Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   MAY 2017 , Volume 14 , Number 63; Page(s) 179 To 186.
 
Paper:  INVESTIGATION OF SOLUBLE AND INSOLUBLE TANNINS AND ANTHOCYANINS ASSAY IN TWO CULTIVAR PISTACHIO (PISTACIA VERA L)
 
Author(s):  AZADEDEL SH., HANACHI P.*, SABOORA O.
 
* BIOTECHNOLOGY GROUP, DEPARTMENT OF BIOCHEMISTRY, FACULTY OF BIOLOGICAL SCIENCES, ALZAHRA UNIVERSITY, TEHRAN, IRAN
 
Abstract: 

Tannins are plant natural products with a high molecular weight and can form a complex with the protein and carbohydrates. This plant important material have properties such as anti-microbial and proteins precipitation. The aim of this study was to investigate the feasibility of industrial mass production of tannins from pistachio hull. Two extraction methods, i.e. shaker and ultrasonic Extraction and four solvents (acetone 70%, ethanol 50%, methanol 50% and water) were performed in two species kalleghuchi (P. vera cv. Kallehghuchi) and Ohadi (P.vera cv. Ohadi). The results showed that the highest and the lowest insoluble tannin was measured 13.18 and 11.99 mg/g DW respectively related to maceration method in the ohadi, Acetone and methanol. But the highest and the lowest soluble tannin was measured 55.32 and 34.46 mg/g DW respectively related to maceration method in the ohadi, ethanol and kalleghuchi, water. Anthocyanin in Pistachio hull kalleghuchi and ohadi was measured 9.09 and 10.71 mmol/g DW and Pistachio nute kalleghuchi and ohadi 4.12 and 4.19 mmol/g DW. The results suggest the application of pistachio green hull as a cheap and easily accessible source for production of natural bioactive compounds.

 
Keyword(s): PISTACHIO HULL, TANNIN, ANTHOCYANIN