فهرست نشریات علمی دسترسی آزاد ایران

Pistachio hull is the major waste from the pistachio processing industry, known as an attractive source of phenolic compounds that can be used to create significant functionality in food. In the current study, the impact of heating on the chemical composition and bioactivity of pistachio hull essential oil (PHEO) was investigated. Hydrodistilled PHEO underwent heat processing at 200◦°C for 10 min, and quantitative analysis was performed relative to the PHEO at 25 °C. Analysis using GC-MS of PHEO showed the detection of D-Limonene (41.20±0.98%), α-pinene (18.12±0.41%), and Terpinolene (17.34±0.43%) as major components. PHEO showed a total phenolic content of 592.50±4.82 gallic acid equivalents (GAE) in mg/100 g, measured using the Folin assay, and possessed antioxidant capacity (443.08±0.99 mg ascorbic acid (AA)/100g, measured by DPPH method and 1259.33±2.72 mg AA/100g, measured by ABTS method) and antifungal activity against Aspergillus flavus (12.50±0.58 mm inhibition zone at the concentration of 5 mg/mL, 1562.50±0.00 and 3125.00±0.00 μg/mL measured by disk diffusion, MIC, and MFC methods, respectively). All measured variables of PHEO were significantly increased (P<0.05) by heating at 200 °C for 10 min, accompanied by obvious changes in its chemical composition. Thermal gravimetric analysis (TGA) revealed that the PHEO volatilization occurred between 50 and 150 °C with a weight loss of 98.60%. These results confirm the possibility of using heat treatment in food systems to enhance the biological properties of PHEO.