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Information Journal Paper

Title

INVESTIGATION ON ANTIOXIDATIVE AND ANTIMICROBIAL ACTIVITIES OF PISTACHIO (PISTACHIA VERA) GREEN HULL EXTRACTS

Pages

  111-120

Abstract

 Phenolic compounds, especially those of plants origin, are an essential part of the human diet, and are of considerable interest due to their antioxidant properties. The total phenolics content (TPC) and antioxidant and antimicrobial activities of PISTACHIO GREEN HULL methanolic extracts of five different cultivars (Fandoghi, Kaleghochi, Ahmadaghai, Forotani and Seyed ali aghai) were studied. TPC ranged from 15.3 mg/g of GAE (cv. Kaleghochi) to 31.1 mg/g of GAE (cv. Ahmadaghai). The antioxidant capacity of extracts was assessed through DPPH and ABTS methods. A concentration-dependent antioxidative capacity was verified in both methods for all the cultivars. ANTIOXIDANT ACTIVITY of Ahmadaghai cultivar in both methods was more than the other cultivars. The antimicrobial capacity was screened against Gram positive and Gram negative bacteria, and fungi. All the extracts inhibited the growth of Gram positive bacteria ofBacillus cereus and Staphylococcus aureus. Bacillus cereus was more susceptible thanStaphylococcus aureus for all the extracts. The results obtained in this study showed that PISTACHIO GREEN HULL can be used as a cheap and easily accessible source of natural bioactive compounds.

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    APA: Copy

    RAJAEI, A., BARZEGAR, M., & SAHARIAN, M.A.. (2010). INVESTIGATION ON ANTIOXIDATIVE AND ANTIMICROBIAL ACTIVITIES OF PISTACHIO (PISTACHIA VERA) GREEN HULL EXTRACTS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(1), 111-120. SID. https://sid.ir/paper/71937/en

    Vancouver: Copy

    RAJAEI A., BARZEGAR M., SAHARIAN M.A.. INVESTIGATION ON ANTIOXIDATIVE AND ANTIMICROBIAL ACTIVITIES OF PISTACHIO (PISTACHIA VERA) GREEN HULL EXTRACTS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;8(1):111-120. Available from: https://sid.ir/paper/71937/en

    IEEE: Copy

    A. RAJAEI, M. BARZEGAR, and M.A. SAHARIAN, “INVESTIGATION ON ANTIOXIDATIVE AND ANTIMICROBIAL ACTIVITIES OF PISTACHIO (PISTACHIA VERA) GREEN HULL EXTRACTS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 1, pp. 111–120, 2010, [Online]. Available: https://sid.ir/paper/71937/en

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