In the present study, polysaccharides were isolated from pistachio (Pistacia vera L.) external hull, with a yield of 4.10 % (w/w). The crude polysaccharides were composed by carbohydrates (80.64 ± 0.98 %), while protein (1.80 ± 0.28 %), ash (6.32 ± 0.26 %) and fat (0.04 ± 0.005 %) contents were low. Structural characteristics were determined using FTIR spectroscopy and ¹³C NMR spectroscopy. The results by thin layer chromatography showed that the carbohydrate fraction was mainly composed of rhamnose, glucose, galactose, mannose, xylose, arabinose, and galacturonic acid. Antioxidant activities of the crude polysaccharides were investigated by various antioxidant assays: DPPH radical-scavenging capacity (IC₅₀ = 0.08 mg/mL), reducing power, β-carotene bleaching inhibition (IC₅₀ = 0.068 mg/mL), and ABTS assay. The application of crude pistachio hull polysaccharides on minced meat, as preservative, reduced the lipid oxidation during chilled storage for 9 days. The obtained results also showed significant improvement of meat color stability. Overall, these findings indicated that crude polysaccharides are worthy being developed as functional and bioactive components for the food and nutraceutical industries.

在本研究中，从开心果（Pistacia vera L. ）外壳中分离出多糖，产率为4.10％（w / w）。粗多糖由碳水化合物（80.64±0.98％）组成，而蛋白质（1.80±0.28％），灰分（6.32±0.26％）和脂肪（0.04±0.005％）的含量低。使用FTIR光谱和¹³ C NMR光谱确定结构特征。薄层色谱法的结果表明，碳水化合物部分主要由鼠李糖，葡萄糖，半乳糖，甘露糖，木糖，阿拉伯糖和半乳糖醛酸组成。粗多糖的抗氧化活性通过各种抗氧化剂测定进行了研究：DPPH自由基清除能力（IC ₅₀ = 0.08 mg / mL），还原能力，β-胡萝卜素漂白抑制作用（IC ₅₀  = 0.068 mg / mL）和ABTS分析。在切碎的肉上使用开心果壳粗多糖作为防腐剂，可在冷藏9天的过程中减少脂质氧化。所得结果还显示出肉色稳定性的显着改善。总体而言，这些发现表明，粗多糖值得开发为食品和营养工业的功能和生物活性成分。