antioxidant activity and phenolic compounds profile of pistachio skins (pistacia vera l., cultivars kallehghuchi and ohadi)

Background: pistachio with scientific name pistacia vera l., a native plant in asia, is a member of anacardiaceae family. pistachio nuts and skins are known as a rich source of phenolic compounds with antioxidant, anti-inflammatory and antimicrobial properties.objectives: in current study industrial production of phenolic compounds with antioxidant activity was investigated because of high mass production of pistachio skin in iran.method: the extraction of two pistachio cultivars, namely kallehghuchi and ohadi were carried out by using two methods (maceration and ultrasonic extraction) and four solvents (acetone 70%, ethanol 50%, methanol 50% and water). antioxidant properties of pistachio skins were determined by three methods (folin-ciocalteu colorimetric method, dpph assay, tlc/dpph analysis).results: the results showed that the highest content of total phenolic compounds were measured by ultrasonic and maceration methods related to ohadi and kallehghuchi in acetone solvents 17.4 ± 0.04 and 17.26 ± 0.1 mg/g dw respectively. the highest antioxidant activity in were measured by ultrasonic and maceration methods related to ohadi in acetone and water solvents ic50 = 0.057 ± 0.001 and 0.059 ± 0.002 μg/ml respectively. by tlc/dpph analysis, gallic acid, 4-hydroxy-3, 5-dimethoxy benzoic acid, tannic acid and some unidentified compounds were determined. by hplc analysis, gallic acid, coumaric acid, cinnamic acid, 4-hydroxy-cinnamic acid and 4-hydroxy benzoic acid were determined.conclusion: in conclusion, this study clarifies some special biochemical characteristics of pistachio skins. therefore, according to results of the study pistachio skins could be successfully used in food and pharmaceutical industries.