Identification of Phenolic Compounds in Red and Green Pistachio (Pistacia vera L.) Hulls (Exo-‐ and Mesocarp) by HPLC-‐DAD-‐ ESI-‐(HR)-‐MS(n)
Erşan S, Güçlü Üstündağ Ö, Carle R, Schweiggert RM.
J Agri Food Chem. 2016;64(26):5334-5344.
Phenolic constituents of the nonlignified red and green pistachio hulls (exo- and mesocarp) were assessed by HPLC-DAD-ESI-MS(n) as well as by HR-MS. A total of 66 compounds were identified in the respective aqueous methanolic extracts. The main difference between red and green hulls was the presence of anthocyanins in the former ones. Pistachio hulls were shown to be a source of structurally diverse and potentially bioactive phenolic compounds. They therefore represent a valuable byproduct of pistachio processing having potential for further utilization as raw material for the recovery of pharmaceutical, nutraceutical, and chemical products.