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Bio-active compounds and functional properties of pistachio hull: A review
Trends in Food Science & Technology ( IF 15.3 ) Pub Date : 2020-01-02 , DOI: 10.1016/j.tifs.2019.12.031
Edris Arjeh , Hamid-Reza Akhavan , Mohsen Barzegar , Ángel A. Carbonell-Barrachina

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 antioxidant properties and health-promoting effects. However, it is considered as a waste and can lead to environmental problems.

Scope and approach

This review presents the chemical composition, traditional and modern extraction methods and the reported functional effects of pistachio green hull, aiming to find potential uses for this valuable natural resource.

Key findings and conclusions: Both in vivo and in vitro studies have demonstrated how pistachio extract acts as antioxidant, cytoprotective, and photoprotective and shows antibacterial, anti-inflammatory, anti-melanogenic, and anti-mutagenicity activities. Several studies evaluated the use of pistachio hull as a source of healthy and technological compounds that could be used in food and pharmaceutical industries to improve their products stability and nutritional characteristics. Further studies are needed to develop the application of this natural by-product.



中文翻译:

开心果壳的生物活性化合物和功能特性:综述

背景

开心果(Pistacia vera L.)船体是开心果副产品的主要部分,其具有高含量的生物活性化合物(例如多酚,生育酚,膳食纤维,精油和不饱和脂肪酸),具有抗氧化特性和健康性-促进作用。但是,它被视为浪费,并且可能导致环境问题。

范围和方法

这篇综述介绍了开心果绿色船体的化学成分,传统和现代提取方法以及所报道的功能效果,目的是寻找这种宝贵的自然资源的潜在用途。

主要发现和结论体内体外研究均证明开心果提取物如何起到抗氧化剂,细胞保护剂和光保护剂的作用,并显示出抗菌,抗炎,抗黑素生成和抗诱变活性。几项研究评估了开心果壳作为健康和技术化合物的来源的使用,这些化合物可用于食品和制药行业,以改善其产品的稳定性和营养特性。需要进一步研究来开发这种天然副产物的应用。

更新日期:2020-01-02
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