SavedAdd your journal

Journals / Ankara Üniversitesi Eczacılık Fakültesi Dergisi / 2021 / Cilt: 45 - Sayı: 3

PISTACHIO (PISTACIA VERA L.) FRUIT HULL: POTENTIAL SOURCE FOR BIOACTIVE COMPOUNDS

ANTEP FISTIĞI (PISTACIA VERA L.) MEYVE KABUĞU: BİYOAKTİF BİLEŞİKLER İÇİN POTANSİYEL KAYNAK

Muhammed Mesud HÜRKUL
Pages
586–597
Publication Date
2021-09-27
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

For this purpose, the results of phytochemical and biological activity studies were evaluated.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Objective: In this review, the evaluation of the pistachio (Pistacia vera L.) fruit hull, which is an economically worthless by-product, in terms of pharmacy and the potential to be transformed into different products to contribute to the economy was investigated.
📊
Key Findings & Data:Objective: In this review, the evaluation of the pistachio (Pistacia vera L.) fruit hull, which is an economically worthless by-product, in terms of pharmacy and the potential to be transformed into different products to contribute to the economy was investigated.
💡
Conclusion & Impact:For this purpose, the results of phytochemical and biological activity studies were evaluated.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Biyolojik aktivite · derleme · kimyasal içerik

Abstract

Objective: In this review, the evaluation of the pistachio (Pistacia vera L.) fruit hull, which is an economically worthless by-product, in terms of pharmacy and the potential to be transformed into different products to contribute to the economy was investigated. For this purpose, the results of phytochemical and biological activity studies were evaluated.

Özet

Amaç: Bu derleme çalışması, ekonomik öneme sahip olan Antep fıstığı (Pistacia vera L.) meyvesinin ticari bakımdan değersiz bir atık ürünü olan meyve kabuklarının eczacılık açısından değerlendirilmesi ve ekonomiye katkı sağlayacak şekilde farklı ürünlere dönüştürülebilme potansiyeli araştırılmıştır. Bu amaçla, şimdiye kadar yapılan fitokimyasal ve biyolojik aktivite çalışmaları derlenmiştir.

🔖

Cite This Article

HÜRKUL, M. M. (2021). PISTACHIO (PISTACIA VERA L.) FRUIT HULL: POTENTIAL SOURCE FOR BIOACTIVE COMPOUNDS. Ankara Üniversitesi Eczacılık Fakültesi Dergisi, Cilt: 45 - Sayı: 3, 586–597. https://ajindex.com/articles/394673

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (9)

  1. POWO. (2020). POWO. Plants of the World Online. Facilitated by the Royal Botanic Gardens, Kew. http://www.plantsoftheworldonline.org/ Erişim tarihi: 10.12.2020
  2. Yaltırık, F. (1967). Pistacia L. In P. H. Davis (Ed.), Flora of Turkey and the East Aegean Islands Vol.2 (p. 546). Edinburgh University Press
  3. Tahtacı, S. A., Arpacı, S., Gözel, H., Bilim, C., Atlı, H. S., Tekin, H. (2007). Antepfıstığında çeşit seçimi. T.C. Tarım ve Köyişleri Bakanlığı, Tarımsal Araştırmalar Genel Müdürlüğü, Antepfıstığı Araştırma Enstitüsü Müdürlüğü
  4. Barone, E., Padulosi, S., Van Mele, P. (1997). Descriptors for Pistachio (Pistacia vera L.). International Plant Genetic Resources Institute
  5. FAO. (2018). The Food and Agriculture Organization. http://www.fao.org/faostat/en/#data/QC Erişim tarihi: 10.12.2020
  6. TÜİK. (2019). Türkiye İstatistik Kurumu. https://data.tuik.gov.tr/Kategori/GetKategori?p=Tarim-111 Erişim tarihi: 10.12.2020
  7. Erşan, S., Güçlü Üstündaǧ, Ö., Carle, R., Schweiggert, R. M. (2016). Identification of phenolic compounds in red and green pistachio (Pistacia vera L.) hulls (exo- and mesocarp) by HPLC- DAD-ESI-(HR)-MSn. Journal of Agricultural and Food Chemistry, 64(26), 5334-5344. [CrossRef] 8. Barreca, D., Laganà, G., Leuzzi, U., Smeriglio, A., Trombetta, D., Bellocco, E. (2016). Evaluation of the nutraceutical, antioxidant and cytoprotective properties of ripe pistachio (Pistacia vera L., variety Bronte) hulls. Food Chemistry, 196, 493-502. [CrossRef] 9. FAO. (2013). The Food and Agricultural Organization. http://www.fao.org/3/i3347e/i3347e.pdf Erişim tarihi: 10.12.2020
  8. Carciochi, R. A., D’Alessandro, L. G., Vauchel, P., Rodriguez, M. M., Nolasco, S. M., Dimitrov, K. (2017). Valorization of Agrifood By-Products by Extracting Valuable Bioactive Compounds Using Green Processes, Academic Press, p. 191-228
  9. Seeram, N. P., Zhang, Y., Henning, S. M., Lee, R., Niu, Y., Lin, G., Heber, D. (2006). Pistachio skin phenolics are destroyed by bleaching resulting in reduced antioxidative capacities. Journal of Agricultural and Food Chemistry, 54(19), 7036-7040. [CrossRef] 12. Sarkhail, P., Navidpour, L., Rahimifard, M., Hosseini, N. M., Souri, E. (2020). Bioassay-guided fractionation and identification of wound healing active compound from Pistacia vera L. hull extract. Journal of Ethnopharmacology, 248, 112335. [CrossRef] 13. Özbek, H. N., Halahlih, F., Göğüş, F., Koçak Yanık, D., Azaizeh, H. (2020). Pistachio (Pistacia vera L.) Hull as a Potential S