Identification of Phenolic Compounds in Red and Green Pistachio (Pistacia vera L.) Hulls (Exo- and Mesocarp) by HPLC-DAD-ESI-(HR)-MS(n).
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 was identified in the respective aqueous methanolic extracts. Among them, gallic acid, monogalloyl glucoside, monogalloyl quinic acid, penta-O-galloyl-β-d-glucose, hexagalloyl hexose, quercetin 3-O-galactoside, quercetin 3-O-glucoside, quercetin 3-O-glucuronide, and (17:1)-, (13:0)-, and (13:1)-anacardic acids were detected at highest signal intensity. The main difference between red and green hulls was the presence of anthocyanins in the former ones. Differently galloylated hydrolyzable tannins, anthocyanins, and minor anacardic acids were identified for the first time. Pistachio hulls were thus 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.
Chair of Plant Foodstuff Technology and Analysis, Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstrasse 25, 70599 Stuttgart, Germany.|Department of Food Engineering, Faculty of Engineering, Yeditepe University , 26 Ağustos Yerleşimi, Kayışdağı Caddesi, 34755, Istanbul, Turkey.
Sevcan
S
Erşan
Department of Food Engineering, Faculty of Engineering, Yeditepe University , 26 Ağustos Yerleşimi, Kayışdağı Caddesi, 34755, Istanbul, Turkey.
Özlem
Ö
Güçlü Üstündağ
Chair of Plant Foodstuff Technology and Analysis, Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstrasse 25, 70599 Stuttgart, Germany.|Biological Science Department, King Abdulaziz University , P.O. Box 80257, Jeddah 21589, Saudi Arabia.
Reinhold
R
Carle
Chair of Plant Foodstuff Technology and Analysis, Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstrasse 25, 70599 Stuttgart, Germany.
Ralf M
RM
Schweiggert
D000872:Anthocyanins / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D015394:Molecular Structure; D010636:Phenols / Q000737:chemistry*; D027927:Pistacia / Q000737:chemistry* / Q000145:classification; D010936:Plant Extracts / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D021241:Spectrometry, Mass, Electrospray Ionization
D000872:Anthocyanins; D010636:Phenols; D010936:Plant Extracts
Pistacia vera L.; anacardic acid; anthocyanin; bioactive; byproduct; flavonoid; gallotannin; high resolution mass spectrometry; mass spectrometry; quercetin glycoside; waste