Bioactive Phytochemicals from Pistachio (Pistachia vera L.) Oil Processing By-products
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer Science and Business Media B.V.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Nuts have been regular diet components for long years due to their excellent functional and nutritious properties. Pistachio (Pistachia vera L.) is one of the most popular and high-value tree nuts widely grown in various world regions. The unique chemical composition and favorable flavor make pistachio an attractive source to be used as a food ingredient or further processed into edible oil. Pistachio oil production starts with drying before the extraction that can be applied by mechanical pressing or solvent extraction. Pistachio oil obtained using traditional solvent extraction needs to be refined to make it suitable for human consumption. Since refining operation has detrimental effects on vulnerable bioactive compounds, supercritical fluid extraction has become prominent since pistachio oil can be produced with high nutritive quality. The major by-products derived from pistachio oil production could be classified as flour, hull, and its extract, flour of pistachio skin, and shells. These by-products are known as rich in terpenoids (carotenoids and triterpenes), phenolic compounds (flavonoids, phenolic acids, and tannins), lipids, amino acids, and carbohydrates. Studies reveal that ground shells also have the potential as dye adsorbents and can be used in water treatment systems. This chapter provides insight into the main characteristics of pistachio, fundamentals of pistachio oil processing, classification of the by-products that arise from oil manufacture, and potential bioactive compounds derived from pistachio oil processing by-products. © 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.
Açıklama
Anahtar Kelimeler
Pistachio, Pistachio by-products, Pistachio flour, Pistachio hull, Pistachio oil, Pistachio shell
Kaynak
Reference Series in Phytochemistry
WoS Q Değeri
Scopus Q Değeri
Q4
