نوع مقاله : مقاله پژوهشی
نویسندگان
1
گروه علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران
2
گروه علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، همدان، ایران
10.22104/ift.2026.8443.2317
چکیده
This study investigates the optimization of polyphenol extraction from pistachio green hulls (PGHs), a by-product rich in health-promoting phenolic compounds, utilizing Ultrasound-Assisted Extraction (UAE) and Response Surface Methodology (RSM). The effects of extraction time (60, 210, 360 minutes), temperature (40, 50, 60 ℃), and solvent concentration (0%, 50%, 100% v/v) on the yields of total phenolic compounds (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity were evaluated. The correlation coefficients (R2) for the models were 0.9666 (TPC), 0.9386 (TFC), and 0.5934 (DPPH), indicating high to moderate predictive ability. Therefore, the Central Composite Design (CCD) enabled the identification of optimal conditions: 60 ℃, 60 min, and 50% ethanol (v/v). Under these parameters, TPC, TFC, and antioxidant activity reached 7.9 mg/g, 4.4 mg/g, and 80.5%, respectively, exceeding yields obtained through single-variable extraction trials. These findings highlight PGHs as a promising source of bioactive compounds and support the application of UAE-RSM as an efficient approach for valorizing agricultural by-products in food, pharmaceutical, and cosmetic industries.
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