosis. Moreover, the qPCR results demonstrated the up-regulation of p53 and Bax expressions and the down-regulation of Bcl-2 expression with an associated Bax/Bcl-2 ratio up-regulation. The flow cytometry and real-time PCR results indicated the potential of this liposomal extract as an anti-cancer drug candidate for the treatment of liver cancer in the future, and the mitochondrial pathway involving the up-regulation of the Bax/Bcl-2 ratio can mediate its impact.

Effects of Kallequchi Pistachio Green Hull (Pistacia vera) and Its Processed with Urea on Performance, Immune Response, and Blood Biochemical Indices and Jejunal Morphology in Broiler Chickens

این پژوهش به منظور ارزیابی اثرات پوست سبز پسته کله قوچی و فرآوری آن با اوره بر عملکرد، شاخص‌های بیوشیمیایی خون، پاسخ ایمنی و ریخت‌شناسی روده جوجه‌های گوشتی انجام شد. تعداد 280 قطعه جوجه خروس گوشتی یک‌روزه راس 308 در قالب طرح کاملا تصادفی در 7 تیمار، 4 تکرار و 10 قطعه جوجه در هر تکرار توزیع شدند. جیره‌های آزمایشی شامل سطوح صفر، 5/1، 3 و 5 درصد پوست سبز پسته کله‌قوچی خام و فرآوری شده بود. پوست سبز پسته کله قوچی یا فرآوری شده آن ضریب-تبدیل خوراک را در دوره آغازین و کل دوره پرورش در مقایسه با شاهد کاهش داد (05/0>P). در دوره آغازین، افزودن3 درصد پوست سبز پسته کله قوچی باعث افزایش وزن بدن بالاتر در مقایسه با تیمار شاهد و تیمار 5 درصد پوست پسته کله قوچی شد (05/0≥P). افزودن پوست پسته کله قوچی موجب افزایش عیار پادتن تام و ایمنوگلوبولین G علیه گلبول‌قرمز گوسفند در مقایسه با شاهد شد (05/0>P). جیره‌های آزمایشی باعث کاهش غلظت کلسترول و LDL سرم خون در مقایسه با شاهد شدند (05/0>P). افزودن 3 درصد پوست پسته کله قوچی خام و فرآوری شده باعث بیشترین افزایش ارتفاع عرض و کاهش عرض پرز نسبت به سایر سطوح در ژژنوم و افزایش وزن نسبی سینه، قلب، بورس فابرسیوس و کاهش درصد چربی بطنی در مقایسه با شاهد شد (05/0>P). بنابراین یافته‌ها نشان داد افزودن پوست سبز پسته کله قوچی تا سطح 5 درصد باعث بهبود صفات عملکردی شد هرچند سطح 3 درصد می‌تواند باعث کاهش کلسترول، ضریب تبدیل و بهبود پاسخ ایمنی جوجه‌های گوشتی گردد.

Effects of pistachio green hull crude extract and its polyphenol fraction on oxidative stability of sunflower oil during accelerated storage

Effects of pistachio green hull crude extract and its polyphenol fraction on oxidative stability of sunflower oil during accelerated storage

Effects of green iron nanoparticles on iron changes and phytoavailability in a calcareous soil

Green iron nanoparticles (Fe NPs) can be a practical solution to combat iron (Fe) deficiency in calcareous agricultural soils. The main aim of the present work was to assess the effects of green Fe NPs on Fe availability in calcareous soils. For this purpose, green Fe NPs were synthesized using green tea (G-Fe NPs), Shirazi thyme (T-Fe NPs), walnut green hull (W-Fe NPs), and pistachio green hull (P-Fe NPs) extracts and applied as a source of Fe fertilizer to sorghum (Sorghum bicolor L. Moench) plants. Results of X-ray diffraction (XRD), scanning electron microscopy (SEM), and dynamic light scattering (DLS) indicated that the green Fe NPs were amorphous in nature and the polyphenols obtained from plant-part extracts acted as both capping and reducing agents. Similar to the behavior of Fe-ethylenediamine-N,N′-bis(2-hydroxyphenyl) acetic acid (Fe-EDDHA) in calcareous soils, G-Fe NPs, T-Fe NPs, W-Fe NPs, and P-Fe NPs increased Fe release compared with the control and FeSO4 treatment. Cumulative Fe release data fitted well to the power function, intra-particle diffusion, and Elovich kinetic models. According to the pot experiment, the increment in soil Fe availability upon Fe-EDDHA and Fe NPs application led to an increase in Fe uptake, growth, and photosynthetic pigment contents of the sorghum plants. Although further research is needed to evaluate the residual effect and environmental impact of green Fe NPs, they may be an appropriate substitute for traditional Fe fertilizers in calcareous soils.

Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes

This study investigated the effects of protease type (Alcalase, papain and pepsin), fractionation (2 and 10 kDa nominal molecular weight cutoff) and pistachio green hull (PGH) extract addition on antioxidant activity (DPPH radical scavenging and metal chelating activity), α-glucosidase, α-amylase, and dipeptidyl peptidase IV (DPP-IV) inhibitory activity of Sind sardine hydrolysates. Papain led to the highest degree of hydrolysis and antioxidant activity and the addition of PGH enhanced the bioactivity. Hydrolysates and fractions had stronger inhibition of α-amylase than α-glucosidase, and hydrolysates from papain and Alcalase were more active than those from pepsin against α-amylase. Interaction of PGH and the hydrolysates/peptidic fractions resulted in a decrease in α-glucosidase and α-amylase inhibition. The kinetics of α-amylase inhibition with papain hydrolysates and papain-PGH showed competitive inhibition. Hydrolysates and fractions also significantly inhibited DPP-IV, but PGH did not inhibit the enzyme or change the inhibitory effect of the hydrolysates and fractions (P ≥ 0.05). Furthermore, the highest surface hydrophobicity was observed for the >10 kDa fractions and the values increased by the addition of PGH to the hydrolysates. Therefore, PGH–hydrolysate interaction improved only the antioxidant capacity of the protein hydrolysates with nil or negative effects on the enzyme inhibition.

Pistachio Green Hull Extract Induces Apoptosis through Multiple Signaling Pathways by Causing Oxidative Stress on Colon Cancer Cells.

Pistachio is considered to be one of the fifty foods with the highest antioxidant effect. However, the anticancer effect mechanisms of this plant extracts are unknown. The aim of this study was to investigate the anticancer effect of different extracts from the green hull of pistachio. The cytotoxic effects of different solvent extracts on cancer and normal cells were examined by cell viability assay and flow cytometric analysis. The levels of the apoptotic gene and protein were investigated by Western Blot and ELISA, and qPCR. The intracellular free radical exchange was determined by oxidative and nitric oxide analyses. DNA damage level was measured by the 8-OHdG test. Phenolic and free fatty acid components were examined by LC-MS/MS and GC-MS, respectively. It was determined that the n-hexane fraction showed a higher cytotoxic effect on cancer cells. Oxidative and cell cycle analyses indicated that the n-hexane fraction arrested cell cycle of HT-29 at the sub-G1 phase by increasing DNA damage through oxidative stress. In addition, gene expression analysis of the HT-29 treated with the n-hexane fraction indicated that apoptotic and autophagic gene expressions were significantly upregulated. LC-MS/MS analysis of the n-hexane fraction revealed the presence of 15 phenolic compounds, containing mainly gallic acid and catechin hydrate, and GC-MS analysis determined the presence of the following fatty acids: 9-octadecenoic acid, 9,12-octadecadienoic acid and hexadecenoic acid. Based on these grounds, we suggest that the n-hexane fraction of pistachio green hull damages DNA, arrests the cell cycle at the G1 subphase, and induces apoptosis through oxidative pathways in colon cancer.

Tannin fraction of pistachio green hull extract with pancreatic lipase inhibitory and antioxidant activity

Polyphenolic compounds (present in different parts of the plant) have beneficial properties such as antioxidant and inhibition of key enzymes. In this research, antioxidant and anti-lipase activity of pistachio green hull (PGH) extract was investigated. Fractionation of PGH on Sephadex LH-20 furnished a tannin enriched fraction with higher antioxidant activity respect to that of the extract and of the non-tannin fraction. UHPL/MS2 analyses showed the presence of phenolic compounds including galloyl-O-hexoside, galloyl-shikimic acid, galloylquinic acid, and gallic acid in tannin fraction. PGH-extract was an un-competitive inhibitor against porcine pancreatic lipase so that its IC50 value was 2.26mg/ml. In the same phenol amount (490µg), anti-lipase activity of the tannin fraction was also more than non-tannin fraction and crude PGH-extract. This is probably due to the presence of some active polyphenolic compounds such as gallic acid. PRACTICAL APPLICATIONS: Pistachio is native to the arid regions of Central and West Asia including Iran. The green hull is main by-product of pistachio industry that has numerous phenolic compounds. Our results showed that the pistachio green hull extract has antioxidant and anti-lipase activity and these activities in its tannin fraction were higher than non-tannin fraction. Therefore, the PGH extract and its tannin fraction can be used as potential substitutes of anti-obesity drugs. This allows the use of pistachio processing waste and reduces the amount of waste.

Ultrasonic and heating extraction of pistachio by-product pectin: physicochemical, structural characterization and functional measurement

In this study, Box–Behnken design was applied to optimize the ultrasound-assisted extraction (UAE) and heating extraction (HE) conditions for pectin production from pistachio green hull (PGH). The pectin extraction yield at optimal condition for UAE (ultrasound power of 150 W, pH of 1.5 and time of 24 min) and HE (temperature of 70 °C, time of 90 min and liquid to solid ratio of 40 v/w) methods was about 12.0 and 10.3%, respectively. In these conditions, the galacturonic acid content of UAE-pectin and HE-pectin was about 59.33 and 75.11%, respectively. Both pectin samples showed good emulsifying activity, water holding capacity and oil holding capacity. In addition, total phenol content, antiradical and surface activities of HE-pectin were higher than UAE-pectin. The degree of esterification of pectin produced by the HE method was higher than the UAE method, which was confirmed by FT-IR and 1H-NMR analysis. The results of XRD patterns showed an amorphous structure with several crystalline portions for PGH pectin. The rheological properties of pectin solutions illustrated that in high frequencies, both pectin samples had a similar behavior (elastic), while in low frequencies, HE-pectin showed a viscous behavior. In the final, it should be stated that the UAE method significantly increased pectin yield using a lower processing time and consumed solvent, however, HE-pectin presented a better quality in comparison to UAE.

Nanoemulsion and Nanoliposome Based Strategies for Improving Anthocyanin Stability and Bioavailability.

Background: Anthocyanins, a flavonoid class of water-soluble pigments, are reported to possess several biological activities, including antioxidant, anti-inflammatory, and anti-cancer. However, anthocyanins are highly susceptible to degradation in high pH, light, heat, and oxygen during processing and storage. Conventional microencapsulation techniques fail to provide stability to anthocyanins under physiological environments mainly because of their large particle size as well as low zeta potential and encapsulation efficiency. Methods: Nanotechnology provides novel strategies for preparing nanoformulations to enhance the physicochemical stability of anthocyanins. Nanoemulsion and nanoliposome are the two most commonly used nanosystems in pharmaceutical and food-related fields. In this review, an overview of various nanoemulsion and nanoliposome systems reported recently for enhancing stability, bioavailability, and bioactivity of anthocyanins is presented. Results: Anthocyanin nanoemulsions with different oil, water, surfactant, and cosurfactant ratios were prepared from extracts of mangosteen peel, purple sweet potato, cranberry, red cabbage, blueberry, jaboticaba peel, and acai berry and evaluated for their antioxidant activity, enhancement of physicochemical stability, topical skin application, and urinary tract infection. Likewise, unilamellar and multilamellar nanoliposomes were prepared using different types and levels of lecithin without or with cholesterol from anthocyanin standards and extracts of Hibiscus sabdariffa, mulberry, elderberry, black carrot, and pistachio green hull for the evaluation of physicochemical and oxidative stability, in vitro bioaccessibility, and melanogenic activity, as well as protective effects against diabetes mellitus and cataract. Conclusion: This review provides an insight into the current nanotechnology updates on enhancement of anthocyanin stability and biological activity.

Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage

The efficacy of different concentrations of lyophilized pistachio green hull water extract (LPGH) on retarding lipid and protein oxidation, color stability, and microbial spoilage of the beef patty during chilled storage was tested. Beef patties treated with LPGH had an strong inhibition of protein carbonyl formation, whereas lipid oxidation values were less affected compared to control after 8 days of storage. Antioxidant activity of the lipophilic and hydrophilic extract of patties indicated that reduction of antioxidant activity during storage was related to the hydrophilic fraction of LPGH. The antimicrobial activity of LPGH against lactic acid bacteria, Staphylococcus aureus, total viable microorganism, yeast, and mold was observed, whereas it had no effect on Enterobacteriaceae. Also, according to sensory results samples containing LPGH at 750 mg/kg can be considered as a natural antioxidant and antimicrobial compound for use in beef patties.

Optimization of the enzyme-assisted aqueous extraction of phenolic compounds from pistachio green hull.

Phenolic compounds form an essential part of the human diet because of their functional properties. In this study, the extraction conditions of phenolic compounds from pistachio green hull were optimized by enzymatic method (using pectinase, cellulase, and tannase enzymes). For this purpose, the effective factors including the solid to solvent ratio, enzyme concentration, particles size, and extraction time were optimized. Also, the effect of enzymatic extraction on the antioxidant activity of the extracts were investigated using three different methods (DPPH˙, ABTS˙+, and FRAP). The profile of phenolic compounds was determined using HPLC/DAD. The results showed that all the studied enzymes were significantly effective in increasing the extraction efficiency. The combination of cellulase, pectinase, and tannase enzymes under their optimal conditions increased the extraction yield up to 112% in comparison with the solvent extraction method. The results of three antioxidant tests showed that the antioxidant properties of the enzymatic extracted compounds increased significantly compared to the control sample (compounds extracted by the solvent method). The DPPH˙ test results indicated that the antioxidant property of the enzymatic extracted compounds was 71% more than the control extract. The different enzymes changed the phenolic compounds’ profile so that the pectinase and cellulase enzymes increased the amount of phloroglucinol (more than three times) and decreased the amount of gallic acid (more than 4.5 times) in comparison. In addition, tannase and its combination with other enzymes increased the gallic acid content by 2.6‐fold and 4.6‐fold compared to the control sample, respectively.

Antioxidant activity of Sind sardine hydrolysates with pistachio green hull (PGH) extracts

High rates of oxidation during hydrolysis are one the main problems with hydrolysate production from fatty fishes such as Sind sardines. The purpose of this study was to control oxidation by different pretreatments with pistachio green hull (PGH) extracts as an antioxidant. Different enzyme levels (1.3%, 2.5%, and 5%), pretreatments of fish mince (washing, defatting, fish protein isolate (FPI)), and the addition of PGH as well as nitrogen gas treatment were studied on lipid oxidation during hydrolysis of Sind sardines (Sardinella sindensis). The antioxidant properties of the hydrolysates were also studied. Results for thiobarbituric acid reactive substances indicated that the nitrogen gas and 5% (w/w) enzymatic treatment significantly decreased lipid oxidation along with having a higher degree of hydrolysis and higher antioxidant activity for the hydrolysate. FPI was more effective than washing in controlling oxidation while defatting using isopropanol was the most effective. PGH (260 µg/ml) effectively controlled the oxidation of mince and washed mince (P < 0.05) but it was not effective for FPI as seen by the higher oxidation of heme-pigments and weaker metal chelating activity of PGH. Interaction of hydrolysates from all treatments and PGH showed significant combined DPPH radical scavenging and metal chelating activity (P < 0.05). Therefore, defatting using isopropanol and addition of an antioxidant such as PGH can effectively be used for inhibition of lipid oxidation during hydrolysis and improvement of antioxidant activity of hydrolysates.