Antioxidative, antiradical, and antimicrobial activities of extracts from Antep pistachio hulls;Antioxidative, antiradikale und antimikrobielle Aktivitäten des Fruchthüllen-Extrakts von frischen Antep-Pistazien

Journal fur Verbraucherschutz und Lebensmittelsicherheit

Volumn 5, Issue 2, 2010, Pages 163-167

  Öztürk, Ismet ^a   Ekici, Lütfiye ^a   Yetim, Hasan ^a   Sağdıç, Osman ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

Antimicrobial effect; Antioxidant effect; Pistachio; Pistacia vera L. hull

Indexed keywords

BACTERIA (MICROORGANISMS); CANDIDA ALBICANS; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; MYCOBACTERIUM SMEGMATIS; PISTACIA; PISTACIA VERA; PROTEUS MIRABILIS; SACCHAROMYCES CEREVISIAE; SALMONELLA TYPHIMURIUM; YERSINIA ENTEROCOLITICA;

EID: 77952098837     PISSN: 16615751     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00003-009-0529-7     Document Type: Article

References (13)

1. Arena E, Campisi S, Fallico B, Maccarone E (2007) Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds. Food Chem 104: 403-408.
2. Bellomo MG, Fallico B (2007) Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin. J Food Comp Anal 20: 352-359.
3. Goli AH, Barzegar M, Sahari MA (2005) Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chem 92: 521-525.
4. Kücüköner E, Yurt B (2003) Some chemical characteristics of Pistacia vera varieties produced in Turkey. Eur Food Res Tech 217: 308-310.
5. Lee SK, Mbwambo ZH, Chung HS, Luyengi L, Games EJ, Mehta RG, Kinghorn AD, Pezzuto JM (1998) Evaluation of the antioxidant potential of natural products. Comb Chem High Throughput Screen 1: 35-46.
6. Prieto P, Pineda M, Aguilar M (1999) Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Anal Biochem 269: 337-341.
7. Razavi SMA, Amini AM, Rafe A, Emadzadeh B (2007) The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional properties. J Food Eng 81: 226-235.
8. Sagdic O (2003) Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols. LWT Food Sci Technol 36: 467-473.
9. Sagdic O, Aksoy A, Ozkan G (2006) Evaluation of the antibacterial and antioxidant potentials of gilaburu (Viburnum opulus L.) fruit extract. Acta Aliment 35: 487-492.
10. Singleton VL, Rossi JR (1965) Colorimetry of total phenolics with phosphomolibdic-phosphothungstic acid. Am J Enol Viticult 16: 144-158.
11. Tsokou A, Georgopoulou K, Melliou E, Magiatis P, Tsitsa E (2007) Composition and enantiomeric analysis of the essential oil of the fruits and the leaves of Pistacia vera from Greece. Molecules 12: 1233-1239.
12. USDA (2005) USDA nutrient database for standard reference. http://www.nal.usda.gov/fnic/foodcomp/.
13. Velioglu S (2000) Doǧal antioksidanlari{dotless}n insan saǧli{dotless}ǧi{dotless}na etkileri. Gi{dotless}da Dergisi 25: 167-176.