Solid state fermentation effects on pistachio hulls antioxidant activities
Pistachio (Pistacia vera L.) is a small tree native to mountainous regions of Iran. The seed has a mauvish skin and light green flesh, with a distinctive flavor. The hulls contain high amount of phenolic and flavonoid compounds, which are known as source of antioxidant. Recently, the use of natura...
| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Makale |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
2010
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| Konular: | |
| Online Erişim: | http://psasir.upm.edu.my/id/eprint/16768/1/Solid%20state%20fermentation%20effects%20on%20pistachio%20hulls%20antioxidant%20activities.pdf |
| _version_ | 1825945879713939456 |
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| author | Karimi, Ehsan Oskoueian, Ehsan Hendra, Rudi Jaafar, Hawa |
| author_facet | Karimi, Ehsan Oskoueian, Ehsan Hendra, Rudi Jaafar, Hawa |
| author_sort | Karimi, Ehsan |
| collection | UPM |
| description | Pistachio (Pistacia vera L.) is a small tree native to mountainous regions of Iran. The seed has a
mauvish skin and light green flesh, with a distinctive flavor. The hulls contain high amount of phenolic and
flavonoid compounds, which are known as source of antioxidant. Recently, the use of natural additives found
in plant material as preservative in food and cosmetic products received considerable attention. On the other
hand was know processing method to improve the antioxidant activity of agriculture byproducts and reduce the
anti-nutritional metabolites. Therefore, this experiment was carried out to determine the effect of solid state
fermentation on pistachio hulls antioxidant activities using five types of fungi namely White rot fungi (ATCC
64897), White rot fungi (ATCC 90467), Aspergillus terreus (ATCC 74135), Rhizopus oligosporus and Aspergillus
oryzae. Pistachio hulls were subjected to fermentation process for the period of 10 days. Freeze-dried samples
were extracted with 80% methanol. The result showed that the samples contained varied concentration of
phenolic compounds from 0.721 to 2.277 mg gallic acid equivalent/g DM, and total flavonoids varied from
0.249 to 1.204 mg rutin equivalents/g DM. The highest antioxidant activity of 50.39% at a concentration of 300
μg/ml of crude extract was found in crude methanolic extract of control while the lowest antioxidant activity
of 31.19% was found in crude methanolic extract of hulls fermented by white rot fungi (ATCC 90467). The
result indicated a reduction in the antioxidant activities of pistachio hulls when undergoing solid state
fermentation. Therefore, it is not a recommended method to improve the antioxidant activities of pistachio
hulls. |
| first_indexed | 2024-03-06T07:38:24Z |
| format | Article |
| id | upm.eprints-16768 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:38:24Z |
| publishDate | 2010 |
| record_format | dspace |
| spelling | upm.eprints-167682015-09-27T23:47:06Z http://psasir.upm.edu.my/id/eprint/16768/ Solid state fermentation effects on pistachio hulls antioxidant activities Karimi, Ehsan Oskoueian, Ehsan Hendra, Rudi Jaafar, Hawa Pistachio (Pistacia vera L.) is a small tree native to mountainous regions of Iran. The seed has a mauvish skin and light green flesh, with a distinctive flavor. The hulls contain high amount of phenolic and flavonoid compounds, which are known as source of antioxidant. Recently, the use of natural additives found in plant material as preservative in food and cosmetic products received considerable attention. On the other hand was know processing method to improve the antioxidant activity of agriculture byproducts and reduce the anti-nutritional metabolites. Therefore, this experiment was carried out to determine the effect of solid state fermentation on pistachio hulls antioxidant activities using five types of fungi namely White rot fungi (ATCC 64897), White rot fungi (ATCC 90467), Aspergillus terreus (ATCC 74135), Rhizopus oligosporus and Aspergillus oryzae. Pistachio hulls were subjected to fermentation process for the period of 10 days. Freeze-dried samples were extracted with 80% methanol. The result showed that the samples contained varied concentration of phenolic compounds from 0.721 to 2.277 mg gallic acid equivalent/g DM, and total flavonoids varied from 0.249 to 1.204 mg rutin equivalents/g DM. The highest antioxidant activity of 50.39% at a concentration of 300 μg/ml of crude extract was found in crude methanolic extract of control while the lowest antioxidant activity of 31.19% was found in crude methanolic extract of hulls fermented by white rot fungi (ATCC 90467). The result indicated a reduction in the antioxidant activities of pistachio hulls when undergoing solid state fermentation. Therefore, it is not a recommended method to improve the antioxidant activities of pistachio hulls. 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16768/1/Solid%20state%20fermentation%20effects%20on%20pistachio%20hulls%20antioxidant%20activities.pdf Karimi, Ehsan and Oskoueian, Ehsan and Hendra, Rudi and Jaafar, Hawa (2010) Solid state fermentation effects on pistachio hulls antioxidant activities. KKU Research Journal, 15 (5). pp. 360-366. ISSN 0859-3957 http://www.resjournal.kku.ac.th/article/15_05_360.pdf Solid-state fermentation Pistachio Antioxidants |
| spellingShingle | Solid-state fermentation Pistachio Antioxidants Karimi, Ehsan Oskoueian, Ehsan Hendra, Rudi Jaafar, Hawa Solid state fermentation effects on pistachio hulls antioxidant activities |
| title | Solid state fermentation effects on pistachio hulls antioxidant activities |
| title_full | Solid state fermentation effects on pistachio hulls antioxidant activities |
| title_fullStr | Solid state fermentation effects on pistachio hulls antioxidant activities |
| title_full_unstemmed | Solid state fermentation effects on pistachio hulls antioxidant activities |
| title_short | Solid state fermentation effects on pistachio hulls antioxidant activities |
| title_sort | solid state fermentation effects on pistachio hulls antioxidant activities |
| topic | Solid-state fermentation Pistachio Antioxidants |
| url | http://psasir.upm.edu.my/id/eprint/16768/1/Solid%20state%20fermentation%20effects%20on%20pistachio%20hulls%20antioxidant%20activities.pdf |
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