Determining the optimum condition of phenolic extraction from pistachio (Pistacia vera) green hull and pomegranate (Punica granatum) peel
Fatemeh sadat Nazeri, Sayed Amir Hossein Goli, Nafiseh Soltanizadeh. 2015. Determining the optimum condition of phenolic extraction from pistachio (Pistacia vera) green hull and pomegranate (Punica granatum) peel. 1st Seminar on Methods to Increase the Shelf-life of Food Products.
Rancidity is a critical problem in food products that causes decrease in shelf-life and quality of them. Antioxidants are used effectively to prevent lipid oxidation. Nowadays synthetic antioxidants are applying excessively in food industry. Scientists believe synthetic antioxidants are the cause of liver injury and cancer in laboratory animals. In recent years many researches are accomplished in natural antioxidant. Phenolic compounds, particularly ones with virgin source, have an important effect in human health because of antioxidant property. In this research solvent extracting was used for phenolic extraction of pistachio green hull and pomegranate peel; the parameters of temperature (25 and 60 degree of centigrade), time (4 and 8 hour) and dry matter to solvent ratio (15, 30 and 50) were studied. Results showed that the ratio 1:50, the temperature 60 degree of centigrade and the time 4 hour can cause the maximum efficiency of solvent extraction.
Keywords: Optimization, Pistachio green hull, pomegranate peel, Phenolic component, Solvent extraction, Preservation.