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

Yıl 2021, Cilt: 45 Sayı: 3, 586 - 597, 27.09.2021

Muhammed Mesud Hürkul

https://doi.org/10.33483/jfpau.840362

Öz

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.

Sonuç ve Tartışma: Yapılan fitokimyasal çalışmalar bitkinin meyve kabuklarının gallik asit ve türevleri, flavonoitler ve anakardik asitler içerdiğini göstemiştir. Ayrıca yapılan biyoaktivite çalışmaları Antep fıstığı meyve kabuklarının antioksidan, antimikrobiyal, antienflamatuvar, anti-tirozinaz, anti-kanser ve yara iyi edici aktivitelerinin olduğunu göstermiştir. Bu derleme çalışması tarımsal gıda atığı olan Antep fıstığı meyve kabuklarından elde edilecek biyoaktif moleküllerin eczacılık alanında değerlendirilebilme potansiyelinin olduğunu göstermiştir.

Anahtar Kelimeler

Biyolojik aktivite, derleme, kimyasal içerik, meyve kabuğu, Pistacia vera, yan ürün

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

Öz

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.

Result and Discussion: Phytochemical studies have shown that the fruit hull of the plant contain gallic acid and its derivatives, flavonoids and anacardic acids. In addition, bioactivity studies have shown that pistachio fruit hulls have antioxidant, antimicrobial, anti-inflammatory, anti-tyrosinase, anti-cancer and wound healing activities. This review study has shown that bioactive molecules obtained from pistachio fruit hulls, which are agricultural food waste, have the potential to be utilized in the field of pharmacy.

Anahtar Kelimeler

Biological activity, review, chemical content, fruit hull, Pistacia vera, by-product

Kaynakça

• 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.
• 10. 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.
• 11. 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 Source of Phenolic Compounds: Evaluation of Ethanol–Water Binary Solvent Extraction on Antioxidant Activity and Phenolic Content of Pistachio Hull Extracts. Waste and Biomass Valorization, 11(5), 2101-2110. [CrossRef]
• 14. Erşan, S., Güçlü Üstündağ, Ö., Carle, R., Schweiggert, R. M. (2018). Subcritical water extraction of phenolic and antioxidant constituents from pistachio (Pistacia vera L.) hulls. Food Chemistry, 253, 46-54. [CrossRef]
• 15. Chaharbaghi, E., Khodaiyan, F., Hosseini, S. S. (2017). Optimization of pectin extraction from pistachio green hull as a new source. Carbohydrate Polymers, 173, 107-113. [CrossRef]
• 16. Aliakbarkhani, S. T., Farajpour, M., Asadian, A. H., Aalifar, M., Ahmadi, S., Akbari, M. (2017). Variation of nutrients and antioxidant activity in seed and exocarp layer of some Persian pistachio genotypes. Annals of Agricultural Sciences, 62(1), 39-44. [CrossRef]
• 17. Grace, M. H., Esposito, D., Timmers, M. A., Xiong, J., Yousef, G., Komarnytsky, S., Lila, M. A. (2016). Chemical composition, antioxidant and anti-inflammatory properties of pistachio hull extracts. Food Chemistry, 210, 85-95. [CrossRef]
• 18. Küsmenoglu, S., Baser, K. H. C., Özek, T. (1995). Constituents of the essential oil from the hulls of Pistacia vera L. Journal of Essential Oil Research, 7(4), 441-442. [CrossRef]
• 19. Sonmezdag, A. S., Kelebek, H., Selli, S. (2017). Characterization and comparative evaluation of volatile, phenolic and antioxidant properties of pistachio (Pistacia vera L.) hull. Journal of Essential Oil Research, 29(3), 262-270. [CrossRef]
• 20. Erşan, S., Güçlü Üstündağ, Ö., Carle, R., Schweiggert, R. M. (2017). Determination of pistachio (Pistacia vera L.) hull (exo- and mesocarp) phenolics by HPLC-DAD-ESI/MSn and UHPLC-DAD-ELSD after ultrasound-assisted extraction. Journal of Food Composition and Analysis, 62, 103-114. [CrossRef]
• 21. Sonmezdag, A. S., Kelebek, H., Selli, S. (2019). Effect of hulling methods and roasting treatment on phenolic compounds and physicochemical properties of cultivars ‘Ohadi’ and ‘Uzun’ pistachios (Pistacia vera L.). Food Chemistry, 272, 418-426. [CrossRef]
• 22. Tomaino, A., Martorana, M., Arcoraci, T., Monteleone, D., Giovinazzo, C., Saija, A. (2010). Antioxidant activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins. Biochimie, 92(9), 1115-1122. [CrossRef]
• 23. Martorana, M., Arcoraci, T., Rizza, L., Cristani, M., Bonina, F. P., Saija, A., Trombetta, D., Tomaino, A. (2013). In vitro antioxidant and in vivo photoprotective effect of pistachio (Pistacia vera L., variety Bronte) seed and skin extracts. Fitoterapia, 85, 41-48. [CrossRef]
• 24. Bellocco, E., Barreca, D., Laganà, G., Calderaro, A., El Lekhlifi, Z., Chebaibi, S., Smeriglio, A., Trombetta, D. (2016). Cyanidin-3-O-galactoside in ripe pistachio (Pistachia vera L. variety Bronte) hulls: Identification and evaluation of its antioxidant and cytoprotective activities. Journal of Functional Foods, 27, 376-385. [CrossRef]
• 25. Smeriglio, A., Denaro, M., Barreca, D., Calderaro, A., Bisignano, C., Ginestra, G., Bellocco, E., Trombetta, D. (2017). In vitro evaluation of the antioxidant, cytoprotective, and antimicrobial properties of essential oil from Pistacia vera L. Variety Bronte Hull. International Journal of Molecular Sciences, 18(6), 1212. [CrossRef]
• 26. Fattahifar, E., Barzegar, M., Ahmadi Gavlighi, H., Sahari, M. A. (2018). Evaluation of the inhibitory effect of pistachio (Pistacia vera L.) green hull aqueous extract on mushroom tyrosinase activity and its application as a button mushroom postharvest anti-browning agent. Postharvest Biology and Technology, 145, 157-165. [CrossRef]
• 27. Goli, A. H., Barzegar, M., Sahari, M. A. (2005). Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chemistry, 92(3), 521-525. [CrossRef]
• 28. Özçelik, B., Aslan, M., Orhan, I., Karaoglu, T. (2005). Antibacterial, antifungal, and antiviral activities of the lipophylic extracts of Pistacia vera. Microbiological Research, 160(2), 159-164. [CrossRef]
• 29. Orhan, I., Aslan, M., Sener, B., Kaiser, M., Tasdemir, D. (2006). In vitro antiprotozoal activity of the lipophilic extracts of different parts of Turkish Pistacia vera L. Phytomedicine, 13(9-10), 735-739. [CrossRef]
• 30. Seifaddinipour, M., Farghadani, R., Namvar, F., Mohamad, J., Kadir, H. A. (2018). Cytotoxic effects and anti-angiogenesis potential of pistachio (Pistacia vera L.) hulls against MCF-7 human breast cancer cells. Molecules, 23(1), 110. [CrossRef]